Wang Yida, Wang Zhao
Protein Science Key Laboratory of the Ministry of Education, School of Pharmaceutical Sciences,Tsinghua University, Beijing, 100084, PR China.
NPJ Sci Food. 2025 Jul 21;9(1):144. doi: 10.1038/s41538-025-00518-4.
Traditional food science and nutrition research emphasizes nutritional and energy-supplying properties, often overlooking hormesis-the beneficial effects of low-dose stressors from food. This paper elucidates hormesis within food science, examining how plant metabolites, fermentation products, and cooking byproducts modulate cellular defense networks via hormesis to impact health. Furthermore, it proposes a biphasic dose-response-based food evaluation system, advocating a paradigm shift toward precision nutrition and hormesis-driven functional food development.
传统食品科学与营养研究强调营养和能量供应特性，常常忽视食物中的低剂量应激源所产生的有益作用——兴奋效应。本文阐明了食品科学中的兴奋效应，探讨了植物代谢产物、发酵产物和烹饪副产物如何通过兴奋效应调节细胞防御网络以影响健康。此外，本文还提出了一种基于双相剂量反应的食品评估体系，倡导向精准营养和兴奋效应驱动的功能性食品开发转变的范式。
