Zhenguo Lv , Lu Chen , Huizi Ouyang , Yameng Zhu , Jinyue Ma , Kaili Zhang , Wenhan Lin , Wenwen Li , Zijing Zhang , Jun He
{"title":"Development, basic information, classifications, pharmacological activities, and underlying mechanisms of medicine food homology: A review","authors":"Zhenguo Lv , Lu Chen , Huizi Ouyang , Yameng Zhu , Jinyue Ma , Kaili Zhang , Wenhan Lin , Wenwen Li , Zijing Zhang , Jun He","doi":"10.1016/j.jff.2024.106552","DOIUrl":null,"url":null,"abstract":"<div><div>Medicine food homology is a special existence that combines the therapeutic effects of medicine and the nutritional value of food, making it possible for people to obtain health through daily diet. In this review, not only the concept, origin, and development of medicine food homology were introduced, but also the basic information of 102 medicine food homology substances authoritatively released by the Chinese Ministry of Health were summarized in detail and classified according to different methods. Moreover, the major pharmacological activities and underlying mechanisms of these 102 substances were concluded, and several creative ideas were proposed for the future development of new medicine food homology substances in the future. Collectively, this review provided a scientific basis and theoretical reference for the further exploration and utilization of new medicine food homology substances. Overall, the study of medicine food homology possesses a broad development prospect and great application value.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"122 ","pages":"Article 106552"},"PeriodicalIF":3.8000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464624005541","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Medicine food homology is a special existence that combines the therapeutic effects of medicine and the nutritional value of food, making it possible for people to obtain health through daily diet. In this review, not only the concept, origin, and development of medicine food homology were introduced, but also the basic information of 102 medicine food homology substances authoritatively released by the Chinese Ministry of Health were summarized in detail and classified according to different methods. Moreover, the major pharmacological activities and underlying mechanisms of these 102 substances were concluded, and several creative ideas were proposed for the future development of new medicine food homology substances in the future. Collectively, this review provided a scientific basis and theoretical reference for the further exploration and utilization of new medicine food homology substances. Overall, the study of medicine food homology possesses a broad development prospect and great application value.
期刊介绍：
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
