ABSTRACT
In the last few decades, a radical change in the understanding of the role of food in human health promotion has been observed. This understanding has changed from the primary role of food as the source of energy and body-building components to the more subtle effect of bioactive food components on human health (Grajek et al. 2005). In addition, there has been an increasing public awareness about the role of foods in the well-being and life prolongation as well as in the prevention and treatment of cancer, cardiovascular diseases, and osteoporosis. Accordingly, a new category of health-promoting foods has emerged in the food market. This new food category has been known as functional foods (Hilliam 1998; Jones 2002).
