HERBAL BIOACTIVES AND FOOD FORTIFICATION
Journal Title: Hygeia:journal for drugs and medicines - Year 2015, Vol 7, Issue 2
Abstract
he lifestyles of people worldwide have changed in the last century due to a rise in income, increased leisure time, and reduced physical activity. These new lifestyles have a considerable impact on health. Consequently, there is a global rise in the incidence of diseases such as obesity, cardiovascular diseases, diabetes mellitus, and rheumatoid arthritis. The medical world is therefore looking for better strategies to contain this trend. As a parallel development, there is a worldwide increase in health awareness and interest in herbal alternatives. Nowadays, elderly people worldwide are more concerned about the quality of the food and beverages that they consume. Functional foods have therefore emerged as an effective means for the prevention of diseases. This change in consumer outlook has encouraged the food and beverage industry to apply modern manufacturing technology in food fortification. A reduction in weight, a reduction of cholesterol, the promotion of bone health, an increase in energy, the enhancement of disease resistance through the immune system, and the improvement of digestive functions are the major health concerns that influence the purchase of functional foods. Up to 1970, food fortification was mostly focused on the identification of vitamin and mineral deficiencies in human health. Since 1990, attention has been paid to substances other than vitamins, minerals, or trace elements that can exert beneficial effects on the body. These substances are collectively called nutraceuticals. Fortification is achieved by adding a nutrient (fortificant or additive) to the food in question, which serves as a vehicle for carrying this nutrient. The fortification of foods is now achieved using numerous beneficial compounds derived from natural products.
Authors and Affiliations
D. Suresh Kumar
Keywords
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- EP ID EP343897
- DOI 10.15254/H.J.D.Med.7.2015.11
- Views 62
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