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Titre du document / Document title

La ciencia de los alimentos saludables: ¿Una rama actual de la Bromaologia?

Auteur(s) / Author(s)


Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Catedrático de Nutrición y Bromatología. Profesor Honorario de la Universidad de Navarra, ESPAGNE

Résumé / Abstract

Nowadays it can be considered that from the Food Science, a new branch has arise, the Science of Healthy Food, that it has been developed as a consequence of the interest of the western society on the relationships between food and health status. In response to this interest, from the last third of the XXth century food industry commercialises food products considered healthy, such as: foods products for particular nutritional uses, dietary foods for special medical purposes, light foods, food complements, enriched foods or fortified foods and functional foods. Due to their processing and to the use of new formulations, there comes the need to establish new objectives for this new Science: research on the identification all food components able to supply healthy benefits to whom eat them; clarify which are the mechanisms implicated in the beneficial effects; how to design new products in order to protect and promote the health and comfort of the population; set up the technology that allow new formulations to be commercially available. In order to achieve all these objectives, the Science of Healthy Food need the support and co-operation of other disciplines related to the nutritional science, such as biochemistry, food technology, and nowadays with a great importance, genetics. The new Science has to include the nutritional genomies, a new branch of the modern genetics, that can be an important key in order to achieve a better interpretation of the influence, positive or negative, of food on human health. In practice, the nutritional genomics is the application, to the human nutrition, of the refined methodology used in the functional genomics, that uses molecular tools to study the use that micro-organisms make on their genes, expressing specific ones in particular situations or ambient. It is thought that functional genomic techniques are the ideal ones in order to elucidase the real effects caused by healthy food on the general gen expression and on the celular functions, without aggressive experiments with people. Furthermore, not only genetic engineering can produce food sources improved in any component responsable for healthy benefits, but also new genetic knowledge can clarify genetic factors related to the aetiology of diseases caused by dietary food. As a consequence, it could be thought on the possibility of establishing personal dietetic recommendations and a possible personal choice of foods.

Revue / Journal Title

Alimentaria    ISSN  0300-5755   CODEN ALMNEC 

Source / Source

2003, no348, pp. 16-29 [14 page(s) (article)] (13 ref.)

Langue / Language


Editeur / Publisher

Eypasa, Madrid, ESPAGNE  (1964) (Revue)

Localisation / Location

INIST-CNRS, Cote INIST : 21624, 35400011486611.0020

Nº notice refdoc (ud4) : 15234579

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