Are examined questions of the depletion of the ration of contemporary person by the large number of biologically active materials, decrease of the solid characteristics of the food as a result of a change of the technology of cookery in the process of the development of civilization. Reduction in the resistance of organism and increase in its morbidity is the result of this change in the nature of nourishment. In recent years the food variety the functional products, which possess the specific nourishing properties, ever more confidently invade, renders the goal-directed action on the functional activity of individual organs, systems and organism as a whole, they stimulate their fitness for work with the concrete preventive and medical and sanitary purpose. Three groups of the bioactive substances are the basic components of functional products: adaptogeny, prebiotiki and their combination. Is carried out the analysis of the consumption of the products of functional nourishment in the world, the ratio of the population of the different countries to these goods and the basic reasons for their application. Among the health-improvement products, realized in the Ukraine, dairy products occupy special position. The expansion of assortment is observed also in the baked industry. The development of scientific approaches to the creation of new functional food products, which according to the type of substitute therapy would render the expressed biological effect on the human organism is important. Significant role in the solution of the problem of functional nourishment play NPA “Odessa biotechnology” and SLR “Of biokhimtekh”, in laboratories of which several ten dietetic additives to the food with the functional properties are developed.
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