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LATEST UPDATES » Vol 22, No 11, November 2018 – The Asian Cancer - War on liver cancer       » 2018 Nobel Prize in Physiology or Medicine winners       » Women more prone to selected chemotherapy side effects       » Tibetan fungus could help fight liver cancer       » Standards for TCM decoction to be applied globally       » RMB200 million donation to build Tsinghua University Biomedical Sciences Building      
EDITOR'S LETTER
The first half of 2017 has passed. We are here to kick off the latter half with APBN July issue.

It may interest you to read "Future Foods for Health: Innovations in Dietary Modifications for Diabetes" written by Dr Liu Mei Hui and Ms Yang Dimeng in Features section. Understanding the glycaemic index (GI) would allow one to choose foods more appropriately to achieve optimal blood glucose control and reduce the risk of chronic diseases such as diabetes. In general, food with high fibre content are more likely to be low in GI. While in Singapore, the Health Promotion Board recommends people to opt for whole grains which are lower in GI and believed to help better regulate blood glucose levels than refined grains. Many food products in the market are now added with whole grains to decrease glycaemic response. In this article, the authors advised to cautiously consume the correct type of grain for health benefits. You can also learn from the article about the future food innovation introduced by the NUS Food Science and Technology programme such as anthocyanin-fortified bread (or purple bread) and proanthocyanidin-incorporated low GI noodles.

How does one distinguish a Halal certified food with non-Halal? Countries with Muslim populations such as Singapore, Malaysia and Indonesia rely on certification from their national regulatory bodies to ensure that food to be consumed meets the Halal standard. (Refer to “Halal Certified Food: Processing, Technology and Regulations”)

There is also rising usage of natural and plant-based products such as plant extracts that are rich in phytochemicals and flavonoids as food ingredients to promote health. APBN also features Kosmode Health, a start-up from NUS that uses two core technologies: 1) extraction technology that involves Column-lessTM and Zero wasteTM processing methods; and 2) fermentation technologies. Their aim is to deliver high quality bioactive ingredients and draw out natural goodness from plants to meet the rising demands on functional foods and phytochemical-based supplements.

The burden of preventable medical errors is a stark reality in the global healthcare system today. Check out our interview with Dr Ujjwal Rao in the Spotlights section to understand how evidence-based information can save lives by reducing up to 81% of medication errors.

We also report on the novel technologies in food delivery (“Drones, Robots and Food”), and the latest developments in healthcare and biotechnology in the Asia Pacific region. We hope that reading the July issue will give you more insights on the updates in Food Technology and the science behind it. Bon appetit!


Carmen, Jia Wen Loh
APBN Editor
You can reach me at jwloh@wspc.com

 

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NEWS CRUNCH  
news Asia is the fastest growing region for nutraceuticals
news 2018 Nobel Prize in Physiology or Medicine winners
news Vitafoods Asia expands by 40 per cent in 2018
PR NEWSWIRE  
Asia Pacific Biotech News
EDITORS' CHOICE  
COLUMNS  

APBN Editorial Calendar 2018
January:
Obesity / Outlook for 2018
February:
Searching for the fountain of youth
March:
Women in Science - Making a difference
April:
Digestive health in the 21st century - Trust your guts
May:
Dental health - The root to good health
June:
Cancer - Therapies and strategies for better patient outcomes
July:
Water management - Technologies for biotech and pharmaceutical industries
August:
Regenerative technology - Meat of the future
September:
Doctor Robot - The digital healthcare revolution
October:
Bones / Breast cancer
November:
Liver health / Top science research nations & institutions
December:
AIDS / Breakthrough of the year/Emerging trends
Editorial calendar is subjected to changes.
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