Development of database on functional foods and ingredients from | 32014
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Development of database on functional foods and ingredients from agrifood

5th European Nutrition and Dietetics Conference

June 16-18, 2016 Rome, Italy

Hwan-hee Jang, Jung-bong Kim and Jeong-sook Choe

National Institute of Agricultural Science, Korea

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

Objective: As dietary patterns and life style change is increasing the prevalence of chronic diseases including obesity, diabetes and cardiovascular diseases. A reference data is not enough to provide information about the functionality of the local agrifood ingredients. This information is needed for researchers in food science and nutrition, food manufacturers, regulatory authorities and dieticians. Materials & Methods: It collected 205 foods such as local specialty foods, Korean foods of frequent consumption and flavonoid rich sources. The local agrifood to develop a database on the functional food ingredients was evaluated on healthy effects such as anti-inflammation, antithrombotic effect and hepato-protective effect. Results & Significance: The database includes information on food, functionality, experimental biomarkers and results and functional component. It contains food names with different descriptors related to food type, plant part and scientific names. Healthy effects of food were reported whether or not a significant difference in effect results. The information of phytochemical in food is included as analysis and literature review. It should help researchers to easy search the functional food, and food manufacturers to develop personalized healthy foods. We currently developed a comprehensive database on healthy effects in foods as well as content of phytochemical including flavonoid.

Biography :