Author Dubale Befikadu Chala*a and Shimelis Admassu Emireb
focus on food’s role has shifted from just suppressing hunger or providing the nutrients essential for normal cellular function to components to a variety of documented bioactive capabilities potentially boosting health and wellbeing, including illness prevention, development of functional food products is a multistage process, that requires input from commercial, academic, and regulatory agencies, as well as a critical necessity to assure consumer acceptance, response to consumer demand for foods containing health-promoting bioactive compounds, functional food companies are processing health, wellness, enhancing their efficacy value added products , benefits to consumers, and ensuring the industry’s long-term competitiveness, focus on the utilization of bioactive-containing potential plant ingredients in food matrices, as well as their impact on physicochemical, functional, rheological, and sensory qualities , Food is fundamentally the component required for various life sustaining functions such as energy generation, nutrients supply, supporting diverse metabolic activities in addition to body growth and maintenance whereas functional food is processed food comprising ingredients that assist specific body functions besides its nutritional content, Functional food products are categorized as basic, enriched, fortified, altered, enhanced or processed, Basic/whole/unaltered products are foods containing increased content of nutrients naturally or components, foods containing enhanced amount of existing nutrients via supplementation of extra amount of those nutrients like vitamin C in fruit juices, Enriched or supplemented food products are those foods with containing newly added nutrients or components which is normally absent in a specific food like muffins with ?-glucan or fruit juice enriched with calcium, enhance functional components, Reasons such as urbanization and its effect, transitional health, changing demography with aging population, loss of traditional food culture, food security and awareness of decline in personal health are among reasons brought by hectic lifestyles with poor choices of convenient foods and competitive market have driven functional foods development possessing a health promoting plant based functional bioactive ingredients, Greater self-medication, increased levels of knowledge from health authorities, insufficient daily physical activity, and media coverage of nutrition, the relation between diet and health, and scientific advances in nutrition research are all elements that have an effect, Major Health Benefits Of Bioactive Compounds Based Novel Foods, inclusion of bioactive compounds in functional foods has been linked to a reduced incidence of coronary heart disease, diabetes, obesity, osteoporosis, cancer, and other chronic age-related degenerative diseases, according to epidemiological evidence, Bioactive chemicals, therapeutic potential and have a variety of pharmacological and biological impacts on human health, antiinflammatory, anticarcinogenic, antidiabetic, antifungal, antioxidants, antipyretic, antiapoptotic, hepato-protective, chemo-preventive, analgesic, hypo-lipidemic, CNS stimulant and cellular immunity stimulation among such health effects, Bioactive-containing functional foods are becoming increasingly popular as an alternative to conventional medications and since they are less expensive, safer, and more readily available, Vegetables and fruits possess health merits owing to quantity and kinds of phytochemicals they contain, Bioactive ingredients are thus ingredients upon incorporation in to foods, improves health, Bioactive ingredients are a source food extracted compounds like fruits, vegetables, cereals and residues of food processing that maintain their features even after extraction, major bioactive ingredients consists of probiotics, prebiotics, peptides, amino acids, proteins, structured lipids, omega-3, minerals and phytochemicals, extracts of plant, fibers, carotenoids, vitamins, antioxidants and special carbohydrates, all of which can be obtained from different sources and are served in the form of beverages, personal care products, supplements and functional foods for consumers, development of foods having bioactive ingredients is gaining popularity as a result of various studies on getting these compounds, because the efficiency of nutraceutical and functional products in prevention of disease is dependent on the active ingredients’ bioactivity, stability, and bioavailability, insufficient residence time in the gastric, low permeability and/or solubility in the intestine, and instability in the gastrointestinal tract or during food processing, a significant challenge is manifested as a small proportion of molecules only remains available after oral administration, development of potential novel functional food products, bioactive compounds identification and quantification, the establishment of appropriate delivery systems and dosage to integrate bioactive compounds into foods, incorporated ingredient bioavailability and absorption the analysis, incorporated bioactive compounds safety testing, product storage stability, bioactive compound during food processing, and bioavailability upon incorporation in to food matrix, bioactive compounds application as functional ingredients, get these compounds, biodisponibility and evaluation of their properties, vitamins and minerals, plants contain bioactive compounds that act as medicines largely at cellular levels to repair damaged tissues, restore normal physiological functions, and enable the body fight diseases
