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Journal of Nutrition Science Research
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  • J Nutr Sci Res 10: 348,

Functional Foods: Research, Benefits, and Challenges

Dr. N. Yamamoto*
Food Science Research Institute, Japan
*Corresponding Author : Dr. N. Yamamoto, Food Science Research Institute, Japan, Email: nyamamoto@fsri.jp

Abstract

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 such as bioavailability, stability during processing, delivery systems, consumer acceptance, and regulatory frameworks are discussed, highlighting the dynamic landscape of functional food innovation and its impact on public health.

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