Handbook on functional properties of Philippine food
2007
Santiago, D.M.O., Philippines Univ. Los Banos, College, Laguna (Philippines). Food Science Cluster
Functional food is the trend of the food industry making food not only nutritive source but also source of food components with specific beneficial health effect. Functional foods are naturally occurring food or food ingredient that may provide beneficial health effects in addition to their basic nutritive value. They help us function better and more effectively in many aspects of our lives. It helps in the prevention and treatment of illness and diseases. Some of functional properties of foods are due to presence of vitamins, minerals, proteins, polyunsaturated fatty acid, dietary fibers, probiotics, prebiotics, synbiotics, antioxidants and phytochemicals. Some commercial foods are considered functional food due to their special health use like those foods low in fat, sugar or salt. Philippine organizations, academic institutions and government institutions have participated in technical consultation meetings in the Asian region to develop an official and universally accepted definition and harmonize the standards for regulating functional foods. Food technologists should have in-depth knowledge on the functional properties and chemistry of functional foods. Recent trends in research focus on isolation and characterization of functional components present in food.
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