Norfolk scientists celebrate the volunteers of food research at The Forum

Experts for Food and Health, Paul Kroon, research leader, sharing the beneficial properties of appl

Experts for Food and Health, Paul Kroon, research leader, sharing the beneficial properties of apples; Charlotte Armah, research scientist, with oranges; and Antonella Melchini, right, research scientist, holding broccoli and stilton soup, at the exhibition by the Institute of Food Research. Picture: DENISE BRADLEY - Credit: Copyright: Archant 2015

Norfolk scientists are exploring innovative ways to make food more super.

And they need your help to continue their fruitful food findings.

The Forum in Norwich hosted an exhibition yesterday highlighting the work of the Institute of Food Research (IFR).

It focussed on their 'heroes' of food research- the volunteers.

Paul Kroon, a research leader at IFR, said they are looking for helpers to take part in their up-coming studies.

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One way to get involved is by eating a bowl of broccoli soup a week.

Researchers want to find out how much of a naturally occurring compound called sulforaphane is absorbed by our bodies.

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Norwich has been leading in its research, having developed a new variety of broccoli called Beneforte in 2011.

Beneforte contains three times the amount of glucoraphanin, which is thought to help in reducing inflammation and inhibiting cell division associated with some early-stage cancers.

Mr Kroon said: 'One of the things we are interested in finding out is what motivates volunteers and what puts them off.

'This is the kind of research that underpins government research. There might be more to the fundaments of the message of 'five a day'. It's important there's good scientific development of new functional foods.'

Mr Kroon, of Norwich, added their research puts new products on the market with benefits people can trust and volunteers have the opportunity to be part of that.

Another study to be showcased at the exhibition taught people the science behind feeling fuller for longer.

Alan Mackie, research leader for IFR, said the solid structure of certain foods can hold the key to keeping that full feeling.

To get involved go to

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