Nutrition and food science go genomic.
Trends Biotechnol
; 24(4): 172-8, 2006 Apr.
Article
em En
| MEDLINE
| ID: mdl-16488035
ABSTRACT
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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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Genômica
/
Ciências da Nutrição
/
Alimentos
/
Tecnologia de Alimentos
/
Fenômenos Fisiológicos da Nutrição
Tipo de estudo:
Prognostic_studies
Limite:
Humans
Idioma:
En
Revista:
Trends Biotechnol
Ano de publicação:
2006
Tipo de documento:
Article
País de afiliação:
Alemanha