The quest is continuous for effective health-promoting ingredients in the fields of culinary innovation and nutritional research. The increasing consumer demand for functional foods - those offering additional health benefits beyond basic nutrition has propelled researchers and food technologists to explore new, natural ingredients. Over the past decade, the commercial, academic, and governmental sectors have all shown a greater interest in the creation of functional foods. Consumers readily accept food items with health claims attesting to their functional potential to enhance health beyond the supply of vital nutrients, which probably lowers morbidity and mortality and improves the overall population quality of life.
Plant, Functional Foods
Arai, S., Osawa, T., Ohigashi, H., Yoshikawa, M., Kaminogawa, S., Watanabe, M., & Hirahara, T. (2001). A mainstay of functional food science in Japan—history, present status, and future outlook. Bioscience, biotechnology, and biochemistry, 65(1), 1-13.
Daliri, E. B. M., & Lee, B. H. (2015). Current trends and future perspectives on functional foods and nutraceuticals. Beneficial microorganisms in food and nutraceuticals, 221-244.
Emerald Insight. "Consumer acceptance of functional foods: issues for the future." Emerald.com (Emerald).
Frontiers. "Neglected and Underutilised Crops: A Systematic Review of Their Potential as Food and Herbal Medicinal Crops in South Africa." Frontiersin.org (Frontiers).
González-Stuart, A. (2011). Multifaceted therapeutic value of roselle (Hibiscus sabdariffa L.–Malvaceae). Nutrients, Dietary Supplements, and Nutriceuticals: Cost Analysis Versus Clinical Benefits, 215-226.
https://ilsi.eu/publication/scientific-concepts-of-functional-foods-in-europe-consensus-document/
https://yucoo.net/roselle-tea/
Institute of Food Technologists (IFT). "Food Science and Technology Solutions to Improve Food and Nutrition Security: Advancing the Use of Underutilized and Biofortified Crops." IFT.org (IFT) (IFT).
Shruthi, V. H., & Ramachandra, C. T. (2019). Roselle (Hibiscus sabdariffa L.) calyces: a potential source of natural color and its health benefits. In Food bioactives (pp. 169-190). Apple Academic Press.
