Current Topics in Functional Food

Abstract

Functional foods are defined as food products containing several health-related functional compounds. Superfoods can be included in this broad definition. The importance of the daily consumption of functional foods in maintaining health has become gradually accepted worldwide, and the market for functional foods has steadily increased. Data from Report Ocean shows that the global food market for health was approximately 180 billion dollars in 2020, with a 6.7% increase predicted until 2027. North America is expected to be the region with the highest growth rate because of changes in diet. The Asia-Pacific area will also experience high growth rates because of the increased variety of available healthy foods.Recent studies have clarified that novel functional compounds contained in foods are effective in preventing and reducing the risk of diseases. Several novel supplements and food products have been developed. Moreover, many foods that enhance functional compounds have been developed using gene manipulation and gene-editing technologies. Gene-editing technology based on CRISPR/Cas9 is being applied to foods and such foods will soon become commercially available. This book presents a comprehensive overview of current topics in functional foods. It discusses the categories and characteristics of functional foods, foods containing effective ingredients for health, and novel types of functional foods including gene-edited plants. It also examines the effects of functional foods such as ginger, fermented foods, and the "MIND diet," on health. Finally, the book highlights the characteristics and medicinal properties of mushrooms. This text offers new ideas for the production of novel functional foods and health management through daily diet.I would like to thank Ms. Elena Vracaric and the publishing managers at IntechOpen for their support and assistance throughout the writing and publication of this book.