What are Bioactive Food Components?
According to the National Institutes of Health (NIH), bioactive food components are constituents in foods or dietary supplements, other than those needed to meet basic human nutritional needs, that are responsible for changes in health status. Major sources of bioactive food components are plants, especially fruits and vegetables.
Some foods that have become known for their bioactive food components include soy which contains isoflavones and phytoestrogens, red wine which contains resveratrol that may influence heart health, tomatoes which contain lycopene that may have anticancer properties, berries such as blueberries and raspberries which contain flavonoids like anthocyanins that may act as antioxidants, and green tea which contains epigallocatechin gallate (EGCG) that may have anticancer properties.
Information about NCRC
NCRC is a $1.5-billion, 350-acre public/private biotechnology-research hub focused on food and nutrition. This project is the vision of David H. Murdock, owner of Dole Foods and former owner of the Kannapolis textile mill that closed in 2003.
The campus will eventually include approximately one million square feet of office and laboratory space and 350,000 square feet of retail space, as well as townhomes, apartments, and parks. The public-private partnership is expected to eventually employ 5,000 researchers and their staff, and create up to 30,000 jobs. Kannapolis is a city of 39,000 about 30 miles northeast of Charlotte (and ~70 miles southwest of Greensboro) (www.ncresearchcampus.net).
University partners in NCRC
Seven campuses of the University of North Carolina System plus Duke University have programs based at NCRC. In addition to UNCG, the other UNC universities with programs at NCRC are North Carolina State University, North Carolina Central University, UNC Charlotte, Appalachian State University, North Carolina A&T State University, and UNC Chapel Hill.
Dr. Wei Jia