**6. Improvement in functional food**

Functional food production includes several distinct phases such as operational purchaser implementation, customers functional food demands, foodstuffs with vigor quality all these are recommended for the hands-on capability to encourage health outside the endowment of indispensable nutrients, that are important for the nutritional development of individuals living in less developed and remote areas [31]. FDA plays a significant role in improving health conditions by increasing the quality of functional food components, supported the formation of healthy food production and increased the buyer need and requirements such as omega-3 fatty acids, soy protein, plant sterols, and dietary fibers. In the recent past, a large number of functional food items for consumption breaks the stereotype of functional food quality. Unconscious cardiac health, invulnerable body functions, bone health are the focus of stabilized health conditions [32]*.* Deep ideas about the understanding of the materials for a successful product development is all needed for functional food production. Steps involved in the functional food development have been depicted in **Figure 3**. It is the time to improve the technique and those mechanisms which regulate health

#### **Figure 3.**

*Steps involved in the development of functional food product.*

beneficial functional food [32]. Functional food can be used in a variety of ways. So many functional food products "are best for human's life which can treat common gastrointestinal and colon diseases and ultimately promote the health of slivery glands of children, improving their intellectual capacity and can provide favorable healthy environment. Despite this, functional foods are also helpful in biomarker formation for cognitive, interactive, and psychosomatic purposes which results to stimulate and support host body to treat general health disorders like obesity and high blood pressure [33]*.*
