ISSN 2285-5785, ISSN CD-ROM 2285-5793, ISSN ONLINE 2285-5807, ISSN-L 2285-5785


Published in Scientific Papers. Series A. Agronomy, Vol. LXIII, Issue 2
Written by Elena BONCIU

The purpose of this paper is to briefly present the most important benefits of consuming of functional foods and nutraceuticals as well as the involvement of biotechnology in obtaining of these new foods. The functional food is a typical food that has specific nutrients added to it, like vitamins or minerals, fibres, probiotics or prebiotics. In general, this includes anything added for a specific functional purpose. Food science enables us to make some functional foods that wouldn’t ordinarily be available. Knowing the science and chemistry of food and how ingredients interact helps us make some nutrients more readily available. The designation of functional foods and the attribution of health benefits of any kind are based on precise scientific criteria and rigorous safety and efficacy studies. The involvement of biotechnology in obtaining of functional foods and nutraceuticals is maximized and reproduced through: fermentative processes capable of generating functional compounds; correlating the structure of food macromolecules with their physiological function; modern non-thermal processing techniques, which provide nutrients in food but also ensure their stability and safety, etc. The beneficial effects of functional foods on health are due to biologically active compounds with physiological roles in the body. But these foods are not panacea for the wrong eating habits but they are adjuvants within a balanced diet. Diet is just one aspect of a complex approach to improving consumer’s health. In fact, the functional foods are not tablets or capsules, but a healthy way of eating.

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