Functional foods are characterized by additional effects linked to the natural content of certain substances (generally non-nutrients), which interact more or less selectively with one or different physiological functions of the organism (concept of biomodulation). The functional properties can result in:
• beneficial effects on health
• disease prevention
Scientific process to arrive at the attribution of health properties to foods:
- First level: basic research and experimentation; identification and understanding of the mechanisms of interaction between food and modulation of gene expression and cellular biochemical functions, in order to demonstrate the potential physiological effects.
- Second level: development of models and methodologies to demonstrate, through human nutrition studies, these effects and their consequences.
- Third level: design of adequate human nutrition studies to demonstrate, beyond the functional effects, a benefit on health, including the prevention of diseases, so as to authorize the use of health claims.
The red tomato, for example, is a functional food, since in the literature we have numerous studies that underline its healthy functionality linked to the lycopene content.
The main terms used to designate the functional food category are:
1. Medical food
2. Nutraceutical
3. Functional food
4. Nutritional food
The terms nutraceutical food (nutraceuticals) and functional food (often used interchangeably) appear to be the most appropriate to identify a food, its component or a group of foods, the consumption of which is considered favorable to maintaining health.
Vitamins were initially considered traditional components of foods to which the hypothesized physiological effects could be traced. They have been attributed a role in reducing the risk of cancer, cardiovascular disease, and slowing the aging process. However, some clinical trials have shown that the supplementation of vitamins E, C and carotenoids (the antioxidant trio par excellence), does not have the same beneficial effects on health as when a varied diet rich in fruit and vegetables is followed.
These studies have therefore led to consider that the reduced incidence of cardiovascular damage and cancer in populations with large consumption of fruit and vegetables must be attributed to the presence, in these foods, of other functional compounds, even non-nutritious ones.
