Abstract
Functional foods have resulted from the gradual recognition that healthy diets result from eating nutritious foods and from the identification of the mechanisms by which foods modulate metabolism and health. After initial successes with foods that reduce blood cholesterol level, probiotic bacteria and prebiotic carbohydrates have now also demonstrated added health benefits. As ingredients become more complex, the need to stabilize such ingredients in foods become increasingly important to the success of functional foods. Modern biotechnologies such as genomics, genetic expression and biomarkers of health and performance will be applied to this increasingly visible portion of human diets. Copyright (C) 1999 Elsevier Science Ltd.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 492-499 |
| Number of pages | 8 |
| Journal | Trends in Biotechnology |
| Volume | 17 |
| Issue number | 12 |
| DOIs | |
| State | Published - Dec 1 1999 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Bioengineering
Cite this
The development of functional foods : Lessons from the gut. / German, Bruce; Schiffrin, Eduardo J.; Reniero, Roberto; Mollet, Beat; Pfeifer, Andrea; Neeser, Jean Richard.
In: Trends in Biotechnology, Vol. 17, No. 12, 01.12.1999, p. 492-499.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - The development of functional foods
T2 - Lessons from the gut
AU - German, Bruce
AU - Schiffrin, Eduardo J.
AU - Reniero, Roberto
AU - Mollet, Beat
AU - Pfeifer, Andrea
AU - Neeser, Jean Richard
PY - 1999/12/1
Y1 - 1999/12/1
N2 - Functional foods have resulted from the gradual recognition that healthy diets result from eating nutritious foods and from the identification of the mechanisms by which foods modulate metabolism and health. After initial successes with foods that reduce blood cholesterol level, probiotic bacteria and prebiotic carbohydrates have now also demonstrated added health benefits. As ingredients become more complex, the need to stabilize such ingredients in foods become increasingly important to the success of functional foods. Modern biotechnologies such as genomics, genetic expression and biomarkers of health and performance will be applied to this increasingly visible portion of human diets. Copyright (C) 1999 Elsevier Science Ltd.
AB - Functional foods have resulted from the gradual recognition that healthy diets result from eating nutritious foods and from the identification of the mechanisms by which foods modulate metabolism and health. After initial successes with foods that reduce blood cholesterol level, probiotic bacteria and prebiotic carbohydrates have now also demonstrated added health benefits. As ingredients become more complex, the need to stabilize such ingredients in foods become increasingly important to the success of functional foods. Modern biotechnologies such as genomics, genetic expression and biomarkers of health and performance will be applied to this increasingly visible portion of human diets. Copyright (C) 1999 Elsevier Science Ltd.
UR - http://www.scopus.com/inward/record.url?scp=0033485311&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0033485311&partnerID=8YFLogxK
U2 - 10.1016/S0167-7799(99)01380-3
DO - 10.1016/S0167-7799(99)01380-3
M3 - Article
C2 - 10557163
AN - SCOPUS:0033485311
VL - 17
SP - 492
EP - 499
JO - Trends in Biotechnology
JF - Trends in Biotechnology
SN - 0167-7799
IS - 12
ER -