What ingredients are commonly used in functional food?

Functional food refers to food with specific nutritional and health functions, that is, food that is suitable for specific people, has the function of regulating the body, and is not for the purpose of treatment. Functional food is sometimes called health food. In academic and scientific research, it is more scientific to call "functional food". Its scope includes: foods that enhance the body's constitution (enhance immune capacity, activate lymphatic system, etc.); Food to prevent diseases (hypertension, diabetes, coronary heart disease, constipation, tumor, etc.); Restoring health (controlling cholesterol, preventing platelet aggregation, regulating hematopoietic function, etc.); Food that regulates body rhythm (nerve center, nerve endings, intake and absorption function, etc.) and food that delays aging.

So what are functional foods made of? The substitute functional food is to add nutrients to the food according to the nutritional needs of all kinds of people. For example, all kinds of fortified and nourishing foods, such as high-calcium milk, puzzle milk, turtle essence, bee products, black-bone chicken, spirulina, etc. For the further development of functional food, it is necessary not only to prove that the product has a certain physiological function through human and animal experiments, but also to find out the effective ingredients with this function, as well as its structure, content, mechanism of action, compatibility and stability in food. The ingredients are mostly fish oil, polysaccharides, soybean isoflavones, coenzyme Q10, natto, Jinyuwen sugar, etc.