RESEARCH ARTICLE
Integration of Functional and Traditional Food in Emerging Markets: Regulatory and Substantive Aspects of Yerba Mate and Quinoa
Claudia Elena Gafare1, Mauro Serafini2, Giulia Lorenzoni*, 3, Dario Gregori3
Article Information
Identifiers and Pagination:
Year: 2016Volume: 10
Issue: Suppl 1: M6
First Page: 75
Last Page: 80
Publisher ID: TOASJ-10-75
DOI: 10.2174/1874331501610010075
Article History:
Received Date: 04/12/2015Revision Received Date: 06/04/2016
Acceptance Date: 09/04/2016
Electronic publication date: 31/08/2016
Collection year: 2016
open-access license: This is an open access article licensed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 International Public License (CC BY-NC 4.0) (https://creativecommons.org/licenses/by-nc/4.0/legalcode), which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.
Abstract
Given the rising cost of healthcare, the increase in life expectancy and the wish for a better quality of life, the request for foods and beverages producing a beneficial effect on health has increased worldwide. “Functional food” is a new concept and may play a key role in diseases’ prevention and management. Although its meaning is currently under definition, its role in global health improvement is growing constantly.
This article aims at giving a description of existing legislation on functional food in South America, identifying future directions for health and marketing policies. Furthermore, authors provide a literature revision on two products widely consumed in Latin American countries: Yerba Mate and Quinoa. Thanks to their beneficial health effects in terms of disease prevention and promotion of well-being, they may be considered as functional foods with a potential key role in health care.