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Functional foods: current issues and trends / Alimentos funcionales: actualidad y tendencias
Márquez Fernández, Pabla María; Márquez Fernández, Diana Margarita.
Affiliation
  • Márquez Fernández, Pabla María; Universidad de Antioquia. Facultad de Ciencias Farmacéuticas y Alimentarias. Ingeniera Química, MSc. Medellín. CO
  • Márquez Fernández, Diana Margarita; Universidad de Antioquia. Facultad de Ciencias Farmacéuticas y Alimentarias. Química Farmacéutica, MSc, PhD. Medellín. CO
Vitae (Medellín) ; 26(1): 6-7, 2019.
Article in En | LILACS, COLNAL | ID: biblio-995172
Responsible library: CO56.3
ABSTRACT
Functional foods are characterized for containing various components, some of which are classified as nutrients, and they affect diverse important functions in the body producing wellness and health and/or decrease in the risk of some diseases. Accordingly, these foods, besides from satisfying hunger and providing nutrients that are necessary for the organism, also prevent nutrition related diseases and improve the body at physical and mental levels.
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Full text: 1 Index: LILACS Main subject: Functional Food Limits: Humans Language: En Journal: Vitae (Medellín) Journal subject: FARMACIA / QUIMICA Year: 2019 Type: Article
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Full text: 1 Index: LILACS Main subject: Functional Food Limits: Humans Language: En Journal: Vitae (Medellín) Journal subject: FARMACIA / QUIMICA Year: 2019 Type: Article