食物组学：特定营养和饮食促进人类健康的可持续方法

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-02 DOI:10.1016/j.fochx.2024.101872

Dipendra Kumar Mahato , Madhu Kamle , Shikha Pandhi , Surabhi Pandey , Akansha Gupta , Veena Paul , Rhythm Kalsi , Swati Agrawal , Dawrul Islam , Shubhra Khare , Ajey Singh , Pradeep Kumar , Safia Obaidur Rab , Mohd Saeed

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引用次数: 0

摘要

食物组学是一个跨学科领域，它整合了各种全息技术，深入探索食物与人类健康之间的复杂关系。这种方法通过采用先进的 omics 技术，为了解食物的生化、分子和细胞组成提供了宝贵的见解。其应用领域涵盖食品工业和人类健康，包括消除营养不良、提供膳食建议和确保食品安全。本文认真研究了食品组学在食品安全、质量、可追溯性、加工和生物活性等领域的成功应用。它强调了代谢组学、蛋白质组学和转录组学在全面了解食品成分、其功能及其与人体生物学相互作用方面的关键作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Foodomics: A sustainable approach for the specific nutrition and diets for human health

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Foodomics: A sustainable approach for the specific nutrition and diets for human health

Foodomics is an interdisciplinary field that integrates various omics technologies to explore the complex relationship between food and human health in depth. This approach offers valuable insights into the biochemical, molecular, and cellular composition of food by employing advanced omics techniques. Its applications span the food industry and human health, including efforts to combat malnutrition, provide dietary recommendations, and ensure food safety. This paper critically examines the successful applications of foodomics across areas such as food safety, quality, traceability, processing, and bioactivity. It highlights the crucial role of metabolomics, proteomics, and transcriptomics in achieving a comprehensive understanding of food components, their functions, and their interactions with human biology.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.