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.
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
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...