Functional food --- known as the food of the 21st century

 

Functional food research: the frontier of International Food Science and Engineering

 

Development of functional food -- the deep requirements of the times for traditional food

 

The purpose of functional food development is to meet human health needs

 

Health - refers to a person's physical, psychological and social adaptation in all aspects of the state of perfection, rather than just no disease or weakness.

 

Health - haeth (ancient word) is to be celebrated as safe and sound.

 

Signs of health: (13 aspects recognized worldwide)

 

1. Energetic and enterprising;

 

2. Cheerful and energetic personality;

 

3. Normal height and weight

 

4. Keep normal body temperature, pulse and respiration (37 ℃; 72 times / min; infants 45 times / min, 6-year-old 25 times / min, 15-25-year-old 18 times / min, slightly older and increased)

 

5. Strong appetite;

 

6. Bright eyes and pink eye mask;

 

7. It is not easy to get sick and has enough tolerance to epidemics;

 

8. Normal defecation;

 

9. Reddish tongue without thick coating;

 

10. Healthy gums and oral mucosa;

 

11. Smooth skin, flexible and elastic, healthy complexion;

 

12. Glossy hair;

 

13. Nails are firm and reddish;

 

Sub health ---- it is a kind of healthy overdraft state. The body has all kinds of discomfort but no organic disease.

 

Causes of disease:

 

1. Abnormal growth;

 

2. Aging and degeneration of tissue;

 

3. Immune allergy and other disorders;

 

4. Congenital and genetic diseases;

 

5. Endocrine and metabolic disorders;

 

6. Infectious diseases and parasite infection;

 

7. Physical damage;

 

8. Malnutrition;

 

9. Stress response;

 

10. Toxic substances;

 

 

1、 Definition of functional food:

 

Functional food:

 

In 1987, the Japanese Ministry of culture first used the word in "systematic interpretation and development of food function".

 

In April 1989, the Ministry of health and welfare was further defined as an industrial food that can fully display the body's defense function, regulate physiological rhythm, prevent diseases and promote rehabilitation.

 

In November 1990, "food for specific health use" was proposed.

 

（1） Functional food must meet the following conditions:

 

① It is non-toxic, harmless and meets the nutritional requirements.

 

② Its function must be clear, concrete and confirmed by science. At the same time, its function can not replace the normal dietary intake of human body and the need for all kinds of essential nutrients.

 

③ Functional food is usually developed and produced for specific people who need to adjust some aspects of their body functions.

 

④ It does not aim at treatment and cannot replace the therapeutic effect of drugs on patients

 

Basic requirements:

 

As a food, it is composed of commonly used raw materials or ingredients and ingested in the usual form and method.

 

Belongs to the daily intake of food.

 

Relevant adjustment functions shall be marked.

 

Health food: a concept commonly used in European countries, aiming at improving health, adopting natural materials, abiding by health principles, and ensuring food hygiene and quality. Its scope:

 

Full of nutrients

 

Supplement the missing nutrients in the diet

 

Foods or tonics with special needs should preferably contain special nutrients.

 

Food for the purpose of strengthening physique and beauty.

 

Food based on natural raw materials for the purpose of maintaining and improving health.

 

It is defined as: food with specific health care function, suitable for specific people to eat, with the function of regulating the body, not for the purpose of treatment.