In Islamic ideology, nutrition impacts man's body, mind, and faith. In Islamic resources, there are many propositions regarding food, nutrition and food technology, which could be considered as the basis of designing processes and food systems to develop a superior brand named as Tayyib food on a national and international scale. This paper reviews and analyzes the opinion of Islam on Tayyib food, the necessity of standardization of Tayyib food, determination of Tayyib food indicators, and comparison of the obtained indicators with Halal, organic, and FUNCTIONAL food standards. Halal brand is the result of converting the Islamic criteria in the context of FOODS to food products and standards. Deeper analysis of religious propositions directs us to the higher presumptions, using which leads to the formation of a superior food brand, named as Tayyib brand with a quality far higher than the Halal brand. Holy Quran offers the highest standards for food hygiene and safety entitled as Tayyib to reach all aspects of quality in terms of cleanliness, health, safety, and nutrients. The implementation of such standards depends on precise realization of Quran, knowledge of modern sciences, education, promotion of the culture of Halal and Tayyib, as well as the implementation of safety and quality assurance systems.

The results of clinical investigations indicate a significant relationship between lifestyle (especially diet), an extensive variety of diseases, and consumer health status. In this regard, FUNCTIONAL FOODS can improve the health status and quality of life of people. Along with increasing consumer awareness and increasing research in the field of FUNCTIONAL probiotic FOODS, today a new concept (postbiotic) is being formed to optimize the health effects of probiotics. In this study, in addition to introducing the FUNCTIONAL postbiotic FOODS, the leading challenges in their industrial production and the need to focus investment for the development and expansion of this group of FOODS have been done. All articles related to the study subject were searched in the Scopus, PubMed/Medline, ISI Web of Knowledge, and Google Scholar database, and whom that discussed the concept, methods of extraction and identification as well as biological activity of postbiotics were included in the study. Postbiotics due to their unique characteristics can be used in the matrix of a wide range of fermented and non-fermented FOODS. The fermentation process is one of the most important sources of postbiotics in the natural form, however, these compounds can be produced in a purer form and with higher FUNCTIONALity using various laboratory methods that can be used in a wide range of FOODS to improve nutritional status and shelf life of FOODS and health-promotion goals for consumers. Understanding the pharmacokinetic characteristics of postbiotic compounds and nanocarrier systems is essential to design the best delivery system as well as to ensure the optimal safety and quality properties of postbiotic (pharmaceutical/food) products. The postbiotics as a novel strategy can be used in a wide range of food products to delay corruption, increase shelf life, and promote FUNCTIONAL FOODS.

Background: FUNCTIONAL FOODS are food like traditional FOODS; however, when consumed as a part of a diet, they will exhibit physiological benefits and in addition to the basic nutritional properties are effective in reducing the risk of chronic and serious diseases. Products that have potentially helpful properties, such as modified FOODS or beneficial nutritional compounds, which have health benefits in addition to traditional nutritional properties in their content, are also considered as FUNCTIONAL FOODS.Therefore, this study aims to investigate traditional FUNCTIONAL FOODS used in the Kurdish medicine.Methods: Internal and external articles and books in the Internet search engines were used in this review paper.Results: According to the results of the study, many traditional FOODS consumed in Kermanshah are considered to be FUNCTIONAL FOODS, including Shole Amiri, Pereshge, Peresht, Shalam, Tarkhine, and cabbage soup that can be used as a medicine to treat colds. Moreover, the Masoa soup and Paghaze are consumed to treat digestive diseases, Khore Bari to remove heat exhaustion, the Sourane soup to relieve bone pain, and Vanoushak Polo that are energizing and stimulating. Other FUNCTIONAL FOODS include Yekave to boost the immune system of body, Kalane bread with the disinfectant property, and nettle soup to treat respiratory diseases. In addition, the Gilankhe stew is purgative and laxative and the lentil soup is used to prevent colds.Conclusion: Due to the role of FUNCTIONAL components in the food industry and its extension in Kurdish medicine, it is necessary to pay more attention to traditional FUNCTIONAL FOODS and economic efficiency of such FOODS as the therapeutic ones. Furthermore, due to the limited studies on this area in the West of Iran, it is felt to further study and experimentation in this area.