【序号】：6 【作者】：The Food Industry and Functional Foods: Tea Antioxidants and Cardiovascular Disease 【题名】：The chemistry of tea flavonoids 【期刊】： Antioxidant Food Supplements in Human Health 【年、卷、期、起止页码】：1999, Pages 445-460
【序号】：7 【作者】：Virginia Lee Mermel 【题名】：Old paths new directions: the use of functional foods in the treatment of obesity 【期刊】：Trends in Food Science & Technology 【年、卷、期、起止页码】：Volume 15, Issue 11, November 2004, Pages 532-540
【序号】：8 【作者】：F.R. Marin, J.A. Perez-Alvarez and C. Soler-Rivas 【题名】：Isoflavones as functional food components 【期刊】：Studies in Natural Products Chemistry 【年、卷、期、起止页码】：Volume 32, Part 12, 2005, Pages 1177-1207
【序号】：9 【作者】：J.M. Laparra and Y. Sanz 【题名】：Interactions of gut microbiota with functional food components and nutraceuticals 【期刊】：Pharmacological Research 【年、卷、期、起止页码】：Volume 61, Issue 3, March 2010, Pages 219-225
【序号】：10 【作者】：Guanghou Shui and Lai Peng Leong 【题名】：Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals 【期刊】：Food Chemistry 【年、卷、期、起止页码】：Volume 97, Issue 2, July 2006, Pages 277-284
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