1. From the Northern Ireland Centre for Food and Health, University of Ulster, Coleraine, United Kingdom (DJM, HM, JJS, IB, JG, LH, MH-F, and KP); the Department of Biochemistry, Trinity College, Dublin, Ireland (JMS and JMM); and Loughry College–The Food Centre, Department of Agriculture and Rural Development, Cookstown, United Kingdom (RM, JA, and BKP)