History of functional foods

Functional foods today have become familiar to consumers. However, they have a long history, existed thousands of years ago.

According to the Ministry of Health's definition: 'Functional food is a food used to support the function of the human body, giving the body a comfortable condition, increasing resistance, reducing the risk of disease, including Includes supplements, health food, medical nutrition food '.

The idea of the healing ability of Hippocrates' food , the father of Western medicine, mentions in 'Let food be medicine for you' in 431 BC.

The ability to cure and enhance the health of foods that have been known for a long time.(Photo: Nutra Ingredients).

Aboriginal North Americans, Egyptians, Chinese and Sumeria provide us with historical evidence that food can be used as medicine to cure and prevent disease. The Indian Ayurveda healing system dates back 5,000 years, using the properties of food to treat. Many documents show that peoples have taken advantage of the therapeutic ability of food for thousands of years, such as using iodized salt to cure goiter or eat carrots to brighten their eyes.

One of the best examples of the functional food industry with its specific health effects is that in the late 60s of the twentieth century, a company in the United States created a sauce with acidic foods. High unsaturated fat reduces blood cholesterol levels. Other brands also develop similar sauces targeting patients with hypercholesterolemia. These products are gradually favored by consumers.

Modern functional foods have really gained attention in Japan since the 1980s. Contrary to natural herbs and spices used as folk remedies for centuries throughout Asia, the industry functional food industry developed according to the expansion and advancement of modern technology.

Functional food develops with the advancement of technology and science.

In the second half of the twentieth century, notable new perspectives in nutrition science sparked the birth of a variety of food and drink claims to be healthy, based on scientific evidence. .

New research by food scientists shows that there is much we do not know about the industry compared to a few decades ago. Until recently, food analysis only stopped on the taste and nutritional value (carbohydrate, fat, protein, water, vitamins and minerals). However, many scientific evidence shows that food has many other compounds that have special effects on health.

Recently, studies on the effectiveness of functional foods have been increasingly implemented, and this type of food has become a recognized and respected part in protecting human health. The revenue of the global functional food market reached USD 142.1 billion in 2011, and is expected to reach USD 204.8 billion in 2017.

1. Distinguish functional foods and medicines