Understanding the health benefits of fruit and vegetables 

Scientists will this week discuss the latest research into phytochemicals, the naturally occurring components of food that have potential health benefits. The 3-day conference, starting in Norwich on Wednesday 26 September, is organised jointly organised by the Institute of Food Research and the Royal Society of Chemistry.

The conference is also celebrating the 25^th Anniversary of the Federation of European Chemical Societies (FECS). Each year a senior chemist is invited to give the prestigious Annual FECS Lecture, as recognition for meritorious service to chemistry. This year is the first time that food chemistry has been recognised in this way, with the honour going to Professor Gerard Pascal. Professor Pascal is Chairman of the Committee that advises the European Commission on food related issues, including GM, BSE and diet and health. His lecture is entitled 'Phytochemicals: opportunities for research and exploitation'. He is also Scientific Director for Human Nutrition and Food Safety at the Institut National de la Recherche Agronomique in France.

Researchers from Norwich will describe their model for simulating carotenoid absorption from the human digestive system in the test tube. The model uses a series of reaction vessels that simulate the conditions during different stages of the digestive process. The researchers are interested in how cooking affects carotenoid release, and how this fat soluble nutrient moves into the fatty part of the meal, from where it is absorbed into the body.

Dr Kirsten Brandt, of the Danish Institute of Agricultural Sciences, will discuss the use of traditional medicine as a starting point for research to identify active components implants. This approach has been used by the pharmaceutical industry for identifying drugs, and can also lead us to a better understanding of what constitutes a healthy diet.

The conference, organised by the Food Chemistry and Analytical Biosciences Groups of the RSC and the Institute of Food Research, is bringing together food chemists, researchers from other disciplines representing the food chain, representatives of industry [including SMEs], regulatory bodies and consumer organisations, to consider the biochemical pathways responsible for the health benefits of increasing fruit and vegetable.

Notes for editors:

• The mission of the Institute of Food Research is to carry out independent basic, and strategic research on food safety, quality, nutrition and health. It is a company limited by guarantee, with charitable status, grant aided by the Biotechnology and Biological Sciences Research Council (BBSRC).
  

• The Institute is based on the Norwich Research Park
  
• Programme details are available at: http://www.rsc.org/lap/confs/eurofoodchemxi.htm 
  
• ISDN Audio available.

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