FUNCTIONAL FOOD-SCIENCE AND SUBSTRATE METABOLISM

The present review addresses the role of food constituents in the aeti ology of metabolic conditions and chronic diseases, mostly related to energy metabolism and substrate regulation, such as obesity and non-in sulin-dependent diabetes mellitus. Second, attention is paid to malnut rition, a major Cause of mortality and morbidity in-developing countri es, which may be a cause of concern in Europe because of the increasin g number of elderly people in the population. Finally, the role of die t during exercise, a condition of enormous substrate demands, is evalu ated. Based on a critical evaluation of the existing knowledge in the literature; implications for future research in relation to functional foods are discussed.