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Nutrition and food science go genomic

Paper ID Volume ID Publish Year Pages File Format Full-Text
37590 45373 2006 7 PDF Available
Nutrition and food science go genomic

The wealth of genomic information and high-throughput profiling technologies are now being exploited by scientists in the disciplines of nutrition and food science. Diet and food components are prime environmental factors that affect the genome, transcriptome, proteome and metabolome, and this life-long interaction defines the health or disease state of an individual. For the first time the interaction of foods, and individual food constituents, with the biological systems can be defined on a molecular basis. Profiling technologies are used in basic-science applications for identifying the mode of action of foods or particular ingredients, and are similarly taken into the science-driven development of foods with a defined biofunctionality. Biomarker profiles and patterns derived from genomics applications in humans should guide nutrition and food science in developing evidence-based dietary recommendations and health-promoting foods.

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Nutrition and food science go genomic
Database: Elsevier - ScienceDirect
Journal: - Volume 24, Issue 4, April 2006, Pages 172–178
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Physical Sciences and Engineering Chemical Engineering Bioengineering