In recent years, there has been a lot of interest in the impact of nutrition on both physical and mental health. New research is uncovering stronger links between nutrition, intestinal health, and the microbiome, as well as numerous diseases (both physical and mental). The study of nutritional biochemistry, which explores the mechanisms that underpin these relationships between diet and disease, is involved in some of the research into these linkages. The biochemistry of nutrition brings together researchers from a variety of fields, including biology, chemistry, and physics, to gain a better understanding of topics like cell function and metabolism, clinical nutrition, macronutrients and energy, nutritional genomics, and other factors that influence the diet-disease relationship. The fundamental purpose of nutritional biochemistry research is to determine the ideal dietary and nutritional requirements of both healthy people and people who are sick. The discipline is also working on ways to lessen the negative effects of pharmacological medications.
Title : The software tools for FOP nutrition labelling
Vintila luliana, University ”Dunarea de Jos” Galati, Romania
Title : Translation modulators to preserve neurodegenerative decline from metal toxicity
Jack Timothy Rogers, Harvard University, United States
Title : Farmers’ food literacy: A scoping review
Sarah Hennessy, Atlantic Technological University, Ireland
Title : Nutrients and bioactive compounds of non-traditional green leafy vegetables: A natural path to better health
Safiullah Pathan, Lincoln University of Missouri, United States
Title : AI-powered nutrition strategies for critically ill patients: Transforming outcomes in the ICU
Ali Amirsavadkouhi, Arta Arti Health Innovation, United Arab Emirates
Title : Where west meets east? Time to globalise Traditional, Complementary and Integrative Medicine (TCIM)
Dilip Ghosh, Nutriconnect, Australia