313
grain bread, etc.) are recognized today. Knowing the choice of individual foods
based on ingredients that are recommended and not allowed for certain people
allows, for example, the formulation of food for various metabolic disorders
(Roberfroid 2002; Marinangeli and Jones 2010). Some foods can be excluded only
in certain metabolic disorders (phenylketonuria, gluten enteropathy, lactose and
fructose intolerance, etc.). For example, in phenylketonuria, everything is given
except phenylalanine, which the body cannot accept due to the disorder (Marinangeli
and Jones 2010). It is considered that bioactive substances are mostly found in
plants (fruits, vegetables, cereals). Some of them, such as probiotics, conjugated
linolenic acid, omega-3 fatty acids, and bioactive peptides, are found in animal
products, such as milk, dairy products, and fish. The application of diet therapy and
nutritional modifications in many diseases is crucial for the course and outcome of
the disease. In recent decades, a large number of specially designed food products
and food supplements have appeared on the market, which are becoming increasingly popular (Maynard and Franklin 2003). The interest in such food, which is in
fact somewhere on the border between food and medicine, is huge, due to the better
understanding of the connection between diet, health, and disease (Marinangeli and
Jones 2010). The diversity of food types in terms of nutritional attributes classifies
food into various categories such as: therefore diet food, food for pregnant and lactating women, baby food, food for the elderly, food for menopausal women, food
for managers, food for athletes, but also various dietary supplements and functional
foods, etc. In addition to nutrients, these types of foods also require the presence of
biologically active components (Marinangeli and Jones 2010).
11.2 General Aspects for Functional Food
There are many definitions of functional foods. Simply put, functional food, in addition to its energy function, also has a role in maintaining health. This means that it
contains food ingredients that are known to have a positive effect on human health,
reduce the risk of developing the disease, or can even be used during treatment to
help the body recover faster. It does not have to have an impact on the entire population. Functional food should have the following characteristics:
• To be consumed in the daily diet.
• That it is a conventional food and not “exotic.”
• It should have a natural composition, without chemical additives.
• If certain components are added, they should only supplement the naturally
occurring amounts.
• In order to justify the name, it should have a positive effect on physiological
functions and can reduce the risk of developing the disease.
• Health claims attributed to these foods need to be confirmed and substantiated.
There is a whole spectrum of different chemical compounds that have certain
effects on human health or certain physiological functions. These compounds are
11 Chemical Composition and Nutritional Properties of Functional Food
grain bread, etc.) are recognized today. Knowing the choice of individual foods
based on ingredients that are recommended and not allowed for certain people
allows, for example, the formulation of food for various metabolic disorders
(Roberfroid 2002; Marinangeli and Jones 2010). Some foods can be excluded only
in certain metabolic disorders (phenylketonuria, gluten enteropathy, lactose and
fructose intolerance, etc.). For example, in phenylketonuria, everything is given
except phenylalanine, which the body cannot accept due to the disorder (Marinangeli
and Jones 2010). It is considered that bioactive substances are mostly found in
plants (fruits, vegetables, cereals). Some of them, such as probiotics, conjugated
linolenic acid, omega-3 fatty acids, and bioactive peptides, are found in animal
products, such as milk, dairy products, and fish. The application of diet therapy and
nutritional modifications in many diseases is crucial for the course and outcome of
the disease. In recent decades, a large number of specially designed food products
and food supplements have appeared on the market, which are becoming increasingly popular (Maynard and Franklin 2003). The interest in such food, which is in
fact somewhere on the border between food and medicine, is huge, due to the better
understanding of the connection between diet, health, and disease (Marinangeli and
Jones 2010). The diversity of food types in terms of nutritional attributes classifies
food into various categories such as: therefore diet food, food for pregnant and lactating women, baby food, food for the elderly, food for menopausal women, food
for managers, food for athletes, but also various dietary supplements and functional
foods, etc. In addition to nutrients, these types of foods also require the presence of
biologically active components (Marinangeli and Jones 2010).
11.2 General Aspects for Functional Food
There are many definitions of functional foods. Simply put, functional food, in addition to its energy function, also has a role in maintaining health. This means that it
contains food ingredients that are known to have a positive effect on human health,
reduce the risk of developing the disease, or can even be used during treatment to
help the body recover faster. It does not have to have an impact on the entire population. Functional food should have the following characteristics:
• To be consumed in the daily diet.
• That it is a conventional food and not “exotic.”
• It should have a natural composition, without chemical additives.
• If certain components are added, they should only supplement the naturally
occurring amounts.
• In order to justify the name, it should have a positive effect on physiological
functions and can reduce the risk of developing the disease.
• Health claims attributed to these foods need to be confirmed and substantiated.
There is a whole spectrum of different chemical compounds that have certain
effects on human health or certain physiological functions. These compounds are
11 Chemical Composition and Nutritional Properties of Functional Food