IntroductionNutrition is the practice by which living things absorb and utilize food. In a person, nutrition is usually obtained by putting food in our mouth, chewing it and swallowing it. Functional nutrition is a nutrition-based focus that focuses on strengthening health by restoring the body's proper biological functioning. It is said to better meet the health care needs of the 21st century by shifting the traditional disease-centered focus of medical practice toward a "more patient-centered approach, addressing the whole person, and not just an isolated set of symptoms, by listening to patients.” “stories and examining the interactions between genetic, environmental and lifestyle factors that can influence long-term health and complex chronic diseases” (Dr. Jeffrey Bland) Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get an Original Essay For example, a person may have various symptoms that indicate that their body is not functioning well. In addition to removing indications with medication, the specialist reads the signs and will be able to know the part of the body that needs support to regain health. Information such as a person's diet, lifestyle, stress, signs of illness, history of illness, treatments and prescriptions, contact with toxic substances, etc., is combined into a overall plan that functions as a general step-by-step organization that guides specialists on the plan. nutrition necessary for the sick person's body to restore health and inhibit illnesses. This essay aims to show what functional foods are currently defined, how safe the products are, what is growing functional nutrition, and finally, it is the future. There are two categories of functional foods: conventional foods containing bioactive components and fortified or enhanced foods. The first 50 years of the 20th century were a busy time for scientists, as they focused primarily on identifying essential elements and how they prevented nutritional deficiencies. later, in 1970, it moved from undernutrition to overnutrition, forcing public education to emphasize the importance of a diet low in saturated fat and high in fruits, vegetables, legumes and whole grains to reduce chronic diseases which had increased. These include cancer, stroke, diabetes, heart disease and osteoporosis. Identifying physiologically active mechanisms present in plant and animal foods could theoretically reduce the possibility of a variety of long-term illnesses. In the process, health conscious people emerged, there was a massive change in food control and regulation, technological advancements and eventually a market for health promoting products emerged. This merged to form “Functional Foods”. aimed to give a modern definition and explanation of functional food, the degree of safety of the product, the future of functional food, what maintains it. Functional foods of animal origin The most studied group of biologically active mechanisms resulting from animal products are fatty acids (n-3), largely concentrated in fatty fish such as herring, salmon, tuna, mackerel, sardines and tuna. Fatty acids are classified into two main categories: aciddocosahexaenoic acid (DHA; 22:6) and eicosapentaenoic acid (EPA; 20:5). Docosahexaenoic acid is an essential constituent for the proper functioning of phospholipids in cell membranes, particularly in the brain and retina. of the eye for adults and infants. Scientific studies have been conducted to explore the biological effects of (n-3) fatty acids in persistent disorders such as rheumatoid arthritis, psoriasis, cancer, Crohn's disease, cardiovascular disease and, with the benefit for the best documented health, their role in heart health. A recent meta-analysis of 11 intellectual dysfunctions randomized in hearings suggests that consumption of (n-3) fatty acids reduces overall mortality, myocardial infarction mortality, and sudden death in patients with CHD. The 2000 American Heart Association Dietary Guidelines recommend two plates of fatty fish per week for a healthy heart. The competent statement states: Consumption of omega-3 fatty acids could reduce the risk of coronary heart disease. The evaluation was conducted by the FDA and the evidence determined that the scientific evidence supporting the statement was inconclusive. A practical statement was therefore approved as it addressed safety concerns regarding the consumption of high levels of (n-3) fatty acids such as, amplified. bleeding, formation of biologically active oxidation products from the oxidation of (n-3) fatty acids, increased risk of hemorrhagic stroke, increased LDL cholesterol levels and finally reduced glycemic control for people living with diabetes. The FDA has resolved this use of (n-3) fatty acid supplements should not contain 2 g/d. Another group of biologically active components of animal origin defined as "viable microorganisms are beneficial to human health." Metchnikoff was the first to propose that lactic acid bacteria added to the permanence of Bulgarian workers. A contemporary scientific status from the Institute of Food Technologists summarized scientific support for the therapeutic or defensive use of these functional ingredients for a variety of health conditions, including cancer, intestinal tract function, immune function, allergies, stomach health, urogenital health, cholesterol reduction and hypertension. . They work by promoting the development of one or a limited amount of constructive bacteria in the large intestine, thereby improving the health of the host. They consist of short-chain carbohydrates like inulin and fructo-oligosaccharide that enter the large intestine and act as substrates for endogenous bacteria in the colon. Conjugated linoleic acid (CLA) is another non-plant ingredient that has received increased research. efforts in recent years. This element was initially identified as a potent antimutagenic agent in fried ground beef by Pariza and colleagues. CLA is present in almost all foods, but it is present in higher proportions in dairy products and in ruminants. CLA can inhibit mammary carcinogenesis in animals and there is some evidence that CLA decreases body fat and increases muscle mass in rodents and humans. CLA can increase bone concreteness in animal models. Functional Plant-Based Foods Many plant nutrients or biologically active constituents derived from plants have been studied for their role in disease prevention and health. However, only a small number have been approved by the FDA. Certain nutrients or food ingredients based on.