Bioactive Exploration in Functional Foods: Unlocking Nature's Treasures


Cite item

Full Text

Abstract

Background::Functional foods offer an appealing way to improve health and prevent chronic diseases, and this subject has received much attention lately. They are effective in preventing chronic diseases like cancer, diabetes, heart disease, and obesity, according to research.

Objective::This work presents an in-depth analysis of functional foods, covering key challenges from a scientific, legal, and commercial perspective.

Methods::Multiple databases were searched to find studies on functional foods included in the systematic literature review. Various aspects of functional foods, from their classification, impact on human wellness, effectiveness in inhibiting chronic diseases, the regulatory environment, global market trends, and industry challenges, are all clarified in this thorough review.

Results::This study aims to enhance understanding and establish a pathway for functional foods to be acknowledged as valid choices in the field of dietary supplements. It provides a thorough investigation of bioactive compounds present in functional foods, including but not limited to polyphenols, carotenoids, omega fatty acids, prebiotics, probiotics, and dietary fiber, along with an overview of their potential to mitigate chronic illnesses. We engage in an in-depth exploration of regulatory frameworks, shed light on groundbreaking research advancements, and meticulously examine strategies for commercialization and the variety of global challenges that accompany them. Establishing scientific consensus, navigating complex regulatory processes, dealing with skeptical consumers, and rising levels of competition are all problems that need to be solved in this field.

Conclusion::The field of functional foods can advance further, promoting better public health outcomes, by deeply comprehending and addressing these complex dimensions.

About the authors

Ravi Mittal

Department of Pharmacy,, Galgotias College

Author for correspondence.
Email: info@benthamscience.net

Raghav Mishra

Department of Pharmacy,, GLA University

Author for correspondence.
Email: info@benthamscience.net

Vikram Sharma

Department of Pharmacy, Galgotias College

Email: info@benthamscience.net

Priyank Purohit

School of Pharmacy, Graphic Era Hill University

Email: info@benthamscience.net

References

  1. Harwansh, R.K.; Deshmukh, R. Breast cancer: An insight into its inflammatory, molecular, pathological and targeted facets with update on investigational drugs. Crit. Rev. Oncol. Hematol., 2020, 154(103070), 103070. doi: 10.1016/j.critrevonc.2020.103070 PMID: 32871325
  2. da Cunha Xavier, J.; dos Santos, H.S.; Machado Marinho, M.; Nunes da Rocha, M.; Rodrigues Teixeira, A.M.; Coutinho, H.D.M.; Marinho, E.S. Chalcones as potent agents against staphylococcus aureus: A computational approach. Lett. Drug Des. Discov., 2023, 20. doi: 10.2174/1570180820666230120145921
  3. Krishna, G.; Shah, K. Current drifts in design and development of prodrugs. ECS Trans., 2022, 107(1), 18939-18956. doi: 10.1149/10701.18939ecst
  4. Mishra, R.; Chaudhary, K.; Mishra, I. Weapons and strategies against COVID-19: A perspective. Curr. Pharm. Biotechnol., 2023, 25(2), 144-158. doi: 10.2174/1389201024666230525161432 PMID: 37231727
  5. Mishra, R.; Chaudhary, K.; Mishra, I. AI in health science: A perspective. Curr. Pharm. Biotechnol., 2023, 24(9), 1149-1163. doi: 10.2174/1389201023666220929145220 PMID: 36177622
  6. Shah, K.; Chhabra, S.; Singh Chauhan, N. Chemistry and anticancer activity of cardiac glycosides: A review. Chem. Biol. Drug Des., 2022, 100(3), 364-375. doi: 10.1111/cbdd.14096 PMID: 35638893
  7. Isha.; Sachan, N. Design, synthesis and biological assessment of thiazole derivatives as possible antioxidant and antimicrobial agents. J. Pharm. Res. Int., 2021, 33, 24-32. doi: 10.9734/jpri/2021/v33i53A33635
  8. Mishra, R.; Kumar, N.; Mishra, I.; Sachan, N. A review on anticancer activities of thiophene and its analogs. Mini Rev. Med. Chem., 2020, 20(19), 1944-1965. doi: 10.2174/1389557520666200715104555 PMID: 32669077
  9. Mishra, R.; Kumar, N.; Sachan, N. Synthesis, biological evaluation, and docking analysis of novel tetrahydrobenzothiophene derivatives. Lett. Drug Des. Discov., 2022, 19(6), 530-540. doi: 10.2174/1570180819666220117123958
  10. Mishra, R.; Kumar, N.; Sachan, N. Synthesis, pharmacological evaluation, and in-silico studies of thiophene derivatives. Oncologie, 2021, 23(4), 493-514. doi: 10.32604/oncologie.2021.018532
  11. Mishra, R.; Sachan, N.; Kumar, N.; Mishra, I.; Chand, P. Thiophene scaffold as prospective antimicrobial agent: A review. J. Heterocycl. Chem., 2018, 55(9), 2019-2034. doi: 10.1002/jhet.3249
  12. Mishra, R.; Kumar, N.; Sachan, N. Thiophene and its analogs as prospective antioxidant agents: A retrospective study. Mini Rev. Med. Chem., 2022, 22(10), 1420-1437. doi: 10.2174/1389557521666211022145458 PMID: 34719361
  13. Goyal, A.; Verma, A.; Dubey, N.; Raghav, J.; Agrawal, A. Naringenin: A prospective therapeutic agent for Alzheimer’s and Parkinson’s disease. J. Food Biochem., 2022, 46(12), e14415. doi: 10.1111/jfbc.14415 PMID: 36106706
  14. Murti, Y.; Agrawal, K.K. Tangeretin: A biologically potential citrus flavone. Curr. Tradit. Med., 2022, 8(4), e040322201698. doi: 10.2174/2215083808666220304100702
  15. Kaurav, M.; Kanoujia, J.; Gupta, M.; Goyal, P.; Pant, S.; Rai, S.; Sahu, K.K.; Bhatt, P.; Ghai, R. In-Depth Analysis of the Chemical Composition, Pharmacological Effects, Pharmacokinetics, and Patent History of Mangiferin: Mangiferin as Herbal Medicine with Diverse Therapeutic Activities; Phytomed; Plus, 2023. doi: 10.1016/j.phyplu.2023.100445
  16. Roberfroid, M.B. Global view on functional foods: European perspectives. Br. J. Nutr., 2002, 88(S2)(Suppl. 2), S133-S138. doi: 10.1079/BJN2002677 PMID: 12495454
  17. Bigliardi, B.; Galati, F. Innovation trends in the food industry: The case of functional foods. Trends Food Sci. Technol., 2013, 31(2), 118-129. doi: 10.1016/j.tifs.2013.03.006
  18. Arai, S. Studies on functional foods in Japan--state of the art. Biosci. Biotechnol. Biochem., 1996, 60(1), 9-15. doi: 10.1271/bbb.60.9 PMID: 8824819
  19. Ohama, H.; Ikeda, H.; Moriyama, H. Health foods and foods with health claims in japan. In: Nutraceutical and Functional Food Regulations in the United States and Around the World; Elsevier, 2008; pp. 249-280. doi: 10.1016/B978-012373901-8.00017-2
  20. Swinbanks, D.; O’Brien, J. Japan explores the boundary between food and medicine. Nature, 1993, 364(6434), 180. doi: 10.1038/364180a0 PMID: 8321303
  21. Barauskaite, D.; Gineikiene, J.; Fennis, B.M.; Auruskeviciene, V.; Yamaguchi, M.; Kondo, N. Eating healthy to impress: How conspicuous consumption, perceived self-control motivation, and descriptive normative influence determine functional food choices. Appetite, 2018, 131, 59-67. doi: 10.1016/j.appet.2018.08.015 PMID: 30114492
  22. Butnariu, M.; Sarac, I. Functional Food. Int. J. Nutr., 2019, 3(3), 7-16. doi: 10.14302/issn.2379-7835.ijn-19-2615
  23. Shi, J.; Mazza, G.; Le Maguer, M. Functional foods; Biochemical and Processing Aspects, 2016, p. 2. doi: 10.1016/S0144-8617(01)00362-9
  24. Henry, C.J. Functional foods. Eur. J. Clin. Nutr., 2010, 64(7), 657-659. doi: 10.1038/ejcn.2010.101 PMID: 20606685
  25. Topolska, K.; Florkiewicz, A.; Filipiak-Florkiewicz, A. Functional food—consumer motivations and expectations. Int. J. Environ. Res. Public Health, 2021, 18(10), 5327. doi: 10.3390/ijerph18105327 PMID: 34067768
  26. Bimbo, F.; Bonanno, A.; Nocella, G.; Viscecchia, R.; Nardone, G.; De Devitiis, B.; Carlucci, D. Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A systematic review. Appetite, 2017, 113, 141-154. doi: 10.1016/j.appet.2017.02.031 PMID: 28235616
  27. Kraus, A.; Annunziata, A.; Vecchio, R. Sociodemographic factors differentiating the consumer and the motivations for functional food consumption. J. Am. Coll. Nutr., 2017, 36(2), 116-126. doi: 10.1080/07315724.2016.1228489 PMID: 28067592
  28. Román, S.; Sánchez-Siles, L.M.; Siegrist, M. The importance of food naturalness for consumers: Results of a systematic review. Trends Food Sci. Technol., 2017, 67, 44-57. doi: 10.1016/j.tifs.2017.06.010
  29. Puhakka, R.; Valve, R.; Sinkkonen, A. Older consumers’ perceptions of functional foods and non‐edible health‐enhancing innovations. Int. J. Consum. Stud., 2018, 42(1), 111-119. doi: 10.1111/ijcs.12400
  30. Singh, M.P.; Soni, K.; Bhamra, R.; Mittal, R.K. Superfood: Value and need. Curr. Nutr. Food Sci., 2022, 18(1), 65-68. doi: 10.2174/1573401317666210420123013
  31. Pérez-Jiménez, J.; Neveu, V.; Vos, F.; Scalbert, A. Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database. Eur. J. Clin. Nutr., 2010, 64(S3)(Suppl. 3), S112-S120. doi: 10.1038/ejcn.2010.221 PMID: 21045839
  32. Pandey, K.B.; Rizvi, S.I. Plant polyphenols as dietary antioxidants in human health and disease. Oxid. Med. Cell. Longev., 2009, 2(5), 270-278. doi: 10.4161/oxim.2.5.9498 PMID: 20716914
  33. Robards, K.; Antolovich, M. Analytical chemistry of fruit bioflavonoidsa review. Analyst, 1997, 122(2), 11R-34R. doi: 10.1039/a606499j
  34. Sung, H.Y.; Hong, C.G.; Suh, Y.S.; Cho, H.C.; Park, J.H.; Bae, J.H.; Park, W.K.; Han, J.; Song, D.K. Role of (−)-epigallocatechin-3-gallate in cell viability, lipogenesis, and retinol-binding protein 4 expression in adipocytes. Naunyn Schmiedebergs Arch. Pharmacol., 2010, 382(4), 303-310. doi: 10.1007/s00210-010-0547-0 PMID: 20711765
  35. Tanaka, M.; Zhao, J.; Suyama, A.; Matsui, T. Epigallocatechin gallate promotes the vasorelaxation power of the antiatherosclerotic dipeptide Trp-His in contracted rat aorta. J. Agric. Food Chem., 2012, 60(36), 9048-9054. doi: 10.1021/jf3010228 PMID: 22900606
  36. Spencer, J.P.E. The impact of fruit flavonoids on memory and cognition. Br. J. Nutr., 2010, 104(3), 40-47. doi: 10.1017/S0007114510003934
  37. Khan, N.; Mukhtar, H. Tea polyphenols in promotion of human health. Nutrients, 2018, 11(1), 39. doi: 10.3390/nu11010039 PMID: 30585192
  38. Boots, A.W.; Haenen, G.R.M.M.; Bast, A. Health effects of quercetin: From antioxidant to nutraceutical. Eur. J. Pharmacol., 2008, 585(2-3), 325-337. doi: 10.1016/j.ejphar.2008.03.008 PMID: 18417116
  39. Luo, Q.; Zhang, J.R.; Li, H.B.; Wu, D.T.; Geng, F.; Corke, H.; Wei, X.L.; Gan, R.Y. Green extraction of antioxidant polyphenols from green tea (Camellia sinensis). Antioxidants, 2020, 9(9), 785. doi: 10.3390/antiox9090785 PMID: 32854245
  40. Nile, S.H.; Kim, S.H.; Ko, E.Y.; Park, S.W. Polyphenolic contents and antioxidant properties of different grape (V. vinifera, V. labrusca, and V. hybrid) cultivars. BioMed Res. Int., 2013, 2013, 1-5. doi: 10.1155/2013/718065 PMID: 24027762
  41. Kulichová, K.; Sokol, J. Nemeček, P.; Maliarová, M.; Maliar, T.; Havrlentová, M.; Kraic, J. Phenolic compounds and biological activities of rye (Secale cereale L.) grains. Open Chem., 2019, 17(1), 988-999. doi: 10.1515/chem-2019-0103
  42. Gong, K.; Chen, L.; Li, X.; Sun, L.; Liu, K. Effects of germination combined with extrusion on the nutritional composition, functional properties and polyphenol profile and related in vitro hypoglycemic effect of whole grain corn. J. Cereal Sci., 2018, 83, 1-8. doi: 10.1016/j.jcs.2018.07.002
  43. Tong, T.; Liu, Y.J.; Kang, J.; Zhang, C.M.; Kang, S.G. Antioxidant activity and main chemical components of a novel fermented tea. Molecules, 2019, 24(16), 2917. doi: 10.3390/molecules24162917 PMID: 31408939
  44. Sandhu, K.S.; Punia, S. Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation. J. Food Meas. Charact., 2017, 11(3), 1355-1361. doi: 10.1007/s11694-017-9513-6
  45. Kerienė I.; Mankevičienė A.; Bliznikas, S.; Jablonskytė-Raščė D.; Maikštėnienė S.; Česnulevičienė R. Biologically active phenolic compounds in buckwheat, oats and winter spelt wheat. Zemdirbyste, 2015, 102(3), 289-296. doi: 10.13080/z-a.2015.102.037
  46. Singla, R.K.; Dubey, A.K.; Garg, A.; Sharma, R.K.; Fiorino, M.; Ameen, S.M.; Haddad, M.A.; Al-Hiary, M. Natural polyphenols: Chemical classification, definition of classes, subcategories, and structures. J. AOAC Int., 2019, 102(5), 1397-1400. doi: 10.5740/jaoacint.19-0133 PMID: 31200785
  47. Johnson, E.J. The role of carotenoids in human health. Nutr. Clin. Care, 2002, 5(2), 56-65. doi: 10.1046/j.1523-5408.2002.00004.x PMID: 12134711
  48. Stahl, W.; Sies, H. Antioxidant activity of carotenoids. Mol. Aspects Med., 2003, 24(6), 345-351. doi: 10.1016/S0098-2997(03)00030-X PMID: 14585305
  49. Agarwal, S. Rao, Α.V. Carotenoids and chronic diseases. Drug Metabol. Drug Interact., 2000, 17(1-4), 189-210. doi: 10.1515/DMDI.2000.17.1-4.189 PMID: 11201295
  50. Krinsky, N.I. Carotenoids as antioxidants. Nutrition, 2001, 17(10), 815-817. doi: 10.1016/S0899-9007(01)00651-7 PMID: 11684386
  51. Bone, R.A.; Landrum, J.T.; Tarsis, S.L. Preliminary identification of the human macular pigment. Vision Res., 1985, 25(11), 1531-1535. doi: 10.1016/0042-6989(85)90123-3 PMID: 3832576
  52. Maria, A.G.; Graziano, R.; Nicolantonio, D.O. Carotenoids: potential allies of cardiovascular health? Food Nutr. Res., 2015, 59(1), 26762. doi: 10.3402/fnr.v59.26762 PMID: 25660385
  53. Surh, Y.J. Cancer chemoprevention with dietary phytochemicals. Nat. Rev. Cancer, 2003, 3(10), 768-780. doi: 10.1038/nrc1189 PMID: 14570043
  54. Arballo, J.; Amengual, J.; Erdman, J.W. Jr Lycopene: A critical review of digestion, absorption, metabolism, and excretion. Antioxidants, 2021, 10(3), 342. doi: 10.3390/antiox10030342 PMID: 33668703
  55. Wellala, C.K.D.; Bi, J.; Liu, X.; Wu, X.; Lyu, J.; Liu, J.; Liu, D.; Guo, C. Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice. Food Chem., 2022, 371(131073), 131073. doi: 10.1016/j.foodchem.2021.131073 PMID: 34537621
  56. Papapostolou, H.; Kachrimanidou, V.; Alexandri, M.; Plessas, S.; Papadaki, A.; Kopsahelis, N. Natural carotenoids: Recent advances on separation from microbial biomass and methods of analysis. Antioxidants, 2023, 12(5), 1030. doi: 10.3390/antiox12051030 PMID: 37237896
  57. Irwandi Jaswir. Noviendri, D.; Hasrini, R.F.; Octavianti, F. Carotenoids: Sources, medicinal properties and their application in food and nutraceutical industry. J. Med. Plants Res., 2011, 5(33) doi: 10.5897/JMPRX11.011
  58. Ghilardi, C.; Sanmartin Negrete, P.; Carelli, A.A.; Borroni, V. Evaluation of olive mill waste as substrate for carotenoid production by Rhodotorula mucilaginosa. Bioresour. Bioprocess., 2020, 7(1), 52. doi: 10.1186/s40643-020-00341-7
  59. Gervasi, T.; Pellizzeri, V.; Benameur, Q.; Gervasi, C.; Santini, A.; Cicero, N.; Dugo, G. Valorization of raw materials from agricultural industry for astaxanthin and β-carotene production by Xanthophyllomyces dendrorhous. Nat. Prod. Res., 2018, 32(13), 1554-1561. doi: 10.1080/14786419.2017.1385024 PMID: 29017370
  60. Sereti, F.; Papadaki, A.; Alexandri, M.; Kachrimanidou, V.; Kopsahelis, N. Exploring the potential of novel R. kratochvilovae red yeasts towards the sustainable synthesis of natural carotenoids. Sustain. Chem. Pharm., 2023, 31, 100927. doi: 10.1016/j.scp.2022.100927
  61. Vila, E.; Hornero-Méndez, D.; Lareo, C.; Saravia, V. Biotechnological production of zeaxanthin by an Antarctic Flavobacterium: Evaluation of culture conditions. J. Biotechnol., 2020, 319, 54-60. doi: 10.1016/j.jbiotec.2020.05.014 PMID: 32450178
  62. De Bhowmick, G.; Sen, R.; Sarmah, A.K. Consolidated bioprocessing of wastewater cocktail in an algal biorefinery for enhanced biomass, lipid and lutein production coupled with efficient CO2 capture: An advanced optimization approach. J. Environ. Manage., 2019, 252, 109696. doi: 10.1016/j.jenvman.2019.109696 PMID: 31629179
  63. Sampathkumar, S.J.; Gothandam, K.M. Sodium bicarbonate augmentation enhances lutein biosynthesis in green microalgae Chlorella pyrenoidosa. Biocatal. Agric. Biotechnol., 2019, 22, 101406. doi: 10.1016/j.bcab.2019.101406
  64. Schüler, L.M.; Santos, T.; Pereira, H.; Duarte, P.; Katkam, N.G.; Florindo, C.; Schulze, P.S.C.; Barreira, L.; Varela, J.C.S. Improved production of lutein and β-carotene by thermal and light intensity upshifts in the marine microalga Tetraselmis sp. CTP4. Algal Res., 2020, 45, 101732. doi: 10.1016/j.algal.2019.101732
  65. Shariati, S.; Zare, D.; Mirdamadi, S. Screening of carbon and nitrogen sources using mixture analysis designs for carotenoid production by Blakeslea trispora. Food Sci. Biotechnol., 2019, 28(2), 469-479. doi: 10.1007/s10068-018-0484-0 PMID: 30956859
  66. Kanno, K.Y.F.; Karp, S.G.; Rodrigues, C.; de Andrade Tanobe, V.O.; Soccol, C.R.; da Costa Cardoso, L.A. Influence of organic solvents in the extraction and purification of torularhodin from Sporobolomyces ruberrimus. Biotechnol. Lett., 2021, 43(1), 89-98. doi: 10.1007/s10529-020-03023-8 PMID: 33064227
  67. Mussagy, C.U.; Santos-Ebinuma, V.C.; Herculano, R.D.; Coutinho, J.A.P.; Pereira, J.F.B.; Pessoa, A. Ionic liquids or eutectic solvents? Identifying the best solvents for the extraction of astaxanthin and β-carotene from Phaffia rhodozyma yeast and preparation of biodegradable films. Green Chem., 2022, 24(1), 118-123. doi: 10.1039/D1GC03521E
  68. Slavin, J.L. Dietary fiber and body weight. Nutrition, 2005, 21(3), 411-418. doi: 10.1016/j.nut.2004.08.018 PMID: 15797686
  69. Lattimer, J.M.; Haub, M.D. Effects of dietary fiber and its components on metabolic health. Nutrients, 2010, 2(12), 1266-1289. doi: 10.3390/nu2121266 PMID: 22254008
  70. Mudgil, D. The interaction between insoluble and soluble fiber. In: Dietary Fiber for the Prevention of Cardiovascular Disease: Fiber’s Interaction between Gut Micoflora; Sugar Metabolism, Weight Control and Cardiovascular Health, 2017. doi: 10.1016/B978-0-12-805130-6.00003-3
  71. Whyte, J.L.; McArthur, R.; Topping, D.; Nestel, P. Oat bran lowers plasma cholesterol levels in mildly hypercholesterolemic men. J. Am. Diet. Assoc., 1992, 92(4), 446-449. doi: 10.1016/S0002-8223(21)00649-0 PMID: 1313467
  72. Bell, S.; Goldman, V.M.; Bistrian, B.R.; Arnold, A.H.; Ostroff, G.; Forse, R.A. Effect of β-glucan from oats and yeast on serum lipids. Crit. Rev. Food Sci. Nutr., 1999, 39(2), 189-202. doi: 10.1080/10408399908500493 PMID: 10198754
  73. Biörklund, M.; van Rees, A.; Mensink, R.P.; Önning, G. Changes in serum lipids and postprandial glucose and insulin concentrations after consumption of beverages with β-glucans from oats or barley: A randomised dose-controlled trial. Eur. J. Clin. Nutr., 2005, 59(11), 1272-1281. doi: 10.1038/sj.ejcn.1602240 PMID: 16015250
  74. Tappy, L. Regulation of hepatic glucose production in healthy subjects and patients with non-insulin-dependent diabetes mellitus. Diabete Metab., 1995, 21(4), 233-240. PMID: 8529757
  75. Rabbani, G.H.; Teka, T.; Zaman, B.; Majid, N.; Khatun, M.; Fuchs, G.J. Clinical studies in persistent diarrhea: Dietary management with green banana or pectin in Bangladeshi children. Gastroenterology, 2001, 121(3), 554-560. doi: 10.1053/gast.2001.27178 PMID: 11522739
  76. Triplehorn, C.; Millard, P.S.; Triplehorn, C.; Millard, P.S. A rice-based diet with green banana or pectin reduced diarrhea in infants better than a rice-alone diet. ACP J. Club, 2002, 136(2), 67. doi: 10.7326/ACPJC-2002-136-2-067 PMID: 11874292
  77. Olano-Martin, E.; Gibson, G.R.; Rastall, R.A. Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides. J. Appl. Microbiol., 2002, 93(3), 505-511. doi: 10.1046/j.1365-2672.2002.01719.x PMID: 12174051
  78. Nangia-Makker, P.; Hogan, V.; Honjo, Y.; Baccarini, S.; Tait, L.; Bresalier, R.; Raz, A. Inhibition of human cancer cell growth and metastasis in nude mice by oral intake of modified citrus pectin. J. Natl. Cancer Inst., 2002, 94(24), 1854-1862. doi: 10.1093/jnci/94.24.1854 PMID: 12488479
  79. Lightowler, H.J.; Henry, C.J.K. Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose. Nutr. Res., 2009, 29(8), 551-557. doi: 10.1016/j.nutres.2009.06.004 PMID: 19761889
  80. Maki, K.C.; Davidson, M.H.; Witchger, M.S.; Dicklin, M.R.; Subbaiah, P.V. Effects of high-fiber oat and wheat cereals on postprandial glucose and lipid responses in healthy men. Int. J. Vitam. Nutr. Res., 2007, 77(5), 347-356. doi: 10.1024/0300-9831.77.5.347 PMID: 18453320
  81. Gibson, G.R.; Beatty, E.R.; Wang, X.; Cummings, J.H. Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology, 1995, 108(4), 975-982. doi: 10.1016/0016-5085(95)90192-2 PMID: 7698613
  82. Griffin, I.J.; Hicks, P.M.D.; Heaney, R.P.; Abrams, S.A. Enriched chicory inulin increases calcium absorption mainly in girls with lower calcium absorption. Nutr. Res., 2003, 23(7), 901-909. doi: 10.1016/S0271-5317(03)00085-X
  83. Cani, P.D.; Joly, E.; Horsmans, Y.; Delzenne, N.M. Oligofructose promotes satiety in healthy human: A pilot study. Eur. J. Clin. Nutr., 2006, 60(5), 567-572. doi: 10.1038/sj.ejcn.1602350 PMID: 16340949
  84. Anderson, J.W.; Baird, P.; Davis, R.H., Jr; Ferreri, S.; Knudtson, M.; Koraym, A.; Waters, V.; Williams, C.L. Health benefits of dietary fiber. Nutr. Rev., 2009, 67(4), 188-205. doi: 10.1111/j.1753-4887.2009.00189.x PMID: 19335713
  85. Myhrstad, M.C.W.; Tunsjø, H.; Charnock, C.; Telle-Hansen, V.H. Dietary fiber, gut microbiota, and metabolic regulation—current status in human randomized trials. Nutrients, 2020, 12(3), 859. doi: 10.3390/nu12030859 PMID: 32210176
  86. Brown, L.; Rosner, B.; Willett, W.W.; Sacks, F.M. Cholesterol-lowering effects of dietary fiber: A meta-analysis. Am. J. Clin. Nutr., 1999, 69(1), 30-42. doi: 10.1093/ajcn/69.1.30 PMID: 9925120
  87. Livesey, G. Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutr. Res. Rev., 2003, 16(2), 163-191. doi: 10.1079/NRR200371 PMID: 19087388
  88. Yang, J.; Wang, H.P.; Zhou, L.; Xu, C.F. Effect of dietary fiber on constipation: A meta analysis. World J. Gastroenterol., 2012, 18(48), 7378-7383. doi: 10.3748/wjg.v18.i48.7378 PMID: 23326148
  89. Flint, H.J.; Duncan, S.H.; Scott, K.P.; Louis, P. Links between diet, gut microbiota composition and gut metabolism. Proc. Nutr. Soc., 2015, 74(1), 13-22. doi: 10.1017/S0029665114001463 PMID: 25268552
  90. Opie, R.S.; O’Neil, A.; Jacka, F.N.; Pizzinga, J.; Itsiopoulos, C. A modified Mediterranean dietary intervention for adults with major depression: Dietary protocol and feasibility data from the SMILES trial. Nutr. Neurosci., 2018, 21(7), 487-501. doi: 10.1080/1028415X.2017.1312841 PMID: 28424045
  91. Halford, J.C.G.; Boyland, E.J.; Blundell, J.E.; Kirkham, T.C.; Harrold, J.A. Pharmacological management of appetite expression in obesity. Nat. Rev. Endocrinol., 2010, 6(5), 255-269. doi: 10.1038/nrendo.2010.19 PMID: 20234354
  92. Dikeman, C.L.; Fahey, G.C., Jr Viscosity as related to dietary fiber: A review. Crit. Rev. Food Sci. Nutr., 2006, 46(8), 649-663. doi: 10.1080/10408390500511862 PMID: 17092830
  93. Guillon, F.; Champ, M. Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Res. Int., 2000, 33(3-4), 233-245. doi: 10.1016/S0963-9969(00)00038-7
  94. Ruiz-Gutiérrez, M.G.; Sánchez-Madrigal, M.Á.; Quintero-Ramos, A. The extrusion cooking process for the development of functional foods. In: In Extrusion of Metals, Polymers and Food Products; InTech, 2018. doi: 10.5772/intechopen.68741
  95. Roehrig, K.L. The physiological effects of dietary fiber—a review. Food Hydrocoll., 1988, 2(1), 1-18. doi: 10.1016/S0268-005X(88)80033-X
  96. Caprez, A.; Arrigoni, E.; Amadò, R.; Neukom, H. Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran. J. Cereal Sci., 1986, 4(3), 233-239. doi: 10.1016/S0733-5210(86)80025-X
  97. Elleuch, M.; Bedigian, D.; Roiseux, O.; Besbes, S.; Blecker, C.; Attia, H. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chem., 2011, 124(2), 411-421. doi: 10.1016/j.foodchem.2010.06.077
  98. Wong, K.H.; Cheung, P.C.K. Dietary fibers from mushroom sclerotia: 1. Preparation and physicochemical and functional properties. J. Agric. Food Chem., 2005, 53(24), 9395-9400. doi: 10.1021/jf0510788 PMID: 16302753
  99. Wong, K.H.; Cheung, P.C.K. Dietary fibers from mushroom Sclerotia: 2. In vitro mineral binding capacity under sequential simulated physiological conditions of the human gastrointestinal tract. J. Agric. Food Chem., 2005, 53(24), 9401-9406. doi: 10.1021/jf0510790 PMID: 16302754
  100. Reinhold, J. Rickets in Asian immigrants. Lancet, 1976, 308(7995), 1132-1133. doi: 10.1016/S0140-6736(76)91104-1 PMID: 62963
  101. Riedl, J.; Linseisen, J.; Hoffmann, J.; Wolfram, G. Some dietary fibers reduce the absorption of carotenoids in women. J. Nutr., 1999, 129(12), 2170-2176. doi: 10.1093/jn/129.12.2170 PMID: 10573545
  102. Simopoulos, A. An increase in the omega-6/Omega-3 fatty acid ratio increases the risk for obesity. Nutrients, 2016, 8(3), 128. doi: 10.3390/nu8030128 PMID: 26950145
  103. Mozaffarian, D.; Wu, J.H.Y. Omega-3 fatty acids and cardiovascular disease. J. Am. Coll. Cardiol., 2011, 58(20), 2047-2067. doi: 10.1016/j.jacc.2011.06.063 PMID: 22051327
  104. Swanson, D.; Block, R.; Mousa, S.A. Omega-3 fatty acids EPA and DHA: health benefits throughout life. Adv. Nutr., 2012, 3(1), 1-7. doi: 10.3945/an.111.000893 PMID: 22332096
  105. Calder, P.C. Omega-3 fatty acids and inflammatory processes. Nutrients, 2010, 2(3), 355-374. doi: 10.3390/nu2030355 PMID: 22254027
  106. Kris-Etherton, P.M.; Harris, W.S.; Appel, L.J. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation, 2002, 106(21), 2747-2757. doi: 10.1161/01.CIR.0000038493.65177.94 PMID: 12438303
  107. Avallone, R.; Vitale, G.; Bertolotti, M. Omega-3 fatty acids and neurodegenerative diseases: New evidence in clinical trials. Int. J. Mol. Sci., 2019, 20(17), 4256. doi: 10.3390/ijms20174256 PMID: 31480294
  108. Shin, S.; Jing, K.; Jeong, S.; Kim, N.; Song, K.S.; Heo, J.Y.; Park, J.H.; Seo, K.S.; Han, J.; Park, J.I.; Kweon, G.R.; Park, S.K.; Wu, T.; Hwang, B.D.; Lim, K. The omega-3 polyunsaturated fatty acid DHA induces simultaneous apoptosis and autophagy via mitochondrial ROS-mediated Akt-mTOR signaling in prostate cancer cells expressing mutant p53. BioMed Res. Int., 2013, 2013, 1-11. doi: 10.1155/2013/568671 PMID: 23841076
  109. Burdge, G.C.; Calder, P.C. Conversion of α-linolenic acid to longer-chain polyunsaturated fatty acids in human adults. Reprod. Nutr. Dev., 2005, 45(5), 581-597. doi: 10.1051/rnd:2005047 PMID: 16188209
  110. Freitas, R.; Campos, M.M. Protective effects of omega-3 fatty acids in cancer-related complications. Nutrients, 2019, 11(5), 945. doi: 10.3390/nu11050945 PMID: 31035457
  111. Roberfroid, M. Prebiotics: The concept revisited. J. Nutr., 2007, 137(3)(2), 830S-837S. doi: 10.1093/jn/137.3.830S PMID: 17311983
  112. Gibson, G.R.; Scott, K.P.; Rastall, R.A.; Tuohy, K.M.; Hotchkiss, A.; Dubert-Ferrandon, A.; Gareau, M.; Murphy, E.F.; Saulnier, D.; Loh, G.; Macfarlane, S.; Delzenne, N.; Ringel, Y.; Kozianowski, G.; Dickmann, R.; Lenoir-Wijnkoop, I.; Walker, C.; Buddington, R. Dietary prebiotics: Current status and new definition. Food Sci. Technol. Bull., 2010, 7(1), 1-19. doi: 10.1616/1476-2137.15880
  113. Slavin, J. Fiber and prebiotics: Mechanisms and health benefits. Nutrients, 2013, 5(4), 1417-1435. doi: 10.3390/nu5041417 PMID: 23609775
  114. Gibson, G.R.; Hutkins, R.; Sanders, M.E.; Prescott, S.L.; Reimer, R.A.; Salminen, S.J.; Scott, K.; Stanton, C.; Swanson, K.S.; Cani, P.D.; Verbeke, K.; Reid, G. Expert consensus document: The international scientific association for probiotics and prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat. Rev. Gastroenterol. Hepatol., 2017, 14(8), 491-502. doi: 10.1038/nrgastro.2017.75 PMID: 28611480
  115. Delzenne, N.M.; Cani, P.D.; Daubioul, C.; Neyrinck, A.M. Impact of inulin and oligofructose on gastrointestinal peptides. Br. J. Nutr., 2005, 93(S1)(Suppl. 1), S157-S161. doi: 10.1079/BJN20041342 PMID: 15877889
  116. Bindels, L.B.; Delzenne, N.M.; Cani, P.D.; Walter, J. Towards a more comprehensive concept for prebiotics. Nat. Rev. Gastroenterol. Hepatol., 2015, 12(5), 303-310. doi: 10.1038/nrgastro.2015.47 PMID: 25824997
  117. Tuohy, K.M.; Kolida, S.; Lustenberger, A.M.; Gibson, G.R. The prebiotic effects of biscuits containing partially hydrolysed guar gum and fructo-oligosaccharides: A human volunteer study. Br. J. Nutr., 2001, 86(3), 341-348. doi: 10.1079/BJN2001394 PMID: 11570986
  118. Langkamp-Henken, B.; Wood, S.M.; Herlinger-Garcia, K.A.; Thomas, D.J.; Stechmiller, J.K.; Bender, B.S.; Gardner, E.M.; DeMichele, S.J.; Schaller, J.P.; Murasko, D.M. Nutritional formula improved immune profiles of seniors living in nursing homes. J. Am. Geriatr. Soc., 2006, 54(12), 1861-1870. doi: 10.1111/j.1532-5415.2006.00982.x PMID: 17198491
  119. Guess, N.D.; Dornhorst, A.; Oliver, N.; Bell, J.D.; Thomas, E.L.; Frost, G.S. A randomized controlled trial: The effect of inulin on weight management and ectopic fat in subjects with prediabetes. Nutr. Metab., 2015, 12(1), 36. doi: 10.1186/s12986-015-0033-2 PMID: 26500686
  120. Hill, C.; Guarner, F.; Reid, G.; Gibson, G.R.; Merenstein, D.J.; Pot, B.; Morelli, L.; Canani, R.B.; Flint, H.J.; Salminen, S.; Calder, P.C.; Sanders, M.E. The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat. Rev. Gastroenterol. Hepatol., 2014, 11(8), 506-514. doi: 10.1038/nrgastro.2014.66 PMID: 24912386
  121. Sanders, M.E. Probiotics: Definition, sources, selection, and uses. Clin. Infect. Dis., 2008, 46(2), 58-61. doi: 10.1086/523341
  122. Plaza-Diaz, J.; Ruiz-Ojeda, F.J.; Gil-Campos, M.; Gil, A. Mechanisms of action of probiotics. Adv. Nutr., 2019, 10(1), S49-S66. doi: 10.1093/advances/nmy063 PMID: 30721959
  123. Hemarajata, P.; Versalovic, J. Effects of probiotics on gut microbiota: mechanisms of intestinal immunomodulation and neuromodulation. Therap. Adv. Gastroenterol., 2013, 6(1), 39-51. doi: 10.1177/1756283X12459294 PMID: 23320049
  124. Kobyliak, N.; Falalyeyeva, T.; Boyko, N.; Tsyryuk, O.; Beregova, T.; Ostapchenko, L. Probiotics and nutraceuticals as a new frontier in obesity prevention and management. Diabetes Res. Clin. Pract., 2018, 141, 190-199. doi: 10.1016/j.diabres.2018.05.005 PMID: 29772287
  125. Rahman, M.M.; Islam, F. -Or-Rashid, M.H.; Mamun, A.A.; Rahaman, M.S.; Islam, M.M.; Meem, A.F.K.; Sutradhar, P.R.; Mitra, S.; Mimi, A.A.; Emran, T.B.; Fatimawali; Idroes, R.; Tallei, T.E.; Ahmed, M.; Cavalu, S. The gut microbiota (Microbiome) in cardiovascular disease and its therapeutic regulation. Front. Cell. Infect. Microbiol., 2022, 12, 903570. doi: 10.3389/fcimb.2022.903570 PMID: 35795187
  126. Marco, M.L.; Heeney, D.; Binda, S.; Cifelli, C.J.; Cotter, P.D.; Foligné, B.; Gänzle, M.; Kort, R.; Pasin, G.; Pihlanto, A.; Smid, E.J.; Hutkins, R. Health benefits of fermented foods: Microbiota and beyond. Curr. Opin. Biotechnol., 2017, 44, 94-102. doi: 10.1016/j.copbio.2016.11.010 PMID: 27998788
  127. Dong, H.; Rowland, I.; Yaqoob, P. Comparative effects of six probiotic strains on immune function in vitro. Br. J. Nutr., 2012, 108(3), 459-470. doi: 10.1017/S0007114511005824 PMID: 22054064
  128. Ejtahed, H.S.; Mohtadi-Nia, J.; Homayouni-Rad, A.; Niafar, M.; Asghari-Jafarabadi, M.; Mofid, V. Probiotic yogurt improves antioxidant status in type 2 diabetic patients. Nutrition, 2012, 28(5), 539-543. doi: 10.1016/j.nut.2011.08.013 PMID: 22129852
  129. Aloğlu, H.; Öner, Z. Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria. Eur. J. Lipid Sci. Technol., 2006, 108(9), 709-713. doi: 10.1002/ejlt.200600137
  130. Ekinci, F.Y.; Okur, O.D.; Ertekin, B.; Guzel-Seydim, Z. Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream. Eur. J. Lipid Sci. Technol., 2008, 110(3), 216-224. doi: 10.1002/ejlt.200700038
  131. Goudarzi, M.; Goudarzi, H.; Rashidan, M. Probiotics: An update on mechanisms of action and clinical applications. Nov. Biomed., 2014, 2(1)
  132. Hemaiswarya, S.; Raja, R.; Ravikumar, R.; Carvalho, I.S. Mechanism of action of probiotics. Braz. Arch. Biol. Technol., 2013, 56(1), 113-119. doi: 10.1590/S1516-89132013000100015
  133. Saulnier, D.M.A.; Spinler, J.K.; Gibson, G.R.; Versalovic, J. Mechanisms of probiosis and prebiosis: Considerations for enhanced functional foods. Curr. Opin. Biotechnol., 2009, 20(2), 135-141. doi: 10.1016/j.copbio.2009.01.002 PMID: 19243931
  134. Ng, S.C.; Hart, A.L.; Kamm, M.A.; Stagg, A.J.; Knight, S.C. Mechanisms of action of probiotics: Recent advances. Inflamm. Bowel Dis., 2009, 15(2), 300-310. doi: 10.1002/ibd.20602 PMID: 18626975
  135. Rimm, E.B.; Appel, L.J.; Chiuve, S.E.; Djoussé, L.; Engler, M.B.; Kris-Etherton, P.M.; Mozaffarian, D.; Siscovick, D.S.; Lichtenstein, A.H. Seafood long-chain n-3 polyunsaturated fatty acids and cardiovascular disease: A science advisory from the american heart association. Circulation, 2018, 138(1), e35-e47. doi: 10.1161/CIR.0000000000000574 PMID: 29773586
  136. Kris-Etherton, P.M.; Hecker, K.D.; Bonanome, A.; Coval, S.M.; Binkoski, A.E.; Hilpert, K.F.; Griel, A.E.; Etherton, T.D. Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. Am. J. Med., 2002, 113(9), 71-88. doi: 10.1016/S0002-9343(01)00995-0
  137. González, C.A.; Pera, G.; Agudo, A.; Bueno-de-Mesquita, H.B.; Ceroti, M.; Boeing, H.; Schulz, M.; Del Giudice, G.; Plebani, M.; Carneiro, F.; Berrino, F.; Sacerdote, C.; Tumino, R.; Panico, S.; Berglund, G.; Simán, H.; Hallmans, G.; Stenling, R.; Martinez, C.; Dorronsoro, M.; Barricarte, A.; Navarro, C.; Quiros, J.R.; Allen, N.; Key, T.J.; Bingham, S.; Day, N.E.; Linseisen, J.; Nagel, G.; Overvad, K.; Jensen, M.K.; Olsen, A.; Tjønneland, A.; Büchner, F.L.; Peeters, P.H.M.; Numans, M.E.; Clavel-Chapelon, F.; Boutron-Ruault, M.C.; Roukos, D.; Trichopoulou, A.; Psaltopoulou, T.; Lund, E.; Casagrande, C.; Slimani, N.; Jenab, M.; Riboli, E. Fruit and vegetable intake and the risk of stomach and oesophagus adenocarcinoma in the european prospective investigation into cancer and nutrition (EPIC–EURGAST). Int. J. Cancer, 2006, 118(10), 2559-2566. doi: 10.1002/ijc.21678 PMID: 16380980
  138. Liu, J.; Xing, J.; Fei, Y. Green tea (Camellia sinensis) and cancer prevention: A systematic review of randomized trials and epidemiological studies. Chin. Med., 2008, 3(1), 12. doi: 10.1186/1749-8546-3-12 PMID: 18940008
  139. Jenkins, D.J.A.; Kendall, C.W.C.; Augustin, L.S.A.; Mitchell, S.; Sahye-Pudaruth, S.; Blanco Mejia, S.; Chiavaroli, L.; Mirrahimi, A.; Ireland, C.; Bashyam, B.; Vidgen, E.; de Souza, R.J.; Sievenpiper, J.L.; Coveney, J.; Leiter, L.A.; Josse, R.G. Effect of legumes as part of a low glycemic index diet on glycemic control and cardiovascular risk factors in type 2 diabetes mellitus: a randomized controlled trial. Arch. Intern. Med., 2012, 172(21), 1653-1660. doi: 10.1001/2013.jamainternmed.70 PMID: 23089999
  140. Qin, B.; Panickar, K.S.; Anderson, R.A. Cinnamon: Potential role in the prevention of insulin resistance, metabolic syndrome, and type 2 diabetes. J. Diabetes Sci. Technol., 2010, 4(3), 685-693. doi: 10.1177/193229681000400324 PMID: 20513336
  141. Baer, D.J.; Dalton, M.; Blundell, J.; Finlayson, G.; Hu, F.B. Nuts, energy balance and body weight. Nutrients, 2023, 15(5), 1162. doi: 10.3390/nu15051162 PMID: 36904160
  142. Rebello, C.J.; Johnson, W.D.; Martin, C.K.; Xie, W.; O’Shea, M.; Kurilich, A.; Bordenave, N.; Andler, S.; Klinken, B.J.W.; Chu, Y.F.; Greenway, F.L. Acute effect of oatmeal on subjective measures of appetite and satiety compared to a ready-to-eat breakfast cereal: A randomized crossover trial. J. Am. Coll. Nutr., 2013, 32(4), 272-279. doi: 10.1080/07315724.2013.816614 PMID: 24024772
  143. Hasler, C.M. Functional foods: Benefits, concerns and challenges-a position paper from the american council on science and health. J. Nutr., 2002, 132(12), 3772-3781. doi: 10.1093/jn/132.12.3772 PMID: 12468622
  144. Murphy, S.P. Nutrition guidelines to maintain health. In: In Nutrition in the Prevention and Treatment of Disease; , 2001; p. 753-771. doi: 10.1016/B978-012193155-1/50050-7
  145. Katan, M.B. Health claims for functional foods. BMJ, 2004, 328(7433), 180-181. doi: 10.1136/bmj.328.7433.180 PMID: 14739167
  146. Domínguez Díaz, L.; Fernández-Ruiz, V.; Cámara, M. An international regulatory review of food health-related claims in functional food products labeling. J. Funct. Foods, 2020, 68(103896), 103896. doi: 10.1016/j.jff.2020.103896
  147. Butler, D. Global challenges. Water. Glob. Chall., 2017, 1(1), 61-62. doi: 10.1002/gch2.1002 PMID: 31565259
  148. Heasman, M.; Mellentin, J. The Functional Foods Revolution: Healthy People; Healthy Profits: London, 2014. doi: 10.4324/9781849776165
  149. Bröring, S.; Martin Cloutier, L.; Leker, J. The front end of innovation in an era of industry convergence: evidence from nutraceuticals and functional foods. R & D Manag., 2006, 36(5), 487-498. doi: 10.1111/j.1467-9310.2006.00449.x
  150. Diestre, L.; Rajagopalan, N. Are all ‘sharks’ dangerous? new biotechnology ventures and partner selection in R&D alliances. Strateg. Manage. J., 2012, 33(10), 1115-1134. doi: 10.1002/smj.1978
  151. Nieto, M.J.; Santamaría, L. The importance of diverse collaborative networks for the novelty of product innovation. Technovation, 2007, 27(6-7), 367-377. doi: 10.1016/j.technovation.2006.10.001
  152. Tether, B.S. Who co-operates for innovation, and why. Res. Policy, 2002, 31(6), 947-967. doi: 10.1016/S0048-7333(01)00172-X
  153. Sadler, J. Innovation in Functional Food and Drinks; Consumer, 2005.
  154. Mortara, L.; Minshall, T. How do large multinational companies implement open innovation? Technovation, 2011, 31(10-11), 586-597. doi: 10.1016/j.technovation.2011.05.002
  155. Siedlok, F.; Smart, P.; Gupta, A. Convergence and reorientation via open innovation: The emergence of nutraceuticals. Technol. Anal. Strateg. Manage., 2010, 22(5), 571-592. doi: 10.1080/09537325.2010.488062
  156. Ronteltap, A.; van Trijp, J.C.M.; Renes, R.J.; Frewer, L.J. Consumer acceptance of technology-based food innovations: Lessons for the future of nutrigenomics. Appetite, 2007, 49(1), 1-17. doi: 10.1016/j.appet.2007.02.002 PMID: 17382433
  157. Matthyssens, P.; Vandenbempt, K.; Berghman, L. Value innovation in the functional foods industry. Br. Food J., 2008, 110(1), 144-155. doi: 10.1108/00070700810844830
  158. Kotilainen, L.; Rajalahti, R.; Ragasa, C.; Pehu, E. Health Enhancing Foods: Opportunities for Strengthening the Sector in Developing Countries; Processing, 2006. doi: 10.3109/15563657809150015
  159. Mark-Herbert, C. Innovation of a new product category: Functional foods. Technovation, 2004, 24(9), 713-719. doi: 10.1016/S0166-4972(02)00131-1
  160. van Kleef, E.; van Trijp, H.C.M.; Luning, P. Functional foods: Health claim-food product compatibility and the impact of health claim framing on consumer evaluation. Appetite, 2005, 44(3), 299-308. doi: 10.1016/j.appet.2005.01.009 PMID: 15894404
  161. Menrad, K. Market and marketing of functional food in Europe. J. Food Eng., 2003, 56(2-3), 181-188. doi: 10.1016/S0260-8774(02)00247-9
  162. Bech-Larsen, T.; Scholderer, J. Functional foods in Europe: Consumer research, market experiences and regulatory aspects. Trends Food Sci. Technol., 2007, 18(4), 231-234. doi: 10.1016/j.tifs.2006.12.006
  163. Urala, N.; Lähteenmäki, L. Consumers’ changing attitudes towards functional foods. Food Qual. Prefer., 2007, 18(1), 1-12. doi: 10.1016/j.foodqual.2005.06.007
  164. Probiotics market size, share & trends analysis report by product (probiotic food & beverages, probiotic dietary supplements), by ingredient (Bacteria, Yeast), by end use, by distribution channel, and segment forecasts. Available from: https://www.researchandmarkets.com/reports/3972861/probiotics-market-size-share-and-trends-analysis (Accessed 2023-08-08).
  165. Plasek, B.; Temesi, Á. The credibility of the effects of functional food products and consumers’ willingness to purchase/willingness to pay– review. Appetite, 2019, 143(104398), 104398. doi: 10.1016/j.appet.2019.104398 PMID: 31401236
  166. Santeramo, F.G.; Carlucci, D.; De Devitiis, B.; Seccia, A.; Stasi, A.; Viscecchia, R.; Nardone, G. Emerging trends in European food, diets and food industry. Food Res. Int., 2018, 104, 39-47. doi: 10.1016/j.foodres.2017.10.039 PMID: 29433781
  167. Bleiel, J. Functional foods from the perspective of the consumer: How to make it a success? Int. Dairy J., 2010, 20(4), 303-306. doi: 10.1016/j.idairyj.2009.11.009
  168. Ten Key Trends in Food. Ten key trends in food, Nutrition & Health 2008. Nutr. Food Sci., 2008, 38(3), nfs.2008.01738cab.036. doi: 10.1108/nfs.2008.01738cab.036
  169. Arvanitoyannis, I.S.; Van Houwelingen-Koukaliaroglou, M. Functional foods: A survey of health claims, pros and cons, and current legislation. Crit. Rev. Food Sci. Nutr., 2005, 45(5), 385-404. doi: 10.1080/10408390590967667 PMID: 16130415
  170. Verbeke, W.; Sioen, I.; Pieniak, Z.; Van Camp, J.; De Henauw, S. Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption. Public Health Nutr., 2005, 8(4), 422-429. doi: 10.1079/PHN2004697 PMID: 15975189
  171. Christidis, N.; Tsoulfa, G.; Varagunam, M.; Babatzimopoulou, M. A cross sectional study of consumer awareness of functional foods in Thessaloniki, Greece. Nutr. Food Sci., 2011, 41(3), 165-174. doi: 10.1108/00346651111132439
  172. Grunert, K.G.; Scholderer, J.; Rogeaux, M. Determinants of consumer understanding of health claims. Appetite, 2011, 56(2), 269-277. doi: 10.1016/j.appet.2011.01.009 PMID: 21238525
  173. Baker, M.T.; Lu, P.; Parrella, J.A.; Leggette, H.R. Consumer acceptance toward functional foods: A scoping review. Int. J. Environ. Res. Public Health, 2022, 19(3), 1217. doi: 10.3390/ijerph19031217 PMID: 35162240
  174. Bublitz, M.G.; Peracchio, L.A.; Block, L.G. Why did I eat that? Perspectives on food decision making and dietary restraint. J. Consum. Psychol., 2010, 20(3), 239-258. doi: 10.1016/j.jcps.2010.06.008
  175. Kraak, V.I.; Story, M.; Wartella, E.A.; Ginter, J. Industry progress to market a healthful diet to American children and adolescents. Am. J. Prev. Med., 2011, 41(3), 322-333. doi: 10.1016/j.amepre.2011.05.029 PMID: 21855748
  176. Celis-Morales, C.; Livingstone, K.M.; Marsaux, C.F.M.; Macready, A.L.; Fallaize, R.; O’Donovan, C.B.; Woolhead, C.; Forster, H.; Walsh, M.C.; Navas-Carretero, S.; San-Cristobal, R.; Tsirigoti, L.; Lambrinou, C.P.; Mavrogianni, C.; Moschonis, G.; Kolossa, S.; Hallmann, J.; Godlewska, M. Surwiłło, A.; Traczyk, I.; Drevon, C.A.; Bouwman, J.; van Ommen, B.; Grimaldi, K.; Parnell, L.D.; Matthews, J.N.S.; Manios, Y.; Daniel, H.; Martinez, J.A.; Lovegrove, J.A.; Gibney, E.R.; Brennan, L.; Saris, W.H.M.; Gibney, M.; Mathers, J.C. Effect of personalized nutrition on health-related behaviour change: Evidence from the Food4me European randomized controlled trial. Int. J. Epidemiol., 2016, 46(2), dyw186. doi: 10.1093/ije/dyw186 PMID: 27524815
  177. Fenech, M.; El-Sohemy, A.; Cahill, L.; Ferguson, L.R.; French, T.A.C.; Tai, E.S.; Milner, J.; Koh, W.P.; Xie, L.; Zucker, M.; Buckley, M.; Cosgrove, L.; Lockett, T.; Fung, K.Y.C.; Head, R. Nutrigenetics and nutrigenomics: Viewpoints on the current status and applications in nutrition research and practice. Lifestyle Genomics, 2011, 4(2), 69-89. doi: 10.1159/000327772 PMID: 21625170
  178. Tuso, P.J.; Ismail, M.H.; Ha, B.P.; Bartolotto, C. Nutritional update for physicians: Plant-based diets. Perm. J., 2013, 17(2), 61-66. doi: 10.7812/TPP/12-085 PMID: 23704846
  179. Satija, A.; Bhupathiraju, S.N.; Rimm, E.B.; Spiegelman, D.; Chiuve, S.E.; Borgi, L.; Willett, W.C.; Manson, J.E.; Sun, Q.; Hu, F.B. Plant-based dietary patterns and incidence of type 2 diabetes in us men and women: Results from three prospective cohort studies. PLoS Med., 2016, 13(6), e1002039. doi: 10.1371/journal.pmed.1002039 PMID: 27299701
  180. Holscher, H.D.; Caporaso, J.G.; Hooda, S.; Brulc, J.M.; Fahey, G.C., Jr; Swanson, K.S. Fiber supplementation influences phylogenetic structure and functional capacity of the human intestinal microbiome: Follow-up of a randomized controlled trial. Am. J. Clin. Nutr., 2015, 101(1), 55-64. doi: 10.3945/ajcn.114.092064 PMID: 25527750
  181. Ferguson, L.R. Nutrigenomics. Mol. Diagn. Ther., 2006, 10(2), 101-108. doi: 10.1007/BF03256449 PMID: 16669608
  182. Fogg-Johnson, N. Merolli, A. Nutrigenomics: The next Wave in Nutrition Research; Nutraceuticals World, 2000, p. 3.
  183. Craig Venter, J.; Adams, M.D.; Myers, E.W.; Li, P.W. The sequence of the human genome. Science, 291, 5507. doi: 10.1126/science.1058040
  184. Gura, T. New genes boost rice nutrients. Science, 1999, 285, 5430. doi: 10.1126/science.285.5430.994
  185. IFT expert report on biotechnology and foods. Food Technol., 2000, 54(8)
  186. Falk, M.C.; Chassy, B.M.; Harlander, S.K.; Hoban, T.J.; Mcgloughlin, M.N.; Akhlaghi, A.R. Issues and opinions food biotechnology: Benefits and concerns. J. Nutr., 2002, 132(April)
  187. Ravera, A.; Carubelli, V.; Sciatti, E.; Bonadei, I.; Gorga, E.; Cani, D.; Vizzardi, E.; Metra, M.; Lombardi, C. Nutrition and cardiovascular disease: Finding the perfect recipe for cardiovascular health. Nutrients, 2016, 8(6), 363. doi: 10.3390/nu8060363 PMID: 27314382
  188. Andreani, G.; Sogari, G.; Marti, A.; Froldi, F.; Dagevos, H.; Martini, D. Plant-based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities. Nutrients, 2023, 15(2), 452. doi: 10.3390/nu15020452 PMID: 36678323
  189. Cheung, R.; Ng, T.; Wong, J. Marine peptides: Bioactivities and applications. Mar. Drugs, 2015, 13(7), 4006-4043. doi: 10.3390/md13074006 PMID: 26132844
  190. Orkusz, A. Edible insects versus meat—nutritional comparison: knowledge of their composition is the key to good health. Nutrients, 2021, 13(4), 1207. doi: 10.3390/nu13041207 PMID: 33917531
  191. Lynch, H.; Johnston, C.; Wharton, C. Plant-based diets: Considerations for environmental impact, protein quality, and exercise performance. Nutrients, 2018, 10(12), 1841. doi: 10.3390/nu10121841 PMID: 30513704
  192. Demestichas, K.; Peppes, N.; Alexakis, T.; Adamopoulou, E. Blockchain in agriculture traceability systems: A review. Appl. Sci., 2020, 10(12), 4113. doi: 10.3390/app10124113

Supplementary files

Supplementary Files
Action
1. JATS XML
Download

Copyright (c) 2024 Bentham Science Publishers