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In addition to nutritional supply (primary function) and palatability (secondary function), foods also have a physiological function (tertiary function) that maintains and promotes health. Currently, research on foods and ingredients having functions progresses, forming a functional food market. In this research field, we focus on tertiary functions of foods, discuss the components responsible for it, discuss methods to evaluate function, production / processing, functional food market and others. We also discuss the significance of specific functional materials such as functional carbohydrates, amino acids, antioxidant substances in living bodies.