Weighing the Benefits of Dietary Antioxidant Supplements
As the science of antioxidants and pro-oxidants continues to progress, we are learning more about the effects of supplement dosages, the interaction between antioxidants and free radicals, and the role of free radicals in immune response and health.
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Evidence is building that consumption of large doses of dietary antioxidant supplements may not always render beneficial health effects, and some may even have a negative effect. Firstly, the role of free radicals causing various chronic diseases is not yet fully clear. There are also some beneficial actions conferred by free radicals in human physiology. Secondly, antioxidant capacity in the body coupled with the immune system may resist the action of dietary antioxidants. Lastly, the dosage of…
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IFT FIRST: Continuing the Conversation
Food Technology editors got to chat with lots of influential members of the food community during IFT FIRST. Here are some of the highlights of those conversations.
Continuing the Conversation With Nora Khaldi
Nora Khaldi, founder and CEO of Nuritas—a biotech company leading the way in AI-powered ingredient discovery—sat down with Food Technology while at IFT FIRST to share what’s in store for her company and offer advice for others on how to implement AI in their organizations.
Continuing the Conversation With Jim Jones
The head of FDA’s new Human Foods Program (HFP), which launches as an agency unit on Oct. 1, 2024, goes beyond his July 16 IFT FIRST keynote remarks to share his broad vision for ensuring nutritious and safe foods for all consumers.
Continuing the Conversation With Katie Stebbins
Katie Stebbins, executive director of the Food and Nutrition Innovation Institute at Tufts University, talked with Food Technology at IFT FIRST about the unique and important position the Institute has as a convener for industry, academia, and government to bring forth change in food and nutrition security.
Continuing the Conversation With Caree Jackson Cotwright
In her role as director of nutrition security and health equity at the USDA’s Food and Nutrition Service for more than a year, Caree Jackson Cotwright sat down with Food Technology at IFT FIRST to provide an update on the progress made and to issue a call to arms for everyone—industry and academia—to help advance food and nutrition security.