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Functional food science and substrate metabolism

Published online by Cambridge University Press:  09 March 2007

W. H. M. Saris ,
N. G. L. Asp ,
I. Björck ,
E. Blaak ,
F. Bornet ,
F. Brouns ,
K. N. Frayn ,
P. Fürst ,
G. Riccardi  and
M. Roberfroid
...Show all authors
W. H. M. Saris*
Affiliation:
Nutrition Research Centre, Department of Human Biology, Maastricht University, PO Box 616, NL-6200 MD Maastricht, The Netherlands
N. G. L. Asp
Affiliation:
Chemical Centre, Applied Nutrition and Food Chemistry, University of Lund, PO Box 124, S-221 00, Lund, Sweden
I. Björck
Affiliation:
Chemical Centre, Applied Nutrition and Food Chemistry, University of Lund, PO Box 124, S-221 00, Lund, Sweden
E. Blaak
Affiliation:
Nutrition Research Centre, Department of Human Biology, Maastricht University, PO Box 616, NL-6200 MD Maastricht, The Netherlands
F. Bornet
Affiliation:
Vilvoorde Research and Development Centre, Nutrition and Health Service, Havenstraat 84, B-1800Vilvoorde, Belgium
F. Brouns
Affiliation:
Novartis Nutrition Research Unit, PO Box 1350, NL-6201 BJ Maastricht, The Netherlands
K. N. Frayn
Affiliation:
Oxford Lipid Metabolism Group, Sheikh Rashid Laboratory, Radclfle Infirmary, Oxford OX2 6HE, UK
P. Fürst
Affiliation:
Institute of Biological Chemistry and Nutrition, University of Hohenheim, PO Box 700 562, Garbenstrasse 30, D- 70593 Stuttgart, Germany
G. Riccardi
Affiliation:
Dipartimento di Medicina Clinica e Sperimentale, Universit´ degli Studi di Napoli-Federico II, Via Sergio Pansini 5, 1-8-131 Napoli, Italy
M. Roberfroid
Affiliation:
UCL, Ecole de Pharmacie, Tour Van Helmont, Avenue E. Mounier, B-1200 Brussels, Belgium
M. Vogel
Affiliation:
Dipl. Biochemiker-Biochemisches Lab, Südzucker AG Mannheim/Ochsenfurt, Zafes, Wormser Strasse II, D-67190 Obrigheim, Pfalz, Germany
*
*Dr W. H. M. Saris, fax +31 43 367 0976, email w.saris@hb.unimaas.nl
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Abstract

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The present review addresses the role of food constituents in the aetiology of metabolic conditions and chronic diseases, mostly related to energy metabolism and substrate regulation, such as obesity and non-insulin-dependent diabetes mellitus. Second, attention is paid to malnutrition, a major cause of mortality and morbidity in developing countries, which may be a cause of concern in Europe because of the increasing number of elderly people in the population. Finally, the role of diet during exercise, a condition of enormous substrate demands, is evaluated. Based on a critical evaluation of the existing knowledge in the literature, implications for future research in relation to functional foods are discussed.

Keywords

Functional foodsSubstrate metabolismEnergy balancePhysical activity

Information

Type
Research Article
Information
British Journal of Nutrition , Volume 80 , Issue S1 , August 1998 , pp. S47 - S75
Copyright
Copyright © The Nutrition Society 1998

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