الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The increased knowledge concerning the huge effects of food and nutrition on the human health along with the recent technologies has led to many nutritional discoveries and product innovations (Mendis et al., 2007; Anthony and Edmond, 2014). In particular, the naturally occurring bioactive molecules, which are believed to have many beneficial effects on human health, have led to the emergence of new and ongoing areas of scientific investigations and massive improvements in nutritional knowledge (Honkanen, 2009; Lordan et al., 2011). On the other hand, there is also a growing awareness that food form and dietary source may affect the overall health of the consumer. The vital role of food and food additives as a very crucial agent for enhancing health has been recognized, starting the development of new classes of food, known as functional food (Tunstall-Pedoe, 2006; Lordan et al., 2011). The functional foods main concept is to improve the overall condition of the consumer body as well as decreasing the risk of disease and illness (Biesalski et al., 2009). That is to say, biologically active compounds, which are present as natural components or additives in food, can provide many health benefits more than the food’s basic nutritional value (Hawkes, 2006).