Functional Foods and Nutraceuticals

Functional foods provide health benefits beyond basic nutrition. The term originated in Japan in the 1980s when the government established a regulatory category called FOSHU (Foods for Specified Health Uses). Examples include fortified orange juice with added calcium and vitamin D, probiotic yogurt with live Lactobacillus cultures, omega-3 enriched eggs from hens fed flaxseed, and oat products containing beta-glucan fiber that lowers cholesterol. The key distinction: conventional foods nourish; functional foods target specific health functions. The global functional food market exceeds $300 billion annually, making scientific literacy about health claims essential for consumers.