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dc.contributor.authorBurn, Pauleng
dc.contributor.authorKishore, Ganesh M.eng
dc.date.issued2000eng
dc.descriptionIncludes bibliographical references.eng
dc.description.abstractMolecular nutrition is becoming an increasingly important scientific discipline of human nutrition. The systematic dissection of food into its molecular components followed by studying individual molecules in animal model systems and humans to investigate their nutritional and health benefits is evolving rapidly. The identification, production and marketing of these food-derived bioactives will not only have a significant impact on the development of new regimens for disease treatments but will lead the way into a new era of preventing or postponing the onset of severe chronic diseases. Sound scientific principles, rigorous clinical trials, and science-based regulatory processes will facilitate and help to define a new space in diet and dietary compound-based management of health and disease conditions.eng
dc.identifier.citationAgBioForum 3(1) 2000: 3-9.eng
dc.identifier.issn1522-936Xeng
dc.identifier.urihttp://hdl.handle.net/10355/1166eng
dc.languageEnglisheng
dc.publisherAgBioForumeng
dc.relation.ispartofcollectionAgBioForum, vol. 3, no. 1 (2000)eng
dc.source.urihttp://www.agbioforum.missouri.edu/v3n1/v3n1a02-burn.htmeng
dc.subjecthuman nutrition ; biotechnology ; cholesterol ; vitalinseng
dc.subject.lcshFunctional foodseng
dc.subject.lcshNutrition -- Researcheng
dc.subject.lcshFood -- Microbiologyeng
dc.subject.lcshFood -- Biotechnologyeng
dc.titleFood as a source of health enhancing compoundseng
dc.typeArticleeng


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