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Healthy food provides sources of micro and macro nutrients necessary for the proper functioning of the body. However, in the last decades, the food stopped having only the basic nutritional function and came to be considered as a source of health protection. Certain foods, considered functional foods, can stimulate metabolism, improve the body functioning, prevent the onset of certain diseases, provide individual well-being and promote health benefits. Among the functional foods are dietary fibers, prebiotics and probiotics. The consumption of probiotic foods has increased considerably, but the cellular viability of these microorganisms, a necessary characteristic for the beneficial effect in the consumer’s body, can be affected by factors such as food processing, storage time and even after consumption, like adverse conditions of the gastrointestinal tract. Therefore, the present work carried out a bibliographic review of scientific publications to address the subject of functional foods, their characteristics and benefits, highlighting probiotic microorganisms and microencapsulation techniques that promote the viability of such functional foods.

Alimentos funcionais: benefícios proporcionados à saúde, destacando o consumo de alimentos probióticos