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Journal articles on the topic 'Health-promoting foods'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Kayode, Omowumi, Nkechinyere J. Ohanaka, Ikeoluwa O. Kolawole, Olatayo A. Afolabi, and Matthew E. Iyobhebhe. "Reproductive health-promoting effects of functional foods." Functional Foods in Health and Disease 13, no. 9 (2023): 448. http://dx.doi.org/10.31989/ffhd.v13i9.1130.

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Functional foods are foods that, in addition to providing basic nutrients, have health-promoting effects when ingested consistently over a period of time. These foods can exist in their natural forms or might have been enhanced through fortification, biotransformation, or genetic modification. Globally, a lot of attention has been drawn to its consumption as a cheaper and safer remedy for the prevention, treatment, and management of several health-related conditions, including those of reproductive difficulties such as infertility. Infertility is a condition that is prevalent among some marrie

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Burton-Freeman, B. "HEALTH PROMOTING FOODS: RESEARCHING THE PROCESSED TOMATO." Acta Horticulturae, no. 823 (April 2009): 165–68. http://dx.doi.org/10.17660/actahortic.2009.823.24.

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Chen, Yong, Nanqun Zhu, Chih‐Yu Lo, Mingfu Wang, and Chi‐Tang Ho. "Process‐induced health‐promoting substances in foods." Food Reviews International 15, no. 4 (1999): 473–501. http://dx.doi.org/10.1080/87559129909541200.

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4

Shah, Aabid Manzoor, Najeebul Tarfeen, Hassan Mohamed, and Yuanda Song. "Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota." Fermentation 9, no. 2 (2023): 118. http://dx.doi.org/10.3390/fermentation9020118.

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Fermented foods play a significant role in the diets of many cultures, and fermentation has been recognized for its many health benefits. During fermentation, the physical and biochemical changes due to microorganisms are crucial to the long-term stability of fermented foods. Recently, fermented foods have attracted the attention of scientists all over the world. Some putative mechanisms that explain how fermented foods affect health are the potential probiotic effects of the microorganisms in fermented foods, bioactive peptides and biogenic amines produced as a result of fermentation, phenoli

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Iriti, Marcello, Elena Maria Varoni, and Sara Vitalini. "Phytochemical diversity behind health-promoting effects of traditional Mediterranean foods." Functional Food Science 1, no. 11 (2021): 67. http://dx.doi.org/10.31989/ffs.v1i11.849.

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A healthy diet can reduce the risk of non-communicable diseases, including cardiovascular disease and some types of cancer. In general, a diet rich in fruits, vegetables, whole grain cereals, legumes, and nuts, in which products of animal origin are limited, according to the model of the Mediterranean diet, can help prevent the onset of chronic degenerative diseases, together with other lifestyles. This narrative review presents the most representative classes of bioactive phytochemicals and the main Mediterranean foods in which they are present, providing evidence in humans of their health-pr

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Matela, Hema, Akhila Nair, Purva Sharma, Surabhi Singh Yadav, and Kavitha Menon. "Nutritional Quality of Canteen Foods and Knowledge, Attitude and Practice of Food Handlers in Health Promoting and Non-Health Promoting Private Secondary Schools of Pune City." Current Developments in Nutrition 6, Supplement_1 (2022): 142. http://dx.doi.org/10.1093/cdn/nzac051.058.

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Abstract Objectives To assess the nutritional quality of foods served in school canteens and Knowledge, Attitude and Practices of food handlers in Health Promoting and Non-Health Promoting Private Secondary Schools of Pune City, India. Methods A cross-sectional study was conducted in school canteens of the private secondary schools, Pune City. Out of 316 private schools in the city, 32 private secondary schools with on-campus canteen facilities. All food handlers (n = 64) directly involved in food service were interviewed. Data collected included information on different types of foods served

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Hinojosa-Nogueira, Daniel, Sergio Pérez-Burillo, Silvia Pastoriza de la Cueva, and José Ángel Rufián-Henares. "Green and white teas as health-promoting foods." Food & Function 12, no. 9 (2021): 3799–819. http://dx.doi.org/10.1039/d1fo00261a.

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Collins, Orla, and Joe Bogue. "Designing health promoting foods for the ageing population: a qualitative approach." British Food Journal 117, no. 12 (2015): 3003–23. http://dx.doi.org/10.1108/bfj-04-2015-0158.

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Purpose – The purpose of this paper is to gather stakeholder tacit knowledge to design new product concepts with optimal product attributes for new health promoting food products for the ageing population. Design/methodology/approach – This research employed a qualitative research method. A total of 16 in-depth interviews were carried out to identify key product design attributes. These attributes were used to design health promoting foods for the ageing population. Findings – Age-related conditions affect and alter the design of health promoting foods targeted at the ageing population. Provid

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Cappuccio, Francesco P., and Igor Pravst. "Health claims on foods: promoting healthy food choices or high salt intake?" British Journal of Nutrition 106, no. 11 (2011): 1770–71. http://dx.doi.org/10.1017/s0007114511002856.

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Wallace and Giusti. "Anthocyanins—Nature’s Bold, Beautiful, and Health-Promoting Colors." Foods 8, no. 11 (2019): 550. http://dx.doi.org/10.3390/foods8110550.

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Anthocyanins are among the most interesting and vigorously studied plant compounds, representing a large class of over 700 polyphenolic pigments within the flavonoid family that exist ubiquitously in the human diet. They are “nature’s colors,” responsible for providing the beautiful red-orange to blue-violet hues present in many leaves, flowers, vegetables, and fruits, especially berries. The beginning of the 21st century has witnessed a renaissance in research activities on anthocyanins in several areas, mainly related to their potential health-promoting properties and their increased use as

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Arunavarsini, K., Ranjani S. Suba, Devi L. Durga, Vellingiri Logeshwaran, and R. Mahenthiran. "Traditional Fermented Foods and their Probiotic Properties – A Review." International Journal of Current Science Research and Review 07, no. 05 (2024): 3129–35. https://doi.org/10.5281/zenodo.11349839.

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Abstract : Fermented foods play a major role in human health and diet because of its probiotic properties. Probiotics usually helps in promoting the good gut health. Fermented foods stay in menu of every traditional food all over the world. Mostly Lactic acid Bacteria is present in fermented foods. The current paper is reviewed about the traditional fermented foods and their probiotic properties.

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Christensen, Lars. "Galactolipids as Potential Health Promoting Compounds in Vegetable Foods." Recent Patents on Food, Nutrition & Agriculturee 1, no. 1 (2009): 50–58. http://dx.doi.org/10.2174/2212798410901010050.

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Christensen, Lars P. "Galactolipids as Potential Health Promoting Compounds in Vegetable Foods." Recent Patents on Food, Nutrition & Agriculture 1, no. 1 (2010): 50–58. http://dx.doi.org/10.2174/1876142910901010050.

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Givskov, Michael. "Beyond nutrition: health-promoting foods by quorum-sensing inhibition." Future Microbiology 7, no. 9 (2012): 1025–28. http://dx.doi.org/10.2217/fmb.12.84.

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Homayouni Rad, Aziz, Leili Aghebati Maleki, Hossein Samadi Kafil, Hamideh Fathi Zavoshti, and Aamin Abbasi. "Postbiotics as novel health-promoting ingredients in functional foods." Health Promotion Perspectives 10, no. 1 (2020): 3–4. http://dx.doi.org/10.15171/hpp.2020.02.

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Vanin, Fernanda Maria, Rosemary Aparecida de Carvalho, Vitor Augusto Dos Santos Garcia, and Cristiana Maria Pedroso Yoshida. "Bioactive Ingredients for Safe and Health-Promoting Functional Foods." Foods 12, no. 22 (2023): 4134. http://dx.doi.org/10.3390/foods12224134.

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Oliveira, Lívia de Lacerda de, Mariana Veras de Carvalho, and Lauro Melo. "Health promoting and sensory properties of phenolic compounds in food." Revista Ceres 61, suppl (2014): 764–79. http://dx.doi.org/10.1590/0034-737x201461000002.

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Phenolic compounds have been extensively studied in recent years. The presence of these compounds in various foods has been associated with sensory and health promoting properties. These products from the secondary metabolism of plants act as defense mechanisms against environmental stress and attack by other organisms. They are divided into different classes according to their chemical structures. The objective of this study was to describe the different classes of phenolic compounds, the main food sources and factors of variation, besides methods for the identification and quantification com

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Duchene, T. N., and L. M. Jackson. "Effects of Motivation Framing and Content Domain on Intentions to Eat Plant- and Animal-Based Foods." Society & Animals 27, no. 5-6 (2019): 526–43. http://dx.doi.org/10.1163/15685306-12341466.

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AbstractThis study examined the effectiveness of persuasive messages intended to encourage people to eat more plant foods and fewer nonhuman animal foods. One hundred twelve participants reported their eating habits and read an article that emphasized health or ethical implications of food choices as well as a brochure that used autonomy promoting or controlling motivational framing to encourage eating plant foods. They then indicated their future eating intentions. Across conditions, participants reported the intention to eat more plant foods following the manipulations compared to their curr

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Garcia-Gonzalez, Natalia, Natalia Battista, Roberta Prete, and Aldo Corsetti. "Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods." Microorganisms 9, no. 2 (2021): 349. http://dx.doi.org/10.3390/microorganisms9020349.

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Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are

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Nardone, Gianluca, Rosaria Viscecchia, and Francesco Bimbo. "The Use of Agro-Food Chain By-Products and Foods of Plant Origin to Obtain High-Value-Added Foods." Foods 13, no. 19 (2024): 3154. http://dx.doi.org/10.3390/foods13193154.

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Peighambardoust, Seyed Hadi, Zohreh Karami, Mirian Pateiro, and José M. Lorenzo. "A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications." Biomolecules 11, no. 5 (2021): 631. http://dx.doi.org/10.3390/biom11050631.

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Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement

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Maulianti, Raden RDA, Judhiastuty Februhartanty, and Nisrina Hanisa. "Mothers insights on food marketing of sweet products for children." World Nutrition Journal 8, S1 (2024): PDF. http://dx.doi.org/10.25220/wnj.v08.s1.0036.

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The 2018 Indonesian Basic Health Survey found that children aged 3-5 frequently consume sugary foods and drinks. Parental feeding practices significantly influence children's diets and health. Meanwhile, sophisticated food marketing targets parents, often promoting unhealthy foods high in sugar and challenging healthy feeding practices.

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Xing, Yanxia, Mengzhen Huang, Chinasa V. Olovo, et al. "Traditional Fermented Foods: Challenges, Sources, and Health Benefits of Fatty Acids." Fermentation 9, no. 2 (2023): 110. http://dx.doi.org/10.3390/fermentation9020110.

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Traditional fermented foods harbor microbes that transform raw food components, improving their nutritional, shelf life, organoleptic, and health-promoting characteristics. Fermented foods are an important conduit of contact between bioactive components that act like antigens and the human body system. Versatile microbes in traditional fermented foods are associated with many health-promoting end-products, including dietary fatty acids and inherent fermenting microbial cells. Evidence shows that dietary fatty acid components regulate genes in a hormonally dependent manner, either directly via

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Botelho, Alyne Michelle, Anice Milbratz de Camargo, Kharla Janinny Medeiros, Gabriella Beatriz Irmão, Moira Dean, and Giovanna Medeiros Rataichesck Fiates. "Supermarket Circulars Promoting the Sales of ‘Healthy’ Foods: Analysis Based on Degree of Processing." Nutrients 12, no. 9 (2020): 2877. http://dx.doi.org/10.3390/nu12092877.

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The health and wellness food sector grew 98% from 2009 to 2014 in Brazil, the world’s fourth-biggest market. The trend has reached supermarket circulars, which recently started to feature whole sections advertising health and wellness-enhancing foods. This study identified food items advertised in circulars’ specific sections of two Brazilian supermarket chains (one regional, one national) during a 10-week period. Foods were classified according to degree of food processing and presence/type of claims on their front-of-pack (FoP) labels. Comparison between groups of Unprocessed/Minimally Proce

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Kandylis, Panagiotis. "Grapes and Their Derivatives in Functional Foods." Foods 10, no. 3 (2021): 672. http://dx.doi.org/10.3390/foods10030672.

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26

Niva, Mari. "Can we predict who adopts health-promoting foods? Users of functional foods in Finland." Scandinavian Journal of Food and Nutrition 50, no. 1 (2006): 13–24. http://dx.doi.org/10.1080/11026480600655378.

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Maftei, Nicoleta-Maricica, Cosmin Raducu Raileanu, Alexia Anastasia Balta, et al. "The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties." Microorganisms 12, no. 2 (2024): 234. http://dx.doi.org/10.3390/microorganisms12020234.

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Probiotics, known to be live microorganisms, have been shown to improve or restore the gut microbiota, which in turn has been linked to improved health. It is believed that probiotics are the modern equivalent of a panacea, with claims that they may treat or prevent different diseases both in children and adults (e.g., from colic in babies to cardiovascular disease, respiratory infection, and cancer in adults). Ever since the early 2000s, probiotic-based fermented foods have had a resurgence in popularity, mostly due to claims made regarding their health benefits. Fermented foods have been ass

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Vlaicu, Petru Alexandru, Arabela Elena Untea, Iulia Varzaru, Mihaela Saracila, and Alexandra Gabriela Oancea. "Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations." Foods 12, no. 21 (2023): 4001. http://dx.doi.org/10.3390/foods12214001.

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This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health. Functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods, including extraction, fermentation, enrichment, biotechnology, and nanotechnology, are employed to obtain bioactive compounds for these functional foods. This review also examines the innovative approach of enh

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La Anh, Nguyen. "Health-promoting microbes in traditional Vietnamese fermented foods: A review." Food Science and Human Wellness 4, no. 4 (2015): 147–61. http://dx.doi.org/10.1016/j.fshw.2015.08.004.

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Kershaw, Jonathan C., Tze Joo Lim, and Alissa A. Nolden. "Health- or Environmental-Focused Text Messages to Increase Consumption of a Sustainable Diet among Young Adults: Importance of Expected Taste." Foods 12, no. 6 (2023): 1297. http://dx.doi.org/10.3390/foods12061297.

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Taste is a frequently cited barrier to the greater adoption of plant-based foods, a dietary pattern associated with both health and environmental benefits. To examine the role of expected taste in promoting greater adoption of plant-based foods, we examined the impact of a text-message intervention on the expected taste of both meat- and plant-protein foods. Young adults (n = 159) were randomly assigned to receive either health- or environment-focused text messages twice a week for eight weeks. Study measures (pre- and post-) included dietary recalls, the expected tastiness of meat- and plant-

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Kaur, Harpreet, Gurjeet Kaur, and Syed Azmal Ali. "Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties." Fermentation 8, no. 9 (2022): 425. http://dx.doi.org/10.3390/fermentation8090425.

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Numerous studies have shown a link between the consumption of fermented dairy foods and improved health outcomes. Since the early 2000s, especially probiotic-based fermented functional foods, have had a revival in popularity, mostly as a consequence of claims made about their health benefits. Among them, fermented dairy foods have been associated with obesity prevention and in other conditions such as chronic diarrhea, hypersensitivity, irritable bowel syndrome, Helicobacter pylori infection, lactose intolerance, and gastroenteritis which all are intimately linked with an unhealthy way of life

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Okoruwa, Juliet, Gbenga Oladosu, D. O. Arubayi, and Juliana Azonuche. "Advocating Fruits, Vegetables, and Spices as Functional Foods for Sustainable Health." DELSU Journal of Educational Research and Development 22, no. 1 (2025): 467–78. https://doi.org/10.61448/djerd22142.

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Functional foods, including fruits, vegetables, and spices, are pivotal in promoting sustainable health by offering essential nutrients and bioactive compounds that enhance well-being and prevent chronic diseases. This paper advocates for increased consumption of these foods as an integral strategy for nutrition education, health promotion, and resilience against noncommunicable diseases. Fruits and vegetables are rich in vitamins, minerals, antioxidants, and fibre, which support immune function, improve digestion, and reduce the risk of lifestylerelated diseases such as obesity, diabetes, and

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Özkan Önem, Esra, and Şükran Karaca. "Fonksiyonel gıdaların zihinsel sağlık üzerindeki etkileri: Gastronomi perspektifinden bir inceleme." Turkish Journal of Marketing 9, no. 3 (2024): 52–65. http://dx.doi.org/10.30685/tujom.v9i3.200.

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Functional foods are known not only for their nutritional value but also for their positive effects on health. Compared to traditional foods, functional foods enhance individuals' overall quality of life, promoting a more balanced mood. This study aims to systematically analyze the effects of functional foods on mood, stress, depression, and other mental health conditions and to evaluate this from a gastronomy perspective. Understanding the impact of functional foods on mental health is essential for improving individuals' quality of life and fostering healthier societies. Additionally, evalua

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Jurek, Joanna Michalina. "Health Benefits of Functional Foods." Journal of Biomedical Research & Environmental Sciences 3, no. 12 (2022): 1307–16. http://dx.doi.org/10.37871/jbres1598.

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Functional foods, also so-called supefoods being rich sources of many bioactive with attributed health-promoting properties, play important roles in disease prevention and may support treatments applied in certain chronic conditions and metabolic disturbances. To date, epidemiological evidence obtained from observational studies and clinical trials demonstrated that the regular consumption of nutrient-rich foods, particularly those of plant origin can increase vitality, bring benefits for overall health and reduce the risk of chronic disease. These benefits are predominantly linked to improved

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Joanna, Michalina Jurek. "Health Benefits of Functional Foods." J Biomed Res Environ Sci 3, no. 11 (2022): 1307–16. https://doi.org/10.37871/jbres1598.

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Functional foods, also so-called supefoods being rich sources of many bioactive with attributed health-promoting properties, play important roles in disease prevention and may support treatments applied in certain chronic conditions and metabolic disturbances. To date, epidemiological evidence obtained from observational studies and clinical trials demonstrated that the regular consumption of nutrient-rich foods, particularly those of plant origin can increase vitality, bring benefits for overall health and reduce the risk of chronic disease. These benefits are predominantly linked to improved

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Ganatsios, Vassilios, Poonam Nigam, Stavros Plessas, and Antonia Terpou. "Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes." Beverages 7, no. 3 (2021): 48. http://dx.doi.org/10.3390/beverages7030048.

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The consumption of fermented foods posing health-promoting attributes is a rising global trend. In this manner, fermented dairy products represent a significant subcategory of functional foods with established positive health benefits. Likewise, kefir—a fermented milk product manufactured from kefir grains—has been reported by many studies to be a probiotic drink with great potential in health promotion. Existing research data link regular kefir consumption with a wide range of health-promoting attributes, and more recent findings support the link between kefir’s probiotic strains and its bio-

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Donno, Dario. "Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs." Foods 10, no. 1 (2021): 125. http://dx.doi.org/10.3390/foods10010125.

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Donno, Dario. "Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs." Foods 10, no. 1 (2021): 125. http://dx.doi.org/10.3390/foods10010125.

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Monda, Antonietta, Maria Ida de de Stefano, Ines Villano, et al. "Ultra-Processed Food Intake and Increased Risk of Obesity: A Narrative Review." Foods 13, no. 16 (2024): 2627. http://dx.doi.org/10.3390/foods13162627.

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The prevalence of obesity has become a global health concern, with significant impacts on quality of life and mortality rates. Recent research has highlighted the role of ultra-processed foods (UPFs) in driving the obesity epidemic. UPFs undergo extensive processing, often containing high levels of sugars, fats, and additives, while lacking essential nutrients. Studies have linked UPF consumption to obesity and cardiometabolic diseases, underscoring the importance of dietary patterns rich in whole foods. Thus, the aim of this narrative review is to elucidate the correlation between ultra-proce

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Brennan, Charles S. "The globalisation of food research in the development of safe and health-promoting foods." International Journal of Food Science & Technology 52, no. 1 (2016): 1–2. http://dx.doi.org/10.1111/ijfs.13338.

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Meena, Sunil, B. Keerthi Reddy, and Dinesh Chandra Rai. "Fermented food products for gastrointestinal health and related diseases." Journal of Dairy, Veterinary & Animal Research 12, no. 1 (2023): 35–41. http://dx.doi.org/10.15406/jdvar.2023.12.00320.

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The incidence of lifestyle diseases such as inflammatory bowel diseases is increasing due to unhealthy eating habits and modern lifestyles, resulting in a growing demand for fermented foods worldwide due to their scientifically proven functional and nutritional attributes. Fermented foods are obtained by controlled microbial growth and enzymatic degradation of food constituents. These foods have a good amount of probiotic bacteria and bioactive peptides that benefit human health. Bioactive peptides are formed by either fermentation or enzymatic hydrolysis of food proteins. Fermented foods and

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Chiavaroli, Annalisa, and Luigi Brunetti. "Food Components in Health Promotion and Disease Prevention." Foods 12, no. 24 (2023): 4401. http://dx.doi.org/10.3390/foods12244401.

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In recent years, more plant-based sources of functional foods have been shown to be effective in preventing, reducing, and treating chronic inflammatory and metabolic diseases, and promoting health [...]

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Kurek, Mia, Nadjet Benaida-Debbache, Ivona Elez Garofulić, et al. "Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects." Antioxidants 11, no. 4 (2022): 742. http://dx.doi.org/10.3390/antiox11040742.

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This review paper gives an insight into the effective delivery mechanisms for health-promoting substances and highlights the challenges of using antioxidants and bioactives in foods. The selection criteria for choosing bioactives and their extraction in bioavailable form with their adequate incorporation techniques and delivery mechanisms are covered. Moreover, an overview of existing methods for determination of bioactivity is given. The importance of scientifically evaluating the effects of foods or food components on consumer health before making claims about the healthiness is aligned. Fin

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Comerford, Kevin B., Adam Drewnowski, Yanni Papanikolaou, et al. "Application of a New Carbohydrate Food Quality Scoring System: An Expert Panel Report." Nutrients 15, no. 5 (2023): 1288. http://dx.doi.org/10.3390/nu15051288.

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Carbohydrate foods (≥40% energy from carbohydrates) are the main source of energy in the US diet. In contrast to national-level dietary guidance, many regularly consumed carbohydrate foods are low in fiber and whole grains but high in added sugar, sodium, and/or saturated fat. Given the important contribution of higher-quality carbohydrate foods to affordable healthy diets, new metrics are needed to convey the concept of carbohydrate quality to policymakers, food industry stakeholders, health professionals, and consumers. The recently developed Carbohydrate Food Quality Scoring System is well

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Duncan, Alison M., Hilary A. Dunn, Laura M. Stratton, and Meagan N. Vella. "Translating knowledge into dietetic practice: a Functional Foods for Healthy Aging Toolkit." Applied Physiology, Nutrition, and Metabolism 39, no. 5 (2014): 600–603. http://dx.doi.org/10.1139/apnm-2013-0432.

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The advance of functional foods has evolved because of research linking functional foods to health, a regulatory environment that allows health claims on foods, and consumer demand for health-promoting food products. Among consumers, the rapidly growing older adult segment is poised to benefit from functional foods because of age-related health issues that are linked to food and health. Registered Dietitians (RDs) are recognized as food and nutrition experts and are well positioned to communicate the benefits of functional foods. The Functional Foods for Healthy Aging Toolkit was developed to

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Sabuz, Ashfak Ahmed, Md Rahmatuzzaman Rana, Tanvir Ahmed, et al. "Health-Promoting Potential of Millet: A Review." Separations 10, no. 2 (2023): 80. http://dx.doi.org/10.3390/separations10020080.

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Being a key source of animal food, millet production has been sharply increasing over the last few years in order to cope with the dietary requirements of the ever-increasing world population. It is a splendid source of essential nutrients such as protein, carbohydrates, fat, minerals, vitamins, and also some other bioactive compounds that eventually help through multiple biological activities, including antioxidant, anti-hyperglycemic, anti-cholesterol, anti-hypertensive, anthropometric effects and regulation of gut microbiota composition. These bioactive compounds, nutrients, and functions o

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Melini, Francesca, Valentina Melini, Francesca Luziatelli, Anna Grazia Ficca, and Maurizio Ruzzi. "Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review." Nutrients 11, no. 5 (2019): 1189. http://dx.doi.org/10.3390/nu11051189.

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Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food mat

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Houška, Milan, and Filipa Vinagre Marques Silva. "The Effect of Processing Methods on Food Quality and Human Health: Latest Advances and Prospects." Foods 11, no. 4 (2022): 611. http://dx.doi.org/10.3390/foods11040611.

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Kok, Car Reen, and Robert Hutkins. "Yogurt and other fermented foods as sources of health-promoting bacteria." Nutrition Reviews 76, Supplement_1 (2018): 4–15. http://dx.doi.org/10.1093/nutrit/nuy056.

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López, María D., Nieves Baenas, Jorge Retamal-Salgado, Nelson Zapata, and Diego A. Moreno. "Underutilized Native Biobío Berries: Opportunities for Foods and Trade." Natural Product Communications 13, no. 12 (2018): 1934578X1801301. http://dx.doi.org/10.1177/1934578x1801301226.

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The Biobío Region in Chile presents special edaphoclimatic characteristics and biodiversity that make it suitable for the introduction and development of some berries that are understudied in terms of their health-promoting composition and characteristics. Chilean strawberry ( Fragaria chiloensis ssp. chiloensis, form chiloensis) and calafate ( Berberis microphylla G. Forst.) have been underused despite having interesting nutritive values and health-promoting capacities. The polyphenolic compositions of Chilean strawberry and calafate were characterized by HPLC-DAD-ESI-MSn analyses, as well as

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