CHAPTER ONE

INTRODUCTION

The primary role of diet is to provide sufficient nutrient to meet the national requirement of an individual. There is now increasing scientific evidence to support the hypothesis that some food component have beneficial physiological and psychological effect occur and above the provision if the basic nutritional adequately to the concept of “positive” or optimal” nutrition, “potter

The research focus has shifted move to the identification of biologically active component in food that have the potential to optimal physical and mental well being and which many also reduce the risk of disease. Many traditional food product including fruit, vegetable, Soya all grains and milk have been found to contain component with potential health benefits. In addition to these foods, now foods are being developed to enhance or incorporate there beneficial component for their health benefit or desrable physiological effect “Abertet .

The concept of functional food was first introduced in Japan in the mild 1980s “Senders health authorized in Japan recognized that an improved quality of it must accompany increasing life expectancy for the expanding number of elderly people in the population if health care cost wee to be controlled. The concept of food that was developed specifically to promote health or reduce the risk of disease was introduced.

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