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Food for Thought

BY: Toni Tarver
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Functional Ingredients for Cognitive Health in Food and Beverage Applications
Session 066
Monday, July 18, 2:15–3:45 p.m.
Room S504abc

The brain is the center for intelligence and emotional response, controls the functioning of vital bodily organs, and consumes approximately 20% of the body’s caloric energy. Many countries have extensive food and nutrition policies focused on healthy bodily functions and physical well-being but have largely ignored the nutrients needed for proper brain function and behavioral well-being.

During this session the speakers will discuss the importance of nourishing the brain and the emerging market for foods that serve that purpose. Rob Paul will discuss the science behind brain health and the foods that improve cognition. Michael McBurney will explain how omega-3 fatty acids, vitamin D, and other nutrients help the brain function at its best. Danielle Citrolo will cover the emerging research on citicoline. And Karen Todd will discuss product development options for functional brain foods.

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