Digestive model may not be up to measure
Further research is needed into the use of in vitro digestion models in the development of foods, claims new research published in Food Chemistry.
Archives for August 23, 2010
Special Edition : Beauty From Within
Nutricosmetics should be distributed as cosmetics products
In the first part of this nutricosmetics series, we explore why edible beauty is tipped for significant growth. But success will only be found if the products are associated with cosmetics brands and sold in selective distribution channels, according to...
Dairy, bakery, beverages dominate functional foods
Dairy, bakery and beverages account for 72.9 percent of functional foods in the world’s biggest markets with energy/mood enhancement, gut health and heart health the dominant claims, according to a Leatherhead Food International report.
Genetic research highlights vitamin D disease role
Vitamin D has a significant effect on at least 229 genes some of which have been associated with Crohn’s disease and type 1 diabetes, according to UK and Canadian researchers.
Electicity and ultra sound boost potatoes’ antioxidant content by 60 per cent
Treating potatoes with electricity and ultra-sound could improve their antioxidant activity by up to 60 per cent, according to new research from Obihiro University in Hokkaido, Japan.
Research finds low polyphenol levels in bottled teas
Research presented at the latest meeting of the American Chemistry Society (ACS) suggests that bottled tea products can contain very low levels of polyphenols.
Soy isoflavones could improve endothelial function: Study
Supplementation with soy isoflavones could improve blood vessel endothelial cell function and reduce cardiovascular disease risk factors, according a new meta-analysis study.