Preface

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.

> **Naofumi Shiomi** Kobe College, Kobe, Japan

**Anna Savitskaya** Institute of Bioorganic Chemistry of Russian Academy of Science, Moscow, Russian Federation

**1**

**1. Introduction**

aging population [1].

**1.1 What are functional foods?**

**Chapter 1**

**Abstract**

*Saijuddin Shaikh*

Sources and Health Benefits of

Functional foods are the foods claimed that have additional health benefits beyond their basic nutritional values, and functional food components are bioactive, potentially beneficial compounds that are found either naturally in foods or added to them as functional ingredients. Some important functional food components are carotenoids, isothiocyanates, soluble and insoluble dietary fiber, phenolic acids, fatty acids, plant stanols and sterols, flavonoids, polyols, soy protein, prebiotics and probiotics, phytoestrogens, vitamins, and minerals. Most of the functional food components occur mainly in plant foods (whole grains, fruits, and vegetables), however, few functional foods components, such as omega-3, -6, and -9 polyunsaturated fatty acids are also found in animal products (e.g. milk, fermented milk products, and cold-water fish). Evidence suggested that there is a relationship between functional food components and health benefits. Functional food components can be used for the treatment and prevention of different diseases. Biologically active functional food components can reduce the risk of certain non-communicable diseases, such as cancer, type II diabetes, cardiovascular diseases, osteoporosis, inflammation, and lowering of blood cholesterol. Thus, people should consume a wide variety of foods to assure the ingestion of functional food components in their body, such as fatty acids, fiber, carotenoids, flavonoids, prebiotics and probiotics, vitamins, and mineral.

**Keywords:** functional food, components, nutritional, physiological

Functional foods are such types of foods that are highly nutritious and have a potential health benefits besides their basic nutritional values. Functional foods contain either supplements or other additional ingredients designed to improve the health of the general population. Foods are being examined and improved which may reduce chronic disease risk and optimize health. Japanese has first developed the concept of functional foods in 1980. At that time, their health care costs were escalating and the Ministry of Health and Welfare initiated to approve some foods which were documented with their health benefits and used for improving the health of the

Functional Food Components
