In the process of breaking down and metabolizing foods, our bodies generate a lot of free radicals. Without any antioxidants present, like those from colorful fruits and vegetables, there is nothing to counteract this detrimental effect. Therefore, antioxidants can almost be viewed as an antidote to the body’s problematic of excess free radicals during energy processing of foods.
To combat such oxidative assaults, it is not enough to just feast on foods that are high in antioxidants. Carotenoids such as lutein present in green leafy vegetables (e.g., kale, spinach) are highly susceptible to thermal and oxidative degradations.
Our research goals include developing several strategies to improve the stability of carotenoids using delivery systems. For commercial applications, it is important that any delivery system remains physically and chemically stable when exposed to different pH and temperature environments during its processing, storage, and transportation. To meet the status of “clean label” in food products, the delivery system must be (a) only made with ingredients that are recognized and accepted by consumers; (b) free of ingredients that are artificial-sounding or misleading; (c) containing no genetically modified ingredients (non-GM); and (d) having an ingredient listing that is consistent with the consumer’s understanding of on-pack claims.
Research Scientist: