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Article: Executives: FYI...
- Article from:
- Emerging Food R&D Report
- Article date:
- May 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Cardiovascular diseases, cancers, osteoporosis, mental aging and reduced immune function are some of the conditions on which functional foods focus. Fat-soluble vitamins A and E and carotenoids are among the components that reportedly improve how the immune system functions. We know that immune performance lessens with age, that fat-soluble vitamins are essential to this function and that the levels of these vitamins in the body often decrease as we get older. This reduced vitamin status may be due to dietary changes or the reduced absorption of these components. A consortium of European scientists is running clinical studies to provide scientific evidence about the impact ...
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