Department of Sport, Health Sciences and Social Work

Food Components and Activity

    • OxBCNH Tea-webv1
  • Prior to undertaking in vivo studies, it is often useful to understand the properties of food, their activity and their interactions.

    In vitro techniques allow the rapid determination of activity, interactions, digestibility and potentially available bioactive components in food and ingredients. This can help to point to the potential impacts they may have on human health. We have an active research stream investigating antioxidants and polyphenols and their role in human health.

    • Sensory Evaluation
    • Bioavailability
    • Bioaccessibility
    • Antioxidant Analysis
    • Polyphenol Analysis
    • In Vitro Digestion
    • Food Texture and Rheological Properties

    Detailed protocols are developed in dialogue with our clients ands draw from our full portfolio in order to tailor our services to meet the exact requirement. Depending on the nature of the study, elements from our Metabolic Testing and Weight Management range of services can be included.

    For further information regarding our food component and activity services, please contact us.

    “The Functional Food Centre came to us with really exiting information about the remarkable polyphenol content of our Beet it beetroot juices – and invaluable and much appreciated service. Thank you.”
    Lawrence Mallinson, James White Drinks Ltd.