Technology disrupts cell structure for better bioavailability
The South African-based firm said that its Dynamic Cellular Disruption (DCD) can take plants and micro-organisms and reduce them to a stabilized molecular level, with 99.9994 percent bioavailability.
Green Cell Technologies’ CEO Roy Henderson told NutraIngredients-USA.com: “For example, rooibos tea has one of the highest levels of polyphenols known to man…To benefit, the average person would need to drink 40 to 50 cups of rooibos tea a day. With our process, we can reduce the tea to a powder form so it’s an instant tea, so we can get much more out of it.”
Henderson explained that the DCD process does not use any chemicals, but removes the cell structure for better access to active compounds. And although this means that companies could use less of a source material to get the same dosage, he stressed that DCD is not about concentration.
“It’s not concentrating in terms of making it smaller,” he said. “We’re opening up more doors.”
The company claims that its patent protected process immediately stabilizes molecules from plant materials and increases their active levels and application versatility.
Speaking of the nutritional benefits of South African navel oranges, Henderson said: “We are looking at functional foods. At the moment when we make orange juice, you take the skin off and use the pulp…We are able to produce an orange that uses the pips and the skin without affecting flavor.”
The technology could be used beyond functional foods and nutraceuticals, equally applicable to the pharmaceutical, agriculture and biofuels sectors, the company said.
Green Cell Technologies’ chief research officer Jan Vlok added: “The DCD process is cost effective and produces results which can lead to increased profit margins. At the same time this technology lowers the overall cost of health products, functional foods and beverages, supporting our mission to make these types of products accessible to a greater number of people the world over.”
