Bio-Chemistry of Functional Food, Dietary, Importance and Health Effect

Overview
Cite Work

TABLE OF CONTENTS

Title page

Certification

Dedication

Acknowledgement

Table of contents

CHAPTER ONE

1.0 Introduction

1.1 Regulation related to functional foods

1.2 Classification of functional foods

1.3 Functional food from plant

1.4 Functional food from animal

CHAPTER TWO

2.0 Chemistry of functional foods

2.1 OATS

2.2 Soy

2.3 Flaxseed

2.4 Tomatoes

2.5 Garlic

2.6 Citrus fruits

2.7 Tea

2.8 Wine and grapes

2.9 Diary product

CHAPTER THREE

3.0 Dietary importance

3.1 Health Effects

CHAPTER FOUR

4.0 Conclusion

Reference

INTRODUCTION

The primary role of diet is to provide sufficient nutrient to meet the national requirement of an individual. There is now increasing scientific evidence to support the hypothesis that some food component have beneficial physiological and psychological effect occur and above the provision if the basic nutritional adequately to the concept of “positive” or optimal” nutrition, “potter 1998” The research focus has shifted move to the identification of biologically active component in food that have the potential to optimal physical and mental well being and which many also reduce the risk of disease. Many traditional food product including fruit, vegetable, Soya all grains and milk have been found to contain component with potential health benefit. In addition to these foods, now foods are being developed to enhance or incorporate there beneficial component for their health benefit or desrable physiological effect “Abertet 1998”.

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Bio-Chemistry of Functional Food, Dietary, Importance and Health Effect

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