Inherent functionality:-a useful term for consumer information?
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|Title:||Inherent functionality:-a useful term for consumer information?||Authors:||Gormley, T. R. (Thomas Ronan)||Permanent link:||http://hdl.handle.net/10197/6906||Date:||2006||Abstract:||Functional foods are broadly defined as those that offer 'something extra' in terms of health benefits than the basic food item, e.g. probiotic-enriched yoghurt versus ordinary yoghurt. The term functional food, by its very nature, tends to suggest that other foods are not functional and have less health benefit relative to functional foods. This is far from fact as many animal and plant foods are highly beneficial for health 'as consumed' and possess inherent functionality. The term inherent fimctionality is stronger than the term naturally present used to describe health-promoting constituents occurring naturally in foods such as conjugated linoleic acid (CLA) in dairy or meat products. The author suggests, therefore, that inherent functionality is a term needed for consumer information in that foods of the same type may differ in their inherent functionality and scientists/technologists/consumers should be aware of this. This can be demonstrated using many examples such as taurine in fish, antioxidants and dietary fibre in fruit and vegetables, antioxidants in olive oil, CLA in animal products, and phytosterols in grains; some of these are discussed below. These naturally-present substances are in addition to the traditional nutrients, i.e. carbohydrates, proteins, fats, vitamins and minerals.||Type of material:||Journal Article||Journal:||Functional Food News||Issue:||1||Keywords:||Functional foods; Health benefits||Other versions:||http://www.eu-research.com/sme/functional-food-net-ffnet/2010/03/07/||Language:||en||Status of Item:||Not peer reviewed|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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