Nutridynamics - studying the dynamics of food components in products and in the consumer

W.M. de Vos*, J.J.M. Castenmiller, R.J. Hamer, R.J.M. Brummer

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


The concentrations and biological effects of nutrients, antinutrients and bioactive compounds, including microbes and their constituents, are affected by production and processing steps, the food matrix in which they reside, the way they are digested and metabolized in the human body, and whether or not and in what form they subsequently reach their target site. A new scientific concept, denoted here as 'nutridynamics', aims to unravel the dynamics of these processes by using a systematic approach to study how a food component is affected by the food matrix itself and what it does in the body. This holistic concept has potential synergy with the areas of food technology and nutrigenomics, and provides a link between food production and the mechanistic effects of bioactive ingredients. AD - Wageningen Centre for Food Sciences, Diedenweg 20, PO Box 557, 6700 AN Wageningen, The Netherlands; Laboratory of Microbiology, Wageningen University, H van Suchtelenweg 4, 6703 CT Wageningen The Netherlands. FAU - de Vos, Willem M AU - de Vos WM FAU - Castenmiller, Jacqueline Jm AU - Castenmiller JJ FAU - Hamer, Rob J AU - Hamer RJ FAU - Brummer, Robert Jan M AU - Brummer RJ LA - eng PT - Journal Article DEP - 20060309 PL - England TA - Curr Opin Biotechnol JT - Current opinion in biotechnology. JID - 9100492 SB - IM
Original languageEnglish
Pages (from-to)217-225
JournalCurrent Opinion in Biotechnology
Issue number2
Publication statusPublished - 1 Jan 2006

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