Functional foods: approaches to definition and substantiation

Article Abstract:

Scientific analysis is needed to determine whether certain foods can affect health. These foods are often called functional foods. Analysis would require measuring the content of specific chemicals and how they are metabolized by the body. Digestibility, bioavailability and pharmacological effects must be studied, as well as any interactions with other nutrients. This would require in vitro techniques, animal studies and human studies.

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Experimental and epidemiological evidence of the cancer-preventive effects of Panax ginseng C.A. Meyer

Article Abstract:

Ginseng appears to prevent many different types of cancer. Extensive mouse experiments reveal that ginseng powder mixed in the animals' water reduces the incidence of many tumors induced by benzo(a)pyrene as well as other carcinogens.A study of humans found that the incidence of cancer was about half in the group that consumed ginseng. The major components of ginseng are saponins, which have been shown to have anti-cancer activity.

Health aspects, Prevention, Carcinogenesis, Ginseng, American ginseng, Korean ginseng

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An approach to functional food: cancer preventive potential of vegetables and fruits and their active constituents

Article Abstract:

A Japanese research group has identified several compounds in commonly used plants in Thailand that seem to inhibit the growth of tumors. Out of 112 dietary plants, 39 were effective in inhibiting Epstein-Barr virus activation of a human B cell line. Several anti-tumor chemicals were also isolated in a study of 40 Thai plants used not as food but as condiments and herbal medicines.

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