Mark L. Failla

Mark L. Failla's research focuses on how the body absorbs and processes nutrients and beneficial plant compounds from food, such as carotenoids (pigments found in fruits and vegetables), anthocyanins (plant pigments with antioxidant properties), and other bioactive substances. He uses laboratory models, including cell-based intestinal models and digestion simulations, to study how digestible and absorbable these compounds are from various foods, which has implications for improving nutrition, especially in addressing vitamin deficiencies in developing countries.

Publication output peaked around 2017 and has since slowed to roughly one to three papers per year, with an average of about 1.2 publications annually over the last five years.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026