The 23 chromosome pairs in cell nuclei and a small DNA molecule in each mitochondrion make up the complete set of nucleic acid sequences that make up the human genome. These are typically referred to as the nuclear genome and the mitochondrial genome, respectively. Human genomes contain both DNA sequences that encode proteins and a variety of DNA types that do not. The latter is a diverse group that includes DNA those codes for non-translated RNA, such as ribosomal RNA, transfer RNA, ribozymes, small nuclear RNAs, and a number of different kinds of regulatory RNAs. It also includes DNA with structural and replicatory functions, such as scaffolding regions, telomeres, centromeres, and replication origins, as well as a large number of transposable elements, inserted viral DNA, pseudogenes that are not functional, and simple, highly repetitive sequences. Non-coding DNA is largely composed of introns. Non-functional junk DNA, like pseudogenes, makes up some of this non-coding DNA, but no one knows how much junk DNA there is in total. If the X chromosome is used, haploid human genomes, which are found in germ cells (the egg and sperm gamete cells that are created during the meiosis phase of sexual reproduction prior to fertilization), have 3,054,815,472 DNA base pairs, whereas female diploid genomes, which are found in somatic cells, have twice as much DNA. Even though there are significant differences between human genomes (on the order of 0.1% due to single-nucleotide variants and 0.6 percent when considering indels), these differences are much smaller than those between humans and their closest living relatives, bonobos and chimpanzees (1.1% fixed singlenucleotide variants and 4% when including indels). Through systems biology and relationships between single genes and single food compounds, experts in the field strive to comprehend how a food affects the entire body. The relationship between food and inherited genes, also known as nutritional genomics or nutrigenomics, was first discussed in 2001. Several subfields, including nutrigenetics, nutrigenomics and nutritional epigenetics, are included in the umbrella term nutritional genomics. The mechanisms by which genes respond to nutrients and express particular phenotypes, such as disease risk, are explained in some detail in each of these subcategories. Nutritional genomics can be used for a variety of purposes, such as determining how much nutritional therapy and intervention can effectively be used for disease prevention and treatment. Base pair sizes can also vary; after each round of DNA replication, the length of the telomere decreases.

The naturally occurring foods that were native to Greece, Italy, and Spain prior to the 20th century's globalization of food products are referred to as the Mediterranean Diet. Fruit, vegetables, olive oil, legumes, whole grains, and moderate amounts of red wine are all part of the diet. Dairy and foods high in fat are minimally consumed. Numerous studies on nutritional genomics have shown that the Mediterranean Diet is the best for nutrition. By providing anti-metabolic, anti-cardiovascular, and anti-cancer agents, it has been shown to have a positive effect on mortality reduction. The abundance of dietary bioactive compounds found in Mediterranean staples is the reason for these advantages. Curcuma longa (turmeric), resveratrol, capsaicin, quercetin and the polyphenols in Extra Virgin Olive Oil are all examples of this. In order to stop angiogenesis and the onset of neurodegenerative disease, several of these bioactive compounds interact with the body's cellular and molecular function, gene expression and epigenome. There are numerous applications for nutritional genomics. Some disorders, such as diabetes and metabolic syndrome, can be identified through personalized assessment. By assessing individuals and determining specific nutritional requirements, nutrigenomics can assist with personalized nutrition and health intake.

With Regards,
Jospeh Kent
Journal Manager
Journal of Clinical Nutrition & Dietetics