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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 40 - 40 (1page)
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초록· 키워드
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The term “functional ingredient” in the biotechnology is generally considered as a diverse group of compounds that are intended to exert a health-promoting effect on the human life. They are known to produce a positive health outcome via physiological activity in our body if consumed. “Functionality” in developing functional ingredients is an area that requires scientific evidence and requires a comprehensive understanding and integrated evaluation technology based on biological and physiological expertise: in vitro, in vivo, and clinical trial. Traditionally, the functional ingredients have been obtained mainly from natural substances limited to edible resources such as herbal and medicinal crops. But the term “functional” is not intended to distinguish these ingredients from other ingredients historically consumed as part of the edible material that are indeed biologically active constituents, for example, foods and nutrients. Indeed, consideration of “functionality” is corresponded to all foods. In these points of view, current horticultural crops ^_@span style=color:#999999 ^_# ... ^_@/span^_#^_@a href=javascript:; onclick=onClickReadNode('NODE10618461');fn_statistics('Z354','null','null'); style='color:#999999;font-size:14px;text-decoration:underline;' ^_#전체 초록 보기^_@/a^_#
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