Functional foods : studies and reports / European Commission.

In the 21st century, health is no longer restricted to the absence of disease but includes optimal physical and mental well-being. Nutrition science has evolved at the same time. It has moved beyond the study of the food and nutrients required for the development, growth and maintenance of the body towards the concept of "optimal nutrition". This is the nutrient intake to promote overall health and well-being, to improve physical and mental performance and to reduce risk of diseases such as cancer, obesity, CVD, diabetes. Research aimed at the development of functional foods that might deliver such benefits and has been a natural consequence of this new concept. The European scientific community is working hard to identify and understand the potential mechanisms of biologically active components in food which could enhance our health and overall well-being, and possibly, reduce the risk of disease. The purpose of this brochure is to give an overview of the research carried out in this area and examples of projects financed under FP5, FP6 and FP7 in order to develop new products for the benefit of the consumer.--Publisher's description.