Food-omics to demonstrate health benefits of food
Foodomics studies the properties of foods through the application of advanced “-omics” technologies, i.e. high throughput analyses of genes and gene expression, proteins and metabolites. These have huge analytical potential (and give huge datasets!) that can be applied to solving questions related to food safety, traceability, quality, new foods, functional foods and nutraceuticals.
Berry good chemistry
Recent data suggests that ellagic acid and ellagitannins, a class of hydrolysable tannins found in some fruits and nuts, may have potential to ameliorate symptoms associated with inflammatory bowel diseases. Boysenberries, a hybrid Rubus berry, are amongst the best food sources of ellagitannins, although chestnuts and pomegranates also have high concentrations.
Moving nutrigenomics to human studies
A review of the current global position of nutrigenomics, published in Nature Reviews Gastroenterology and Hepatology, calls for the science and medical community to recognise how this science could increase understanding of how to treat Crohn’s disease patients.
Nutrigenomics student awarded university prize for research
Shelley Edmunds, a Nutrigenomics New Zealand PhD student, has been awarded the REF Matthews Prize by the University of Auckland. The prize is awarded for the student who, in the previous year, performed the most outstanding piece of published research in cellular and molecular biology.
Nutrigenomics paper on most cited list
A Nutrigenomics New Zealand paper is one of the most cited Food & Function papers of 2010-11.