International Journal of Clinical Case Reports 2024, Vol.14, No.6, 299-311 http://medscipublisher.com/index.php/ijccr 299 Review Article Open Access Research Progress on the Development and Clinical Application of Functional Foods Based on Food-Medicine Homology Zhenyuan Zhang, Lingjuan Wang , Xiangqian Fan Yiwu Senyu Agricultural Technology Co., Ltd., Yiwu, 322000, Zhejiang, China Corresponding author: 18657909933@163.com International Journal of Clinical Case Reports 2024, Vol.14, No.6 doi: 10.5376/ijccr.2024.14.0030 Received: 03 Sep., 2024 Accepted: 06 Oct., 2024 Published: 02 Nov., 2024 Copyright © 2024 Zhang et al., This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Zhang Z.Y., Wang L.J., and Fan X.Q., 2024, Research progress on the development and clinical application of functional foods based on food-medicine homology, International Journal of Clinical Case Reports, 14(6): 299-311 (doi: 10.5376/ijccr.2024.14.0030) Abstract The concept of "food-medicine homology" (FMH) aligns with the modern demand for natural and health-promoting dietary options. This research article reviews the development and clinical application of functional foods based on FMH. The origin and evolution of FMH are explored, highlighting its integration into both traditional Chinese medicine and modern dietary practices. The study discusses the regulatory challenges and technological advancements in the development of functional foods, emphasizing the importance of bioactive ingredients such as probiotics, antioxidants, and polyunsaturated fatty acids. Clinical trials and efficacy testing are also examined, underscoring the unique challenges and potential of functional foods in preventive medicine, concludes with a call for accelerated research and innovation to fully realize the potential of FMH in modern functional foods. Keywords Food-medicine homology; Functional foods; Bioactive ingredients; Preventive medicine; Clinical application 1 Introduction The concept of "medicine food homology" (MFH) has its roots in traditional Chinese medicine (TCM), where certain foods are recognized for their dual role in providing nutrition and therapeutic benefits. This principle aligns with the modern demand for natural and health-promoting dietary options, reflecting a growing consumer interest in functional foods that support overall well-being (Hou and Jiang, 2013). The integration of MFH into contemporary functional food development represents a significant advancement in both food science and medicine, offering innovative solutions to enhance health through diet (Marotta et al., 2012). The increasing prevalence of chronic diseases and the limitations of conventional pharmaceuticals have further underscored the importance of functional foods, which can potentially reduce disease incidence and improve quality of life (Birch and Bonwick, 2019). This study employs a multidisciplinary approach, integrating insights from food chemistry, biology, nutrition, pharmacology, and statistics to explore the development and clinical application of MFH-based functional foods (Granato et al., 2017). The methodology includes a comprehensive review of existing literature, analysis of clinical trials, and evaluation of bioactive components in MFH materials. The study is structured to first provide an overview of the MFH concept and its historical context, followed by a detailed examination of the bioactive ingredients and their health benefits. The study discusses the technological advancements in functional food development, the challenges faced in clinical trials, and the future prospects of MFH-based functional foods (Hou and Jiang, 2013; Brown et al., 2018; Yuanyuan et al., 2023). This study elucidates the potential of MFH materials in the development of functional foods that can be integrated into daily diets to promote health and prevent diseases. This includes identifying and characterizing the bioactive compounds in MFH materials, understanding their mechanisms of action, and evaluating their efficacy through clinical trials. Additionally, the research aims to address the technical and regulatory challenges in the functional food industry, proposing strategies to enhance the bioavailability and consumer acceptance of these products. By bridging the gap between traditional knowledge and modern science, this study seeks to contribute to the advancement of functional foods and their role in public health.
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