Journal of Nutrition Science Research
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Dr. N. Yamamoto
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Functional Foods: Research, Benefits, and Challenges
This review synthesizes current research on functional foods, covering bioactive compounds like prebiotics, probiotics, betaglucans, polyphenols, omega-3 fatty acids, phytosterols, micronutrients, and isoflavones. It examines their mechanisms of action, health benefits, and applications in various food matrices. Key challenges and considerations su... Read More»
: J Nutr Sci Res 10: 348
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