Functional Nutrition: New Scientific Discoveries and Practical Significance

Functional nutrition is today viewed not merely as a source of energy but as an effective means of preventing and treating diseases comprehensively. Modern scientific research from 2023 confirms that including foods high in vitamin B12—such as chicken fillet, liver, fish, and dairy products—promotes accelerated tissue healing.

Moreover, vegetables and fruits rich in vitamins and antioxidants have a generally beneficial health effect on the body, supporting the immune system and improving the condition of the skin, hair, and nails.

Main Benefits of Functional Nutrition

• Strengthening immunity through probiotics and antioxidants;
• Prevention of hypertension, diabetes, and atherosclerosis;
• Normalization of intestinal function and improvement of digestion;
• Reduction of cholesterol and blood sugar levels;
• Increased stress resistance and work capacity;
• Acceleration of tissue regeneration due to vitamin B12.

Research in Ukraine shows that more than half of the population actively expresses interest in functional products, and one-third already regularly includes them in their diet. The European Federation of Functional Food notes that the comprehensive use of such products can reduce the risk of developing non-communicable diseases by 18–32% over a 10–15 year period.

Technologies and Prospects

The production of functional products is based on the application of unique biotechnologies that allow for the maximum preservation and enhancement of the beneficial natural properties of raw materials. These products not only satisfy basic nutritional needs but also have an additional positive impact on human health.

The functional nutrition market is rapidly growing, both in Ukraine and in Russia and worldwide, driven by increasing concern for preventive healthcare and lifestyle changes. Consumers are increasingly choosing products enriched with vitamins, minerals, and natural bioactive components.

Thus, functional nutrition is becoming a key link in modern health science and rational nutrition, opening new opportunities for supporting and strengthening the health of the population.