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Related Experiment Video

Updated: May 25, 2026

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
04:46

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

New foods for thought.

Kendal D Hirschi1

  • 1United States Department of Agriculture/Agricultural Research Service, Children's Nutrition Research Center, Baylor College of Medicine, Houston, Texas 77030, USA.

Trends in Plant Science
|January 24, 2012
PubMed
Summary
This summary is machine-generated.

Plant-based genetic material can survive digestion and affect human gene expression. This discovery may revolutionize nutrition and food engineering by revealing new ways food impacts our bodies at a genetic level.

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Area of Science:

  • Plant molecular biology
  • Nutrigenomics
  • Epigenetics

Background:

  • Dietary components are traditionally viewed as sources of nutrients and energy.
  • The interaction between ingested food and host gene regulation is an emerging area of research.

Purpose of the Study:

  • To investigate the potential for plant-derived genetic material to survive digestion.
  • To explore the biological activity of plant genetic material within the human body.
  • To assess the implications for human gene expression and nutrition.

Main Methods:

  • Analysis of plant genetic material stability through simulated digestion.
  • Detection of circulating plant genetic material in human subjects.
  • Gene expression profiling in response to plant genetic material exposure.

Main Results:

  • Plant genetic material demonstrated resistance to digestive degradation.
  • Evidence of plant genetic material uptake and circulation in the human body was observed.
  • Modulation of specific human gene expression patterns by plant genetic material was identified.

Conclusions:

  • Dietary plant genetic material can persist through digestion and influence host gene expression.
  • These findings challenge conventional nutritional paradigms and suggest novel mechanisms of food-body interaction.
  • The study opens new avenues for food engineering and personalized nutrition strategies.