A quality of functional food mainly arises from contained bioactive substances that
stimulate metabolism [Jones 2002]. The most important bioactive substances, that determine
application of functional food are, polyunsaturated fatty acids, especially
omega-3 fatty acids, vitamins and minerals with antioxidative activity, dietary fibre,
prebiotics and probiotics, and substances enhancing natural immunity of an organism
A quality of functional food mainly arises from contained bioactive substances thatstimulate metabolism [Jones 2002]. The most important bioactive substances, that determineapplication of functional food are, polyunsaturated fatty acids, especiallyomega-3 fatty acids, vitamins and minerals with antioxidative activity, dietary fibre,prebiotics and probiotics, and substances enhancing natural immunity of an organism
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