The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Study on Health Benefits in Human Body of Food with Functional Ingredients

기능성 성분을 가진 식품의 인체 건강 유용성에 대한 연구

  • 한명규 (용인대학교 식품영양학과)
  • Published : 2003.09.01
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Abstract

The development of food science in the near future probably depends on the advance in functional food science. Actually, a number of substances and products with potential for disease risk reduction rather than simply for health maintenance have been investigated for their body-modulating functions. Some of them have been applied in practice to the industrialization of functional foods in terms of foods for health uses. Health is becoming a more important aspect of food. Consumers increasingly see the link between food and health, thus generating growing levels of consumer interest in more actively managing their diets and, by implication, their health. there is demand from consumers and strong manufacturer push towards the development of food as medicine. Pharmaceutical companies are currently focused on the medical aspects of food as medicine, but it is expected that there will be an increase in the rate of active ingredients for lifestyle application.

Keywords

References

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