Antioxidant

Antioxidants help prevent oxidation of foods, especially fats and oils, and protect cells from free-radical damage, Food manufacturers use antioxidants as food additives to help guard against food degradation and enhance the health profile of functional foods. Both natural (i.e., ascorbic acid and tocopherols) and synthetic (i.e., propyl gallate, tertiary butylhydroquinone, butylated hydroxyanisole and butylated hydroxytoluene) antioxidants act as food preservatives. This topic discusses health benefits (heart health, cancer), new research and the uses of antioxidants for food formulation.

Pink Lady Apples Have Highest Flavonoid Levels

Consuming a diet rich in apples, particularly the Pink Lady variety that contains the highest levels of flavonoids among apples, helps promote heart health, according to a study published in the journal Free Radical Biology and Medicine Journal. ...More
February 8, 2012
Posted in News, Nutraceuticals
Scientists Unlock Secret of Resveratrol

Scientists have discovered how resveratrol, a naturally occurring chemical found in red wine and other plant products, may impart health benefits, a finding that may one day lead to resveratrol-based medicines, according to a study published in the journal Cell. ...More
February 3, 2012
Posted in News, Nutraceuticals
EFSA Re-evaluates Safety of Food Additives

The European Commission asked the European Food Safety Authority (EFSA) in 2010 to re-evaluate the safety of all previously authorized food additives by 2020, taking into account the latest science. Based on EFSA’s scientific advice, the European Commission and Member ...More
February 1, 2012
Posted in News, Colors
Flax Research Database for Human Health and Nutrition

The Flax Council of Canada and Glanbia Nutritionals unveiled the newly updated Flax Research Database for Human Health and Nutrition, which provides the industry, health professionals and scientific community with the latest information regarding the health benefits of ...More
February 1, 2012
Posted in News, Nutraceuticals
Polyphenol-Rich Black Tea Lowers Blood Pressure

Individuals who drink three cups of black tea a day experience a 10% reduction the prevalence of high blood pressure and a 7% to 10% decrease in their risk for heart disease, according to a study published in the Archives of Internal Medicine. ...More
January 31, 2012
Posted in News, Nutraceuticals
Walnuts Contain Highest Antioxidant Levels Among Nuts

New research published in the journal of Food and Function reveals walnuts have the highest content, quality and potency of antioxidants among other nuts. ...More
January 20, 2012
Posted in News, Fiber
Grapes Slow Age-Related Macular Degeneration

Eating grapes may help slow or prevent age-related macular degeneration (AMD), according to a study published in the journal Free Radical Biology and Medicine. ...More
January 17, 2012
Posted in News, Nutraceuticals
Apples Earn A+ in Health Benefits

Apples have a prominent place in our house. Our famously picky preschool-age daughter has fallen in love with all things apple. Fresh apples, applesauce, apple juice, apple crisps and yes, wait for it, apple butter are top on her culinary list of favorites. ...More
January 11, 2012
Posted in Blog
Red Wine Boosts Breast Cancer Defense

Healthy premenopausal women who drink red wine in moderation have a reduced risk of breast cancer, according to a study published in the Journal of Women’s Health. The findings suggest red wine may provide a natural defense against the leading cancer in U.S. women. ...More
January 6, 2012
Posted in News, Nutraceuticals
Bone and Joint Nutrients

Proper nutrition can help maintain strong bones and flexible joints. ...More
December 21, 2011
Posted in Articles, Nutraceuticals