Despite the growing interest in functional foods and ingredients, there is not a universally accepted definition for the term "functional food" or "functional ingredient."

However, experts tend to agree that functional foods or ingredients are food components or whole foods that may provide health benefits beyond basic nutrition. In other words, functional ingredients are believed to promote health or, in some cases, as part of a healthy diet, reduce the risk of certain diseases. Many foods containing antioxidants, photochemicals and essential nutrients are considered functional foods because of their potential health benefits.

Functional food components can be naturally found in foods and beverages or may be added to certain foods. Fortified foods can help you fill the nutrition gaps in your diet - like not getting enough calcium and vitamin D. But fortified foods alone won't 'make up' for poor dietary habits like avoiding vegetables or always eating exactly the same thing every day. Instead, consume fortified foods as part of an overall diet that is rich in variety and contains plenty of fruits, vegetables, whole grains, calcium-rich foods and low-fat proteins.

Listed below are a few examples of functional ingredients:

	Plant Sterols - A type of phytochemical, plant sterols have been shown to reduce cholesterol. The concentrations of plant sterols naturally found in plant foods are not great enough to achieve significant blood cholesterol-lowering effects. However, they can be extracted and added to foods and beverages in amounts that can, as part of a healthy diet, provide cholesterol-lowering benefits. Foods or beverages that contain at least .4 grams per serving of plant sterols, consumed twice daily with meals for a daily total intake of at least .8 grams, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Learn more about: Juice with Added Plant Sterols Helps Lower Cholesterol Juice with Added Plant Sterols May Have Anti-Inflammatory Benefit Functional Foods Fact Sheet: Plant Stanols and Sterols (from the International Food Information Council)
	Antioxidants - Vitamin A, beta-carotene (vitamin A derivative), vitamin C, and vitamin E are types of antioxidants recognized for their ability to help reduce oxidative damage caused by free radicals in the body. Some scientific evidence suggests that consumption of antioxidant vitamins may reduce the risk of certain forms of cancer. However, the FDA has determined that this evidence is limited and not conclusive. Learn more: Functional Foods Fact Sheet: Antioxidants (from the International Food Information Council)
	Omega-3 Fatty Acids - Omega-3 fatty acids include ALA, DHA and EPA. They are called essential fatty acids because your body cannot make them, which makes obtaining them from the diet essential for life and health. Supportive but not conclusive research suggests that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. Omega-3 fatty acids are naturally found in flaxseed, walnuts and certain types of fish. Some enriched foods and beverages such as milk, eggs, yogurt, health bars, and breakfast cereals can be fortified with omega-3 fatty acids. Learn more: Functional Foods Fact Sheet: Omega-3 Fatty Acids (from the International Food Information Council)
	Vitamin D - Vitamin D is a fat-soluble vitamin obtained through both sunlight and dietary sources. Functionally, Vitamin D acts as a hormone that maintains concentrations of calcium and phosphorus in the blood by enhancing or decreasing absorption of these minerals in the small intestine. Vitamin D also regulates bone metabolism and the deposition of calcium into bones. Recently, new research suggests that vitamin D may potentially play a significant role in strengthening the body's defenses against chronic and autoimmune diseases and in controlling the growth of cells (both normal and cancerous). Learn more
	Fiber - Fiber is a non-digestible type of carbohydrate found in plant foods. Diets low in saturated fat and cholesterol and rich in fruits, vegetables, and grain products that contain some types of dietary fiber, particularly soluble fiber, may reduce the risk of heart disease, which can be affected by many factors. Soluble fibers, unlike insoluble fibers, dissolve in water and therefore can be added to liquids including beverages. Sources of soluble fiber include oats, oat bran, barley, legumes, psyllium husks, pectin in fruits and some vegetables. Learn more about fiber.