Functional foods: benefits, concerns and challenges-a position paper from the american council on science and health.

By C. Hasler. Journal of NutriLife, 2002

667 citations recorded by the source corpus.

Subfields: Genetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/6d30b298c0735c034f79a17fa07fa041492c11ae

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Genetics

1. T. Johns
2. A. Jukanti
3. P. Eyzaguirre
4. P. Gaur

In Public Health, Environmental and Occupational Health

1. T. Johns
2. P. Eyzaguirre

Citations in the corpus

• Biofortification, biodiversity and diet: A search for complementary applications against poverty and malnutrition (2007, background): “Crops with enhanced qualities such as high -carotene and lycopene tomatoes or oats with enhanced -glucans that are available as whole foods can attract consumers to pay premium prices (Hasler, 2002).”
• Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. (2012, background): “Different definitions are proposed that describe functional foods as: (1) ‘one encompassing healthful products, including modified food or ingredient that may provide health benefits beyond traditional ingredients’((97)); (2) ‘foods that, by virtue of the presence of physiologicallyactive components”