Based on the approach outlined

Based on the approach outlined above, we determined that almost all foods include macronutrients, vitamins, phytochemicals, and even toxins that affect immunomodulation, activation or suppression of signal transduction, and metabolic regulation. Moreover, different experiments performed with the same samples result in remarkable different, and even contradictory, findings. So what can these data can tell us? Which agents are beneficial for our health? In order to resolve these problems, we have to be clear as to which component is the agent of the biological function and how it functions in vivo. We strongly suggest that the cell alone exerts, only cell is the executor of biological functions, and cell exerts its functions through interactions each other cells, and that these interactions constitutes a cellular communications network that occurs via by signaling molecules in circulations.
Do we really have a mobile cell communication network in our body?
Conclusions and future perspectives
Acknowledgements National Natural Science Foundation of China (nos. 30871951 and 31000749) and Tianjin Scientific Research Program (no. 10ZCKFNC01800) financially supported this research.
Relationship between food and human body There are many approaches to understand the relationship between food and human body. As elucidated by nutrition science, food is indispensable to life because of its role as the source of nutrients which are essential to support life and sustain growth. It is also a very important mean to maintain health and wellness, which has been scientifically demonstrated by ever increasing evidence in recent years. What is known more as common sense than scientific knowledge is that food is an important provider of sensory pleasure for human beings [1,2]. When food is considered as either the nutrient provider or a health keeper, it is known to be firstly physically, chemically, and biochemically broken down into the constituents and then be assimilated in the form of molecules which are subsequently circulated to organs, tissues and EPZ015666 all over the body. One interaction mode of food with the body, already deeply studied, is degradation of intact food to polymers and molecules to interact with cells [3]. There is also a mode of direct interaction of food with the body without passing through the circulation system. It is mostly investigated as the sensory aspect of food. Free molecules can directly interact with cells to generate sensations, such as volatile molecules interact with cells of the olfactory organ resulting in sensory odors [4], and capsaicin binds to the heat-activated calcium channel protein on the heat sensing neuron to generate heat [5]. Otherwise, processing of food in the mouth contributes significantly to the sensory perception, which is one of the very few cases studied so far of non-molecular direct interaction of food with the body [6].
Interaction of food with human body via digestive tract mucosa Referring to the interaction of food with human body, the digestive tract and the skin – the two major interfaces of human body interacting with external substances are discussed. The digestive tract and the skin are significantly different in their functions and structures due to the fundamental difference of the substances they are interfaced with. The former is a barrier and insulation, and functions as the first line of defense against the external harmful factors [7]. Whereas the latter is covered with a thin layer of permeable mucus rather than the tough and waterproof stratum corneum [8], the uppermost layer of the skin. Different from the substances the skin may be exposed to, those passing through the digestive tract can be anything but harmful. Different structures are ingeniously devised for different modes of interface with external substances. Apparently, the mucosal layer of the digestive tract functions not as insulation but facilitation of the interaction between food and the body in both digestion and assimilation course. The process is that food is firstly masticated and broken down in the mouth and then goes through various proteolysis in the stomach and further digestion and principle absorption in the intestine. Considering the interactive nature of mucosal layer and complex components of food before and after digesting process, there may be some other direct non-molecular interactions besides the known processes, which require further investigations.