我国古代医药家认为“药食同源”。传统食品的生理活性成分不仅含量低,而且常常难于得到充分利用。现代制造工艺通过加压、脱水、加热等物理手段,酶化反应等化学手段,以及生物工程手段,能够改变食品的生理活性功能,促进各种有效成分的充分利用。因此,功能食品集营养、保健、医疗于一体,比普通食品具有更大的优越性。功能食品既是药品,又不同于药品,它没有副作用。人们在茶中添加各种辅助物,利用其中的药物成分,就可使之对疾病产 Ancient Chinese medicine practitioners believe that “medicine and food are homologous.” The physiologically active ingredients of traditional foods are not only low in content, but they are often difficult to make full use of. Modern manufacturing processes, such as pressurization, dehydration, heating and other physical means, enzymatic reactions and other chemical means, as well as bioengineering methods, can change the physiological activity of food and promote the full use of various active ingredients. Therefore, functional foods combine nutrition, health care, and medical care, and have greater advantages than ordinary foods. Functional food is both a drug and a drug, and it has no side effects. People add various kinds of aids to their tea and use their pharmaceutical ingredients to make it available for diseases.