Vol. 10, Issue 5 (2021)

Author(s):
Shivdutt Borkar, Purva K Dholariya and Anjan Borah

Abstract:
The relation between the food and health has taken the scientific study to find out solution on food and food ingredients on some specific function in human body. The term functional food can be defined as the food with some beneficial functions, it was first introduced in Japan. The health benefits of plant based food can be related to both antioxidant as well as anti-inflammatory method by wide formation of phytochemicals present in fruits, millets, herbs and spices. This present review focus on the information of functional foods, their development concept, and some studies based on development of functional based on millets, fruits, and spice and herbs. In this review along with some studies the beneficial needs of functional food has been discussed. Some of the functional foods with high antioxidant properties are being discussed. The studies on chemicals present in the food commodity and their health impacts is carried out. Many functional foods based on various factors has good impact on human health but due to lack of studies these are not been utilized and hence the industries do not focus on production of required functional foods. In this review we will study the compound of functional foods and their impact on health.