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KMID : 0665220030160030224
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 3 p.224 ~ p.231
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Study on Health Benefits in Human Body of Food with Functional Ingredients
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Han Myung-Kyu
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Abstract
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The development of food science in the near future probably depends on the advance in functional food science. Actually, a number of substances and products with potential for disease risk reduction rather than simply for health maintenance have been investigated for their body-modulating functions. Some of them have been applied in practice to the industrialization of functional foods in terms of foods for health uses. Health is becoming a more important aspect of food. Consumers increasingly see the link between food and health, thus generating growing levels of consumer interest in more actively managing their diets and, by implication, their health. there is demand from consumers and strong manufacturer push towards the development of food as medicine. Pharmaceutical companies are currently focused on the medical aspects of food as medicine, but it is expected that there will be an increase in the rate of active ingredients for lifestyle application.
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KEYWORD
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functional foods, foods for health uses, food as medicine
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