Year 2020, Volume 4 , Issue 2, Pages 155 - 160 2020-12-30

Functional foods are the food or food components that provide additional benefits on human metabolic functions and physiology. With these features, functional foods are effective both in protection from diseases and in reaching a healthier life. Prebiotics, probiotics, dried food (fibers, tea, herbs etc.), fermented foods (yogurt, kefir, vegetables) and a wide range of products are counted as functional foods. Food components such as omega-3 fatty acids, isoflavones, carotenoids, beta-carotene and lycopene, sulforophane, polyphenols, soluble fibers (barley and oats) are effective in preventing diseases. Recently, world states have been focusing on creating a healthy and sustainable nutrition policy. It is thought that functional foods will be on the agenda in the future with the increasing awareness of people in the direction of healthy nutrition and their importance will increase.
Functional foods, Health, Nutrition
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Primary Language en
Subjects Agriculture
Journal Section Review Papers
Authors

Orcid: 0000-0002-0673-3526
Author: Kenan Sinan DAYISOYLU
Institution: Kahramanmaraş Sütçü İmam Üniversitesi, Mühendislik Mimarlık Fakültesi, Gıda Mühendisliği Bölümü
Country: Turkey


Orcid: 0000-0002-3765-2155
Author: Fatma Betül TEKİN SAKALLI (Primary Author)
Institution: Kahramanmaraş Sütçü İmam Üniversitesi, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
Country: Turkey


Dates

Application Date : December 3, 2019
Acceptance Date : April 17, 2020
Publication Date : December 30, 2020

Bibtex @review { ijafls654579, journal = {International Journal of Agriculture Forestry and Life Sciences}, issn = {}, eissn = {2602-4381}, address = {}, publisher = {Volkan OKATAN}, year = {2020}, volume = {4}, pages = {155 - 160}, doi = {}, title = {Commonly Consumed Functional Foods and Food Ingredients}, key = {cite}, author = {Dayısoylu, Kenan Sinan and Tekin Sakallı, Fatma Betül} }
APA Dayısoylu, K , Tekin Sakallı, F . (2020). Commonly Consumed Functional Foods and Food Ingredients . International Journal of Agriculture Forestry and Life Sciences , 4 (2) , 155-160 . Retrieved from https://dergipark.org.tr/en/pub/ijafls/issue/57325/654579
MLA Dayısoylu, K , Tekin Sakallı, F . "Commonly Consumed Functional Foods and Food Ingredients" . International Journal of Agriculture Forestry and Life Sciences 4 (2020 ): 155-160 <https://dergipark.org.tr/en/pub/ijafls/issue/57325/654579>
Chicago Dayısoylu, K , Tekin Sakallı, F . "Commonly Consumed Functional Foods and Food Ingredients". International Journal of Agriculture Forestry and Life Sciences 4 (2020 ): 155-160
RIS TY - JOUR T1 - Commonly Consumed Functional Foods and Food Ingredients AU - Kenan Sinan Dayısoylu , Fatma Betül Tekin Sakallı Y1 - 2020 PY - 2020 N1 - DO - T2 - International Journal of Agriculture Forestry and Life Sciences JF - Journal JO - JOR SP - 155 EP - 160 VL - 4 IS - 2 SN - -2602-4381 M3 - UR - Y2 - 2020 ER -
EndNote %0 International Journal of Agriculture Forestry and Life Sciences Commonly Consumed Functional Foods and Food Ingredients %A Kenan Sinan Dayısoylu , Fatma Betül Tekin Sakallı %T Commonly Consumed Functional Foods and Food Ingredients %D 2020 %J International Journal of Agriculture Forestry and Life Sciences %P -2602-4381 %V 4 %N 2 %R %U
ISNAD Dayısoylu, Kenan Sinan , Tekin Sakallı, Fatma Betül . "Commonly Consumed Functional Foods and Food Ingredients". International Journal of Agriculture Forestry and Life Sciences 4 / 2 (December 2020): 155-160 .
AMA Dayısoylu K , Tekin Sakallı F . Commonly Consumed Functional Foods and Food Ingredients. Int J Agric For Life Sci. 2020; 4(2): 155-160.
Vancouver Dayısoylu K , Tekin Sakallı F . Commonly Consumed Functional Foods and Food Ingredients. International Journal of Agriculture Forestry and Life Sciences. 2020; 4(2): 155-160.
IEEE K. Dayısoylu and F. Tekin Sakallı , "Commonly Consumed Functional Foods and Food Ingredients", International Journal of Agriculture Forestry and Life Sciences, vol. 4, no. 2, pp. 155-160, Dec. 2021