Development and Exploration of Functional Foods

DOI

10.2991/978-2-38476-611-6_61How to use a DOI?

Keywords

functional foods; mechanism; extraction and purification

Abstract

In recent years, with increasing health awareness and the population aging, the field of functional foods has developed rapidly. This article reviews the definition and mechanisms of functional foods, as well as their effects on immunity, metabolism, cardiovascular health, and nervous system. It systematically summarizes the extraction and purification technologies of functional ingredients, including solvent extraction, enzyme-assisted extraction, and supercritical fluid extraction. Finally, it discusses future prospects for advancing the personalized nutrition are discussed.

Copyright

© 2026 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 3.0 International License (http://creativecommons.org/licenses/by-nc/3.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Haichen Lei
PY  - 2026
DA  - 2026/09/07
TI  - Development and Exploration of Functional Foods
BT  - Proceedings of the 2026 12th International Conference on Digital Humanities and Frontiers in Social Sciences (DHFSS 2026)
PB  - Atlantis Press
SP  - 543
EP  - 550
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-611-6_61
DO  - 10.2991/978-2-38476-611-6_61
ID  - Lei2026
ER  -