Functional Foods and Human Health: An Overview

Muhammad Sajid Arshad, Waseem Khalid, Rabia Shabir Ahmad, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Saira Safdar, Safura Kousar, Haroon Munir, Umair Shabbir, Muhammad Zafarullah, Muhammad Nadeem, Zubia Asghar, Hafiz Ansar Rasul Suleria

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.
Original languageEnglish
Title of host publicationFunctional Foods [Working Title]
Subtitle of host publicationPhytochemicals and Health Promoting Potential
Place of PublicationLondon
PublisherIntech Open
Number of pages14
ISBN (Electronic)978-1-83968-934-5
ISBN (Print)978-1-83968-932-1
Publication statusPublished (in print/issue) - 30 Aug 2021


  • functional food
  • conventional food
  • modified food
  • antioxidants
  • health


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