Could polyphenols be to colon cancer what dark chocolates are to heart health? The Department of Food Science at the University of Massachusetts is doing groundbreaking work to understand anti-cancer compounds and how we can proactively use them in food supplies.
Jen from #BehindtheScience goes on location to UMass Amherst to see how Ph.D. students Amadeus Driando Ahnan and Yukun Sun are studying polyphenols. Found in both extractable and non-extractable forms, polyphenols are micronutrient in fruits and vegetables that can prevent inflammation that can cause colon cancer.
This UMass team is studying if and how fermentation can increase the potency of the more active non-extractable polyphenols (NEPs).
Learn more about the work going on at UMass: https://www.umass.edu/foodsci/
See how fruits, vegetables, and other natural products are analyzed using LC-MS: www.waters.com/NaturalProductsAppNotebook