Knowledge of the bioactive properties of a food’s constituents can be used to provide indications that the whole food confers benefit in the context of maintaining health by protecting against disease development. However, there are examples of studies in which the protective properties of bioactive constituents do not appear to manifest when the whole food is given/ consumed as part of an intervention [1,2]. Some may thus ask, what is the use of research on bioactive food constituents? However, a far more pertinent question is, how can such research be developed so as to provide further insights into the true benefit of the whole food?
Author(s): Elizabeth I Opara