Concepts in functional foods: the case of inulin and oligofructose.

@article{Roberfroid1999ConceptsIF,
  title={Concepts in functional foods: the case of inulin and oligofructose.},
  author={Marcel B. Roberfroid},
  journal={The Journal of nutrition},
  year={1999},
  volume={129 7 Suppl},
  pages={1398S-401S}
}
Recent advances in biosciences support the hypothesis that diet modulates various body functions. Diet may maintain well-being and reduce the risk of some diseases. Such discoveries have led to the concept of "functional food" and the development of the new discipline, i.e., "functional food science." A practical and simple definition of a "functional food" is a food for which a claim has been authorized. The food components to be discussed as potential "functional food ingredients" are the… CONTINUE READING

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