Functional Nutrition
Integrative nutritional approach using foods as therapeutic tools to modulate physiological functions, prevent chronic diseases and optimize overall health.
Presentation
Functional nutrition is a nutritional paradigm developed from the 1980s in Japan under the FOSHU concept (Foods for Specified Health Uses). It designates an approach that goes beyond simple nutrition: foods are selected, combined and prepared for their specific bioactive properties, capable of modulating targeted physiological functions and reducing chronic disease risk.
Functional nutrition aligns with the functional medicine movement initiated by Dr. Jeffrey Bland, seeking to treat root causes of imbalances rather than symptoms.
Core Principles
Functional nutrition rests on five key principles. Bioavailability optimizes nutrient absorption through proper food combinations (vitamin C + iron, turmeric + pepper + lipids). Diversity ensures a complete phytonutrient spectrum by varying colors, textures and botanical families. Nutritional density prioritizes foods with high nutrient concentration per calorie. Functional chrononutrition adapts food choices to circadian rhythms. Individualization personalizes the approach based on terrain, genetic polymorphisms and health status.
Functional Food Categories
- Probiotics and prebiotics: kefir, kombucha, sauerkraut, kimchi, inulin fibers
- Anti-inflammatory foods: turmeric, ginger, omega-3s, berries, cruciferous vegetables
- Food adaptogens: raw cacao, maca, moringa, spirulina, chlorella
- Detoxifying foods: broccoli, garlic, lemon, beet, cilantro, chlorophyll
- Neuroprotective foods: walnuts, blueberries, green tea, cacao, turmeric, saffron
- Cardioprotective foods: garlic, olive, fatty fish, oats, walnuts, pomegranate
Scientific Basis
Functional nutrition is supported by thousands of studies. Green tea polyphenols (EGCG) have demonstrated anti-cancer and neuroprotective effects. Broccoli sulforaphane activates Nrf2 detoxification pathways. Probiotics modulate the gut-brain axis via the vagus nerve. Omega-3 EPA/DHA reduce inflammatory markers. Curcumin inhibits NF-kB, the central transcription factor of inflammation.
Medical Disclaimer
The information presented in this article is provided for educational and informational purposes only. It does not constitute medical advice, diagnosis, or treatment prescription. If in doubt, always consult your physician or a qualified healthcare professional. The techniques described do not replace conventional medical treatment.