Functional Food Sources and Classification

Some fimctional foods are derived from miscellaneous compounds such as algae and mushrooms. Algae function by proving omega-3 fatty acids, which enhance immimity, modulate inflammation, and protect against neurodegenerative diseases. Functional foods derived from mushrooms contain antiviral, antibacterial, and anti-inflammatory properties. 

We wish to express our sincere thanks to Professors K. Abe, Y. Nakai and T. Misaka for pertinent discussion. 

Aizawa, K., Matsumoto, T., Inakuma, T., Ishijima, T., Nakai, Y., Abe K., and Amano F. 2009. Administration of tomato and paprika beverages modifies hepatic glucose and lipid metabolism in mice a DNA microarray analysis. JAgric Food Chem 57 10964-10971. 

Anonymous, 2002. ILSIEurope Concise Monograph Series. In Ashwell M., editor. Concept of Functional Food in Europe. Brussels ILSI Europe. P. 1-40. 

Yasuoka A., and Abe, K. 2008. Eunctional food science and food for specified health use policy in Japan state of the art. Current Opinion in Lipidology 19 69-73. 

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