Health food, one provides nutrition; Second, provide color, fragrance, taste and shape to increase people's appetite; Third, regulate human body function.

According to the standard, health food should have functional ingredients and their minimum content corresponding to functional effects. Functional components refer to substances that can regulate human functions by activating enzyme activity or other means, mainly including:

1, polysaccharide: such as dietary fiber and lentinan.

2. Functional sweeteners (agents): such as monosaccharides, oligosaccharides, polysaccharides, etc.

3. Functional fats (fatty acids): such as polyunsaturated fatty acids, phosphate esters, choline, etc.

4. Free radical scavengers: such as superoxide dismutase (SOD) and cereal phthalein peroxidase;

5. Vitamins: such as vitamin A, vitamin C and vitamin E;

6. Peptides and protein: such as glutathione and immunoglobulin;

7. Active fungi: such as polylactic acid bacteria and bifidobacteria;

8. Trace elements: such as selenium and zinc;

9. Other categories: octacosanol, phytosterols, saponins (glycosides), etc.