FUNCTIONAL FOODS
SOURCES, HEALTH EFFECTS AND FUTURE
PERSPECTIVES

Food has significant societal, historical and religious roles, in addition to nutritional
value. It represents cultures and customs, provides opportunities for sharing, giving and social
interaction and offers nutrition, pleasure and satisfaction. Technically, all foods are
functional, as they fulfill a basic human need and provide nutritive value. However, the term
‘functional food’ implies an additional physiological benefit beyond meeting basic nutritional
needs. Functional food is not only a dietary product providing basic nutritional function of
supplying nutrients but it is also known as a health-promoting and/or disease-preventing
substance. Functional food has been recognised as a separate category in the food market and
it is one of the world’s most intensive areas of food product innovation. This book discusses
the sources, health effects and future perspectives of functional foods.