This document discusses functional foods and strategies for enhancing nutrients in foods. It describes naturally occurring functional foods like fish, fermented milk, and fruits/vegetables. It also discusses isolating phytochemicals from rich sources and adding them to foods. Some reasons for enhancement include improving bioavailability, protecting phytochemicals from degradation, and making nutrients more accessible. Specific examples discussed include enhancing omega-3 fatty acids in pork and eggs by feeding flax seeds, and using microencapsulation and enzymic bioconversion to protect antioxidants. Nanotechnology is also mentioned as a potential method.