Read more about "Functional Foods" in the Summer 2011 issue of UCLA Total Wellness Magazine.
General interest in the concept of functional foods has existed long before the term was coined. In fact, over 150 years ago, bakers in Britain began to market “digestive” biscuits, claiming that consumption would aid in digestion. More recently, manufacturers have produced margarine with pine extracts to help reduce cholesterol, cereal with added vitamins, yogurt with probiotics, and numerous other products. Can food really serve as medicine?
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By Shannon Wongvibulsin, B.S. Candidate ’14 UCLA