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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 10 - 19 (10page)
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초록· 키워드
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The term, functional foods, was first introduced in Japan in the mid-1980s and it refers to processed foods that contain ingredients that aid specific bodily functions in addition to being nutritious. The Institute of Medicine's Food and Nutrition Board (IOM/FNB, 1994) defined functional foods as "any food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains". This article reviews the literature for the primary plant and animal foods that have been linked with physiological benefits. Although a plethora of biologically-active compounds have been identified in this regard, this review focuses on foods, rather than specific compounds isolated from foods.
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참고문헌 (28)
참고문헌 신청
[학술지(정기간행물)]
Akacic B / 1956 / Oil of thyme as an anthelmintic / Pharmazie 11 : 628 ~ 632
Arai S / 1996 / Studies on functional foods in Japan-State of the art / Biosci Biotech Biochem 60 : 9 ~ 15
Asl MN / 2008 / Review of pharmacological effects of Glycyrrhiza sp. and its bioactive compounds / Phytother Res 22 : 709 ~ 724
Bellisle F / 1998 / Functional food science in Europe / Br J Nutr 80 (Suppl 1) : S1 ~ S193
Akacic B / 1956 / Oil of thyme as an anthelmintic / Pharmazie 11 : 628 ~ 632
Arai S / 1996 / Studies on functional foods in Japan-State of the art / Biosci Biotech Biochem 60 : 9 ~ 15
Asl MN / 2008 / Review of pharmacological effects of Glycyrrhiza sp. and its bioactive compounds / Phytother Res 22 : 709 ~ 724
Bellisle F / 1998 / Functional food science in Europe / Br J Nutr 80 (Suppl 1) : S1 ~ S193
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