Strategy for the Development and Utilization of Food and Medicine Continuum in the Food Industry

被引：0

作者：

Zheng, Ying ^{[1
,2
]}

Jiang, Yuxiao ^{[1
,2
]}

Li, Wei ^{[1
,2
]}

Xu, Sirui ^{[1
,2
]}

Sun, Xutong ^{[1
,2
]}

Wang, Yimeng ^{[1
,2
]}

Lv, Aimin ^{[1
,2
]}

Si, Jinping ^{[1
,2
]}

Shao, Qingsong ^{[1
,2
]}

机构：

[1] Zhejiang A&F Univ, Natl Key Lab Dev & Utilizat Forest Food Resources, Hangzhou 311300, Peoples R China

[2] Zhejiang A&F Univ, Zhejiang Prov Key Lab Resources Protect & Innovat, Hangzhou, Peoples R China

来源：

FOOD REVIEWS INTERNATIONAL | 2025年

基金：

中国国家自然科学基金;

关键词：

Dietary intervention; food-medicine dual-use substance; healthy food; suboptimal health; traditional Chinese medicine; NETWORK PHARMACOLOGY; HEALTH; HYDROXYTYROSOL; SUSTAINABILITY; INTERVENTIONS; SUPPLEMENTS; CHALLENGES; PREVENTION; HOMOLOGY; US;

D O I：

10.1080/87559129.2025.2487137

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The concept of the food and medicine continuum caters to the societal demand for healthful eating but remains underutilized in its application to food. This paper offers a definition of the food and medicine continuum, elucidates its origins and the evolution of its applications from ancient to modern times on a global scale, pinpoints the challenges that have emerged throughout its progression, and suggests appropriate strategies to advance the integration of food and medicine continuum substances into the international health market. We anticipate that this study will serve as a roadmap for future inquiries into the nutritional and therapeutic potential of dual-purpose food-medicine substances within the food and healthcare sectors.

引用

页数：19

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