Food’s Natural Ability to Manage and Prevent Chronic Disease
Jun 30, 2013 | 1440 views | 0 0 comments | 33 33 recommendations | email to a friend | print
14th International Conference of FFC - Second International Symposium of ASFFBC: Functional Foods and Bioactive Compounds in the Management of Chronic Inflammation: Science and Practical Application; August 20-22, 2013, University of California, Los Angeles (UCLA), USA

Dallas, TX, June 30, 2013 --( According to the Center for Disease Control, 70% of deaths are caused by chronic disease. Clearly, there is a huge need for research in chronic disease management and prevention. And since 1998, the Functional Food Center (FFC) has been doing just that. While medicine can be beneficial, the FFC’s arsenal of researchers believe that the cure for chronic diseases, such as cancer, exists naturally in compounds found within certain foods. Food is so much more than proteins, carbohydrates, and fats… it has a deeper functionality. While progress and development in this area has been explosive, researchers and scientists are still at the tip of the iceberg.

The FFC’s mission is to compile this recent collective knowledge. For this purpose, the FCC has established the Functional Foods in Health and Disease open-access online journal, which keeps members of the ASFFBC, readers of FFC newsletter (more than 350,000 readers composed of scientists, medical doctors, dietitians, nutritionists, and food industry professionals), as well as the public up-to-date on the latest research in functional foods for the management and prevention of chronic disease.

And since 2004, the FFC has organized conferences where scientists, researchers, and food industry professionals present their research and discoveries about functional foods. The FFC, in partnership with the University of California, Los Angeles (UCLA), is pleased to announce the 14th International Conference of FFC to be held at UCLA from August 20 – 22, 2013. This conference will include presentations on probiotic bacteria, soy bean isoflavones, enzyme treated rice fi
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