Novel nutraceuticals derived from classic, favorite foods and beverages show promise in disease treatment and prevention

July 21, 2010

FOR IMMEDIATE RELEASE

FOR MORE INFORMATION:

Mindy Weinstein
IFT Media Relations
312.604.0231
mweinstein@ift.org


CHICAGO--Taking favorite nutrient-dense and antioxidant-rich foods a step further, presenters at the 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo® shared ways in which proven disease-fighting and immune-building substances derived from plants, animals and minerals are being used as next-generation nutraceuticals.

New research shows that other common ailments have been alleviated with new forms of nutraceuticals and functional foods. As a supplement, the mineral chromium has a potential role in delaying or even preventing type-2 diabetes. In addition, chronic arthritis patients who took a 40 mg daily supplement of undenatured type-II collagen derived from chicken sternum reported a 40 percent reduction in joint discomfort and significantly better mobility and quality of life.

In another transformation of popular plant-based product to powerful nutraceutical, the “miracle compound” resveratrol found in red wine has demonstrated cardio protection against coronary heart disease in natural supplement form. “It’s a novel and potentially very exciting new therapeutic strategy,” said speaker Nilanjana Maulik, Ph.D., professor of molecular cardiology in the surgery department at the University of Connecticut Health Center.

Debasis Bagchi, Ph.D., senior vice president of R&D at InterHealth Nutraceuticals, reported that a cost-effective, edible berry-based antioxidant formulation has been shown in clinical studies to inhibit growth factors linked to some cancers. Bagchi credited the synergistic relationship between a certain combination of berries that appear to pack a more potent punch.

Debasis Bagchi: dbagchi@interhealthusa.com
Nilanjana Maulik: nmaulik@neuron.uchc.edu

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About IFT
The Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT's mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.

For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C. For more information, please visit ift.org.