Functional Foods: Middle Eastern and Asian Studies

Mariam Nasser Aljaafari¹, Shun-Kai Yang², Aisha Abushelaibi³, Maryam Sultan Alhosani¹, John Edward van der Graaf¹, Kok-Song Lai¹ and Swee-Hua-Erin Lim^1,

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

Cite this paper:
Mariam Nasser Aljaafari, Shun-Kai Yang, Aisha Abushelaibi, Maryam Sultan Alhosani, John Edward van der Graaf, Kok-Song Lai and 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

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.

Keywords:
Asia functional foods Middle East prebiotics probiotics

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