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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue sup1: Multifunctional food and traditional ingredients: a competitive marriage
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Conceptual and regulatory framework

Functional foods: traditional use and European legislation

Mauro SerafiniDepartment of Environmental Biology, Sapienza University of Rome, Rome, ItalyCorrespondence[email protected]
,
Alessandra StanzioneDepartment of Environmental Biology, Sapienza University of Rome, Rome, Italy
&
Sebastiano FoddaiDepartment of Environmental Biology, Sapienza University of Rome, Rome, Italy
Pages 7-9 | Published online: 28 Nov 2011

References

  • Agencia Nacional de VigilanciaSanitaria. Decreto 16, 17, 18 e 19 1999.
  • Arai S. 1996. Studies on functional foods in Japan. Biosci Biotechnol Biochem. 60:9–15.
  • Bech-Larsen T, Scholderer J. 2007. Functional foods in Europe: consumer research, market experiences and regulatory aspects. Trends Food Sci Tech. 18 4: 231–234.
  • British Journal of Nutrition. 1999. Scientific concepts of functional foods in Europe: consensus document. Br J Nutr. 81:S1–S27.
  • European Parliament and the Council 1997. Regulation (EC) No 258/97 concerning novel foods and novel food ingredients.
  • European Parliament and the Council 2006. Regulation (EC) No 1924/2006 on nutritional and Health Claims made on Foods.
  • Henry CJ. 2010. Functional foods. Eur J Clin Nutr. 64:657–659.
  • Institute of Medicine, Food and Nutrition Board. Dietary reference intakes: thiamine, riboflavin, niacin, vitamin B6, folate vitamin B12, pantothenic acid, biotin, and choline. Washington, DC: National Academy Press 1994.
  • Estados Unidos de Mexico. Ley general de Salud 1/09/2011 (NOM (SCFI SSA)).
  • Sandoval G. 2008. Development of functional foods based on traditional knowledge and its relevance in the current American and European diets. Mexico City: Biodiversity and Functional Foods.
  • Swinbanks D, O'Brien J. 1993. Japan explores the boundary between food and medicine. Nature. 364:180.

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