Resumo: Food technology is increasingly working on the development of products with bioactive molecules, called as functional foods, those that are good for health. The study of new ingredients for the food industry that can provide bioactive molecules is of great interest. The modern life of the world population has led to an increase in oxidative stress, thus increasing free radicals that damage healthy cells and can develop chronic diseases such as atherosclerosis, hypertension, diabetes, cardiovascular disease, premature aging, among others. Several studies with natural molecules have been carried out to combat and/or reduce these radicals, with polyphenols being one of the most studied components. In addition to studying the antioxidant activity of polyphenols, the scientific community has also been concerned with dietary fibers, prebiotics, and others. The consumer is looking for quality in the food they eat, as he increasingly believes that health is linked to what is consumed. Thus, the present article presents three raw materials that present functional compounds in their composition and brings some of its benefits to human health. Keywords: functional foods, polyphenols, fiber, mushroom, chia, soy. Expandir Resumo Acessar Texto Completo

Resumo: Concern of this century: Longevity with healthy eating Considering the evident search for foods of fast and easy preparation, the industrial and scientific communities have been investing in the development of new products that, besides attending to this demand, can offer benefits to the health of the consumer. Among the foods that do not require a lot of time to prepare at home, the hamburger deserves prominence, due to its high consumption. However, because it contains saturated fat and because it is subjected to the frying process, too much consumption of this product can be harmful to human health and can cause chronic diseases, among them, obesity and hypertension. Studies have demonstrated the possibility of substitution of ingredients in the formulation of hamburgers, with the intention of incorporating substances with functional properties; therefore, substances that may contribute to the health and well-being of consumers. In this context, this review addresses issues related to meat, in the sense of conceptualizing the product and, in the light of the literature, offers possible alternatives and that have been studied to make this food healthier. Expandir Resumo Acessar Texto Completo