2nd World Congress on FOOD SAFETY AND NUTRITION SCIENCE August 22-23, 2022 | London, Uk
- ediensofficial
- 7 днів тому
- Читати 2 хв
Підписуйтесь на наші соціальні мережі, щоб стежити за останніми новинами тут 💜:
Сайт: www.ediens.me
LinkedIn: www.linkedin.com/ediens
Instagram: www.instagram.com/ediens_official
TikTok: www.tiktok.com/@ediens_official
Nadiya Boyko
Uzhhorod National University, Ukraine
Modern healthy nutrition need to be based on omix data and meet 3P
medicine expectations. Modern nutrition is a multidisciplinary and complex
subject combining the approaches of the epidemiology,
biochemistry, chemistry, behavioral science, biology,
food science and medicine. Thus we need to use all
the available complementary data in order to construct
“next generation functional foods”.
The demands to these foods one might list: 1) be
natural of origin, 2) be safe, 3) contains minimal or
zero chemical / genetically modified additives, 4) be
simple in preparation with minimal cooking efforts,
5) be fermented in order to be rich on biological
active compounds and beneficial microbes 6) be
prepared from naturally cultivated edible plants, 7)
be clearly labeled of all the ingredients and 8) better
be recognized by brand or at least by codes of food
composition data bases.
Ideally will be to have a data about these products
exact influence on human health, based on the results
of clinical approbation: 1) of their different components
or 2) whole meal / diets. To meet this goal from first
glance complicated (bio) technologies should be
exploited. Interestingly that the majorities of these
requirements are typical for the traditional well-known
ethnical dishes that are 1) mostly accepted by nations,
2) can be easily prepared, 3) imagined as food with
healthy impact on human health.
The challenges to make these new generation foods
widely used are 1) short shelf life, 2) packing and
transportation’ difficulties, 3) varieties of recipes 4)
(bio)technological gaps. Recently we developed a line
of such a novel traditional functional modern foods of
new generation EdiensTM. These products had been
recently created particularly with unique microbial
starters which are sequenced and preliminary selected
/ investigated in numerous in vitro, in vivo, ex vivo
models.
These products had been recently created particularly
with unique microbial starters which are sequenced
and preliminary selected / investigated in numerous in
vitro, in vivo, ex vivo models.
In addition the synergetic properties of these strains of
different phylogenetic groups with most popularly used
plant originated biological active compounds isolated
from local edible plants and berries had been carefully
detected.
Person-specific efficacy to regulate human gut
microbiome had been detected for individually
prescribed foods via limited controlling diet studies.
In order to promote the implementation of newly
developed functional foods relevant databases and AL
for the calculation of personalised nutrition needs had
been established.
Key words: modern nutrition, food composition data
bases, functional food, individual nutrition, human
microbiome.
Поавна версія
Коментарі