scholarly journals FFC’s Advancement of Functional Food Definition

2018 ◽  
Vol 8 (7) ◽  
pp. 385 ◽  
Author(s):  
Johanna Gur ◽  
Marselinny Mawuntu ◽  
Danik Martirosyan
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Scientific Evidence ◽  
Psychological Function ◽  
Comprehensive Understanding ◽  
Physiological Mechanisms ◽  
Food Center ◽  
Definition Of ◽  
Improve Health

Background: To create functional food products based on scientific evidence, we must first define functional foods. Previous definitions describe how functional foods improve health and mitigate disease. However, more refined definitions provide a reason for their efficacy–through the activity of bioactive compounds and the measurement of biomarkers, which are the essential tools for gauging the effectiveness of functional foods.Functional foods are generally linked to health promotion. The physiological effects of functional food or bioactive compounds may vary, but their categories of action include physical performance, cognitive, behavioral, and psychological function, organ or system function, and combating chronic disease [1, 2].Therefore, establishing a formal definition for these foods will help bring legitimate functional foods to the market. The addition of bioactive compounds, or biochemical molecules that improve health through the physiological mechanisms, improves the definition of functional foods. As a result, the advancement of the functional food definition by the Functional Food Center (FFC) has developed to provide clarity and a more comprehensive understanding of its meaning. 

scholarly journals Bioactive Compounds: The Key to Functional Foods

2018 ◽  
Vol 1 (3) ◽  
pp. 36 ◽  
Author(s):  
Danik Martirosyan ◽  
Emma Miller
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Real Life ◽  
The Real ◽  
Optimal Health ◽  
Food Center ◽  
Anti Inflammatory ◽  
Definition Of

Background: Bioactive compounds are the constituents of foods, especially functional foods, that provide beneficial health properties. For example, these benefits include antioxidants, anti-inflammatory, antifungal, and various additional preventative properties, which illustrates how bioactive compounds are the real-life example of Hippocrates’ notion “let thy food be thy medicine” [1]. Originally, many definitions of functional foods neglected to acknowledge the importance of bioactive compounds [2]. Bioactive compounds are the constituents that enhance functional foods and therefore are necessary to incorporate under the umbrella of functional foods. Functional foods are able to provide health benefits though bioactive compounds, as these compounds target mechanisms that manage, prevent, and/or treat disease [2]. The Functional Food Center asserts that bioactive compounds are quintessential of functional foods and essential for optimal health, thereby leading to the inclusion of bioactive compounds in the most recent definition of functional foods [1].

scholarly journals Marketing strategies for functional food products

2021 ◽  
Vol 11 (8) ◽  
pp. 335
Author(s):  
Stella Chen ◽  
Danik Martirosyan
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Scientific Evidence ◽  
Food Products ◽  
Marketing Strategies ◽  
Consumer Acceptance ◽  
Perceived Fit ◽  
Intent To Purchase ◽  
Food Center ◽  
Information Channels

Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent

Functional Food Center’s vision on functional food definition and science in comparison to FDA’s health claim authorization and Japan’s Foods for Specified Health Uses

2020 ◽  
Vol 10 (11) ◽  
pp. 465
Author(s):  
Rie Sadohara ◽  
Danik Martirosyan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Well Being ◽  
Vital Role ◽  
Food Science ◽  
Health Claim ◽  
Food Category ◽  
Definition Of

The aging population and skyrocketing medical costs are an urgent problem in some countries, which necessitates the prevention of diseases and postponement of disease progression with non-medical means. Functional foods are those that exhibit beneficial effects on human health and play a vital role in supporting part of normal diets. In order to produce functional foods with safe and effective active compounds, it is necessary to define functional foods and to identify the bioactive compounds, the mode(s) of action, and the proper daily dosage. Furthermore, functional foods should undergo a neutral evaluation by an independent organization to ensure only safe and effective products will be released to the market. Japan’s Foods for Specified Health Uses (FOSHU) approval system will be described in this review as an example in which individual functional foods are evaluated with numerous criteria by a governmental agency. Whilst the Food and Drug Administration (FDA) evaluates and authorizes health claim petitions, a definition of functional foods and a distinct functional food category are lacking in the U.S.. The Functional Food Center (FFC) has been supporting functional food scientists worldwide through research and the publishing of numerous educational materials on functional foods. Thus, the FFC and the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) can and are willing to help the FDA and other governmental agencies establish the category of functional foods and the field of functional food science, which needs to be highly collaborative and multidisciplinary. This review will also describe the current health claim authorization by the FDA and the FFC’s vision on the definition of functional foods, bioactive compounds, and the establishment of functional food science that will eventually contribute to human health and well-being in the US and across the globe.Keywords: functional food definition, functional foods, FOSHU, bioactive compounds, functional food science, health claim, foods for specified health uses

scholarly journals Can functional foods reduce the risk of disease? Advancement of functional food definition and steps to create functional food products

2021 ◽  
Vol 11 (5) ◽  
pp. 213
Author(s):  
Danik Martirosyan ◽  
Hunter Kanya ◽  
Camila Nadalet
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Food Product ◽  
Food Products ◽  
Epidemiological Studies ◽  
Viral Diseases ◽  
Food Science ◽  
Current Definition ◽  
Food Center ◽  
Definition Of

The definition of functional foods (FFs) has been in development for many years by the Functional Food Scientists of the Functional Food Institute/Functional Food Center (FFC). The status of the FFC’s definition is currently unrecognized by the Food and Drug Administration (FDA),but recognition is important for the safe, uniform development and disbursement of functional food products (FFPs) that could improve the health of Americans and people around the world struggling with chronic and viral diseases. If functional foods were to be properly termed using the FFC’s current definition, they would be classified as a drug according to the FDA. Thus, the FFC is in communication with governmental representatives to determine the next steps for functional foods to be properly acknowledged. To that end, the FFC is revising its current definition of functional foods to fit a more accurate and encompassing idea of the nature of what functional foods do. This includes a shift to stressing how functional foods promote optimal health, reduce the risk of chronic/viral disease, and manage their symptoms.Additionally, the process of developing a functional food product must be standardized to ensure the safety of administering bioactive compounds as a health optimization tool. This process follows the methodology of functional food science, which is a potential new form of life science proposed by the Functional Food Center. Over time, the FFC has been developing the appropriate steps to create a functional food product, however, in this article, new steps are emphasized, such as epidemiological studies and after-market research—vital steps to ensuring the safest and most efficacious product is released to the public. Functional foods are not meant to take the place of conventional medicine. They can, however, be used in conjunction with Western medicine and serve as an aid to health optimization for people with chronic/viral diseases and prioritize the management of symptoms associated with those diseases.Keywords: functional foods, bioactive compounds, biomarkers, functional food science, functional food products, epidemiological studies

scholarly journals Marketing strategies for functional food products

2021 ◽  
Vol 11 (8) ◽  
pp. 335
Author(s):  
Stella Chen ◽  
Danik Martirosyan
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Scientific Evidence ◽  
Food Products ◽  
Marketing Strategies ◽  
Consumer Acceptance ◽  
Perceived Fit ◽  
Intent To Purchase ◽  
Food Center ◽  
Information Channels

Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent

scholarly journals Analysis of contemporary epidemiological study research design formats on addressing functional food efficacy

2021 ◽  
Vol 1 (12) ◽  
pp. 97
Author(s):  
Pooja Agarwal ◽  
Emma Rutter ◽  
Danik M Martirosyan
Keyword(s):  
Epidemiological Study ◽  
Research Design ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Controlled Trial ◽  
Epidemiological Studies ◽  
Review Article ◽  
Cross Sectional ◽  
Study Research

The entirety of this particular review article demonstrates an in-depth analysis of the overall functionality of nutritional functional foods, imperative bioactive compounds, and essential biomarkers within the metabolic pathway and in chronic disease progression. Specifically, this review article assesses the efficacy of a plethora of functional foods and their associated bioactive compounds via the interpretation of epidemiological research studies that were conducted in the following design formats: cohort design, case-control design, cross-sectional design, and randomized controlled trial design. Although there has been a source of ambiguity demonstrated by food scientists and government organizations surrounding what would be the standard definition of functional food, this review article attempts to advocate for a contemporary definition that acknowledges the primary attributes of present-day functional food. Having said this, the main intention of this review article is to help address the necessity of analyzing the overarching efficacy of specific functional foods via the analysis of different retrospective epidemiological studies. Moreover, this review article will acknowledge which specific epidemiological study research design format is most applicable in the evaluation of functional food products within upcoming epidemiological studies. Ultimately, food scientists and nutritionists alike will get the opportunity to develop an all-encompassing contemporary definition for functional food upon the recognition and incorporation of different epidemiological study research design formats in a timely and cost-effective manner. KEYWORDS: Functional food, bioactive compounds, biomarkers, epidemiology, cohort design, case-control design, cross-sectional design, and randomized controlled trial design.

scholarly journals Ugni molinae Fruit as a Source of Bioactive Compounds with Good Quality Traits

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ricardo I. Castro ◽  
Patricio Ramos ◽  
Carolina Parra-Palma ◽  
Luis Morales-Quintana
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Future Research ◽  
Bioactive Properties ◽  
Principal Points ◽  
Excellent Source ◽  
Ugni Molinae

Since the intake of fruits and vegetables displays important effects on the incidence of several chronic diseases in humans, consumers’ attention worldwide is focused on the identification of functional foods. In this sense, Ugni molinae (murtilla or murta fruit) is an important source of molecules with a strong antioxidant capacity that is widely used as a medicinal plant in Southern Argentina-Chile. Research on murtilla berries showed that this fruit and its leaves can be an excellent source of polyphenols and bioactive compounds with antibacterial and antioxidant capacity. This review is aimed at providing valuable information and discussing the available literature focused on four principal points: (i) fruit quality and plant physiology, (ii) compound content with bioactive properties, (iii) health properties for consumers of the fruit and leaves, and (iv) challenges for future research. Based on these four points, we propose that murtilla fruit can be a potential ingredient for new functional food products.

scholarly journals Bioactive compounds in functional food and their role as therapeutics

2021 ◽  
Vol 4 (3) ◽  
pp. 24
Author(s):  
Sukanta Mondal ◽  
Neelakanta Pillai Padmakumari Soumya ◽  
Saraswathy Mini ◽  
Shali Kochuvelickakathu Sivan
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Bioactive Peptides ◽  
Metabolic Diseases ◽  
Control Diet ◽  
Biologically Active ◽  
Therapeutic Effects ◽  
Food Ingredients ◽  
Therapeutic Benefits

Bioactive food ingredients are non-essential substances found in foods that can modulate one or more metabolic processes, resulting in enhanced health. Functional diets have attracted more critical than ever as an alternative to conventional treatments of many diseases. The medicinal potential of functional foods and nutraceuticals is due to some unique functional groups produced due to food metabolism and their molecular variants. Phytochemicals are biologically active, naturally occurring chemical compounds in plants with various biological properties and therapeutic benefits. While functional foods and natural bioactive compounds have been used as conventional medicines to treat chronic diseases for decades, recent scientific findings identify functional foods' health advantages and present their behavior's basic mechanisms. Phytochemicals have essential bioactive roles in the prevention and treatment of oxidative and inflammatory diseases. Plant-derived bioactive compounds can help suppress inflammation by inhibiting oxidative damage and communicating with the immune system. Many bioactive components are capable of binding to intestinal tract toxins or carcinogens. These bioactive peptides control Diet-related medical conditions such as obesity, cardiovascular diseases, and other metabolic diseases. Various bioactive compounds in common food and their therapeutic role is discussed in this review.Keywords: Functional food, phytochemicals, bioactive peptides, therapeutic effects. 

FUNCTIONAL FOOD – A CHALLANGE FOR THE CONSUMER, OPPORTUNITY FOR PRODUCERS

2018 ◽  
Vol XX (5) ◽  
pp. 112-118
Author(s):  
Katarzyna Mironiuk
Keyword(s):  
Marketing Strategy ◽  
Nutrition Education ◽  
Functional Food ◽  
Functional Foods ◽  
Social Attitudes ◽  
Healthy Food ◽  
The Other ◽  
The Social ◽  
The World ◽  
Definition Of

Pro-health trend dominates all over the world, as well in Poland. Nutrition education is present from the early stages of our lives, which gradually creates healthy food conscious consumer. They are led to choose their nutrition in a way to prevent diseases of affluence, therefore there is a need for functional foods. Nowadays, together with the lack of definition of those products and with absence of dedicated to them law, consumers experience problems with identifying this type food correctly. Producers, on the other hand, are obligated to conduct complicated and expensive research to be able to set functional foods on the market. The social attitudes towards necessity and price of those products seems positive. Current feasible trends could be a chance for agribusiness and manufacturers to step in, listen to the consumers doubts and troubles and prepare products that not only would be an answer for markets needs, but also would meet diet recommendations. Such conjoint actions, together with well designed marketing strategy could build a market ready for getting functional food regularly in the future. There is also a need observed among consumers to design special mark, helping in distinguish between functional and conventional products.

scholarly journals Functional Foods and Bioactive Compounds: A Review of Its Possible Role on Weight Management and Obesity’s Metabolic Consequences

Medicines ◽  
2019 ◽  
Vol 6 (3) ◽  
pp. 94 ◽  
Author(s):  
Melina Konstantinidi ◽  
Antonios E. Koutelidakis
Keyword(s):  
Weight Management ◽  
Bioactive Compounds ◽  
Obesity Prevention ◽  
Functional Foods ◽  
Scientific Evidence ◽  
Epidemiological Studies ◽  
Lipid Absorption ◽  
Beta Oxidation ◽  
Balanced Diet

Background: Weight management and obesity prevention is a basic aim of health organizations in order to decrease the prevalence of various metabolic disorders. The aim of the present review article was the evaluation of the possible role of functional foods and their bioactive compounds as alternative way to promote weight management and prevent obesity and its metabolic consequences. Methods: Approximately 100 articles were selected from Scopus, PubMed, Google Scholar, and Science Direct, by using relative key words, and based mainly on recent animal, clinical or epidemiological studies. Results: The literature review highlighted the possible effect of specific functional foods such as coffee, green tea, berries, nuts, olive oil, pomegranate, avocado, and ginger. Specific bioactive compounds of those foods—such as caffeine, catechins, gallic acid, anthocyanins, ascorbic acid, polyphenols, oleuropein, capsaicin, and quercetin—may contribute to weight management, obesity prevention, and obesity’s metabolic consequences. The possible mechanisms include effect on satiety, lipid absorption, fatty acids beta oxidation, stimulation of thermogenesis, etc. Conclusions: Functional foods, as part of a balanced diet, could be useful in the direction of weight management and decrease of obesity’s’ metabolic consequences. However, the scientific evidence is unclear and in most cases controversial and more clinical and epidemiological studies are needed in order to further investigate the mechanisms of their possible effect.

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