International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:3, March, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 1439-1445

Functional Foods: Impact of Foods that Improve Health and Quality of Life
Erika Callan-Ochoa, Valeria Carrera-Guevara*,Galo Mejia-Cacay and Carlos Jácome-Pilco
Universidad Estatal de Bolívar, Facultad de Ciencias Agropecuarias Recursos Naturales y del Ambiente, Carrera de Agroindustrias, Departamento de Biotecnología, Sector Alpachaca II Km  vía San Simón. CP: 0220011.Guaranda-Ecuador
*Corresponding author

This scientific review article is conducted in order to verify the impacts that functional foods have on health and quality of life of people. A functional food is that which satisfactorily demonstrates beneficial effects on one or more specific functions of the organism, due to the fact that it possesses intrinsic nutritional agents. Therefore, functional foods are appropriate to improve the state of health and human well-being, reducing the risk of diseases, mainly to vulnerable groups of people such as: pregnant women who in the pre-natal stage require sufficient nutrients for the normal development of the fetus; people with susceptibility to allergenic agents from food and groups of people of all ages who require special diets. Currently, functional foods are managing to solve this type of affectations.

Keywords: Functional foods, Health, Nutrition, Disease, Intrinsic, People of all age

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How to cite this article:

Erika Callan-Ochoa, Valeria Carrera-Guevara, Galo Mejia-Cacay and Carlos Jácome-Pilco. 2021. Functional Foods: Impact of Foods that Improve Health and Quality of Life.Int.J.Curr.Microbiol.App.Sci. 10(3): 1439-1445. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.