Foodomics evaluation of bioactive compounds in foods
Foodomics involves the study of food and nutrition domains through the application and integration of advanced omics technologies, such as transcriptomics, proteomics and metabolomics. This integration, together with biostatistics, chemometrics and bioinformatics tools allows the evaluation of complex biological systems, like those involved in the underlying mechanisms of bioactive food compounds that help to interpret the association between dietary exposure and health. In this review, we present a critical discussion of the recent developments in Foodomics approaches (including metabolomics, proteomics and transcriptomics) to understand the bioactivity of food and food ingredients on health as well as for the discovery of novel biomarkers related to such activity.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2017
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Subjects: | Foodomics, Food science, Bioactive compounds, Proteomics, Metabolomics, Transcriptomics, Cancer, Neurodegenerative disease, |
Online Access: | http://hdl.handle.net/10261/194074 http://dx.doi.org/10.13039/501100003329 |
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dig-cial-es-10261-1940742019-11-08T03:11:51Z Foodomics evaluation of bioactive compounds in foods Valdés, Alberto Cifuentes, Alejandro León, Carlos Ministerio de Economía y Competitividad (España) Foodomics Food science Bioactive compounds Proteomics Metabolomics Transcriptomics Cancer Neurodegenerative disease Foodomics involves the study of food and nutrition domains through the application and integration of advanced omics technologies, such as transcriptomics, proteomics and metabolomics. This integration, together with biostatistics, chemometrics and bioinformatics tools allows the evaluation of complex biological systems, like those involved in the underlying mechanisms of bioactive food compounds that help to interpret the association between dietary exposure and health. In this review, we present a critical discussion of the recent developments in Foodomics approaches (including metabolomics, proteomics and transcriptomics) to understand the bioactivity of food and food ingredients on health as well as for the discovery of novel biomarkers related to such activity. This work was supported by projects AGL2014-53609-P and SAF2013-43475. Peer reviewed 2019-11-06T12:29:29Z 2019-11-06T12:29:29Z 2017 artículo http://purl.org/coar/resource_type/c_6501 Trends in Analytical Chemistry 96: 2-13 (2017) 0165-9936 http://hdl.handle.net/10261/194074 10.1016/j.trac.2017.06.004 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53609-P info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/SAF2013-43475-R https://doi.org/10.1016/j.trac.2017.06.004 Sí none Elsevier |
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Foodomics Food science Bioactive compounds Proteomics Metabolomics Transcriptomics Cancer Neurodegenerative disease Foodomics Food science Bioactive compounds Proteomics Metabolomics Transcriptomics Cancer Neurodegenerative disease |
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Foodomics Food science Bioactive compounds Proteomics Metabolomics Transcriptomics Cancer Neurodegenerative disease Foodomics Food science Bioactive compounds Proteomics Metabolomics Transcriptomics Cancer Neurodegenerative disease Valdés, Alberto Cifuentes, Alejandro León, Carlos Foodomics evaluation of bioactive compounds in foods |
description |
Foodomics involves the study of food and nutrition domains through the application and integration of advanced omics technologies, such as transcriptomics, proteomics and metabolomics. This integration, together with biostatistics, chemometrics and bioinformatics tools allows the evaluation of complex biological systems, like those involved in the underlying mechanisms of bioactive food compounds that help to interpret the association between dietary exposure and health. In this review, we present a critical discussion of the recent developments in Foodomics approaches (including metabolomics, proteomics and transcriptomics) to understand the bioactivity of food and food ingredients on health as well as for the discovery of novel biomarkers related to such activity. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Valdés, Alberto Cifuentes, Alejandro León, Carlos |
format |
artículo |
topic_facet |
Foodomics Food science Bioactive compounds Proteomics Metabolomics Transcriptomics Cancer Neurodegenerative disease |
author |
Valdés, Alberto Cifuentes, Alejandro León, Carlos |
author_sort |
Valdés, Alberto |
title |
Foodomics evaluation of bioactive compounds in foods |
title_short |
Foodomics evaluation of bioactive compounds in foods |
title_full |
Foodomics evaluation of bioactive compounds in foods |
title_fullStr |
Foodomics evaluation of bioactive compounds in foods |
title_full_unstemmed |
Foodomics evaluation of bioactive compounds in foods |
title_sort |
foodomics evaluation of bioactive compounds in foods |
publisher |
Elsevier |
publishDate |
2017 |
url |
http://hdl.handle.net/10261/194074 http://dx.doi.org/10.13039/501100003329 |
work_keys_str_mv |
AT valdesalberto foodomicsevaluationofbioactivecompoundsinfoods AT cifuentesalejandro foodomicsevaluationofbioactivecompoundsinfoods AT leoncarlos foodomicsevaluationofbioactivecompoundsinfoods |
_version_ |
1777671361376813056 |