Functional Food with Some Health Benefits, So Called Superfood: A Review

环境卫生 食品安全 医学
作者
Ena Gupta,Pragya Mishra,Anant Ram,Jun Ye,Shigui Du,Yong Rui,Fangwei Zhang,I. Slavova Katerina,T. Todorov Lozan,P. Belskaya Nataliya,Mauricio Alfredo,P. Kostova Irena,Samini Mohammad,Tahereh Farkhondeh,Mohsen Azimi‐Nezhad,Samarghandian Saeed,Jingjing Li,Ruifang Zhu,Yalin Liu,Yang Jy,Xiaoyan Wang,Lisha Geng,Tingting Xu,Jun He,Neha Sharma,Singh Arti,Rohan Sharma,Kumar Anoop
出处
期刊:Current Nutrition & Food Science [Bentham Science]
卷期号:17 (2): 144-166 被引量:16
标识
DOI:10.2174/1573401316999200717171048
摘要

The possible beneficial properties of functional foods are due to their content in bioactive ingredients, with specific biological properties. A number of processed functional foods are available in the market - probiotic yogurt, calcium and ω-3 fatty acids enriched orange juice and milk. Simultaneously, new research studies confer potential health benefits of various conventional foods (salmon, berries, green tea, vegetables, fruits, nuts, cereals and breads, etc.) termed as “superfood” which is a marketing term and there is no established medical definition. Following suitable dietary patterns, superfood reduces the risk of degenerative diseases by promoting physical and emotional health. Scientific evidences suggest that superfoods are a dense source of antioxidants, minerals, vitamins and other nutrients. There is insufficient research on the exact explanation of the term ‘superfood’and its health claims by different companies without any legislation. This buzz word has created confusion among consumers, that how much and what quantity should make a food superfood, as no single food may be as nutritious to be stated as a superfood. This article introduces further investigation on superfood which was categorized on the basis of their major constituents and potential health benefits. Further, there is a need for more reviews, researches, clinical trials and human case studies to investigate or test superfood.
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