{"title":"Looking back at the achievements of functional food science in japan.","authors":"Akira Murakami","doi":"10.1093/bbb/zbae134","DOIUrl":null,"url":null,"abstract":"<p><p>Functional food science in Japan actively began approximately 40 years ago in the form of specific research projects funded by Grants-in-Aids for Scientific Research from the Ministry of Education, Science and Culture. Then, a new category of healthy food, i.e. \"Food for Specified Health Use\" (FOSHU), was established. Toshihiko Osawa organized and held the 1st International Conference on Food Factors in Hamamatsu, Japan, in 1995. As examples of key achievements in basic science, the chemical identification of numerous active principles in foods, elucidation of their metabolism pathways, and mechanistic findings by using \"omics\" technologies and the discovery of target molecules are remarkable. However, whether FOSHU truly contributes to public health is still unknown. In this mini-review, the author looks back on functional food science in Japan to date and, at the same time, describes the prospects to share a vision of the future in the next 10 years.</p>","PeriodicalId":9175,"journal":{"name":"Bioscience, Biotechnology, and Biochemistry","volume":" ","pages":""},"PeriodicalIF":1.4000,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioscience, Biotechnology, and Biochemistry","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1093/bbb/zbae134","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Functional food science in Japan actively began approximately 40 years ago in the form of specific research projects funded by Grants-in-Aids for Scientific Research from the Ministry of Education, Science and Culture. Then, a new category of healthy food, i.e. "Food for Specified Health Use" (FOSHU), was established. Toshihiko Osawa organized and held the 1st International Conference on Food Factors in Hamamatsu, Japan, in 1995. As examples of key achievements in basic science, the chemical identification of numerous active principles in foods, elucidation of their metabolism pathways, and mechanistic findings by using "omics" technologies and the discovery of target molecules are remarkable. However, whether FOSHU truly contributes to public health is still unknown. In this mini-review, the author looks back on functional food science in Japan to date and, at the same time, describes the prospects to share a vision of the future in the next 10 years.
期刊介绍：
Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).
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