The development of functional foods: lessons from the gut

Functional foods have resulted from the gradual recognition that healthy diets result from eating nutritious foods and from the identification of the mechanisms by which foods modulate metabolism and health. After initial successes with foods that reduce blood cholesterol level, probiotic bacteria a...

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Bibliographic Details
Published in:Trends in Biotechnology 1999-12, Vol.17 (12), p.492-499
Main Authors: German, Bruce, Schiffrin, Eduardo J., Reniero, Roberto, Mollet, Beat, Pfeifer, Andrea, Neeser, Jean-Richard
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biotechnology
Cholesterol
Cholesterol - analysis
Clostridium - metabolism
Dietary Carbohydrates - analysis
Dietary fibres
Digestive System - microbiology
Food Analysis
Food Handling - methods
Food industries
Food Industry - methods
Food Technology
Functional foods
Fundamental and applied biological sciences. Psychology
Gut
Health benefits
Helicobacter pylori - metabolism
Humans
medicinal properties
Nutritional Physiological Phenomena
Prebiotics
Probiotics
Research and development. New food products, dietetic foods and beverages
Salmonella - metabolism
Space life sciences
Starch - analysis
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Summary:Functional foods have resulted from the gradual recognition that healthy diets result from eating nutritious foods and from the identification of the mechanisms by which foods modulate metabolism and health. After initial successes with foods that reduce blood cholesterol level, probiotic bacteria and prebiotic carbohydrates have now also demonstrated added health benefits. As ingredients become more complex, the need to stabilize such ingredients in foods become increasingly important to the success of functional foods. Modern biotechnologies such as genomics, genetic expression and biomarkers of health and performance will be applied to this increasingly visible portion of human diets.
ISSN:0167-7799
1879-3096
DOI:10.1016/S0167-7799(99)01380-3