Virtual food components: functional food effects expressed as food components

Background: The ability to communicate food benefits is essential for the successful development of functional foods and their role in improving public health. However, the functional efficacy of foods often cannot be represented by food composition. The concept of virtual food components (VFCs)-foo...

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Veröffentlicht in:	European journal of clinical nutrition 2004-02, Vol.58 (2), p.219-230
1. Verfasser:	Monro, J.A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Blood glucose Clinical Nutrition Communication Composition Continuity (mathematics) Criteria Data management Databases, Factual Defecation Dietary Carbohydrates - administration & dosage Dietary Carbohydrates - analysis Dietary Fiber - administration & dosage Dietary Fiber - analysis End users Epidemiology Equivalence Feces - chemistry Food Food Analysis - methods Food composition Food intake Functional foods & nutraceuticals Glycemic Index Health Promotion Health Status Indicators Human physiology applied to population studies and life conditions. Human ecophysiology Humans Internal Medicine Management systems Medical sciences Medicine Medicine & Public Health Metabolic Diseases Nutrients Nutrition Nutritional survey. Food supply and nutritional requirement Nutritive Value original-communication Physiological effects Physiology Protocol Public Health Studies Wheat bran
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