Componentes funcionales aplicados a bebidas
DOI:
https://doi.org/10.29105/idcyta.v8i1.83Keywords:
beverages, fortification, functional.Abstract
The consumption of low-nutrition foods with a high caloric intake are associated with the main causes of death in Mexico, due to cardiovascular diseases and diabetes mellitus. Therefore, the consumption of natural foods and minimally processed and more nutritious products has been raised. Beverages are the perfect means of transport for bioactive compounds with functional effects when consumed. The objective of the review is to publicize various agents that can be added to beverages, necessary for the prevention or treatment of diseases, conditions or symptoms.
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