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The application of biotechnology in Chinese functional foods |
J. R. LI, College of Food Science, Biotechnology & Environmental Engineering, Hangzhou Univ. of Commerce, 149 Jiao Gong Rd., Hangzhou, 310035, China This paper reviews the history of the development of Chinese functional foods, especially over the past 20 years. The underlying principles governing Chinese functional foods are introduced, and their strengths and weaknesses analyzed. There is a long history of the use of dietary drugs in traditional Chinese medicine and the extensive knowledge of Chinese herbs that has been built up over the centuries is a major strength, while the low technology approaches used constitute a major weakness. In the near future, new functional foods are likely to be developed which are specifically designed to benefit pregnant women, climaceterium women, babies and children. They would also boost the immune system, prevent heart and blood system diseases, regulate blood sugar, improve sexual ability and delay the aging process, reduce obesity, improve one's looks, inhibit cancer, improve the functioning of the digestive system and liver, prevent osteoporosis, reduce anemia, protect eyesight, and reduce the effects of radiation. Research will focus on the development of new raw materials and processing technologies, the relationship between the structure effect and mass effect of functional factors and their active mechanisms, the development of information systems, and the application of biotechnology. The research and application of biotechnology will be largely concerned with active polysaccharides, functional oligosaccharides, active peptides and proteins, functional oils, flavonoids, saponius, anti-nutrition factors, lactobacilluses and the application of recombinant deoxyribonucleic acid (rDNA) technology.
Session 78, Traditional Asian functional food products and markets
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