What are the uses of some foods What are the functions of food

I know the use of other dried ones, and walnuts help memorization.

The most basic function of food is to provide the human body with the nutrients and energy it needs, such as protein and carbohydrates.

Fats, vitamins.

Minerals, dietary fiber.

Wait. Sensory function: to meet the needs of consumers in visual, tactile, taste, auditory and other senses. It is reflected in appearance, texture and flavor.

Health care function: the third function of food is a new development of food function, regulating human physiological functions, preventing diseases, and also having intellectual, beauty, anti-aging and other functions.

Food characteristics. Safety: Food must be non-toxic, harmless, and non-toxic.

Preservation: The food must have a certain shelf life, and the food should maintain its original quality or the quality or quality of the processed food for a certain period of time. Convenience:

Food should be convenient and practical, and should be easy to eat, carry, transport and preserve.

Food additives have greatly promoted the development of the food industry and are known as the soul of the modern food industry, which is mainly because it brings many benefits to the food industry, and its main role is roughly as follows:

1. It is conducive to the preservation of food and prevents food spoilage.

For example, preservatives can prevent food spoilage caused by microorganisms, prolong the shelf life of food, and also have the effect of preventing food poisoning caused by microbial contamination. Another example:

Antioxidants can prevent or delay the oxidative deterioration of food, providing stability and shelf-stable properties, as well as preventing the formation of potentially harmful autooxidizing substances in fats and oils. In addition, it can also be used to prevent enzymatic browning and non-enzymatic browning of foods, especially fruits and vegetables. All of these are of certain significance to the preservation of food.

2. Improve the sensory properties of food.

The color, aroma, taste, shape and texture of food are important indicators to measure the quality of food. The appropriate use of colorants, color protectors, bleaching agents, edible spices, emulsifiers, thickeners and other food additives can significantly improve the sensory quality of food and meet people's different needs.

3. Maintain or improve the nutritional value of food.

The second generation of products: such as Sanzhu oral liquid, brain **, Mrs. oral liquid, Hengning Guzhibao, etc. It is required to go through human and animal experiments to confirm that the product has a certain physiological function.

The third generation of products: such as anti-susceptibility baby, fish oil, polysaccharides, soy isoflavones, natto, etc.

Consumers are looking for foods that can enhance cognitive health through their diets. Consumers looking to promote and protect brain health are embracing a class of natural ingredients for brain health. According to Tastewise, "The popularity of the brain-food association has risen by 46% in the last year.

Nutritious dates, kimchi, and ginger are especially in demand. More and more consumers are choosing sweet potatoes for brain health. The annual growth rate of heat for various tubers is 125%.

Gut health is directly related to overall health. Some diseases, such as anxiety disorders, chronic headaches, problems, and imbalances, are related to intestinal dysfunction. Food and beverages are closely related to digestive health, and ingredients that support gut health are gaining traction.

According to the report, the popularity of "gut health" on social networking increased by 42% last year; Ingredients like watermelon and leafy greens, which provide the fiber needed for digestion, are becoming increasingly popular. Peppermint has long been thought to relieve indigestion. Nowadays, peppermint is becoming more and more mainstream for gut health.

is another trend. According to Tastewise, 2019 saw a socio-cultural shift. This culture has shifted from a singular standard of slenderness, extreme beauty to a positive and inclusive attitude towards all body shapes and sizes.

People interested in ** are also turning to more natural, healthy alternatives such as cranberry, provolone, etc. ”

The function of food for the human body, food can bring calories, energy, and nutrition to the human body, especially the essential proteins, vitamins, carbohydrates, trace elements and other nutrients that can be brought to the human body.

Functional ingredients of food, also known as functional factors, functional ingredients, and physiologically active ingredients, refer to substances that can regulate their functions by activating the activity of enzymes or other pathways; It is a component that really plays a physiological role in health food or functional food, and the substances rich in these ingredients are called food functional ingredient bases.

1. Classification of functional ingredients.

1. Functional polysaccharides;

2. Functional sweeteners;

3. Functional oils and fats;

4. Amino acids, peptides and proteins;

5. Vitamins and vitamin analogues;

6. Minerals and trace elements;

7. Microecological regulators;

8. Free radical scavengers.

Second, the role of functional ingredients.

0 1 functional polysaccharides.

Polysaccharides refer to a class of polymer substances formed by the polymerization of more than 10 monosaccharides, which belong to carbohydrates. Functional polysaccharides are usually divided into two categories: dietary fiber and active polysaccharides, which can be divided into animal polysaccharides (chitosan), plant polysaccharides (tea polysaccharides, ginseng polysaccharides, astragalus polysaccharides, wolfberry polysaccharides, etc.), microbial polysaccharides (fungal polysaccharides and cellular polysaccharides, etc.).

Dietary fiber can promote intestinal peristalsis, prevent constipation and intestinal cancer; It can lower cholesterol, prevent arteriosclerosis and coronary heart disease; It can delay and inhibit the digestion and absorption of sugars, and can regulate blood sugar levels; It can improve immunity, increase satiety, remove heavy metal ions, etc., and can prevent breast cancer, obesity, gallstones, etc. Active polysaccharides have the effects of improving immunity, improving glucose metabolism, regulating blood lipid levels, anti-tumor, anti-mutation, and antimicrobial viruses.

0 2 functional sweeteners.

Functional monosaccharides are mainly fructose and l-monosaccharides; Functional oligosaccharides mainly include: stachyose, raffiseed, lactulose, fructooligosaccharides, xylo-oligosaccharides, galacto-oligosaccharides, isomalto-oligosaccharides, etc.; Functional sugar alcohols mainly include: sorbitol, mannitol, maltitol, xylitol, etc.

Strong sweeteners are also functional sweeteners, and their sweetness is usually tens to tens of thousands of times that of sucrose. Common ones are: sweeteners, steviol glycosides, cyclamate, acesulfamy, saccharin sodium and alitame, etc.

The metabolism of fructose is not controlled by insulin in the body; It is not easy to decay. Functional oligosaccharides cannot be digested and absorbed by humans, and are low in calories; It can be used by probiotics in the intestines; It is water-soluble dietary fiber, which can prevent constipation; anti-caries; Promotes mineral absorption. Functional sugar alcohols are metabolized in the human body and have nothing to do with insulin, have no caries effect, and have a similar effect to dietary fiber.

0 3 functional lipids.

Functional oils and fats are a class of oils with special physiological functions, including polyunsaturated fatty acids and phospholipids. Polyunsaturated fatty acids mainly include: linoleic acid, -linolenic acid, eicosapentaeene (EPA) and docosahexaenoic acid (DHA); Phospholipids include lecithin, cerebral phospholipids, inositol phospholipids, serine phospholipids, etc.

Essential fatty acids are important components of phospholipids and are essential for brain development. Downgradable.

What are the functions of food? There are many functions of food, first of all, it can supplement us with the nutrients that the human body needs every day, including protein, carbohydrates, vitamins, minerals, etc., which can provide energy and calories for our body, which is the basic element of maintaining human life, and the food we eat can be converted into the qi and blood in our body to achieve milk nourishment, our internal organs, so that we can be healthy.

In addition to the two major functions of nutrition and sensory enjoyment of ordinary food, functional food also has the third function of regulating physiological activities, which mainly has the following functions:

1.Strengthens immunity;

2.Slows down aging;

3.Assist in lowering blood lipids;

4.Assist in lowering blood sugar;

5.Antioxidant;

6.Assists in improving memory.

7.Relieves eye fatigue;

8.Promote lead elimination;

9.throat clearing;

10.Assist in lowering blood pressure;

11.Improves sleep;

12.Promotes lactation;

13.Relieves physical fatigue;

14.Improves tolerance to hypoxia;

15.Auxiliary protection against radiation hazards;

16. **；

17.Improves growth and development;

18.Increase bone density;

19.Improvement of nutritional anemia;

20.Auxiliary protection against chemical liver injury.

21.Acne treatment;

22.melasma;

23.Improve** moisture;

24.Improves oil content;

25.regulates intestinal flora;

26.Promotes digestion;

27.laxative;

28.It has auxiliary protection of the gastric mucosa.

A project team of European experts at the International Life Sciences Institute (IBRI) Europe defined a functional food as follows: "A food is said to be functional food if it can convincingly demonstrate benefits for one or more of the body's functions, has sufficient nutritional benefits to improve health or reduces disease." ”[1]

If a functional food has a special physiological effect, its main components are macronutrients; If a functional food is more ingested as a daily dietary supplement, its basic ingredients are micronutrients. Functional foods can also be presented in the form of the following food ingredients: some foods that have certain nutritional functions but are not essential ingredients for the human body (such as certain oligosaccharides); Others have no nutritional value (e.g., live microorganisms and plant chemicals).

In fact, it is our daily diet that can both replenish nutrients (such as nutrients needed for metabolism) and enjoy the function of enjoyment, which can not only regulate the physical functions of consumers, but also reduce their risk of disease.

The definition of functional food in China is the same as that of health food, which refers to food that claims and has specific health care functions or is for the purpose of supplementing vitamins and minerals. That is, it is suitable for specific groups of people to eat, has the ability to regulate the body's functions, does not aim at the purpose of disease, and does not produce any acute, subacute or chronic harm to the human body".

Functional food refers to food with specific nutritional and health care functions, that is, food that is suitable for specific groups of people to eat, has the function of regulating the body, and is not for the purpose of **. Functional foods are also sometimes referred to as nutraceutical foods. In terms of academic and scientific research, it is more scientific to call it "functional food".

Its range includes: foods that enhance the body's constitution (boosting immunity, activating the lymphatic system, etc.); Foods to prevent diseases (hypertension, diabetes, coronary heart disease, constipation, tumors, etc.); Foods that restore health (control cholesterol, prevent platelet aggregation, regulate hematopoietic function, etc.); Foods that regulate body rhythms (nerve centers, nerve endings, ingestion and absorption functions, etc.) and foods that delay aging.

There are many kinds of functional foods, and their functions are also different, such as eye protection, drainage promotion, and liver protection, which can be selected according to needs.

The role of functional foods is to better enable you to achieve good health.

It has functional factors that regulate body functions, such as eye plus special diet, which contains lutein esters, which can protect eyesight and fight fatigue.

Functional foods are generally developed according to human needs.

1.Strengthens immunity;

2.Slows down aging;

3.Assist in lowering blood lipids;

4.Assist in lowering blood sugar;

5.Antioxidant;

6.Assists in improving memory.

7.Relieves eye fatigue;

8.Promote lead elimination;

9.throat clearing;

10.Assist in lowering blood pressure;

11.Improves sleep;

12.Promotes lactation;

13.Relieves physical fatigue;

14.Improves tolerance to hypoxia;

15.Auxiliary protection against radiation hazards;

16. **；

17.Improves growth and development;

18.Increase bone density;

19.Improvement of nutritional anemia;

20.Auxiliary protection against chemical liver injury.

21.Acne treatment;

22.melasma;

23.Improve** moisture;

24.Improves oil content;

25.regulates intestinal flora;

26.Promotes digestion;

27.laxative;

28.It has auxiliary protection of the gastric mucosa.

Functional foods refer to a type of food that can be beneficial to human health like nutrients. Functional foods can refer to the food itself, or it can refer to fortified foods, rich in certain nutrients or fortified nutritional foods, and also include some nutritional supplements that are beneficial to the physical functions of the human body, can effectively improve health conditions or can reduce diseases.

Some of the ingredients in functional foods that are beneficial to humans are naturally occurring, while others are artificially added to foods during processing. Nutrient levels in foods can be enriched by adding more than their original amounts. Fortified foods, on the other hand, contain a large number of nutrients or ingredients that cannot be found in raw foods.

One of the reasons why functional foods are functional.

As an indispensable part of human life, food has many other functions in addition to providing heat and energy. These include providing essential nutrients and vitamins, boosting immunity, improving gastrointestinal and heart health, and promoting emotional and spiritual health.

First of all, one of the roles of food is to provide essential nutrients and vitamins. These nutrients and vitamins include carbohydrates, proteins, fats, vitamins A, C, D, E, and K, as well as various minerals. These nutrients and vitamins are necessary for the proper functioning of the body, providing energy and other vital substances for the proper functioning of the body's systems.

Secondly, food can also enhance immunity, strengthen the body's resistance and prevent the occurrence of infections and diseases by ingesting a certain amount of vitamins and minerals. For example, the human body needs to take sufficient amounts of Rotabiotic C to maintain a healthy immune system and**. In addition, zinc and iron deficiencies can lead to weakened immunity and susceptibility to diseases.

Therefore, consuming moderate amounts of trace elements such as iron and zinc is also a way to boost immunity.

Third, food also has a certain impact on gastrointestinal health and heart health. For example, probiotic-rich yogurt and fermented foods help maintain a balance of gut flora for a good digestive system. In addition, food is essential for the prevention of cardiovascular diseases such as heart disease and stroke.

For example, foods rich in unsaturated fatty acids and dietary fiber can help lower cholesterol and blood pressure, as well as reduce the risk of cardiovascular disease.

Finally, food also has some impact on emotional and mental health. For example, the colors and spices in food can arouse emotions, such as chocolate, which can cause happy emotions, and some tea leaves and flowers can soothe the mood and eliminate fatigue. In addition, there are foods like substances like caffeine and theobromine that can affect a person's mental state and abilities.

In conclusion, foods are not just about providing the calories and nutrients your body needs, they can also have a positive impact on health in a variety of ways. The way you eat your food is just as important as the way you choose your ingredients. Therefore, a scientific diet and a diet with variety will make people healthier.