In last decades, there is growing interest in functional foods which provide health benefits and are alternative to modern medicines. The scientific research in the field of functional foods has demonstrated that nutrition plays a vital role in the prevention of chronic diseases as most of them can be related to diet. Nutrients, herbals and dietary supplements are major constituents of functional foods which make them instrumental in maintaining health, acts against various diseases and thus promote quality of life. Various products are claimed not only to reduce the risk of cancer and heart disease but also to prevent or treat hypertension, high cholesterol, excessive weight, osteoporosis, diabetes, arthritis, cataracts, digestive upsets and constipation and not to mention headache. Functional foods are marketed in various forms such as tea, bread, jam, jellies, biscuits, chocolate bars, corn flakes, ice creams; health drinks etc.functional foods constitute a rapidly growing focus for research, product development and consumer interest as well as regulatory efforts in recent years. The present article emphasizes on the general concept, design and development, health benefits and market review of functional foods.
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