Food functionality research as a new national project in special reference to improvement of cognitive and locomotive abilities |
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Authors: | Keiko Abe Takumi Misaka |
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Affiliation: | 1. Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan;2. Group for Food Functionality Assessment, Kanagawa Institute of Industrial Science and Technology (KISTEC), Kawasaki, Japanaka7308@mail.ecc.u-tokyo.ac.jp |
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Abstract: | AbstractIn Japan, where a super-aging society is realized, we are most concerned about healthy longevity, which would ascertain the wellness of people by improving their quality of life (QOL). In 2014, the Cabinet Office proposed a strategic innovation promotion programme, launching a national project for the development of the agricultural-forestry-fisheries food products with new functionalities for the next generation. In addition to focusing on a conventional prevention of lifestyle-associated metabolic syndromes, the project targets the scientific evidence of the activation of brain cognitive ability and the improvement of bodily locomotive function. The project also involves the analysis of the foods-sports interrelation of chronic importance, and the development of devices for the verification of QOL-associated maintenance of homeostasis. In this review, we provide an overview of these studies, with special reference to cognition as a case of the gut-brain axis which the author is particularly interested in. |
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Keywords: | Functional foods quality of life cognition locomotion gut-brain axis |
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