Flavonoids can effectively reduce acrylamide formation and there are low-cost methods of measuring the antioxidant activity to optimize impact, claim researchers.
Regular consumption of flavanols and flavanone bioactive compounds, found in tea, citrus fruits and fruit juices, can lower the risk of ovarian cancer by as much as 21%, according to a cohort study involving nearly 180,000 women and begun in 1976.
Biotech firm Lycotec has developed an ingredient that it claims can harness the health potential in both dark and milk chocolate and lead to products with anti-ageing, injury recovery and increased physical performance properties.
Waste products from industrially processed onions may have potential uses as food sources of food ingredients including dietary fibre, and phenolic ingredients such as quercetin, according to new research.
Ensuring consumers reap the benefits from the beneficial compounds in cocoa may mean formulating products with more sugar, suggests a new study from Kraft.
The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.
Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
Alkalising cocoa beans reduces the total flavanoid content by
two-thirds, reducing the antioxidant potential of the product,
according to new research.
Burly sailors like Popeye may not be the only ones to benefits from
spinach, with new research suggesting that women who eat
spinach may have a lower risk of ovarian cancer than women who
don't.
A diet rich in certain flavonoids, from eating plenty of fruit and
vegetables, could reduce the risk of colorectal cancer by over 40
per cent, says a large observational study from Italy.
The world's leading cocoa processor Barry Callebaut said yesterday
that it had new evidence to support the anti-cancer and anti-ageing
benefits of its healthy chocolate Acticoa.
Eating dark chocolate improves glucose metabolism and decreases
blood pressure, reveals fresh research, bringing new leverage to
the market potential of chocolate for food makers,writes Lindsey
Partos.
Evidence backing the health promoting benefits of chocolate
continues to mount, bringing dynamism to slacking sales, reports
Lindsey Partos. Researchers from Spain have discovered that
polyphenols found in cocoa extract influence...
Confectionery producer Mars Inc., keen to promote the possible
health benefits of flavonoids, has introduced theCocoapro logo on
confectionery packaging...