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Nutrigenomics, a discipline that is becoming more and more intertwined with our daily life and our eating habits. After Expo 2015, which brought the issue of health and nutrition to everyone's eyes, attention has increased but even earlier, molecular biology studies had highlighted the correlation between food and DNA. It was already obvious and evident that each of us reacts in our own way to different foods but it was perhaps unimaginable, before the arrival of Nutrigenomics, that foods can modify our DNA and the expression of some genes.
It is not a diet for weight loss, the one that derives from nutrigenomics, multidisciplinary science that combines genetics with nutrition, with a view to preventing diseases or disorders that our body may encounter.
Applying genomic techniques a nutritional and food problems, studying the effect that food has on our body from a genetic point of view, what the Nutrigenomics want to understand is the kind of interaction at the molecular level that exists between nutrients and other food bioactives with the genome.
Diet, therefore, is a consequence of these studies: from the results we can understand which foods combine well with our body, influencing the expression of genes, the synthesis or demolition of proteins, activating or inhibiting metabolic pathways.
Nutrigenomics and nutrigenetics
Both difficult terms and in assonance with each other, Nutrigenomics and nutrigenetics they can be confusing. We therefore specify that the nutrigenetics is the science that deals with the relationships between the genetic heritage, the genome, and the inter-individual variability of foods, we can also hear about it with the name of nutritional genetics. There nutritional genomics, instead, which is what we are talking about, the Nutrigenomics, studies the correlations between foods and DNA modifications.
Better than many words, even spoken by experts of Nutrigenomics, the test is illustrated by this video, made by Titti Zagaria. It makes us all more aware of the function that Nutrigenomics has and that in the future it may have in our life.
As there is no single diet of Nutrigenomics, not even the recipes are so well defined, but I suggest one that, in addition to being tasty, does not have a gram of added sugar. It is that of the crunchy, of a special crunchy, to be toasted in a pan. To prepare it you need 140 grams of quinoa, 60g of sesame, 60g of soy lecithin in granules, 80g of pumpkin and stelvia seeds, 3 tablespoons of water and 1 packet of gelatin for cakes.
After mixing toasted quinoa, lecithin, sesame, pumpkin seeds together with the gelatin sachet, in a bowl, take a non-stick pan and use it to dissolve the stelvia in the water and then add what we left in the bowl.
When it becomes a well blended mixture, let's put it in the single-dose molds covering them all with parchment paper. If we want to make an extended crunch, we use a cake pan, but let's press it to compact the Crisp before it goes into the oven at 120/130 ° C for 25 minutes.
To deepen this discipline and connect it more closely and concretely to our daily life, I recommend this book: “Nutrigenomics, blood groups and diet”Written by Adolfo Panfili and Valeria Mangani and can be purchased for less than 10 euros on Amazon. Useful and simple, but effective.
Nutrigenomics: degree course
It is very important that research on Nutrigenomics continue because there are horizons to advance towards that could make our life much more pleasant and without having to give up sweets, delicacies and pleasures of the table.
Thanks to studies and tests, di Nutrigenomics, interesting implications are discovered that affect serious diseases such as diabetes, hypercholesterolemia, lactose intolerance and cancer, but also more banal pathologies or simply Diet "tips" to stay healthy by eating freely. There are numerous courses in which it is possible to approach this discipline and, seeing the results, I will be increasingly present in degree courses of the future.
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