Redécouverte des propriétés fonctionnelles de l'aliment : fondements scientifiques généraux

Historically the links between food and health have been reported a long time ago. Food scarcity triggered first progress in food technology to secure production and storage of enough food. After satisfying basics nutritional needs with a balanced and diversified diet, the potential role of food on physiological functions, well-being and reduction of risk diseases factor are (re)discovered. This is the concept of Functional Food. It has been explored and formalised by a large panel of multidisciplinary experts within a EU programme (FUFOSE) that we summarized.