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Ohio State Univ., Dept. of Food Science & Technology, 2015 Fyffe Rd., 110 Parker Food Science Bldg., Columbus, OH 43210-1007, www-fst.ag.ohio-state.edu Functional foods are defined as products providing health benefits beyond their contribution to nutrient requirements. Although many foods are hypothesized to have functional properties, their impact on health and disease risk has rarely been thoroughly characterized. The Ohio State University is uniquely positioned to lead functional foods research because of its land-grant roots in agriculture and world-class medical research hospital. We have assembled an investigative team composed of horticulturists, agricultural economists, food scientists, nutritionists and medical researchers who collectively conduct research using a “crops to the clinic to the consumer” approach aimed at developing commercially successful, health promoting products for laboratory, clinical studies and consumer marketing. Highlighted in this video will be research involving soy, tomato and berry products possessing biological activity to inhibit cancer and cardiovascular disease.
Session 19, Video Theater
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |