- M Roberfroid
Dig Liver Dis 2002 Sep;34 Suppl 2:S105-10
Catholic University of Louvain, Faculty of Medicine, Department of Pharmaceutical Sciences, Louvain, Belgium.
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 wellbeing and health or the reduction of the risk of a disease. A food can be made functional by increasing the concentration, adding or improving the bioavailability of a particular component. Functional food science will serve to establish claims based either on enhanced function or disease risk reduction. Read More