Functional foods: from the familiar to the not so familiar
1999
Coulston, A.
This article explores functional foods, their growth in the marketplace, and the related scientific research. Phytochemicals, herbs, plant sterol and stanols, conjugated linoleic acids, as well as soy products and prebiotic/probiotic foods were examined. The article includes tables of functional food components, phytochemical classes and associated health benefits, and selection criteria for pro-biotics.
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