Health food can be divided into two categories according to different eating objects: one is aimed at healthy people, mainly to supplement nutrients and meet the needs of different stages of life cycle; The other is mainly for people with some physiological problems, emphasizing its regulatory function in preventing diseases and promoting rehabilitation.

According to the standard, health food should have functional components and their minimum content corresponding to functional functions. Functional components refer to substances that can regulate human body functions by activating enzyme activity or other ways, mainly including:

1, polysaccharides: such as dietary fiber and lentinan;

2. Functional sweeteners (agents): such as monosaccharides, oligosaccharides, polyol sugars, etc.

3. Functional oils (fatty acids): such as polyunsaturated fatty acids, phosphorus esters, choline, etc.

4. Free radical scavengers: such as superoxide dismutase (SOD) and cereal-light-phthalein peroxidase;

5, vitamins: such as vitamin A, vitamin C and vitamin E;

6. Peptides and protein: such as glutathione and immunoglobulin;

7. Active fungi: such as polylactic acid bacteria and bifidobacteria;

8. Trace elements: such as selenium and zinc;

9. Other categories: octacosanol, phytosterol, saponin (glycoside), etc.