IMBICE   05372
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA CELULAR
Unidad Ejecutora - UE
capítulos de libros
Título:
Bioactive Compounds to Fortify Children's Chocolate Milk: Health Improvements and Future Perspectives
Autor/es:
SILVIA DEL V. ALONSO; NADIA S. CHIARAMONI; MARINA MARSANASCO
Libro:
Functional Foods: Sources, Health Effects and Future Perspectives
Editorial:
Nova Publishers Inc
Referencias:
Año: 2017; p. 121 - 142
Resumen:
The aim of this chapter is to describe the potential use of specific nutrients that have a beneficial effect to be used as functional ingredients. It has been developed and implemented a functional food which is a natural or processed food with the addition of bioactive components that promotes health, physical ability and mental state of different age inhabitants. In order for a food to be considered functional, it must demonstrate that it has a beneficial effect on one or more specific functions of the organism, beyond the usual nutritional effects, that it improves the state of health and well-being, or reduces the risk of an illness. This means that these foods must necessarily contain some of the so-called functional ingredients or bioactive compounds (BC), among which the following can be mentioned as examples: vitamins, antioxidants, minerals, dietary fibber, essential fatty acids, flavonoids, isothiocyanates, phenolic acids, plant stanols and sterols, polyols, prebiotics and probiotics, phytoestrogens, and soy protein, among others.