TY - JOUR
T1 - Nutridynamics - studying the dynamics of food components in products and in the consumer
AU - de Vos, W.M.
AU - Castenmiller, J.J.M.
AU - Hamer, R.J.
AU - Brummer, R.J.M.
PY - 2006/1/1
Y1 - 2006/1/1
N2 - 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
AB - 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
U2 - 10.1016/j.copbio.2006.02.008
DO - 10.1016/j.copbio.2006.02.008
M3 - Article
C2 - 16524715
SN - 0958-1669
VL - 17
SP - 217
EP - 225
JO - Current Opinion in Biotechnology
JF - Current Opinion in Biotechnology
IS - 2
ER -