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M. Hossain, A. Morsy, J. Han, Y. Yingfu, K. Kim, S. Saha, G.-M. Yang, H. Yeon Choi, S.-G. Cho, Molecular Mechanisms of the Anti-Obesity and Anti-Diabetic Properties of Flavonoids, International Journal of Molecular Sciences, 2016.

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Article

Functional Foods: Middle Eastern and Asian Studies

1Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, 41012 Abu Dhabi, United Arab Emirates

2Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

3Abu Dhabi Colleges, Higher Colleges of Technology, 41012 Abu Dhabi, United Arab Emirates


Journal of Food and Nutrition Research. 2024, Vol. 12 No. 4, 196-205
DOI: 10.12691/jfnr-12-4-4
Copyright © 2024 Science and Education Publishing

Cite this paper:
Mariam Nasser Aljaafari, Shun-Kai Yang, Aisha Abushelaibi, Maryam Sultan Alhosani, John Edward van der Graaf, Kok-Song Lai, Swee-Hua-Erin Lim. Functional Foods: Middle Eastern and Asian Studies. Journal of Food and Nutrition Research. 2024; 12(4):196-205. doi: 10.12691/jfnr-12-4-4.

Correspondence to: Swee-Hua-Erin  Lim, Health Sciences Division, Abu Dhabi Women’s College, Higher Colleges of Technology, 41012 Abu Dhabi, United Arab Emirates. Email: lerin@hct.ac.ae

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 manufacturers’ 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.

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