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Biological activity, limitations and steady-state delivery of functional substances for precision nutrition.
Cui, Guoxin; Yu, Xiaoting; He, Ming; Huang, Shasha; Liu, Kangjing; Li, Yu; Li, Jiaxuan; Shao, Xiaoyang; Lv, Qiyan; Li, Xueqian; Tan, Mingqian.
Affiliation
  • Cui G; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian
  • Yu X; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian
  • He M; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian
  • Huang S; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian
  • Liu K; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian
  • Li Y; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian
  • Li J; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian
  • Shao X; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian
  • Lv Q; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian
  • Li X; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian
  • Tan M; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian
Adv Food Nutr Res ; 112: 1-50, 2024.
Article in En | MEDLINE | ID: mdl-39218500
ABSTRACT
Food-related functional substances with biological activity serve as a crucial material foundation for achieving precision nutrition, which has gained increasing attraction in regulating physiological functions, preventing chronic diseases, and maintaining human health. Nutritional substances typically include bioactive proteins, peptides, polysaccharides, polyphenols, functional lipids, carotenoids, probiotics, vitamins, saponins, and terpenes. These functional substances play an essential role in precise nutrition. This chapter introduces and summarizes typical functional substances to demonstrate the challenges in precision nutrition for their stability, solubility, and bioavailability. The current status of delivery systems of functional substances is described to give an insight into the development of desirable characteristics, such as food grade status, high loading capacity, site targeting, and controlled release capacity. Finally, the applications of food-borne delivery systems of functional substances for precision nutrition are emphasized to meet the requirement for precision nutrition during nutritional intervention for chronic diseases.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Functional Food / Precision Medicine Limits: Humans Language: En Journal: Adv Food Nutr Res Journal subject: CIENCIAS DA NUTRICAO Year: 2024 Document type: Article Country of publication: Estados Unidos
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Functional Food / Precision Medicine Limits: Humans Language: En Journal: Adv Food Nutr Res Journal subject: CIENCIAS DA NUTRICAO Year: 2024 Document type: Article Country of publication: Estados Unidos