Anwer Muneera, Wei Ming Q
Menzies Health Institute Queensland and School of Medical Science, Griffith University, Gold Coast Campus, Parklands Drive, Southport, QLD 4215 Australia.
Atta-ur-Rahman School of Applied Biosciences (ASAB), National University of Sciences and Technology (NUST), Islamabad, Pakistan.
Food Sci Biotechnol. 2024 Jun 20;33(9):2081-2095. doi: 10.1007/s10068-024-01630-z. eCollection 2024 Jul.
Functional foods have become an essential element of the diet in developed nations, due to their health benefits and nutritive values. Such food products are only called functional if they, "In addition to basic nutrition, have valuable effects on one or multiple functions of the human body, thereby enhancing general and physical conditions and/or reducing the risk of disease progression". Functional foods are currently one of the most extensively researched areas in the food and nutrition sciences. They are fortified and improved food products. Presently, probiotics are regarded as the most significant and commonly used functional food product. Diverse probiotic food products and supplements are used according to the evidence that supports their strength, functionality, and recommended dosage. This review provides an overview of the current functional food market, with a particular focus on probiotic microorganisms as pivotal functional ingredients. It offers insights into current research endeavors and outlines potential future directions in the field.
由于其健康益处和营养价值，功能性食品已成为发达国家饮食中的一个重要元素。只有当这些食品 “除了基本营养外，还对人体的一种或多种功能具有重要作用，从而改善总体健康状况和身体状况，和/或降低疾病进展风险” 时，才被称为功能性食品。功能性食品是目前食品和营养科学领域中研究最为广泛的领域之一。它们是经过强化和改良的食品。目前，益生菌被视为最重要且最常用的功能性食品。根据支持其功效、功能和推荐剂量的证据，人们使用各种益生菌食品和补充剂。本综述概述了当前的功能性食品市场，特别关注益生菌微生物作为关键功能性成分的情况。它提供了对当前研究工作的见解，并概述了该领域未来的潜在发展方向。
