Functional Foods and Active molecules with relevance to Health and Chronic disease

In recent years, food scientists have published several articles which state how functional foods contain known, effective biologically-active compounds [1]. Some of these biologically-active, non-toxic compounds have advantageous physiological effects [1] and could play an important role in current global chronic disease epidemics. Functional food science [2] has become essential
to the treatment strategies for various diseases, such as obesity, diabetes, and neurodegenerative diseases (Parkinson’s disease and Alzheimer’s disease) [3]. These diseases have significantly increased in this century. For example, the incidence of diabetes has been predicted to increase to 21% and non-alcoholic fatty liver disease (NAFLD) to 40% of the global population by 2050.