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being researched more and more every day, and by their action, they are not
medicines, but they can sometimes be isolated and used as medicine (Niva 2007).
The situation is similar with herbal preparations. According to their origin, nutraceuticals can be herbal, animal, and microbiological. Of plant origin are all plant
pigments, beta-glucan, plant acids, MUFA (monounsaturated fatty acids), etc. In the
animal world, the following are interesting: polyunsaturated fatty acids,
sphingolipids, choline, lecithin, calcium, coenzyme Q10, selenium, zinc, creatine,
etc. The most talked about microorganisms are yeast (Saccharomyces boulardii)
and probiotic bacteria (Bifidobacterium bifidum, Lactobacillus acidophilus,
Streptococcus salivarius, etc.). This division is not solid because many of them can
be found in several groups at the same time. Thus, we distinguish between antioxidants, immunomodulators, antipyretics, anti-dyslipidemic substances, etc. Every
day the applications grow and the groups of action expand. The largest group of
functional foods is unmodified and unprocessed foods: fruits, vegetables, and herbs.
Many fruits and vegetables contain pigments and phytochemicals that are known to
have beneficial effects on health. The situation is similar with herbs (ChiorceaPaquim et al. 2020).
The concept of “self-medication” and caring for one’s own health through specially designed food products and food supplements is becoming increasingly popular. The market for nutraceuticals, supplements, and all other products that are
somewhere on the border of food and medicine is growing day by day. It is difficult
to draw firm boundaries between conventional, functional foods, organically grown
foods, supplements, and nutraceuticals, and even scientists find it difficult to handle
these terms. Therefore, the broad concept of functional food can include naturally
nutritious food, food enriched with functional ingredients, food from which certain
substances have been removed, food in which the properties of individual components have been changed, food in which the bioavailability of one or more components has been modified, and all combinations of the mentioned possibilities.
Functional food is nothing but traditional food that contains additives that make
it functional (Benkouider 2004). These foods can be categorized according to the
effect on the health of an individual organ or organ system, such as the health of the
digestive system, skeletal system, blood vessels, or immune system. The best and
most widespread example in our country is good old yoghurt, which becomes functional with the addition of probiotic bacteria. Probiotics or “beneficial bacteria”
with their metabolism create unfavorable conditions for the growth of pathogenic
microorganisms, help us get all the important nutrients and energy from food, and
are also responsible for the synthesis of vitamin K and some B vitamins. A favorable
balance of intestinal microflora is thought to play an important role in developing
and maintaining a strong immune system. Calcium and vitamin D are added to
yogurt, milk, and fruit juices to reduce the risk of osteoporosis. Regular exercise and
a proper diet with enough calcium and vitamin D helps adolescents and young
adults maintain good bone health and reduce the risk of osteoporosis later in life.
Vitamins and minerals are added to a whole range of products, especially cereals
and fruit juices. Vitamins A, C, and E due to their antioxidant action play an important role in preserving the immune system and defending against malignant diseases
V. I. Petropulos and B. Balabanova
being researched more and more every day, and by their action, they are not
medicines, but they can sometimes be isolated and used as medicine (Niva 2007).
The situation is similar with herbal preparations. According to their origin, nutraceuticals can be herbal, animal, and microbiological. Of plant origin are all plant
pigments, beta-glucan, plant acids, MUFA (monounsaturated fatty acids), etc. In the
animal world, the following are interesting: polyunsaturated fatty acids,
sphingolipids, choline, lecithin, calcium, coenzyme Q10, selenium, zinc, creatine,
etc. The most talked about microorganisms are yeast (Saccharomyces boulardii)
and probiotic bacteria (Bifidobacterium bifidum, Lactobacillus acidophilus,
Streptococcus salivarius, etc.). This division is not solid because many of them can
be found in several groups at the same time. Thus, we distinguish between antioxidants, immunomodulators, antipyretics, anti-dyslipidemic substances, etc. Every
day the applications grow and the groups of action expand. The largest group of
functional foods is unmodified and unprocessed foods: fruits, vegetables, and herbs.
Many fruits and vegetables contain pigments and phytochemicals that are known to
have beneficial effects on health. The situation is similar with herbs (ChiorceaPaquim et al. 2020).
The concept of “self-medication” and caring for one’s own health through specially designed food products and food supplements is becoming increasingly popular. The market for nutraceuticals, supplements, and all other products that are
somewhere on the border of food and medicine is growing day by day. It is difficult
to draw firm boundaries between conventional, functional foods, organically grown
foods, supplements, and nutraceuticals, and even scientists find it difficult to handle
these terms. Therefore, the broad concept of functional food can include naturally
nutritious food, food enriched with functional ingredients, food from which certain
substances have been removed, food in which the properties of individual components have been changed, food in which the bioavailability of one or more components has been modified, and all combinations of the mentioned possibilities.
Functional food is nothing but traditional food that contains additives that make
it functional (Benkouider 2004). These foods can be categorized according to the
effect on the health of an individual organ or organ system, such as the health of the
digestive system, skeletal system, blood vessels, or immune system. The best and
most widespread example in our country is good old yoghurt, which becomes functional with the addition of probiotic bacteria. Probiotics or “beneficial bacteria”
with their metabolism create unfavorable conditions for the growth of pathogenic
microorganisms, help us get all the important nutrients and energy from food, and
are also responsible for the synthesis of vitamin K and some B vitamins. A favorable
balance of intestinal microflora is thought to play an important role in developing
and maintaining a strong immune system. Calcium and vitamin D are added to
yogurt, milk, and fruit juices to reduce the risk of osteoporosis. Regular exercise and
a proper diet with enough calcium and vitamin D helps adolescents and young
adults maintain good bone health and reduce the risk of osteoporosis later in life.
Vitamins and minerals are added to a whole range of products, especially cereals
and fruit juices. Vitamins A, C, and E due to their antioxidant action play an important role in preserving the immune system and defending against malignant diseases
V. I. Petropulos and B. Balabanova