Annals of the New York Academy of Sciences

© The New York Academy of Sciences

Cover image for Vol. 1190 Foods for Health in the 21st Century: A Roadmap for the Future

March 2010

Volume 1190 Foods for Health in the 21st Century: A Roadmap for the Future

Pages ix–x, 1–193

  1. Introduction

    1. Top of page
    2. Introduction
    3. Part I. Meeting the obesity challenge
    4. Part II. Nutrigenomics
    5. Part III. Improving human health
    6. Part IV. Functional foods
    7. Part V. Consumer response
    8. Part VI. Emerging technologies
    9. Corrigendum
    1. Introduction : Foods for health: A roadmap for the future (pages ix–x)

      M.R.C. Greenwood and M. Eric Gershwin

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05273.x

  2. Part I. Meeting the obesity challenge

    1. Top of page
    2. Introduction
    3. Part I. Meeting the obesity challenge
    4. Part II. Nutrigenomics
    5. Part III. Improving human health
    6. Part IV. Functional foods
    7. Part V. Consumer response
    8. Part VI. Emerging technologies
    9. Corrigendum
    1. The importance of dietary modulation of cAMP and insulin signaling in adipose tissue and the development of obesity (pages 1–14)

      Lise Madsen and Karsten Kristiansen

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05262.x

    2. Fructose consumption: recent results and their potential implications (pages 15–24)

      Kimber L. Stanhope and Peter J. Havel

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05266.x

    3. Can bioactive foods affect obesity? (pages 25–41)

      A. Astrup, M. Kristensen, N.T. Gregersen, A. Belza, J.K. Lorenzen, A. Due and T.M. Larsen

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05272.x

  3. Part II. Nutrigenomics

    1. Top of page
    2. Introduction
    3. Part I. Meeting the obesity challenge
    4. Part II. Nutrigenomics
    5. Part III. Improving human health
    6. Part IV. Functional foods
    7. Part V. Consumer response
    8. Part VI. Emerging technologies
    9. Corrigendum
    1. Phytanic acid—an overlooked bioactive fatty acid in dairy fat? (pages 42–49)

      Lars I. Hellgren

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05254.x

    2. Toward tailored synthesis of functional polysaccharides in plants (pages 50–57)

      Naomi Geshi, Bent Larsen Petersen and Henrik Vibe Scheller

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05267.x

    3. Effect of walnut (Juglans regia) polyphenolic compounds on ovalbumin-specific IgE induction in female BALB/c mice (pages 58–69)

      Sarah S. Comstock, Laurel J. Gershwin and Suzanne S. Teuber

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05274.x

  4. Part III. Improving human health

    1. Top of page
    2. Introduction
    3. Part I. Meeting the obesity challenge
    4. Part II. Nutrigenomics
    5. Part III. Improving human health
    6. Part IV. Functional foods
    7. Part V. Consumer response
    8. Part VI. Emerging technologies
    9. Corrigendum
    1. Dietary fibers as immunoregulatory compounds in health and disease (pages 70–85)

      René Wismar, Susanne Brix, Hanne Frøkiær and Helle Nygaard Lærke

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05256.x

    2. Ellagic acid and polyphenolics present in walnut kernels inhibit in vitro human peripheral blood mononuclear cell proliferation and alter cytokine production (pages 86–96)

      Koren C. Anderson and Suzanne S. Teuber

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05259.x

    3. Dairy proteins and the response to pneumovax in senior citizens: a randomized, double-blind, placebo-controlled pilot study (pages 97–103)

      Samara L. Freeman, Laura Fisher, J. Bruce German, Patrick S. Leung, Harry Prince, Carlo Selmi, Stanley M. Naguwa and M. Eric Gershwin

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05264.x

    4. Public safety and dietary supplementation (pages 104–117)

      M. Eric Gershwin, Andrea T. Borchers, Carl L. Keen, Sheldon Hendler, Frank Hagie and M.R.C. Greenwood

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05270.x

    5. The dogmas of nutrition and cancer: time for a second (and maybe third) look (pages 118–125)

      Ralph de Vere White, Robert M. Hackman and Joel Kugelmass

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05271.x

  5. Part IV. Functional foods

    1. Top of page
    2. Introduction
    3. Part I. Meeting the obesity challenge
    4. Part II. Nutrigenomics
    5. Part III. Improving human health
    6. Part IV. Functional foods
    7. Part V. Consumer response
    8. Part VI. Emerging technologies
    9. Corrigendum
    1. Enzyme technology for precision functional food ingredient processes (pages 126–132)

      Anne S. Meyer

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05255.x

    2. Mass spectrometric–based protein chips for detection of food-derived bioactive components (pages 133–140)

      Jan Stagsted, Ann Louise W. Jørgensen and Helle R. Juul-Madsen

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05258.x

    3. Enrichment of foods with omega-3 fatty acids: a multidisciplinary challenge (pages 141–150)

      Charlotte Jacobsen

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05263.x

    4. The traditional Japanese formula keishibukuryogan reduces liver injury and inflammation in patients with nonalcoholic fatty liver disease (pages 151–158)

      Makoto Fujimoto, Koichi Tsuneyama, Hideki Kinoshita, Hirozo Goto, Yasuo Takano, Carlo Selmi, Carl L. Keen, M. Eric Gershwin and Yutaka Shimada

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05265.x

  6. Part V. Consumer response

    1. Top of page
    2. Introduction
    3. Part I. Meeting the obesity challenge
    4. Part II. Nutrigenomics
    5. Part III. Improving human health
    6. Part IV. Functional foods
    7. Part V. Consumer response
    8. Part VI. Emerging technologies
    9. Corrigendum
    1. Artificial sweetener as a historical window to culturally situated health (pages 159–165)

      Carolyn de la Peña

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05253.x

    2. European consumers' acceptance of functional foods (pages 166–173)

      Klaus G. Grunert

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05260.x

    3. Consumer response: the paradoxes of food and health (pages 174–178)

      Charlotte Biltekoff

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05268.x

  7. Part VI. Emerging technologies

    1. Top of page
    2. Introduction
    3. Part I. Meeting the obesity challenge
    4. Part II. Nutrigenomics
    5. Part III. Improving human health
    6. Part IV. Functional foods
    7. Part V. Consumer response
    8. Part VI. Emerging technologies
    9. Corrigendum
    1. Translational nutrition research at UC Davis—the key role of the Clinical and Translational Science Center (pages 179–183)

      Sidika Kasim-Karakas, Dianne Hyson, Charles Halsted, Marta van Loan, Erica Chedin and Lars Berglund

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05257.x

    2. The future of sustainable food production (pages 184–185)

      Pamela Ronald and Raoul Adamchak

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05261.x

    3. Microfluidics: an emerging technology for food and health science (pages 186–192)

      Gisela Lin and Abraham P. Lee

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2009.05269.x

  8. Corrigendum

    1. Top of page
    2. Introduction
    3. Part I. Meeting the obesity challenge
    4. Part II. Nutrigenomics
    5. Part III. Improving human health
    6. Part IV. Functional foods
    7. Part V. Consumer response
    8. Part VI. Emerging technologies
    9. Corrigendum
    1. You have free access to this content
      Corrigendum for Ann. N. Y. Acad. Sci. 880: 110–121 (page 193)

      Article first published online: 16 MAR 2010 | DOI: 10.1111/j.1749-6632.2010.05503.x

      This article corrects:

      Growth Factors and Cytokines in Pancreatic Carcinogenesis

      Vol. 880, Issue 1, 110–121, Article first published online: 6 FEB 2006

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