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6.2 Interdisciplinary collaboration to promote medicinal transformation of functional foods 6.2.1 Multidisciplinary collaboration to accelerate clinical application To move from experimental research to the clinical application of functional food active ingredients, close collaboration among the fields of biomedicine, food science, nutrition, pharmacology, and nanotechnology is essential
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Undercover reporters visited clinics where physicians made claims about the peptides potential benefits for healing, inflammation, and tissue repair despite acknowledging limited human research
Degraded peptide delivers less active compound
The temperature of the solution in the experimental chamber (37C 0,5C) was maintained using an automatic thermostat KISS 208B (Huber)
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