functional food

Metabolic Effects of Berries with Structurally Diverse Anthocyanins

February 23, 2017

John Overall, Sierra A. Bonney, Mickey Wilson, Arnold Beermann III, Mary H. Grace, Debora Esposito, Mary Ann Lila, and Slavko Komarnytsky (2017). Metabolic Effects of Berries with Structurally Diverse Anthocyanins. International Journal of Molecular Sciences 18(2), 422. Author Affiliations 1. Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus, 600 Laureate […]

Grapes in space: NASA-funded study develops polyphenol-protein rich recipe

December 08, 2016

Original Article By Adi Menayang, NutraIngredients-USA A study published in the March 2016 edition of Food & Function by NC State Plants for Human Health Institute researchers found that cranberries, muscadine grapes, and blackcurrant can make a protein-packed, polyphenol-filled, shelf-stable product. The US National Aeronautics and Space Administration (NASA) has provided funding for the team to […]

Protein-Polyphenol Mix Creates Shelf-stable, Natural Ingredient

November 22, 2016

Astronauts, protein bars and the development of natural ingredients may not seem to have a connection. In the laboratory of Mary Ann Lila, PhD, director of the NC State University Plants for Human Health Institute (PHHI) at the NC Research Campus, they are all part of one project. Lila and her research team completed a […]

Scientists Plan To Maximize The Health Benefits Of Sweet Potatoes

December 10, 2015

By Stephanie Castillo Read the article in Medical Daily. Scientists from North Carolina State’s Plants for Human Health Institute are working to get Americans to eat more sweet potatoes, The News & Observer reported. “In many parts of the world […] sweet potatoes are well recognized as health-protective, nutritious foods,” Mary Ann Lila, director of N.C. state’s […]

Polysaccharide Gums Keep Probiotics Alive in Yogurt, New Study Finds

October 22, 2015

More companies are building brands around probiotics. The challenge is keeping the probiotic cultures alive in products like yogurt so that consumers get the health benefits they are promised. New research published in the Journal of Nutritional Health & Food Engineering found that specific polysaccharide gums promote the growth of probiotics in yogurt. “Probiotics are very sensitive to […]

Taking Sweet Potatoes Beyond the Thanksgiving Feast

October 22, 2015

By Megan Bame, NC State Plants for Human Health Institute Read the original story. KANNAPOLIS, N.C. – Like many other holiday foods, sweet potatoes are available year-round, but mysteriously reserved for seasonal feasts on most American tables. As fall approaches, the color palate of magazine spreads change from bright summer hues to mostly orange, burgundy, […]

NCA&T Opens Second Research Lab at NCRC

February 24, 2015

When the NCA&T Center for Excellence in Post-Harvest Technologies on the NC Research Campus (NCRC) in Kannapolis reached 40 employees, Director Leonard Williams, PhD, knew it was time to expand. The Ready-to-Go Laboratory suites in the David H. Murdock Core Laboratory Building were the obvious choice. The 1,500-square-foot laboratories come with administrative areas, bench tops, […]

Grafting Extends Field Storage Life of Seedless Watermelon

November 18, 2014

Grafting Extends Field Storage Life of Seedless Watermelon, Cucerbitaceae 2014 Proceedings, RichArd hAssell* Coastal REC, Clemson University, Charleston, SC 29414, USA, PeneloPe Perkins-veAZie, Plants for Human Health Institute, Department of Horticultural Sciences, North Carolina State University, Kannapolis, NC 28081, USA, lisA deAn, USDA-ARS, Market Quality and Handling Research, Raleigh, NC 27695, USA AbstrAct. Quality of watermelon fruit is a combination of firmness, […]