Introduction

The food has been linked to health since antiquity. The healing properties of food have been reported by cultures worldwide throughout history. Hippocrates, father of medicine, has proclaimed in 431 B.C that “Let food be thy medicine and medicine be thy food”. (However, Diana Cardenas (2013) in her publication had contested that the alleged Hippocratic phrase is a widespread misquotation, lying at the root of an entire misconception about the ancientconcepts of food and medicine.This literary creation has led to an essential misconception. According to her, even if food was closely linked to health and diseaseas per Hippocrates, the concept of food was not confused with that of medication.) Food has always been used to improve health since the ancient times. All food is functional as it provides energy and nutrients necessary for survival. The “functional food” in today’s context provides health benefits that extend far beyond mere survival. India is one of the fastest developing countries in the world and there is a growing need for healthy food in our country. With the fast changing socio economic indicators, the Indian consumers are now looking for the food products that provide certain added value beyond nutrition. This value may be specific health benefits, disease risk reduction ability, general well being or the cosmetic benefit associated with the foods. The consumers are now increasingly accepting the value propositions targeted by functional foods in