Interviewer:¬† Does thebody recognize the food source and the supplement the same, just in terms ofabsorption, bio availability, things like that?
Dr. Bloomer:¬† Youknow, bioavailability, you know, seems to be good. You know, most of the literatureas I mentioned before does seem to support whether it's encapsulated forms orwhole food forms, similar outcomes. So, when we look at the literature, it'snot as though we're seeing with whole food intake that we're a getting anincrease in thermogenesis, an increase in fatty acid oxidation rate, and we'renot seeing that with the supplements. We're generally seeing similar affects, youknow, across studies. Whether it's whole food or nutritional supplements. Nowwith the whole food individuals, maybe getting other components, you know, withthat pepper, with those foods, as would be the case with many things. Inparticular if you look at many things, such an anti-oxidants. So we're notsimply using the extraction and then assuming the exact effect, but I reallyhaven't seen studies that have compared the encapsulated form with the whole foodform delivered at the same concentration and then comparing outcome measuresfrom there. So at this point, we assume it's naturally occurring, it's extractedproperly. We assume that there would be similar affects, but, again, I haven'tseen a direct head-to-head comparison between the encapsulated form and thewhole food form.
Is one better or at least better absorbed by the body? Dr. Richard Bloomer discusses capsaicin supplements versus what you might find directly in a whole food, like peppers.
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