It seems the more research that's done, the more these ingredients are confirmed as having nutraceutical properties. Ingredient suppliers and product formulators are assisting with improvements in the taste and quality of these products.
THE PRODUCT DEVELOPER'S CHECKLIST
Pay attention to the following when developing foods and beverages for performance enhancement:
During food manufacture, phytochemicals - intrinsic or added - can become more reactive and can react with other food constituents and even change in their activity levels. This means that the nutritional properties of the ingredient can change.
Dissipation during processing usually happens due to one or more of the following mechanisms: