BIOECONOMY WEEK 2 Functional Food
Second day of the bioeconomy week was devoted to functional food: which, apart from the basic task of nutrition, is attributed to a psychological or physiological impact on the human body; it can, for example, to lower cholesterol, strengthen the immune system, restore the microbiological balance of the digestive system, support the treatment of irritable bowel syndrome, and anti-inflammatory. It is also called probiotic or nutraceutical food.
Enrichment of food in the production process is aimed at: compensating losses resulting from technological processes (eg vitamin B), preventing nutrient deficiencies (eg iodination of salt), increasing the content of certain ingredients (eg fiber), improving the efficiency of using food ingredients and reducing the level of ingredients undesirable in food.
What are the expected effects of functional food consumption?
Beta-carotene derived from carrots and fruits neutralizes free radicals. Lutein contained in green vegetables reduces the risk of macular degeneration, and lycopene from tomato products reduces the risk of prostate cancer. Different forms of the digestive fiber affect the risk of breast cancer, colon, cause cholesterol lowering, the risk of cardiovascular disease and have a positive effect on the brain. Cancers also prevent the consumption of foods enriched with phenolic compounds, included for example in cranberries, cocoa, chocolate, wine but also fruits. vegetables or rice.
