Foodomics: Work in Progress
How can analysis of food products be used to optimize their health and nutritional benefits?
Peter Zahradka |
Most people are familiar with the adage “you are what you eat.” For the general public, this concept would typically be associated with the various food groups that are used to help promote good eating habits. But none of the foods consumed consist of just a single item. Rather, everything we eat is a complex mixture of thousands of different compounds. Though the initial focus of food research was to understand how the nutrients contained in food contributed to health, over time it has been recognized that even the very minor constituents present in our foods may be capable of affecting our health. As a result, identifying which ones can be used for this purpose has become of great interest.
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