Functional foods are foods or food components that provide physiological benefits beyond basic nutrition, either through naturally occurring bioactive constituents or through fortification and processing designed to enhance health-promoting properties. The category overlaps with nutraceuticals, the isolated bioactiv…
Functional foods are foods or food components that provide physiological benefits beyond basic nutrition, either through naturally occurring bioactive constituents or through fortification and processing designed to enhance health-promoting properties. The category overlaps with nutraceuticals, the isolated bioactive compounds derived from foods, and encompasses sources of dietary fiber, polyunsaturated fatty acids such as DHA and EPA, polyphenols, probiotics, vitamins, and minerals. Their proposed benefits center on modulating risk factors for chronic disease, including cardiovascular and metabolic conditions, gastrointestinal health, and inflammatory and oxidative processes, with efficacy ideally established through controlled human trials rather than compositional claims alone. Formulation and stability are practical concerns, since drying, extraction, and storage methods influence the retention of bioactive components and antioxidant capacity. The work in this area examines nutraceuticals and functional food products for population health, fatty-acid and lipid composition of food sources, drying and processing effects on functional constituents, probiotic supplements, and clinical evaluation of food-derived interventions, alongside emerging directions such as personalized nutrition. The journal publishes peer-reviewed research on the composition, processing, bioactivity, and health applications of functional foods and nutraceuticals.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 141 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Functional Foods, linking to each citing work.