功能性食品中生物活性化合物用量的建立

D. Martirosyan, Silvia S. Sanchez
{"title":"功能性食品中生物活性化合物用量的建立","authors":"D. Martirosyan, Silvia S. Sanchez","doi":"10.31989/ffs.v2i3.915","DOIUrl":null,"url":null,"abstract":"As the prevalence of chronic diseases has increased in the United States there has also been an increase in the need for products that can help prevent, manage, or treat diseases. Functional food products can do this through components within them called bioactive compounds. These compounds can provide multiple health benefits that act on biomarkers of disease. However, there is not a set definition for functional foods, making it hard to classify and regulate them. The Functional Food Center has proposed a definition for functional food as well as a multi-step process for their development. As part of this process a bioactive compound is identified within a functional food product. To understand more about the safety and efficacy of this bioactive compound, an appropriate dose must be established. To find this dose, clinical research is conducted. In preclinical research animal subjects are used to identify the critical amount of a bioactive compound. Researchers also test for safety concerns and adverse effects from the product. After this, clinical trials are performed on human subjects to determine the efficacy of the functional food product. However, these trials are different from trials done on drugs. The quantum theory of functional food science can find the critical amount of a bioactive compound needed to create a chain reaction that leads to the claimed health benefits. This can also help researchers discover possible toxicities of bioactive compounds in doses above the critical amount. The use of quantum mechanics in the food industry could also allow for control of physical characteristics of functional food products as well as bioavailability of bioactive compounds within these products using nanotechnology. However, more research is needed to understand the safety of this technology. Keywords: functional food products, bioactive compounds, dosage, pre-clinical studies, clinical studies, quantum theory of functional food sciences, quantum mechanics","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":"{\"title\":\"Establishment of dosage of bioactive compounds in functional food products\",\"authors\":\"D. Martirosyan, Silvia S. Sanchez\",\"doi\":\"10.31989/ffs.v2i3.915\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"As the prevalence of chronic diseases has increased in the United States there has also been an increase in the need for products that can help prevent, manage, or treat diseases. Functional food products can do this through components within them called bioactive compounds. These compounds can provide multiple health benefits that act on biomarkers of disease. However, there is not a set definition for functional foods, making it hard to classify and regulate them. The Functional Food Center has proposed a definition for functional food as well as a multi-step process for their development. As part of this process a bioactive compound is identified within a functional food product. To understand more about the safety and efficacy of this bioactive compound, an appropriate dose must be established. To find this dose, clinical research is conducted. In preclinical research animal subjects are used to identify the critical amount of a bioactive compound. Researchers also test for safety concerns and adverse effects from the product. After this, clinical trials are performed on human subjects to determine the efficacy of the functional food product. However, these trials are different from trials done on drugs. The quantum theory of functional food science can find the critical amount of a bioactive compound needed to create a chain reaction that leads to the claimed health benefits. This can also help researchers discover possible toxicities of bioactive compounds in doses above the critical amount. The use of quantum mechanics in the food industry could also allow for control of physical characteristics of functional food products as well as bioavailability of bioactive compounds within these products using nanotechnology. However, more research is needed to understand the safety of this technology. Keywords: functional food products, bioactive compounds, dosage, pre-clinical studies, clinical studies, quantum theory of functional food sciences, quantum mechanics\",\"PeriodicalId\":12570,\"journal\":{\"name\":\"Functional Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-03-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Functional Food Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31989/ffs.v2i3.915\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Functional Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31989/ffs.v2i3.915","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 6

摘要

随着慢性病在美国的流行,对有助于预防、管理或治疗疾病的产品的需求也在增加。功能性食品可以通过其中被称为生物活性化合物的成分来做到这一点。这些化合物可以提供多种作用于疾病生物标志物的健康益处。然而,功能性食品并没有一个固定的定义,这给功能性食品的分类和管理带来了困难。功能食品中心提出了功能食品的定义和多步骤的开发过程。作为这一过程的一部分,在功能性食品中鉴定出生物活性化合物。为了进一步了解这种生物活性化合物的安全性和有效性,必须确定适当的剂量。为了找到这个剂量,进行了临床研究。在临床前研究中,动物被用来确定生物活性化合物的临界量。研究人员还测试了产品的安全问题和副作用。在此之后,对人类受试者进行临床试验,以确定功能性食品的功效。然而,这些试验与药物试验不同。功能食品科学的量子理论可以找到产生连锁反应所需的生物活性化合物的临界量,从而导致所谓的健康益处。这也可以帮助研究人员发现超过临界剂量的生物活性化合物可能的毒性。在食品工业中使用量子力学还可以利用纳米技术控制功能性食品的物理特性以及这些产品中生物活性化合物的生物利用度。然而,需要更多的研究来了解这项技术的安全性。关键词:功能食品,生物活性化合物,剂量,临床前研究,临床研究,功能食品科学量子理论,量子力学
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Establishment of dosage of bioactive compounds in functional food products
As the prevalence of chronic diseases has increased in the United States there has also been an increase in the need for products that can help prevent, manage, or treat diseases. Functional food products can do this through components within them called bioactive compounds. These compounds can provide multiple health benefits that act on biomarkers of disease. However, there is not a set definition for functional foods, making it hard to classify and regulate them. The Functional Food Center has proposed a definition for functional food as well as a multi-step process for their development. As part of this process a bioactive compound is identified within a functional food product. To understand more about the safety and efficacy of this bioactive compound, an appropriate dose must be established. To find this dose, clinical research is conducted. In preclinical research animal subjects are used to identify the critical amount of a bioactive compound. Researchers also test for safety concerns and adverse effects from the product. After this, clinical trials are performed on human subjects to determine the efficacy of the functional food product. However, these trials are different from trials done on drugs. The quantum theory of functional food science can find the critical amount of a bioactive compound needed to create a chain reaction that leads to the claimed health benefits. This can also help researchers discover possible toxicities of bioactive compounds in doses above the critical amount. The use of quantum mechanics in the food industry could also allow for control of physical characteristics of functional food products as well as bioavailability of bioactive compounds within these products using nanotechnology. However, more research is needed to understand the safety of this technology. Keywords: functional food products, bioactive compounds, dosage, pre-clinical studies, clinical studies, quantum theory of functional food sciences, quantum mechanics
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
3.20
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信