Br J Nutr  2002 May;87 Suppl 2:S139-43 

Functional foods: concepts and application to inulin and oligofructose.

Roberfroid MB.

Universite Catholique de Louvain, Brussels, Belgium. roberfroid@pmnt.ucl.ac.be

A food can be regarded as functional if it is satisfactorily demonstrated to
affect beneficially one or more target functions in the body, beyond adequate
nutritional effects, in a way which is relevant to either the state of
well-being and health or the reduction of the risk of a disease. Health claims
are expected to be authorized for functional foods based either on enhanced
function (type A claim) or disease risk reduction (type B claim). Their
development is a unique opportunity to contribute to the improvement of the
quality of the food offered to consumer's choice for the benefit of his
well-being and health. But only a rigorous scientific approach producing sound
data will guarantee its success. The functional food components that are
discussed in the proceedings of the 3rd ORAFTI Research Conference are the
inulin-type fructans, natural food components found in miscellaneous edible
plants. They are non-digestible oligosaccharides that are classified as dietary
fiber. The targets for their functional effects are the colonic microflora that
use them as selective 'fertilizers'; the gastrointestinal physiology; the immune
functions; the bioavailability of minerals; and the metabolism of lipids.
Potential health benefits may also concern reduction of the risk of some
diseases like intestinal infections, constipation, non-insulin dependent
diabetes, obesity, osteoporosis or colon cancer. The present proceedings review
the scientific data available and, by reference to the concepts in functional
food science, they assess the scientific evidence which will be used to
substantiate health claims.

Publication Types:
Review
Review, Tutorial

PMID: 12088510 [PubMed - indexed for MEDLINE]