It is now well accepted that the food we consume does more than just provide energy and essential nutrients. The University of Illinois is at the forefront of research devoted to the identification of components in food which have health benefits. Once identified, research is directed toward determining the cellular, biochemical and molecular mechanisms underlying the effect. Active areas of research include soy isoflavones, glucosinolates in cruciferous vegetables, carotenoids in carrots and tomatoes, anthocyanins in berries and fermentable fiber and other probiotics. Research spans the breadth from plant physiology to consumer acceptability.
Faculty Conducting Research in Dietary Bioactive Components: