Functional and specialized foods — problems and prospects
Abstract
Both the prospects and the complexity of the use of functional and specialized foods for health purposes are discussed. A three-stage model of the development and introduction of functional products into consumption by the population is proposed. Тhe recent year data, obtained including in experimental animals and human clinical trials, on the prevention and treatment of cardiovascular diseases with functional foods, dietary supplements or their individual componentsare presented. However, many things remain unclear not only in the mechanisms of the observed effects, but also in their dependence on the dose and duration of exposure. Certain expectations are associated with the latest advances and use of dietary supplements.
About the Authors
V. P. Karagodin
Plekhanov Russian University of Economics
Russian Federation
Moscow
Russian Federation
Moscow
O. V. Yurina
Plekhanov Russian University of Economics
Russian Federation
Moscow
Russian Federation
Moscow
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Review
For citations:
Karagodin V.P., Yurina O.V. Functional and specialized foods — problems and prospects. Food Industry: Science and Technology. 2019;12(3):62-67. (In Russ.)
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