【序号】：1 【作者】：iplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB 【题名】：Scientific concepts of functional foods in Europe: consensus document 【期刊】：British Journal of Nutrition 【年、卷、期、起止页码】：81(1999)S1–S27
【序号】：2 【作者】：Balentine D. A., Wiseman S. A., Bouwens L.C.M. 【题名】：The chemistry of tea flavonoids 【期刊】：Critical Reviews in Food Science and Nutrition 【年、卷、期、起止页码】：1997;37:693-704
【序号】：3 【作者】：George J. Soleas, Eleftherios P. Diamandis, David M. Goldberg 【题名】：Wine as a biological fluid: History, production, and role in disease prevention 【期刊】：Journal of Clinical Laboratory Analysis 【年、卷、期、起止页码】：Volume 11, Issue 5, pages 287–313, 1997
【序号】：4 【作者】：Mulabagal Vanisree, Ruby L. Alexander-Lindo, David L. DeWitt and Muraleedharan G. Nair 【题名】：Functional food components of Antigonon leptopus tea 【期刊】：Food Chemistry 【年、卷、期、起止页码】：Volume 106, Issue 2, 15 January 2008, Pages 487-492
【序号】：5 【作者】：Osmo Hänninen1 and Chandan K. Sen 【题名】：Nutritional Supplements and Functional Foods: Functional Significance and Global Regulations 【期刊】：Nutraceutical and Functional Food Regulations in the United States and Around the World 【年、卷、期、起止页码】：2008, Pages 11-35
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