PREFACE

In 1912, the Polish scientist Casimir Funk coined the term “vitamine” after
“vita” meaning life and “amine” from the first isolated compound, thiamine
from rice bran. Subsequently, it was recognized that all vitamins were not
amines and a range of vitamins of varying composition were isolated and
characterized. It is now believed that the origins of modern nutrition can
be traced to the discovery of vitamins. In the intervening century, modern
nutrition has been transformed from therapeutic to preventive nutrition.
Mankind has always been interested in food. The science of nutrition is
the convergence of two interests in our lives—diet and health. The current
emphasis on preventive nutrition has attracted considerable interest from a
range of disciplines including clinicians, food technologists, and physiolo-
gists. We have witnessed a close synergy between food technology and
human nutrition. Modern food technology has enabled us to enjoy a variety
of foods with exceptional nutritional and culinary attributes. In addition, it
has enabled the fabrication of new foods and the introduction of “functional
foods.” The concept of functional foods is often ascribed as a newly evolving
discipline. However, both Indian and Chinese traditional medicines have
articulated that “medicine and food has a common origin.” In keeping with
its long tradition, Advances in Food and Nutrition Research will maintain its role
in providing topical, relevant, and cutting-edge science in the interface in
food and nutrition. Readers of this monograph are encouraged to submit
innovative chapters wherever they may be. Science is a global activity. If
we are to advance the science of nutrition and food, it is imperative that
we nurture collaboration between nations and communities. Only then
can we reap its benefits.
C.J. HENRY
Singapore, Oxford

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