Part I. Biotechnology for the Enhancement of Functional Foods and Nutraceuticals
1. Advances in Biotechnology for the Production of Functional Foods
2. Functional Foods and Biotechnology in Japan
3. Basic and Clinical Studies on Active Hexose Correlated Compound
4. Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit
5. Improving the Bioavailability of Polyphenols
6. The Function of the Next Generation Polyphenol, “Oligonol”
7. Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the Body
8. Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss
1. Advances in Biotechnology for the Production of Functional Foods
role of prevent , health promotion , disease prevention
p 4 , nutraceuticals- combine – nutrition +pharmaceutical ทำอาหารให้เป็นยา
แยกระหว่าง fn food vs nutraceuticals
– fn food – คล้ายอาหารตาม conventional food , แต่ได้ physiological benefit , reduce risk ch disease
– nutraceutical – dietary supplement , มุ่งที่ postulated bioactive agent extract จาก food – เป็น nonfood matrix
🍲มักเป็น capsule, tablete
🍲promote health มากกว่าที่ได้จาก naturally food
2. Functional Foods and Biotechnology in Japan
3. Basic and Clinical Studies on Active Hexose Correlated Compound
4. Biotechnology and Breeding for Enhancing the Nutritional Value of Berry Fruit
5. Improving the Bioavailability of Polyphenols
6. The Function of the Next Generation Polyphenol, “Oligonol”
7. Application of Biotechnology in the Development of a Healthy Oil Capable of Suppressing Fat Accumulation in the Body
8. Effects of Nutraceutical Antioxidants on Age-Related Hearing Loss