Hostname: page-component-669899f699-vbsjw Total loading time: 0 Render date: 2025-04-26T20:14:14.721Z Has data issue: false hasContentIssue false
  • English
  • Français

Global view on functional foods: Asian perspectives

Published online by Cambridge University Press:  09 March 2007

S. Arai
S. Arai*
Affiliation:
Department of Nutritional Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
*
*corresponding author: Dr S. Arai, fax +81 3 5815 7965, email ara@kiwi.ne.jp
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

There is an old Chinese thought meaning that medicine and food are isogenic. In Japan, a national research project started to endorse the thought scientifically, with the birth of functional foods that are now known to function to reduce the risk of life-style related diseases. The science gave rise to a national policy in which some functional foods were legally approved in terms of Foods for Specified Health Use. China has also constructed a unique system for approving some functional foods. This paper pinpoints a recent trend of functional foods characteristic to Asia, with special reference to relevant topics in Japan.

Keywords

Functional foodsJapanHealthFOSHU
Type
Research Article
Information
British Journal of Nutrition , Volume 88 , Issue S2 , November 2002 , pp. S139 - S143
Copyright
Copyright © The Nutrition Society 2002

References

Abe, K, Emori, Y, Kondo, H, Suzuki, K & Arai, S (1987) Molecular cloning of a cysteine proteinase inhibitor of rice (oryza-cystatin). Journal of Biological Chemistry 262, 16793–16797.CrossRefGoogle Scholar
Aoki, H, Akaike, T, Abe, K, Kuroda, M, Arai, S, Okamura, R, Negi, A & Maeda, M ( 1995) Antiviral effect of oryzacystatin, a proteinase inhibitor in rice, against herpes simplex virus type1 in vitro and in vivo. Antimicrobial Agents in Chemotherapy 39, 846–849.CrossRefGoogle Scholar
Arai, S (1996) Studies on functional foods in Japan — states of the art. Bioscience Biotechnology Biochemistry 60, 9–15.CrossRefGoogle Scholar
Arai, S, Osawa, T, Ohigashi, H, Yoshikawa, M, Kaminogawa, S, Watanabe, M, Ogawa, T, Okubo, K, Watanabe, S, Nishino, H, Shinohara, K, Esashi, T & Hirahara, T (2001) A mainstay of functional food science in Japan — history, present status, and future outlook. Bioscience Biotechnology Biochemistry 65, 1–13.CrossRefGoogle ScholarPubMed
Bellisle, F, Diplock, AT, Hornstra, G, Koletzko, B, Roberfroid, M, Salminen, S & Saris, WHM (editors) (1998) Functional food science in Europe. British Journal of Nutrition 80, Suppl.1, S1–S193.CrossRefGoogle Scholar
Diplock, AT, Aggett, PJ, Ashwell, M, Bornet, F, Fern, EB & Roberfroid, MB (1999) Scientific concepts of functional foods in Europe: consensus document. British Journal of Nutrition 81, Suppl. 1, S1–S27.Google Scholar
Kwak, S & Jukes, DJ (2001) Functional foods, Part 1: the development of a regulatory concept. Food Control 12, 99–107.CrossRefGoogle Scholar
Marton, MJ, DeRisi, JL, Bennett, HA, Iyer, VR, Meyer, MR, Roberts, CJ, Stoughton, R, Burchard, J, Slade, D, Dai, H, Bassett, DE, Hartwell, LH, Brown, PO & Friend, SH (1998) Drug target validation and identification of secondary drug target effects using DNA microarrays. Nature Medicine 4, 1293–1301.CrossRefGoogle ScholarPubMed
Nagata, K, Kudo, N, Abe, K, Arai, S & Tanokura, M (2000) Three dimensional solution structure of oryzacystatin-I, a cysteine proteinase inhibitor of the rice, Oryza sativa L. japonica. Biochemistry 39, 14753–14760.CrossRefGoogle ScholarPubMed
Richardson, DP (1996) Functional foods — shades of gray. An industry perspective. Nutrition Reviews 54, S174–S185.CrossRefGoogle Scholar
Swinbanks, D & O'Brien, J (1993) Japan explores the boundary between food and medicine. Nature 364, 180.Google ScholarPubMed
Tanabe, S, Tesaki, S, Yanagihara, Y, Mita, H, Takahashi, K, Arai, S & Watanabe, M (1996) Inhibition of basophil histamine release by a haptenic peptide mixture prepared by chymotryptic hydrolysis of wheat flour. Biochemistry and Biophysics Research Communications 223, 492–495.CrossRefGoogle ScholarPubMed
Venter, JC, Adams, MD, Myers, EW, Li, PW, Mural, RJ, Sutton, GG et al. (2001) The human genome. Science 291, 1304–1351.CrossRefGoogle ScholarPubMed
Watanabe, M, Yoshizawa, T, Miyakawa, J, Ikezawa, Z, Abe, K, Yanagisawa, T & Arai, S (1990) Production of hypoallergenic rice by enzymatic decomposition of constituent proteins. Journal of Food Science 55, 781–783.CrossRefGoogle Scholar
Yi, D, Yong, P & Wenkui, L (1999) Chinese Functional Food, pp. 19–20. Beijing: New World Press.Google Scholar