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Open Access Open Badges Editorial

Food ingredients and supplements: is this the future?

Patrizia Riso1* and Laura Soldati2

Author Affiliations

1 DeFENS – Department of Food, Environmental and Nutritional Sciences – Division of Human Nutrition, Università degli Studi di Milano, Milan, Italy

2 Department of Health Sciences, Università degli Studi di Milano, Milan, Italy

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Journal of Translational Medicine 2012, 10:227  doi:10.1186/1479-5876-10-227

Published: 19 November 2012

First paragraph (this article has no abstract)

The concept of adequate nutrition has been changing in the last years in light of the increased knowledge about the relationship between diet and health and the new evidence on the protective role of numerous bioactive compounds introduced with specific categories of foods. In particular, the concept of adequate nutrition has been substituted with that of optimal nutrition, in other terms, attention has been focused on nutritional needs to optimize physiological functions and promote health, minimizing the risk of development of degenerative diseases. Moreover, it is always more clear that nutritional needs can vary depending on the sub-groups of population considered and also on factors related to individual genetic characteristics, as supported by several nutrigenetic and nutrigenomic studies [1].