Health Benefits of Food

Chapter 1

Health

Abstract

disorders.

1. Introduction

illnesses prevention.

3

Valuable Food Molecules with

Potential Benefits for Human

Maria Tofană, Janna Cropotova, Oana Lelia Pop,

Carmen Rodica Pop, Mihaela Ancuța Rotar,

Liana Claudia Salanță, Alina Uifălean, Cristina-Adela Iuga,

Mirandeli Bautista-Ávila and Claudia Velázquez González

The rapid development in the food supply chain has led to increased interest for quality in the food sector. In the last two decades, the human health and food safety have become essential. Health problems are highly related to diet and nutritional habits. The connection between nutrition and the development of various health problems is even more noticeable when close attention is given to every age group. Regarding the chemical composition of foods, a large number of bioactive compounds present in plants, fruits, vegetables, dairy products, meat, and fish are currently known. Bioactive compounds from food play an important role in prevention of illnesses. Covering essential aspects of health benefits of foods, the present chapter underlies without being exhaustive, the potential of valuable compounds such as soy isoflavones, phytochemicals, polysaccharides, probiotics, prebiotics, lipids, and marine proteins to be used as an effective prevention strategy for developing various human cancers, cardiovascular diseases, diabetes, and metabolic

Keywords: bioactive compounds, functional food, probiotics and prebiotics,

The modifications occurred during globalization and the fast development of food production had led to new expectations from consumers regarding food and healthy diets [1]. Nowadays, as life expectancy has substantially extended, there is an acute demand for special foods that fulfill all the nutritional needs and help us maintain a balanced diet—a key role in sustaining human health [2]. Therefore, the food sector companies need to keep up with the consumers' interests and needs while designing novel products. Moreover, health authorities, food engineers, scientists, health insurers, and customers seem to highlight an increased interest in

phytochemicals, soy isoflavones, polysaccharides, seafood products

## Chapter 1
