Screening

Evidence of the efficacy and safety of functional foods and ingredients is essential.  To achieve a health benefit, the bioactive ingredient must be taken in sufficient quantity and at a safe level. To contribute its full benefit it must be 'bioavailable' to the body.  Bioavailability refers to the amount of a substance that is actually absorbed by the intestinal tract and made available for use or storage in the body after it is consumed.

Dr Peter OBrien and his team of researchers at UCD are using the process of high content screening, a technique that uses highly efficient automation (combining optics, chemistry, biology and image analysis) to quickly assay the safety and efficacy of milk bioactives at their projected usage levels and to give an insight as to their mechanism(s) of action.