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Título:
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Functional foods : concept to product
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Autores:
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GIBSON, GLENN R. ;
WILLIAMS, CHRISTINE M.
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Tipo de documento:
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texto impreso
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Editorial:
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Washington [ESTADOS UNIDOS] : CRC Press, 2000
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ISBN/ISSN/DL:
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52180
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Nota general:
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- ISBN: 0-8493-0851-8
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Langues:
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Inglés
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Clasificación:
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ALIMENTOS FUNCIONALES
LEGISLACIÓN
SALUD
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Resumen:
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What are functional foods? The complexities involved in definition are a key theme in Chapter 1 of this book. This suggests the following working definition which seeks to isolate the significance of both ‘functional’ and ‘food’ in our understanding of the term: A food can be regarded as ‘functional’ if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutrition, in a way that improves health and well-being or reduces the risk of disease.
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