摘要：Functional foods, beyond their primary nutrition purpose, contain some compounds that have favorable effects on human health. In recent years, increased life expectations and awareness towards healthy nutrition of the consumer, obesity and increased coronary heart diseases lead to an increase in production and consumption of functional foods by consumers expecting health benefits in addition to its nutritional values. In recent years, developments and innovations in food science and technology as well as in pharmacognosy have exhibited positive effect of natural compound having functional properties on public health. Heavy fast-food consumption appeared in 90’s have been replaced with healthy foods due to increasing obesity and artherosclerosis rate. In this study, the use of natural compounds having functional properties in bakery production will be discussed.
