@article{jfnr20241244,
author={{Aljaafari, Mariam Nasser and Yang, Shun-Kai and Abushelaibi, Aisha and Alhosani, Maryam Sultan and Graaf, John Edward van der and Lai, Kok-Song and Lim, Swee-Hua-Erin},
title={Functional Foods: Middle Eastern and Asian Studies},
journal={Journal of Food and Nutrition Research},
volume={12},
number={4},
pages={196--205},
year={2024},
url={https://pubs.sciepub.com/jfnr/12/4/4},
issn={2333-1240},
abstract={Functional foods contain a specific ingredient that claims to improve health. Many studies have been done to prove the beneficial effects of these foods, which led to manufacturersĄŻ increased focus on the concept of functional food. In this review, we will discuss the concept of functional foods and their effects on health and distinguish the functional components, such as prebiotics and probiotics, in terms of their uses and special benefits. Moreover, we will provide background information on the global market for functional foods focusing on the Middle East and Asia, including the latest studies on probiotics, prebiotics, and their prospects.},
doi={10.12691/jfnr-12-4-4}
publisher={Science and Education Publishing}
}