What is Team IMMUNE?
Innovative Medicines for Maladies Utilizing Nutraceutical Enhancements
Team IMMUNE is a group of motivated students, in the University of Maryland's Gemstone Program, class of 2011, who want to advance the field of functional foods and nutraceuticals to improve human health. Nutraceuticals are chemicals isolated for their health-beneficial properties, and are used to produce functional foods, which then have higher nutritional content and pro-health activities. With continually rising cost of medical treatment, preventative options for chronic illnesses, such as cancer and cardiovascular disease, are becoming more important, both to combat the elevating costs, as well as to reduce the suffering of the ill. Our project aims to develop a model for the availability of nutraceuticals through food processing, specifically to study the activities of phytochemicals undergoing thermal treatment (baking) as part of a functional food model, bread. To state this simply, we want to bake ground grape seeds into bread, and study how to maximize the health-beneficial properties of the grape seeds by altering the baking conditions of the bread. We hope that our work will have significant impact in the development of functional foods for improving consumer health.
Team IMMUNE is a group of motivated students, in the University of Maryland's Gemstone Program, class of 2011, who want to advance the field of functional foods and nutraceuticals to improve human health. Nutraceuticals are chemicals isolated for their health-beneficial properties, and are used to produce functional foods, which then have higher nutritional content and pro-health activities. With continually rising cost of medical treatment, preventative options for chronic illnesses, such as cancer and cardiovascular disease, are becoming more important, both to combat the elevating costs, as well as to reduce the suffering of the ill. Our project aims to develop a model for the availability of nutraceuticals through food processing, specifically to study the activities of phytochemicals undergoing thermal treatment (baking) as part of a functional food model, bread. To state this simply, we want to bake ground grape seeds into bread, and study how to maximize the health-beneficial properties of the grape seeds by altering the baking conditions of the bread. We hope that our work will have significant impact in the development of functional foods for improving consumer health.
Contact Us
Feel free to contact us at [email protected] if you have any questions or comments.
