sease» (Balenović and Pollak, 2007).
Development and manufacture of functional foods
presents a scientific challenge that must precede the
economical one, and should be based on scientifically
verified steps as presented in Figure 1. There are several
directions for reaching the target areas of the functional
food development, such as: gastrointestinal tract, redox
and anti-oxidative system, metabolism of macronutrients,
early foetal development and life of newborns, metabolism of xenobiotics, physical activity, mood and mental
abilities. Animal production is also an important field in the
development of functional foods, especially the production of meat, eggs, milk and dairy products.