Functional ingredients identification and substantiation
How in vitro models can support your search for health benefit substantiation
There is a fast-growing consumer interest in foods that not only provide essential nutrients and energy but are also shown to promote good health and / or reduce the risk of (chronic) disease. Linking the consumption of foods or food ingredients with health benefits should be based on sound scientific evidence. For this evidence, one or more randomised, placebo-controlled intervention trials in human subjects are required in most cases. However, in vitro studies can be essential in providing evidence to increase the impact of the application by defining mode of action and biological credibility. Moreover, in vitro studies can provide insight into the optimal design of human studies, increasing the chance of producing positive findings that support the health benefit.
This whitepaper describes how in vitro models can support the health benefit substantiation for existing products and the identification of new functional ingredients, with a focus on gut health and immunity.
Download the whitepaper and find out our expertise and knowledge on:
✔️ Gut health and immunity in the gastro intestinal tract
✔️ Selection and appraisal of gut health-supporting food ingredients
✔️ Intestinal cell and tissue culture models
This is followed by 2 cases studies which illustrate how combining the results of different in vitro assays help in understanding a components action on the gut and making a more informed decision on which ingredients to include in your product.
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