Traditional Foods, Functional Foods and Nutraceuticals

Abstract

Food is essential not only for body functions but also to improve health and well-being. In this context, the terms that are usually discussed and debated are ‘traditional foods’, ‘functional foods’ and ‘nutraceuticals’. This article attempts to
define, differentiate and discuss the current knowledge and regulatory aspects related to these foods. While ‘traditional foods’ are best described as the foods that people have eaten for ages, the understanding that both processed and unprocessed foods that we eat deliver a large number of physiologically active small molecules that exert both beneficial and deleterious effects has led to the emergence of the concept of ‘functional foods’. The distinct set of food-derived chemicals popularly referred to as ‘nutraceuticals’ are responsible for functional attributes of foods. Nutraceuticals exert a wide range of effects on human physiology such as on gastro-intestinal health, antioxidant defences, metabolic homeostasis, signalling processes, detoxification mechanisms, and other vital cellular processes. This article also attempts to provide insights into some of the
latest research findings on some of these foods and nutraceuticals from the traditional Indian food system. Owing to their importance and commercial implications, many countries have placed regulatory control to govern them. In Indian context, the Food Safety and Standards Authority of India (FSSAI) brought out draft regulations on nutraceuticals, functional foods and on labelling and advertising guidelines. Adequate scientific evidence and rational use should be the basis for choice of nutraceuticals and their use for promoting and improving public health.