'From herb to kitchen and bedside: food factors are pharmacological molecules with antioxidant activity'.

摘要

This issue highlights contributions emanating from the 5th International Niigata Symposium on Diet and Health, held October 29/30, 2010 in Niigata, Japan. The symposium addressed molecular mechanisms and clinical aspects of food ingredients and natural products functioning in anti-aging, health improvement and disease prevention. Functional food and the nutraceuti-cal application of functional foods were topics as well. The papers arising from the meeting are listed below (refs 1-11).