Application of Nutrigenomics in Food Industry: A Review
Amin Tawheed**, Mahapatra Hemanta, Bhat Suman Vikas*, Gulleria S P S*
Amity Institute of Food Technology, Amity University, Sector-125, Noida, Uttar Pradesh-201 303, India.
*Department of Food Technology, Islamic University of Science and Technology, Awantipora-192 122, Kashmir, India.
Online published on 8 May, 2013.
Nutrigenomics, the study of how naturally occurring chemicals in foods alter molecular expression of genetic information in each individual has revolutionized the understanding of nutrition, particularly nutrition on the individual level, and to help move the focus of medicine from treatment to prevention. It has long been known that there is the existence of individual differences in gene sequences that result in differential response to environmental factors, such as diet. Those genetic differences, single nucleotide polymorphisms (SNPs, pronounced snips), are the key genetic enabler of the emerging scientific discipline called nutrigenomics or nutritional genomics. In this review, a brief introduction to nutrigenomics, its application to food industry and limitations are discussed.
Nutrigenomics, Genomics, Single nucleotide polymorphism, epigenetics.