Studies show efficacy of functional food ingredients

by Jeff Gelski
Share This:

Studies presented at Experimental Biology 2008 in San Diego earlier this month focused on two botanical functional food ingredients from Gourmetceuticals, L.L.C., Big Horn, Wyo.

PPL-240, an antioxidant extract derived from a South American fern, was found to reduce cell death caused by sun exposure, said Dr. Eduardo Reyes of the Laboratory of Immune System Diseases and Oncology at the National Biotechnology Center Associated Unit Department of Medicine, University of Alcala, Madrid, Spain.

Two other studies focused on GLPH-1, a polysaccharide extract derived from botanical yeast. One study found GLPH-1 activates white blood cells and binds to pathogen receptor sites to reduce uptake of infectious and disease-causing agents. The other study found GLP-1 may be a useful reagent for regulating immune response against viruses and bacteria.

For more information, visit

This article can also be found in the digital edition of Food Business News, April 29, 2008, starting on Page 61. Click here to search that archive.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.