Publicação
Role and health benefits of different functional food components
| Resumo: | Functional food components are potentially beneficial components found naturally in foods or added to them as functional ingredients, and include carotenoids, dietary fiber, fatty acids, flavonoids, isothiocyanates, phenolic acids, plant stanols and sterols, polyols, prebiotics and probiotics, phytoestrogens, soy protein, vitamins and minerals. At present, professionals are recognizing that some functional components of foods have a major role in health enhancement. In fact, the big importance of these “bioactives” present in many foods, either naturally or added, has lead many scientists of different fields to conduct studies aimed for establishing the scientific basis that supports and validates the benefits of a particular food or component for the human health. It appears that people should strive to consume a wide variety of foods such as to assure the ingestion of compounds such as carotenoids, fiber, flavonoids, specific fatty acids, minerals, prebiotics and probiotics, phytoestrogens, soy protein and vitamins, among others, in order to reduce the risk of developing some diseases, or even to help curing others. In the present work, an examination of the characteristics of these compounds, the study and repercussions of these “bioactives molecules” allied to their ability to prevent and/or cure certain diseases will be object of study, based on recent evidence published in the medical journals. |
|---|---|
| Autores principais: | Guiné, Raquel |
| Outros Autores: | Lima, Maria João; Barroca, Maria João |
| Assunto: | Articles |
| Ano: | 2016 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Viseu |
| Idioma: | português |
| Origem: | Millenium |
| _version_ | 1869977587793526784 |
|---|---|
| author | Guiné, Raquel |
| author2 | Lima, Maria João Barroca, Maria João |
| author2_role | author author |
| author_facet | Guiné, Raquel Lima, Maria João Barroca, Maria João |
| author_role | author |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Guiné, Raquel\"},{\"Person.name\":\"Lima, Maria João\"},{\"Person.name\":\"Barroca, Maria João\"}] |
| datacite.creators.creator.creatorName.fl_str_mv | Guiné, Raquel Lima, Maria João Barroca, Maria João |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Articles |
| datacite.titles.title.fl_str_mv | Role and health benefits of different functional food components |
| dc.creator.none.fl_str_mv | Guiné, Raquel Lima, Maria João Barroca, Maria João |
| dc.identifier.none.fl_str_mv | https://revistas.rcaap.pt/millenium/article/view/8268 |
| dc.language.none.fl_str_mv | por |
| dc.publisher.none.fl_str_mv | Polytechnic Institute of Viseu (IPV) |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Articles |
| dc.title.fl_str_mv | Role and health benefits of different functional food components |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Functional food components are potentially beneficial components found naturally in foods or added to them as functional ingredients, and include carotenoids, dietary fiber, fatty acids, flavonoids, isothiocyanates, phenolic acids, plant stanols and sterols, polyols, prebiotics and probiotics, phytoestrogens, soy protein, vitamins and minerals. At present, professionals are recognizing that some functional components of foods have a major role in health enhancement. In fact, the big importance of these “bioactives” present in many foods, either naturally or added, has lead many scientists of different fields to conduct studies aimed for establishing the scientific basis that supports and validates the benefits of a particular food or component for the human health. It appears that people should strive to consume a wide variety of foods such as to assure the ingestion of compounds such as carotenoids, fiber, flavonoids, specific fatty acids, minerals, prebiotics and probiotics, phytoestrogens, soy protein and vitamins, among others, in order to reduce the risk of developing some diseases, or even to help curing others. In the present work, an examination of the characteristics of these compounds, the study and repercussions of these “bioactives molecules” allied to their ability to prevent and/or cure certain diseases will be object of study, based on recent evidence published in the medical journals. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| id | millenium_9b202185ed0af9c439c7fb731c5e3045 |
| identifier.url.fl_str_mv | https://revistas.rcaap.pt/millenium/article/view/8268 |
| inst_facet_str | urn:organizationAcronym:ipv{{{_:::_}}}Instituto Politécnico de Viseu |
| instacron_str | ipv |
| institution | Instituto Politécnico de Viseu |
| instname_str | Instituto Politécnico de Viseu |
| language | por |
| network_acronym_str | millenium |
| network_name_str | Millenium |
| oai_identifier_str | oai:ojs.revistas.rcaap.pt:article/8268 |
| organization_str_mv | urn:organizationAcronym:ipv |
| person_str_mv | Guiné, Raquel Lima, Maria João Barroca, Maria João |
| publishDate | 2016 |
| publisher.none.fl_str_mv | Polytechnic Institute of Viseu (IPV) |
| repo_facet_str | urn:repositoryAcronym:millenium{{{_:::_}}}Millenium |
| reponame_str | Millenium |
| repository_id_str | urn:repositoryAcronym:millenium |
| service_str_mv | urn:repositoryAcronym:millenium |
| spelling | Polytechnic Institute of Viseu (IPV)ptFunctional food components are potentially beneficial components found naturally in foods or added to them as functional ingredients, and include carotenoids, dietary fiber, fatty acids, flavonoids, isothiocyanates, phenolic acids, plant stanols and sterols, polyols, prebiotics and probiotics, phytoestrogens, soy protein, vitamins and minerals. At present, professionals are recognizing that some functional components of foods have a major role in health enhancement. In fact, the big importance of these “bioactives” present in many foods, either naturally or added, has lead many scientists of different fields to conduct studies aimed for establishing the scientific basis that supports and validates the benefits of a particular food or component for the human health. It appears that people should strive to consume a wide variety of foods such as to assure the ingestion of compounds such as carotenoids, fiber, flavonoids, specific fatty acids, minerals, prebiotics and probiotics, phytoestrogens, soy protein and vitamins, among others, in order to reduce the risk of developing some diseases, or even to help curing others. In the present work, an examination of the characteristics of these compounds, the study and repercussions of these “bioactives molecules” allied to their ability to prevent and/or cure certain diseases will be object of study, based on recent evidence published in the medical journals.porptRole and health benefits of different functional food componentsGuiné, RaquelGuinéRaquelLima, Maria JoãoLimaMaria JoãoBarroca, Maria JoãoBarrocaMaria JoãoEISSN1647-662XIsPartOfPISSN0873-3015IsPartOf2016-02-04URLhttps://revistas.rcaap.pt/millenium/article/view/8268http://purl.org/coar/access_right/c_abf2open accessArticleshttp://purl.org/coar/resource_type/c_6501journal articlefulltextapplication/pdfMillenium - Journal of Education, Technologies, and Health37 |
| spellingShingle | Role and health benefits of different functional food components Guiné, Raquel Articles |
| status | SINGLETON |
| subject.fl_str_mv | Articles |
| title | Role and health benefits of different functional food components |
| title_full | Role and health benefits of different functional food components |
| title_fullStr | Role and health benefits of different functional food components |
| title_full_unstemmed | Role and health benefits of different functional food components |
| title_short | Role and health benefits of different functional food components |
| title_sort | Role and health benefits of different functional food components |
| topic | Articles |
| topic_facet | Articles |
| url | https://revistas.rcaap.pt/millenium/article/view/8268 |
| visible | 1 |