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Vega, S. (2003) Innovaciones alimentarias al inicio del siglo XXI. En: Coronado, M. (comp.), La innovación tecnológica en el futuro de los profesionales en áreas biológicas. Un texto para estudiantes universitarios. México, D.F.: UAM-X, UAEM, 285 p.

has been cited by the following article:

• TITLE: Functional Foods, Old Age and Diabetes

  AUTHORS: Marta Coronado Herrera, Rey Gutiérrez Tolentino, Salvador Vega y León, Claudia Radilla Vázquez, Marcela Vazquez Francisca, María de Lourdes Ramírez Vega

  KEYWORDS: Old Age, Functional Foods, Type 2 Diabetes

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.16, December 14, 2015

  ABSTRACT: The aim of this paper is to analyze aspects of nutrition and nourishment among elderly diabetic people. It is presented the current research of products with functional food properties that provide not only nutritional value but also other components which encourage a better quality of life during aging. In addition, it includes natural and industrialized functional foods that are commercialized and may be good for daily consumption.