“Weak direct” and “Strong indirect” interactions are the mode of action of food factors
DOI:
https://doi.org/10.31989/ffhd.v4i6.7Abstract
Age-dependent and lifestyle related diseases such as metabolic syndromes have become a social problem worldwide. Since these disorders are closely related to dietary lifestyle, the old saying “foods are medicine” is now being re-evaluated. Thus, dietary protection against these diseases is attracting much attention. As research into functional foods advances, a book of knowledge is being accumulated on the active ingredients, termed “food factors”, present in food resources. Identifying such molecules usually follows the conventional methodology used for finding drug candidates from natural resources. The question has arisen as to whether the mode of action of food factors as molecules is the same as that of drugs. In this article, the functional properties of food factors and drugs are comparatively reviewed and the characteristic features of food factor function is discussed, based on the idea of “weak direct” and “strong indirect” actions of food factors to their receptors.
Keywords: Food factor; Functional models; Weak direct interaction; Strong indirect interaction; Ligand-receptor interaction
Downloads
Published
Issue
Section
License
Any manuscripts or substantial parts of it, submitted to the journal must not be under consideration by or previously published in any other journal or citable form. Authors are required to ensure that no material submitted as part of a manuscript infringes existing copyrights or the rights of a third party. In submitting one's article in any form, the author has assigned the FFC publishing rights and has agreed to an automatic transfer of the copyright to the publisher. This is so that the FFC may create print option journals, for example, at the FFC’s discretion. If the author wishes to distribute their works by means outside of the FFC, for example within their community, they will have to place a request.
Correspondence concerning articles published in Functional Foods in Health and Disease is encouraged. While derivative works (adaptations, extensions on the current work, etc.) are allowed, distribution of the modified material is not allowed without permission from the FFC.