{"id":28901,"date":"2020-04-02T00:37:58","date_gmt":"2020-04-01T22:37:58","guid":{"rendered":"https:\/\/fvz.upr.si\/?page_id=28901"},"modified":"2023-02-27T14:25:01","modified_gmt":"2023-02-27T13:25:01","slug":"functional-foods","status":"publish","type":"page","link":"https:\/\/fvz.upr.si\/en\/functional-foods\/","title":{"rendered":"Functional foods"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ _dynamic_attributes=”background_image” background_enable_color=”off” background_image=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9mZWF0dXJlZF9pbWFnZSIsInNldHRpbmdzIjp7fX0=@” height=”330px” animation_style=”fade” custom_css_main_element=”padding-top: 0;||padding-bottom: 0;” saved_tabs=”all” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ height=”100%” custom_css_main_element=”position: relative;||padding-top: 0;||padding-bottom: 0;” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_css_main_element=”height: 100%;” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _dynamic_attributes=”content” text_font=”Fira Sans|||on|||||” text_text_color=”#ffffff” text_font_size=”20px” custom_css_main_element=”background-color: #bf2f1a;||display: inline-block;||position: absolute;||bottom: 0;||padding: 16px;” border_width_all=”2px” border_color_all=”#821f22″ border_width_bottom=”0px” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF90aXRsZSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IiIsImFmdGVyIjoiIn19@[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” _builder_version=”4.16″ background_color=”#f1f0ee” custom_padding=”60px||60px||false|false” custom_padding_tablet=”30px||30px||false|false” custom_padding_phone=”” animation_style=”fade” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][et_pb_row module_class=”fvz-content-info-wrapper” _builder_version=”4.16″ custom_margin=”|auto|32px|auto|false|false” custom_margin_tablet=”||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text module_class=”fvz-content-info-inner-wrapper” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

A brief description of the area<\/strong><\/span><\/p>\n

Functional foods are foods that have been shown to influence one or more target functions in the body in a way that improves health and well-being or reduces the risk of disease through regular consumption. In order to better assess the effects and use of recommendations for functional foods, European Union Regulation (EC) No 1924\/2006 was adopted to harmonize the provisions laid down by law in the Member States concerning nutrition and health claims, thereby establishing a common regulation ensuring the effective use of food information with implications for human health.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row module_class=”fvz-content-info-wrapper” _builder_version=”4.16″ custom_margin=”32px|auto|32px|auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text module_class=”fvz-content-info-inner-wrapper” _builder_version=”4.16″ global_colors_info=”{}”]A brief description of major research<\/strong><\/span><\/p>\n

Functional food research covers both the design and preparation of new potentially functional foods and the assessment of the impact of new or established functional foods or bioactive substances on the nutritional status of individuals and various health indicators.<\/p>\n

Clinical studies investigate the influence of various functional or potentially functional foods such as buckwheat, kefir, royal jelly, chili peppers, coffee and other functional foods on specific health indicators in individuals with low-grade chronic inflammation or those with elevated total and LDL cholesterol or those with one, two or three components of the metabolic syndrome and others.<\/p>\n

We are studying bioactive substances present in Mediterranean plants, one of which is the immortelle. The research is initially carried out on cell lines and then continued in clinical trials.<\/p>\n

We also study the interactions between bioactive compounds and microorganisms.<\/p>\n

We study olive and grape marc, which has a high content of compounds with antioxidant potential. At the same time we are researching the possibility of using food waste and primary processing waste for the preparation of functional foods.<\/p>\n

We develop innovative nutritional products and potentially functional foods.<\/p>\n

We develop and search for biomarkers for functional foods.<\/p>\n

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