International Journal of Clinical Case Reports 2024, Vol.14, No.6, 299-311 http://medscipublisher.com/index.php/ijccr 300 2 Concepts and Theoretical Foundation of Food-Medicine Homology Functional Foods 2.1 The formation and evolution of the "Food-Medicine Homology" concept The concept of "Food-Medicine Homology" (FMH) has its roots in traditional Chinese medicine (TCM), where the boundary between food and medicine is often blurred. Historically, many foods have been recognized for their medicinal properties, and this dual role has been documented in ancient texts. The idea is that certain foods can provide both nutritional benefits and therapeutic effects, thus promoting health and preventing disease. Over time, the FMH concept has evolved, integrating modern scientific research and technological advancements. This evolution has led to a more systematic understanding of how specific food components can influence physiological processes and contribute to disease prevention and management. For instance, recent studies have highlighted the role of FMH ingredients in regulating macrophage polarization, which is crucial in managing conditions like atherosclerosis (Huang et al., 2023). Similarly, the anti-inflammatory properties of walnut protein peptides in treating ulcerative colitis have been explored, demonstrating the potential of FMH foods in clinical applications (Hong et al., 2023). 2.2 Theoretical foundation of food-medicine homology functional foods The theoretical foundation of FMH functional foods is built on the principles of TCM, which emphasize the balance and harmony of the body's internal environment. This holistic approach considers the synergistic effects of various food components, rather than focusing on isolated nutrients or compounds. The FMH theory posits that foods with medicinal properties can modulate biological pathways and improve health outcomes. Modern research supports this theory by elucidating the mechanisms through which FMH ingredients exert their effects. For example, the regulation of macrophage polarization by FMH substances involves complex interactions with cellular signaling pathways, which can alter the microenvironment and reduce the progression of diseases like atherosclerosis (Huang et al., 2023). Additionally, the anti-inflammatory effects of walnut protein peptides in ulcerative colitis are mediated through the inhibition of the TLR4-MAPK pathway and the restoration of intestinal microbial balance (Hong et al., 2023). These findings underscore the potential of FMH functional foods to serve as both preventive and therapeutic agents, bridging the gap between nutrition and medicine. By integrating traditional knowledge with contemporary scientific research, the FMH concept provides a robust framework for developing functional foods that can enhance health and well-being. This approach not only aligns with the principles of TCM but also offers a promising avenue for addressing modern health challenges through dietary interventions. 3 Classification and Representative Ingredients of Food-Medicine Homology Functional Foods 3.1 Classification based on functions Functional foods can be classified based on their health benefits and the specific functions they serve in the human body. These classifications often include categories such as probiotics, prebiotics, and biogenics. Probiotics are viable microorganisms, such as lactobacilli and bifidobacteria, that improve the intestinal bacterial balance and overall gut health. Prebiotics, on the other hand, are nondigestible food ingredients like oligosaccharides and dietary fiber that selectively stimulate the growth of beneficial intestinal bacteria. Biogenics include biologically active peptides and plant flavonoids that modulate intestinal microbiota and enhance health through various mechanisms (Mitsuoka, 2014). Functional foods are also categorized based on their ability to enhance bioregulation, biodefense, disease prevention, and anti-aging properties. For instance, they can help manage stress, appetite, and nutrient absorption, boost immunity, and suppress allergies. They also play a role in preventing diseases such as diarrhea, constipation, cancer, and diabetes, and in slowing down aging processes by stimulating the immune system and reducing oxidative stress (Mitsuoka, 2014).
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