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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 2 No. 6 (2012): June 2012
				
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									Review Articles
							
		



	
		  	 

		
	
		Development of functional food products in relation to obesity
	


	
	
		

							
					Authors

						
							
								Monika Choudhary
							
															
									Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, 141004
																	
																																		
	
							
								Kiran Grover
							
															
									Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, 141004
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v2i6.90
						
					
				
			

						
										
					Abstract

					The development of new eating habits, as well as actual trends in production and consumption, has a health, environmental and social impact. The entire world is fighting diseases characteristic of the modern age such as obesity, osteoporosis, cancer, diabetes, allergies, and dental problems. With a global increase in the prevalence of obesity, both nutrition and exercise play key roles in its prevention and treatment. Natural product (nutraceutical) interventions are currently being investigated on a large-scale basis as potential treatments for obesity and weight management. With advancing nutritional sciences, several nutrients such as; low-glycemic-index carbohydrates, 5-hydroxytryptophan, green tea extract, and chromium have been shown to promote weight loss. The first two nutrients decrease appetite, green tea increases the 24 hr energy expenditure, and chromium promotes the composition of the weight lost to be fat rather than lean tissue. These have been assembled, in efficacious doses, into a new functional food product and described in this review. Each component has already been shown to promote weight loss independently in clinical trials.

Key words: obesity, weight loss, functional foods

				
			
			

						
																										
						
		


		

						
										
					
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						Published
					

					
																			2012-06-06
																	

				
							

			
						
										

											
							
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									Vol. 2 No. 6 (2012): June 2012
								
							

						
					
											
							
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