HealthPromoting Food Ingredients and （促进健康的食品配料,）.pdf

9 Health-Promoting Food Ingredients and Functional Food Processing Lizhe Wang and Torsten Bohn Centre de Recherche Public- Gabriel Lippmann Luxembourg 1. Introduction One of the greatest challenges food research is facing in this century lies in maintaining sustainable food production and at the same time delivering high quality food products with an added functionality to prevent life-style related diseases such as, cancer, obesity, diabetes, heart disease, stroke. Functional foods that contain bioactive components may provide desirable health benefits beyond basic nutrition and play important roles in the prevention of life-style related diseases. Polyphenols and carotenoids are plant secondary metabolites which are well recognized as natural antioxidants linked to the reduction of the development and progression of life-style related diseases. This chapter focuses on health- promoting food ingredients (polyphenols and carotenoids), food structure and functionality, and bioavailability of these bioactive ingredients, with examples on their commercial applications, namely on functional foods. Thereafter, in order to support successful development of health-promoting food ingredients, this chapter contributes to an understanding of the relationship between food structures, ingredient functionality, in relation to the brea