Author:
Sajid Arshad Muhammad,Khalid Waseem,Shabir Ahmad Rabia,Kamran Khan Muhammad,Haseeb Ahmad Muhammad,Safdar Saira,Kousar Safura,Munir Haroon,Shabbir Umair,Zafarullah Muhammad,Nadeem Muhammad,Asghar Zubia,Ansar Rasul Suleria Hafiz
Abstract
Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.
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