International Journal of Clinical Case Reports 2024, Vol.14, No.6, 299-311 http://medscipublisher.com/index.php/ijccr 301 3.2 Classification based on active ingredients Functional foods can also be classified based on their active ingredients, which are the bioactive compounds responsible for their health benefits. Common active ingredients include polyunsaturated fatty acids (PUFAs), probiotics, prebiotics, synbiotics, and antioxidants. These ingredients are incorporated into food products through various technological means to ensure their stability and efficacy (Granato et al., 2020; Xu et al., 2024). Polyphenols, terpenoids, flavonoids, alkaloids, sterols, pigments, and unsaturated fatty acids are some of the key active ingredients found in functional foods. These compounds are known for their antioxidant, anti-inflammatory, and cholesterol-lowering properties, which are particularly beneficial for managing chronic diseases like type 2 diabetes mellitus (T2DM) (Alkhatib et al., 2017). The Mediterranean diet, rich in fruits, vegetables, oily fish, olive oil, and tree nuts, serves as a model for functional foods due to its high content of these nutraceuticals (Alkhatib et al., 2017). 3.3 Detailed analysis of representative raw materials The concept of "medicine food homology" (MFH) aligns with the modern trend of returning to natural and green healthy living. MFH materials are a treasure trove of functional factors that can be utilized in the development of functional foods. More than 80 MFH materials have been approved by China's Ministry of Health, and their effective ingredients have been summarized in detail. These materials include a variety of herbs, fruits, and vegetables that have been traditionally used in Chinese medicine for their therapeutic properties. For example, ginseng is a well-known MFH material that has been extensively studied for its adaptogenic properties, which help the body resist stress and improve overall vitality. Ginseng contains active compounds called ginsenosides, which have been shown to enhance immune function, reduce inflammation, and improve cognitive performance (Hou and Jiang, 2013). Another representative MFH material is goji berries, which are rich in antioxidants, vitamins, and minerals. Goji berries have been used in traditional Chinese medicine to improve vision, boost immune function, and promote longevity. The active ingredients in goji berries, such as polysaccharides and carotenoids, contribute to their health benefits. Turmeric, a spice commonly used in Indian cuisine, is another example of an MFH material with significant health benefits. The active ingredient in turmeric, curcumin, has potent anti-inflammatory and antioxidant properties. Curcumin has been studied for its potential to prevent and manage chronic diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders (Hou and Jiang, 2013). In addition to these traditional MFH materials, modern research has identified new resources that can be developed into functional foods. For instance, the utilization of vegetable and fruit by-products as functional ingredients is gaining attention. These by-products, such as seed coats, hulls, husks, peels, seeds, and pomace, are often discarded as waste but are rich in nutrients and bioactive compounds. Incorporating these by-products into functional foods can enhance their nutritional value and contribute to food sustainability. For example, the peels of fruits like apples and oranges are rich in dietary fiber, vitamins, and antioxidants. These peels can be processed and incorporated into bakery products, dairy products, and beverages to enhance their nutritional profile and provide additional health benefits. Similarly, the seeds of fruits like grapes and pomegranates are rich in polyphenols and can be used to develop functional foods with antioxidant and anti-inflammatory properties (Lau et al., 2021). The development and clinical application of functional foods based on food-medicine homology involve a comprehensive understanding of their classification based on functions and active ingredients. Representative raw materials, both traditional and modern, offer a wealth of bioactive compounds that can be harnessed to promote health and well-being. The integration of these materials into functional foods not only provides health benefits but also supports sustainable food production practices.
RkJQdWJsaXNoZXIy MjQ4ODYzNQ==