US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
Honey produced by bees feeding on honeydew have more than double
the radical scavenging activity than honeys from nectars, says new
research from Spain.
Onion extract, rich in the natural antioxidant quercetin, may not
only improve the shelf life of a processed meat product but also
enhances the flavour, Irish researchers report.
The British way of drinking tea with milk may block the
cardiovascular benefits of the catechins, according to a small
study that highlights the need for nutrition studies to consider
confounding factors from the surrounding food...
Mint with lamb is a favourite combination on many British dinner
tables, and could become even more closely linked after new
research has reported that the herb spares the meat from the
detrimental effects of irradiation.
Essential oils of sage and rosemary could offer a natural
alternative for processed meats, slowing oxidative spoilage as well
as imparting flavour and aroma, suggests a new study from Spain.
Grape seed and pine bark extracts as additives in cooked meats
performed better than the synthetic preservatives in oxidation and
microbial effects, results that could be readily acceptable to
consumers seeking ready-to-eat meat products...
British researchers are starting a small trial to investigate if
the antioxidant benefits of apples are passed on to cider drinkers,
and could possibly lead to "functional" ciders.
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of meat products, suggests a study from Spain.
Adding a touch of rosemary to minced meat before high-pressure
processing could stop the flavour loss associated with this
anti-microbial treatment, say Brazilian and Danish researchers.
Korean and Indian researchers have developed a functional powder
from waste citrus peel that may offer a cheaper and safer
alternative to current synthetic antioxidants.
Certain polyphenols abundant in fruit and vegetable juices may play
an important role in delaying the onset of Alzheimer's disease,
reports Dominique Patton.
Food makers continue to reap the benefits from new science that
backs the health promoting properties of food with researchers
finding an antioxidant-rich soup raised vitamin C levels, and
reduced stress levels, in consumers.
Flavours and extracts firm Frutarom has gained the worldwide
marketing rights to a range of natural antioxidants made by
Israel's RAD Natural Technologies, boosting its offering to health
and functional food makers.
Coffee contains similar levels of antioxidants to black tea and can
be just as beneficial to health, according to Scottish scientists
that have found coffee's antioxidants are highly absorbable by the
human body.
If you want a short sharp shot of coffee with an added antioxidant
boost the torrefacto roast is the answer, according to scientists
in Spain who set to work on the art of making a simple expresso
cup.
Forthcoming European legislation on health claims could pose a
roadblock to rapid market expansion of polyphenols, the plant-based
antioxidants gaining increasing attention for their
disease-fighting actions, warns a new report.
Drinking grape juice may be a better alternative to taking
supplements, say researchers, who report that concord grape juice's
powerful antioxidant effects may offer extra benefits that
supplements do not.