Chapter 40. Functional Foods and Ingredients

  1. Y. H. Hui Senior Scientist
  1. Chung-Ja C. Jackson1,
  2. Gopinadhan Paliyath2

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch40

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Jackson, C.-J. C. and Paliyath, G. (2006) Functional Foods and Ingredients, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch40

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    Bio-Launch Inc., 632 Vanderburgh Drive, Burlington, Ontario L7T 3W6, Canada

  2. 2

    Department of Plant Agriculture, University of Guelph, Guelph, Ontario N1G 2W1, Canada

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • functional foods and functional food ingredients/nutraceuticals;
  • functional foods and nutraceutical effects on major chronic diseases;
  • functional foods and nutraceuticals - safety issues

Summary

This chapter contains sections titled:

  • Introduction

  • Definition of Functional Foods and Nutraceuticals

  • Effects of Functional Foods and Nutraceuticals on Major Chronic Diseases In Modern Populations

  • Sources and Biological Effects of Functional Foods and Nutraceuticals in Nature

  • Functional Foods and Nutraceuticals: Health Claims and Benefits

  • Functional Foods and Nutraceuticals: Safety Issues

  • Regulation of Functional Foods and Nutraceuticals

  • Public Education and Dietary Guidance

  • Conclusions

  • References

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