Abstract

The term, functional foods, was first introduced in Japan in the mid-1980s and it refers to processed foods that contain ingredients that aid specific bodily functions in addition to being nutritious. The Institute of Medicine's Food and Nutrition Board (IOM/FNB, 1994) defined functional foods as "any food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains". This article reviews the literature for the primary plant and animal foods that have been linked with physiological benefits. Although a plethora of biologically-active compounds have been identified in this regard, this review focuses on foods, rather than specific compounds isolated from foods.

• Keywords: Functional food, Disease, Prevention, Health promotion