The Significance and Potential of Functional Food Ingredients for Control Appetite and Food Intake

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2022 May 20

PMID 35592279

Authors

Mina Esmaeili

Marjan Ajami

Meisam Barati

Fardin Javanmardi

Anahita HoushiarRad

Amin Mousavi Khaneghah

Affiliations

Soon will be listed here.

Abstract

Dramatically rising global levels of obesity have raised consumers' commercial and public health interest in foods that may help control appetite and weight. The satiety cascade consists of sensory, cognitive, physical, and hormonal events following food intake, preventing overeating, and the desire to eat for a long time. Functional foods can be one of the most influential factors in reducing appetite as long as effective ingredients, such as fiber and protein, are used to design these products. Also, functional foods should be designed to reduce appetite at different levels of oral processing, stomach, small intestine, and large intestine by various mechanisms. Therefore, the satiety power of functional foods depends on the type of ingredients and their amount. Because each compound has a different mechanism of action, it is recommended to use different compounds to influence satiety in functional foods.

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