Functional Food Consumption and Its Physiological Effects

Aguiar, Laís Marinho; Geraldi, Marina Vilar; Cazarin, Cínthia Baú Betim; Maróstica, Mário Roberto

doi:10.1016/b978-0-12-814774-0.00011-6

Cited by 38 publications

(33 citation statements)

References 126 publications

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“…Consumers who are conscious about their health tend to engage in different health activities [43]. It is believed that functional foods promote health benefits in several essential parts of human physiology and decrease the risk of several diseases [5,44]. Many studies demonstrate that health consciousness and concern play an important role in consumer decision towards functional food products [45][46][47][48].…”

Section: Health Consciousnessmentioning

confidence: 99%

Some Key Factors Affecting Consumers’ Intentions to Purchase Functional Foods: A Case Study of Functional Yogurts in Vietnam

Nguyen

Nguyen³

et al. 2019

Foods

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The development of functional foods is key to promoting a healthy diet and preventing certain diseases. This study aims to examine several key factors that affect consumer attitude and intention with respect to purchasing functional foods in an emerging market economy. A research model was developed by extension of the Theory of Reasoned Action (TRA), and then validated through obtaining data from 596 Vietnamese consumers who were interested in functional yogurts using an interviewer-administered questionnaire. Multivariate data analysis reveals that while health consciousness and subjective norm significantly enhance consumers’ attitudes towards purchasing functional yogurts, perceived price of functional yogurts exerts a negative impact on such attitudes. Moreover, subjective norm and attitude appear to be key predictors of consumers’ intentions to buy functional yogurts. These findings extend the extant literature relating to functional food purchase and consumption in emerging markets, and they have several important practical implications for functional yogurt manufacturers, retailers, and policymakers. A major implication is that education and communication programs that aim at increasing consumers’ health consciousness and their awareness of functional foods’ health benefits play an integral role in the success of functional food products such as functional yogurts. Research limitations and future research directions are also presented.

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Section: Health Consciousnessmentioning

confidence: 99%

Some Key Factors Affecting Consumers’ Intentions to Purchase Functional Foods: A Case Study of Functional Yogurts in Vietnam

Nguyen

Nguyen³

et al. 2019

Foods

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“…The functional foods can be defined as "any food that has a positive impact on an individual's health, physical performance, or state of mind, in addition to its nutritious value" [9]. Also, it should serve to regulate a particular body process, such as enhancement of biological defense mechanisms, prevention of specific diseases, control of physical and mental disorders, and slowing of the aging process [9]. However, these functional foods can be further categorized as natural, transformed, fortified, and enhanced foods [9].…”

Section: Introductionmentioning

confidence: 99%

“…The manifestations of these active biologicals naturally in food or external fortification flag the food functional [ 7 , 8 ]. Japan is the first country to propose legislation for the specific regulatory approval procedures of functional foods that were implemented as Food for Specific Health Uses (FOSHU) [ 9 , 10 ]. Thereafter, several other countries have also structured their regulatory enforcement actions and civil litigations to govern the regulatory issues regarding functional foods such as US Federal Food and Drug Administration in the United States (USA), Food Safety and Standards Authority of India (FSSAI) in India, China Food and Drug Administration (CFDA) in China, European Union (EU) in Europe, National Sanitary Surveillance Agency (NSSA) in Brazil, etc.…”

Section: Introductionmentioning

confidence: 99%

Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods

et al. 2020

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Probiotics have several health benefits by modulating gut microbiome; however, techno-functional limitations such as viability controls have hampered their full potential applications in the food and pharmaceutical sectors. Therefore, the focus is gradually shifting from viable probiotic bacteria towards non-viable paraprobiotics and/or probiotics derived biomolecules, so-called postbiotics. Paraprobiotics and postbiotics are the emerging concepts in the functional foods field because they impart an array of health-promoting properties. Although, these terms are not well defined, however, for time being these terms have been defined as here. The postbiotics are the complex mixture of metabolic products secreted by probiotics in cell-free supernatants such as enzymes, secreted proteins, short chain fatty acids, vitamins, secreted biosurfactants, amino acids, peptides, organic acids, etc. While, the paraprobiotics are the inactivated microbial cells of probiotics (intact or ruptured containing cell components such as peptidoglycans, teichoic acids, surface proteins, etc.) or crude cell extracts (i.e. with complex chemical composition)". However, in many instances postbiotics have been used for whole category of postbiotics and parabiotics. These elicit several advantages over probiotics like; (i) availability in their pure form, (ii) ease in production and storage, (iii) availability of production process for industrial-scale-up, (iv) specific mechanism of action, (v) better accessibility of Microbes Associated Molecular Pattern (MAMP) during recognition and interaction with Pattern Recognition Receptors (PRR) and (vi) more likely to trigger only the targeted responses by specific ligand-receptor interactions. The current review comprehensively summarizes and discussed various methodologies implied to extract, purify, and identification of paraprobiotic and postbiotic compounds and their potential health benefits.

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“…Mineral dengan kandungan potassium yang tinggi dan natrium yang rendah diklaim dapat memberikan efek positif terhadap sistem kardiovaskular dan membantu kinerja ginjal, beberapa mineral seperti Mg dan Ca juga penting peranannya dalam menyehatkan tulang (Ngoualem et al, 2020). Aguiar et al, (2019) merinci beberapa jenis komponen bioaktif seperti mineral (selenium), flavanoid, polifenol, probiotik, prebiotik, sterol dan serat berasosiasi dengan sangat kuat terhadap status kesehatan tertentu, secara rinci dapat dilihat pada Gambar 1.…”

Section: B Substansi Penting Dalam Pangan Fungsionalunclassified

“…Gambar 1. Komponen bioaktif pangan fungsional dan kaitannya dengan aspek kesehatan tertentu (Aguiar et al, 2019)…”

Section: B Substansi Penting Dalam Pangan Fungsionalunclassified

Potensi Pangan Fungsional Dan Perannya Dalam Meningkatkan Kesehatan Manusia Yang Semakin Rentan—mini Review

Abbas¹

2020

TEKNOSAINS

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This work was aimed to review not only variations and defenition of functional food as well as its positive impact on health but also diseases which correspond with poor diet and its correlation to certain health status, consumers' attitude and perception on functional food and potential of food from farm-based become functional food. There are 14 groups of bioactive as ingridient of food which have strong correlation toward status and sort of helath for instance, prebiotics and probiotics. As an effort to avoid the occurence of some diseases due to low nutrient diet, community development in terms of advocation and education play pivotal role on the impotance of functional food consumption. Yet, it is need support from local government as nearest authority to community and other stakeholders. Involving all stakelholders would be maximizing functional food production and it could be maintained its sustainability.

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Functional Food Consumption and Its Physiological Effects

Cited by 38 publications

References 126 publications

Some Key Factors Affecting Consumers’ Intentions to Purchase Functional Foods: A Case Study of Functional Yogurts in Vietnam

Some Key Factors Affecting Consumers’ Intentions to Purchase Functional Foods: A Case Study of Functional Yogurts in Vietnam

Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods

Potensi Pangan Fungsional Dan Perannya Dalam Meningkatkan Kesehatan Manusia Yang Semakin Rentan—mini Review

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