"To find natural compounds that potentially reduce lung inflammation and complement the body's own immune response is an exciting breakthrough," says Dr Hurst. "Should we discover more about how this works we may eventually develop foods containing these compounds that could provide more natural alternatives to assist conventional drug treatments for asthma and even other allergic re-actions."
The study is part of Plant & Food Research's Food Innovation science platform that focuses on discovering the natural goodness in fruit, vegetables, grains and seafood and using this knowledge to develop fresh whole foods, ingredients and food concepts. Dr Kieran Elborough GM Science Food Innovation says research is improving the understanding of food and its makeup, how it benefits us and the development of new value technologies, ingredients and products.
"Maintaining wellness in a natural way is a growing consumer trend that food companies recognise, "says Dr Elborough. "New Zealand is well known for its quality fresh produce and I am quietly confident our understanding of natural compounds in fruit, vegetables, grains and seafood has good potential for food and beverage companies."
|Contact: Iona Boase|
New Zealand Institute for Plant and Food Research