1. The medicine is the treatment, the function food does not take the treatment as the goal but focuses on the adjustment of the internal environment balance and the physiological rhythm, strengthens the body's defense function, achieves the health care rehabilitation function;
2. Functional food should reach the basic non-toxic or non-toxic level in modern toxicology, and drugs allow a certain degree of toxic and side effects;
3. The functional food does not need the doctor's prescription, and is taken according to the normal needs of the body.
When developing functional food, common precautions are as follows:
1. When the raw material of functional food is Chinese herbal medicine, its dosage should be controlled below 50% of clinical dosage.
2. Chinese herbal medicines with obvious toxic and side effects should not be used as raw materials for developing functional food.
3. The Chinese patent medicine protected by the state traditional Chinese medicine and the Chinese patent medicine approved by the state pharmaceutical administration department cannot be developed as functional food.
4. Historical background and reasons for the development of functional food
Changes in population structure -- population aging
Changes in disease patterns - cardiovascular and cerebrovascular diseases, diabetes, etc
Return to nature: green, natural and pollution-free
Popularization of nutrition and health knowledge health
Increase of national income and improvement of consumption level
