The DOI matches its Crossref record.
Functional Food - Improve Health through Adequate Food
Open accessAbstract
In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.
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“Furthermore, dietary indices, such as the DASH score, are developed for high-income countries where food sources are plentiful and may not be applicable to lower-income countries [156,174].”
From Medical Nutrition Therapy for Women with Gestational Diabetes: Current Practice and Future Perspectives (2025) · cites this paper as [174]
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Cited by
Adebo, O. A., & Gabriela Medina-Meza, I. (2020) · Molecules · doi:10.3390/molecules25040927 · Cited by 510
YAHAYA, S. M., MAHMUD, A. A., ABDULLAHI, M., & HARUNA, A. (2023) · Pedosphere · doi:10.1016/j.pedsph.2022.07.012 · Cited by 257
Słowik‐Borowiec, M., Potocki, L., Oklejewicz, B., Broda, D., Podbielska, M., & Szpyrka, E. (2021) · Acta Universitatis Cibiniensis. Series E: Food Technology · doi:10.2478/aucft-2021-0009 · Cited by 273
Addressing nutritional issues and eating behaviours among university students: a narrative review
Almoraie, N. M., Alothmani, N. M., Alomari, W. D., & Al-Amoudi, A. A. (2024) · Nutrition Research Reviews · doi:10.1017/s0954422424000088 · Cited by 244
African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
Adebo, O. A. (2020) · Nutrients · doi:10.3390/nu12041111 · Cited by 217
Metadata
- Authors
- Chávarri, M.
- Corresponding author
- Marı́a Chávarri
- ORCID
- Marı́a Chávarri
- Venue
- InTech eBooks
- Publisher
- InTech
- Published
- 2017-08-02
- OpenAlex
- W2742974385
- Cited by
- 166
- References
- 0
- Citations by year
- 2026: 1 · 2025: 13 · 2024: 31 · 2023: 33 · 2022: 31 · 2021: 28 · 2020: 14 · 2019: 10 · 2018: 5
- FWCI
- 11.07
- Type
- book
- Language
- en
- Open access
- green
- www.intechopen.com
- Licence
- cc-by-nc
- Locations
- InTech eBooks (publishedVersion)
- Directory of Open access Books (OAPEN Foundation) (submittedVersion, cc-by)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- functional foods, bioactive compounds, disease prevention, vitamins, antioxidants, food and nutrition, health promotion, trans fatty acids, low-calorie foods, low-sodium foods
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
