By Mike Montemarano, Associate Editor08.09.22
At IFT FIRST in Chicago in July, a panel of food scientists discussed recent technological innovations related to improving the bioavailability of nutrients in foods.
The discussion included: Paul Moughan, professor and Riddet Institute fellow laureate at Massey University; Ray Matulka, PhD, director of toxicology and executive vice president at Burdock Group Consultants; Taylor Wallace, PhD, CFS, FACN, principal and CEO at the Think Healthy Group and adjunct professor of Nutrition at George Mason University; and Dr. Lingyun Chen, professor at the University of Alberta.
The discussion included: Paul Moughan, professor and Riddet Institute fellow laureate at Massey University; Ray Matulka, PhD, director of toxicology and executive vice president at Burdock Group Consultants; Taylor Wallace, PhD, CFS, FACN, principal and CEO at the Think Healthy Group and adjunct professor of Nutrition at George Mason University; and Dr. Lingyun Chen, professor at the University of Alberta.
What is a Bioactive?
Matulka brought to the discussion some history of research behind plant bioactives, which he defines as a class of phytochemicals which are considered by researchers to be “nutritive” in nature when consumed at higher levels than what one typically gets in the diet, or when these phytochemicals are modified for increased absorption. Some non-essential nutrient examples that he gave included flavonoids, resveratrol, certain insoluble fibers that don’t meet FDA’sContinue reading this story and get 24/7 access to Nutraceuticals World for FREE
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