Scientists in Spain are reporting development of a new process to make cocoa powder with eight times the levels of some flavonoids linked to chocolate’s beneficial effects.
Writing in the Journal of Agricultural and Food Chemistry Juan Carlos Espin de Gea and colleagues report that omitting the traditional fermentation and roasting steps used in the processing [...]
Organic crops have recently been deemed by scientists to contain higher nutrient levels than conventional ones. In a recent analysis of fruits by various European countries and led by the University of Newcastle, organic tomatoes, apples and peaches the fruits showed greater concentrations of these valuable nutrients.
Although organic tomatoes appeared to be lower in lycopene, [...]
A growing body of research suggests that certain compounds in chocolate can have a host of health benefits.
“We have heard how chocolate may be associated with a cardioprotective effect, and that it may lower blood pressure and reduce cholesterol,” said Dr. Randall Zusman, director of Massachusetts General Hospital’s division of hypertension.
“From my perspective, it is [...]
A pigmentation chemical that makes grape skins and wines red has been found to kill human leukemia and lymphoma cells cultured in a lab, according to research to be published May 4 in the Journal of Biological Chemistry. However, the compound, a type of anthocyanidin common in plants, left healthy blood cells alone.
“Current treatments for [...]
New evidence has emerged showing that organic food does contain nutrients that deliver health benefits, contrary to the view put forward earlier this year by David Miliband, who said it was only a “lifestyle choice”.
Scientists in Britain, France and Poland examined organic carrots, apples, peaches and potatoes and discovered that they have greater concentrations of [...]
A diet rich in flavonols from foods such as onions, apples and berries may cut the risk of developing pancreatic cancer by about 25 per cent, scientists have told attendees at the Annual Meeting of the American Association for Cancer Research.
And the benefits may be even more pronounced amongst smokers, with a risk reduction of [...]
Laboratory studies demonstrate powerful antioxidant effects from a group of cocoa bean compounds called flavonoids. The flavonoid “family” also includes such health-protective compounds as the resveratrol in grape juice and EGCG in green tea. When people consume chocolate and cocoa, the amount of antioxidants in their blood increases.
Studies also show that oxidation of LDL cholesterol, [...]
