Functional food science in Japan: State of the art
Functional food science in Japan: State of the art
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DOI：
10.1002/biof.5520120103
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发表时间：
2000-01-01
期刊：
影响因子：
6
通讯作者：
Arai, S
中科院分区：
文献类型：
--
作者：
Arai, S
1984年，日本文部科学省的一个国家项目小组发起了一项与功能食品有关的新科学。随之而来的是大量的学术和工业研究，在食品和营养科学中占据了核心地位。1993年，厚生省制定了一项“特定保健用途食品”政策，根据这项政策，法律允许某些功能性食品的保健声称。到目前为止（1999年11月22日），已有167个FOSHU产品诞生。自1984年提出“功能性食品”概念以来。日本的科学似乎一直在沿着一条独特的发展道路前进。功能性食品的独特之处在于通过最大限度地减少不需要的食物因素和最大限度地增加需要的食物因素来开发功能性食品。通过去除过敏原而从其材料中开发出的低过敏性食品就是一个很好的例子。另一个特征可以在感官科学领域中找到，该领域旨在阐明味觉和嗅觉的分子逻辑，涉及它们对身体中生理系统的影响。本文着重论述了日本功能食品科学的一些特点。
In 1984, a new science related to functional food was initiated by a National Project team under the auspices of the Japan Ministry of Education and Science. It was followed by a great many academic and industrial studies to occupy a central position in the held of Food and nutritional sciences. In 1993, the Ministry of Health and Welfare established a policy of "Foods for Specified Health Uses" (FOSHU) by which health claims of some: selected functional foods are legally permitted. Up to now (November 22, 1999), 167 FOSHU products have been born. Since the time (1984) when the concept of "functional food" was proposed. it seems that the science in Japan has been progressing along, among others, a unique path of development. The uniqueness is seen in the development of functional foods by minimizing undesirable as well as maximizing desirable food factors. Hypoallergenic foods, developed from their materials by removing allergens, offer a good example. Another characteristic may be found in the field of sensory science which aims at elucidating a molecular logic of the senses of taste and smell in reference to their effects on physiological systems in the body. The paper discusses some characteristics of functional food science in Japan, with special emphasis on these topics.