Diseases such as Cancer, diabetes, osteoporosis, cardiovascular problems and other chronic diseases are becoming more prevalent in today’s world. The major contributing factor behind the increase in frequency of such diseases is the change in the food habits and lifestyle of the people. With the advancement in the society, people now know these factors and are becoming concerned about their daily diet. The progress in the research area has led the scientists to understand the relation between the interactions of the bioactive components of the food with the metabolic process leading to the characterization of biological basis of the disease. Thus, the new area of functional foods is gaining importance. The concept of functional foods was first developed in 1980’s in Japan and gained foods for Specified Health Use (FOSHU) status in September, 2001 (American Council on Science and Health,2002).