Recent trends in functional food science and the industry in Japan

被引：57

作者：

Arai, S

Morinaga, Y

Yoshikawa, T

Ichiishi, E

Kiso, Y

Yamazaki, M

Morotomi, M

Shimizu, M

Kuwata, T

Kaminogawa, S ^{[1
]}

机构：

[1] Univ Tokyo, Grad Sch Agr & Life Sci, Bunkyo Ku, Tokyo 1138657, Japan

[2] Meiji Dairies Corp, Koto Ku, Tokyo 1368908, Japan

[3] Tokyo Univ Agr, Fac Appl Biol Sci, Setagaya Ku, Tokyo 1568502, Japan

[4] Ajinomoto Co Inc, Cent Res Labs, Kawasaki Ku, Kawasaki, Kanagawa 2108681, Japan

[5] Kyoto Prefectural Univ Med, Dept Med 1, Kamigyo Ku, Kyoto 6028566, Japan

[6] Suntory Ltd, Inst Hlth Care Sci, Osaka 6188503, Japan

[7] Teikyo Univ, Fac Pharmaceut Sci, Sagamiko, Kanagawa 1990195, Japan

[8] Yakult Cent Inst Microbiol Res, Tokyo 1868650, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2002年 / 66卷 / 10期

关键词：

functional foods; oxidative stress; anticarcinogens; prebiotics; probiotics;

D O I：

10.1271/bbb.66.2017

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

International recognition of functional foods has resulted in the recent global development of this field, which originated in Japan. The national policy on functional foods, in terms of "foods for specified health use", also has been developing and has motivated the food industry to produce a variety of new food items. In Japan as well as in many other countries, academic and industrial scientists have been working in collaboration for the analysis and practical applications of functional food science. Emphasis has been placed on the study of antioxidant and anticarcinogenic food factors as well as pre- and probiotics. This review pinpoints recent trends in the science and industry in this field.

引用

页码：2017 / 2029

页数：13

共 46 条

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