INTRODUCTION
Food is essential for human survival. Consuming a diverse array of foods provides essential nutrients for optimal functioning and energy production. A balanced diet is crucial for providing energy and vital nutrients for the body to operate at its best. The phrase “Let food be the medicine and medicine be the food,” coined by Hippocrates over two millennia ago, emphasizes the concept that certain foods and their components possess a broad spectrum of nutrients that contribute to health and overall well-being. These foods are collectively referred to as Functional Foods or Superfoods. When these foods are consumed in specific dosage forms, they are categorized as Nutraceuticals. The primary distinction between Functional Foods and Nutraceuticals lies in their application methods. Nutraceuticals are typically ingested in the form of capsules, tinctures, or tablets, whereas Functional Foods are prepared through scientific knowledge, either with or without consideration of their specific disease-prevention properties. Nonetheless, both terms are utilized to describe foods and their derived components that promote health. The term “functional food” was first used in Japan in the 1980s to improve the nutritional quality of food for the elderly and save healthcare costs. Since then, consumer interest in the health benefits of functional foods has increased, leading to further development of the concept.

Proteins represent a significant biomolecule, playing a pivotal role in the major activities of biological cells. Despite India’s leadership in various sectors such as dairy, cereals, and horticulture production, it faces a considerable challenge in ensuring sustainable nourishment for its 1.4 billion population. Animal-derived products are considered a primary source of protein. However, an overreliance on these animal proteins is unsustainable from an environmental perspective and contradicts ethical principles. This issue has underscored the need for the development of Smart Proteins. Smart Proteins are plant-based proteins designed to mimic the properties of animal proteins, including those from dairy, eggs, and meat. Plant-based proteins have also been consumed since ancient times, with legumes and grains being common sources of protein in vegetarian diets. The evolution of these concepts involves the discovery and understanding of the health benefits of specific food components and the innovation of new plant-based protein sources to meet the growing demand for sustainable and healthy food options.

PLANTS AS FUNCTIONAL FOODS AND SMART PROTEINS
Functional foods in plants include plant products like grains, seeds, nuts, and plant metabolites, especially secondary metabolites which include flavonoids, phenolics, alkaloids tannins, saponins, etc. These secondary metabolites account for the disease prevention mechanism of functional foods. For example, flavonoids are famous ingredients for treating diabetes, and hypertension and reducing oxidative stress of the body. Alkaloids and jambosine are responsible for inhibiting the enzymes responsible for elevating the blood glucose level. These functional foods are now extensively incorporated into food products like chocolates, yogurts, and ice creams. Curcumin is incorporated into ice creams by the nanoencapsulation principle to enhance its nutritional quality. Pulse proteins are also used as functional food ingredients, adding functionalities such as emulsifying, thickening, and gelling properties to food products. For instance, pea protein isolate is used as a stabilizer in ice creams and baked goods.
Smart proteins can be tailored to enhance food products by improving texture, flavor, stability, solubility, emulsification, and foaming properties. They can deliver specific health benefits and be incorporated into functional foods and dietary supplements. Plant-based meats offer a sustainable and ethical alternative to traditional meat, mimicking its texture and taste while addressing ethical, environmental, and health concerns.

CONCLUSION
Functional foods and smart proteins are innovative innovations in food technology that can enhance overall health and nutrition. They provide personalized and efficacious dietary solutions for various health issues. The integration of smart proteins into functional foods can enhance their nutritional composition and efficacy. Both methodologies aim to bolster public health by addressing fundamental nutrition and medical conditions. The amalgamation of these two technologies signifies a considerable advancement in technology and fulfills consumer demand for healthier, sustainable food alternatives. The goal is to provide more personalized and effective dietary solutions.

Meenal Soni

University/College name : Banasthali Vidhyapith