Development of functional food products in relation to obesity | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 2 No. 6 (2012): June 2012 / 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 Downloads [Abstract] [Full Article] Published 2012-06-06 Issue Vol. 2 No. 6 (2012): June 2012 Section Review Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com