Abstract
Functional food plays and outstanding role not only to provide necessary nutrients, but also to prevent civilisation and nutrition-related diseases, to improve health condition and working efficiency. Innovation in medicine and in the food industry demonstrated potentialities of functional food in the inmprovement quality of life and in decrease of health care cost.
Functional food are products formulated with naturally occurring chemical components-nutrients providing health benefit or reducing the risk of certain diseases. At present the lipidome refers to a set of the molecules of the lipophilic character, which exert numerous energetic, structural and regulátory functions.
One molecule may simultaneously exert more functions, e.g. polyunsaturated fatty acids are a source of energy and at the same time precursors of indispensable mediators.