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The meeting on experimental hepatocarcinogenesis which took place
in Spa, Belgium at the end of May 1987 was the Second European
Meeting. About 100 scientists, mostly from Europe but also from the
United States, met there for three days in a very friendly
atmosphere to exchange knowledge and ideas on experimental and
human liver carcinogenesis. The main topics discussed during the
meeting included general reviews on hepatocarcinogenesis,
experimental models of hepa tocarcinogenesis, biology of
hepatocarcinogenesis, and in vitro studies in hepatocarcinogenesis.
They are all covered by the various chapters of this proceedings
volume, which reflects the present state of knowledge in this
important field of cancer research. The final aim of that research
is to understand the basic mechanisms of carcinogenesis. The liver
offers a parti cularly interesting tool to reach such a goal.
Indeed, its biochemistry, its morphology, and its physiology are
very diverse, but relatively well known. Various protocols have
been developed to produce hepatocellular carcinomas or other
malignant tumors. Their appearance is most often preceded by
phenotypically altered foci and nodules which have been isolated
and characterized. The major cell populations of normal,
neoplastic, and malignant livers have been cultivated."
1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite
Catholique de Louvain, Department of Pharmaceutical Sciences,
Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial
Sciences Unit, Department of Food Science and Technology, The
University of Reading, Reading, UK It is clear that diet fulfils a
number of important human requirements. These include the provision
of sufficient nutrients to meet the requirements of essential
metabolic pathways, as well as the sensory (and social) values
associated with eating. It is also evident that diet may control
and modulate various body functions in a manner that can reduce the
risk of certain diseases. This very broad view of nutrition has led
to the development of foodstuffs with added "functionality." Many
different definitions of functional foods have arisen. Most of
these complicate the simple issue that a functional food is merely
a dietary ingredient(s) that can have positive properties above its
normal nutritional value. Other terms used to describe such foods
include vitafoods, nutraceuticals, pharmafoods, foods for specified
health use, health foods, designer foods, etc. Despite some
trepidation, the concept has recently attracted much interest
through a vast number of articles in both the popular and
scientific media.
1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite
Catholique de Louvain, Department of Pharmaceutical Sciences,
Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial
Sciences Unit, Department of Food Science and Technology, The
University of Reading, Reading, UK It is clear that diet fulfils a
number of important human requirements. These include the provision
of sufficient nutrients to meet the requirements of essential
metabolic pathways, as well as the sensory (and social) values
associated with eating. It is also evident that diet may control
and modulate various body functions in a manner that can reduce the
risk of certain diseases. This very broad view of nutrition has led
to the development of foodstuffs with added "functionality." Many
different definitions of functional foods have arisen. Most of
these complicate the simple issue that a functional food is merely
a dietary ingredient(s) that can have positive properties above its
normal nutritional value. Other terms used to describe such foods
include vitafoods, nutraceuticals, pharmafoods, foods for specified
health use, health foods, designer foods, etc. Despite some
trepidation, the concept has recently attracted much interest
through a vast number of articles in both the popular and
scientific media.
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