INDIAN TRADITIONAL FUNCTIONAL FOOD
Our ancestors originally created different diets to survive after which they gradually enriched them through long empirical experiments using locally available food materials that therapeutically complement and supplement each other. The traditional food habits of each specific region of India are primarily a component of its culture. Indian culture has strongly
suggested the role of diet in both preventive and therapeutic medicines. The curative effect of food is an established belief for many generations in India. These Indian traditional foods are based on the different indigenous systems of medicine which was the natural way of achieving physical and mental wellness, but their origin still remains unknown. Epidemiological randomized clinical trials carried out in different countries have demonstrated numerous health effects related to functional food consumption such as reduction of cancer risk, improvement of heart health, stimulation of the immune system, a decrease of menopausal symptoms, improvement of gastrointestinal health, maintenance of urinary tract health, anti-inflammatory effects, reduction of blood pressure, maintenance of vision, antibacterial effect, antiviral effect, reduction of osteoporosis, and anti-obese effect. It has been reported that the occurrence of cardiovascular diseases, metabolic diseases, neurodegenerative diseases, and cancer in Indian adults was indeed 4.4 times less than the same age group in the USA. The whole world realized that food plays a major role in disease prevention only in the 20th century, but ancient India seems to have realized the importance of food in health and wellness much ahead of time. The functional ingredients in food play a key role in imparting beneficial physiological effects for improved health. The traditional Indian food is “functional” as it contains high amounts of dietary fiber (whole grains and vegetables), antioxidants (spices, fruits, and vegetables), and probiotics (curds and fermented batter products). Due to the chemical diversification of the ingredients, these Indian traditional foods exhibit a synergistic effect. Indian traditional foods which are mainly based on plant products are very rich in natural dietary fiber and low fat which naturally reduce the risk of coronary heart disease. The health benefits thus derived may range from ensuring normal physiological functions in the body such as improving gastrointestinal health, enhancing the immune system, weight management, providing better skeletal health, reduction of blood cholesterol, decreasing oxidative stress, minimizing the risk of cardiovascular and neurodegenerative diseases, and also possible prevention of diabetes. The South Indian traditional foods are based on the Siddha system of medicine, which is a natural way to aim in achieving physical and mental wellness.
