Flavonoids

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
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
Improving PAC Testing of Cranberries

Ocean Spray Cranberries, Inc. is collaborating with Complete Phytochemical Solutions to develop a cranberry-based, cranberry-specific PAC standard. ...More
December 6, 2011
Posted in News, Bakery / Cereal
Organic Tomatoes Contain Higher Levels of Polyphenols

Ketchup made from organically grown tomatoes contains higher levels of polyphenols than ketchup made from conventional tomatoes, according to a new study published in the Journal of Agricultural and Food Chemistry. The findings suggest the agricultural system in which ...More
December 2, 2011
Posted in News
EGCG May Prevent Hepatitis C Virus Reinfection

A flavonoid found in green tea may boost liver health in hepatitis patients by inhibiting the hepatitis C virus (HCV) from entering the liver and causing reinfection, particularly following liver transplantation, according to a new study published in the journal Hepatology. ...More
December 2, 2011
Posted in News, Nutraceuticals
Cranberry Juice Better at Warding Off Bacterial Infections

Drinking cranberry juice is a more effective method to ward off bacterial infections, compared to taking cranberry extracts, according to a new study published in the journal Food Science and Biotechnology. ...More
October 28, 2011
Posted in News, Nutraceuticals
An Apple A Day Cuts Stroke Risk by 52%

A diet abundant in high amounts of fruits and vegetables with white flesh such as apples and pears may lower the risk of stroke by 52%, according to a new study published in Stroke: Journal of the American Heart Association. The findings suggest the color of the edible ...More
September 16, 2011
Posted in News, Nutraceuticals
Eating Chocolate Reduces CVD Risk by 37%

Individuals who eat chocolate at least once a week reduce their risk of cardiovascular disease by 37% and their risk of stroke by 29%, compared with those who eat it less often, according to results of a new study published in the British Medical Journal. ...More
August 29, 2011
Posted in News, Nutraceuticals
Daily Blueberry Intake Keeps Cancer at Bay

Adding as little as one cup of raw blueberries to a daily diet may help prevent cell damage linked to cancer, according to a new study conducted by researchers at the University of Alabama at Birmingham. ...More
July 28, 2011
Posted in News, Nutraceuticals
Onion Waste Contain Healthful Compounds

Onion waste, including the dry brown skin, the outer layers, roots and stalks, are rich in compounds that are beneficial for human health, according to new research published in the journal Plant Foods for Human Nutrition. The findings may lead to food waste that could be ...More
July 15, 2011
Posted in News, Fiber, Nutraceuticals