Increasing knowledge and information about the relationship between food and health have led to new insights into the effects of physiologically functional food factors on reducing the risk of life style-related diseases. These insights have contributed to the development of functional food science as a partner of existing nutritional and food sciences. This partner is already a matter of global concern, coming to occupy a central position of bioscience and bioindustry in many countries of the world. The main theme of the conference was Food factors: physiologic functions and disease risk reduction with comprised a variety of subthemes: Nutrigenomics, Mineral functions, Carbohydrate functions, Functional proteins and peptides, Probiotics and immunology, Oxidative stress and biomarkers, Cancer prevention, Antioxidative factors, Functional foods and FOSHU, Anti-inflammation and anti-infection, Calorie and health, Food safety and epidemiology, Food technology and industry for health.IOS Press Chaga mushroom extract inhibits oxidative DNA damage in human lymphocytes as assessed by comet assay Yoo Kyoung Parkaquot;-**, Hyang Burm ... Cells pretreated with Chaga extract showed over 40% reduction in DNA fragmentation compared with the positive control ( 100 //niol H2O2 treatment). ... Studies have shown anti-tumor effects of Chaga mushroom water extracts in vitro [4, 5] as wellanbsp;...
|Title||:||Proceedings of the 3rd International Conference on Food Factors|
|Author||:||S. Watanabe, M. Shimuzu, K. Kanazawa|
|Publisher||:||IOS Press - 2004-01-01|