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Functional Foods

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Foods that are considered, by nature or manufacture, to contain significant levels of biologically active components which provide desirable health benefits beyond basic nutrition.

Publications

thumbnail for publication: Goji Berry—a Novel Nutraceutical "Superfruit" for Florida Master Gardeners

Goji Berry—a Novel Nutraceutical "Superfruit" for Florida Master Gardeners

Yujie Jiao and Guodong Liu

Goji berries have been used in both fresh and processed forms for food and medicine for more than 4,000 years in China. The goji berry fruit is known as a “superfruit” thanks to its high levels of vitamins and minerals, as well as other medicinal benefits recognized in many countries around the world. Most of Florida’s climate is favorable for goji berry, and a few Florida growers have cultivated it for years. This species can tolerate infertile and unfavorable growth conditions, and the prominent health benefits of this crop may behighly profitable for Florida growers. The objective of this new 7-page article is to provide a general overview of how the goji berry can be grown in Florida.

thumbnail for publication: Breastfeeding Benefits and Resources: What is a galactagogue?

Breastfeeding Benefits and Resources: What is a galactagogue?

Diana Hazard Taft

A galactagogue is a food, herb, or medication that helps increase the production of breastmilk. This publication provides some basic information about galactagogues for anyone interested in the topic.

thumbnail for publication: A Taste of Culture: Evidence-based Health Benefits of Cooking with Herbs and Spices

A Taste of Culture: Evidence-based Health Benefits of Cooking with Herbs and Spices

Isabella Alobele, Lori Johnson, Hillary MacMichael, Amy Mullins, Ava Theng, Madison Gindea, Ryan Perez, Tatiana Tchuisse, Yvette Vork, and Melissa Vilaro

This publication covers the health benefits of cooking with herbs and spices with a focus on up-to-date scientific evidence on the anti-inflammatory, antioxidant, and metabolic health benefits associated with their culinary use. This is the first publication in a two-part series related to the Taste of Culture curriculum. Written by Isabella Alobele, Lori Johnson, Hillary MacMichael, Amy Mullins, Ava Theng, Madison Gindea, Ryan Perez, Tatiana Tchuisse, Yvette Vork, and Melissa Vilaro, and published by the UF/IFAS Department of Family, Youth and Community Sciences, November 2025.

thumbnail for publication: Functional Foods

Functional Foods

Amanda L. Ford and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.