Alimentos funcionais: uma revisão.

Abstract

This work completion of course is referring to the thematic functional foods, aiming to conduct a general analysis of the topic functional foods through a literature review. The foods in addition to nutritional value and sensory aspects, may have specific properties for the benefit of health in humans and this functional assignment feature of the food itself or the addition of ingredients that modify the functional properties in food. Is defined as functional food or food component that provides health benefits, may be of different origins, from isolated nutrients, processed foods derived from plants, among others. A literature review was carried out in a systematic way, using the Medline, Pubmed, Lilacs, Scielo data and national and international health committees, the articles published in the last fifteen years, addressing the issue on Functional Foods. The following search terms (keywords and delimiters) were used in various combinations: 1) Functional Foods; 2) Healthy Eating; 3) Health; 4) Treatment. And in research in English terms were: 1) Functional Foods; 2) Healthy; 3) Treatment. The literature search included original articles, review articles, dissertations, theses, editorial guidelines and written in English and Portuguese. Literature survey was conducted on the subject, and to investigate the properties of new functional foods: kefir, flax, yacon, passion fruit, mushrooms and blemish. Functional foods are a way to prevent certain types of diseases, and its essential for the population in general knowledge, as they are key to providing a healthy quality of life. The health professionals need to know the properties of functional foods because they may be appropriate for their patient care.