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Chapter 6 Functional foods and nutraceuticals: health benefits and innovations

  • Oladunni Mary Ayodele und Saheed Sabiu
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Food Biotechnology
Ein Kapitel aus dem Buch Food Biotechnology

Abstract

Besides fulfilling their nutritional needs, foods can influence bodily functions and impact health outcomes. Hence, the reason for the two terms “functional foods and nutraceuticals.” Functional foods are everyday foods with added health benefits, while nutraceuticals are concentrated or isolated compounds used as supplements for improved health and disease prevention, so it is safe to infer that functional foods are primarily food, whereas nutraceuticals are food-derived substances utilized for medicinal purposes. There are evidence-based health benefits of various bioactive components in functional foods and nutraceuticals. Here, we provide information on the health benefits and innovations such as delivery systems including nanoencapsulationnanoencapsulation, microencapsulation,microencapsulation and liquid encapsulation technologiesliquid encapsulation technologies which helps to enhance the bioavailability and stability of bioactive compounds in functional foods and supplements. Understanding structure–function relationshipsstructure–function relationships of food bioactivesfood bioactives and development of novel formulation and delivery techniques are recommended as they are crucial to fully harness the health benefits of functional foods and nutraceuticals.

Abstract

Besides fulfilling their nutritional needs, foods can influence bodily functions and impact health outcomes. Hence, the reason for the two terms “functional foods and nutraceuticals.” Functional foods are everyday foods with added health benefits, while nutraceuticals are concentrated or isolated compounds used as supplements for improved health and disease prevention, so it is safe to infer that functional foods are primarily food, whereas nutraceuticals are food-derived substances utilized for medicinal purposes. There are evidence-based health benefits of various bioactive components in functional foods and nutraceuticals. Here, we provide information on the health benefits and innovations such as delivery systems including nanoencapsulationnanoencapsulation, microencapsulation,microencapsulation and liquid encapsulation technologiesliquid encapsulation technologies which helps to enhance the bioavailability and stability of bioactive compounds in functional foods and supplements. Understanding structure–function relationshipsstructure–function relationships of food bioactivesfood bioactives and development of novel formulation and delivery techniques are recommended as they are crucial to fully harness the health benefits of functional foods and nutraceuticals.

Kapitel in diesem Buch

  1. Frontmatter I
  2. Foreword V
  3. Acknowledgement
  4. Contents IX
  5. List of contributing authors XII
  6. Introduction 1
  7. Chapter 1 Biotechnological advancements in food systems 5
  8. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
  9. Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
  10. Chapter 4 Safety and commercialization of gene-edited foods 75
  11. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
  12. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
  13. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
  14. Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
  15. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
  16. Chapter 10 Microbial engineering tools for improved fermentation processes 195
  17. Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
  18. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
  19. Chapter 13 Sensory analysis and data integration using food informatics approach 267
  20. Chapter 14 Predictive modeling in food safety enhancement 291
  21. Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
  22. Chapter 16 Enzyme kinetics and mechanisms in food processing 353
  23. Chapter 17 Emerging protein sources for future foods and security challenges 373
  24. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
  25. Chapter 19 Food packaging innovations: current and future applications in smart food development 419
  26. Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
  27. Chapter 21 Conclusion and outlook 463
  28. Index 469
https://doi.org/10.1515/9783111441238-007

Kapitel in diesem Buch

  1. Frontmatter I
  2. Foreword V
  3. Acknowledgement
  4. Contents IX
  5. List of contributing authors XII
  6. Introduction 1
  7. Chapter 1 Biotechnological advancements in food systems 5
  8. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
  9. Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
  10. Chapter 4 Safety and commercialization of gene-edited foods 75
  11. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
  12. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
  13. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
  14. Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
  15. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
  16. Chapter 10 Microbial engineering tools for improved fermentation processes 195
  17. Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
  18. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
  19. Chapter 13 Sensory analysis and data integration using food informatics approach 267
  20. Chapter 14 Predictive modeling in food safety enhancement 291
  21. Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
  22. Chapter 16 Enzyme kinetics and mechanisms in food processing 353
  23. Chapter 17 Emerging protein sources for future foods and security challenges 373
  24. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
  25. Chapter 19 Food packaging innovations: current and future applications in smart food development 419
  26. Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
  27. Chapter 21 Conclusion and outlook 463
  28. Index 469
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Heruntergeladen am 4.11.2025 von https://www.degruyterbrill.com/document/doi/10.1515/9783111441238-007/html?lang=de
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