NUTRIMETABONOMICS: METABONOMICS IN FOOD SCIENCE

摘要

Food science is one of the oldest branches of science and its importance has been increasingly emphasized with the economical and social development. The complexity of food itself has long been realized though such complexity has imposed great difficulties as well for scientists to bring about clear and full molecular understandings to the food composition, the effects of food on the health of consumers, the composition-based food quality assessments and the consumer perceptions. In order to achieve quantitative, universal, integrated and predictive(QUIP) understandings to food and its effects on human biology, technologies with enormous analytical power are required; chemists, biologists, physicists, mathematician, material scientists and food scientist are required to work together in a collaborative and integrative manner. As one of the most important topics in food science, nutritional biochemistry deals with the metabolism of food components, whether they are nutrients and non-nutrients, and the effects of the food components on human endogenous biochemistry upon consumption.