the Journal of Agricultural and Food Chemistry

Study shows flavanol antioxidant content of US chocolate and cocoa-containing products

A recent study confirms that the antioxidants and other plant-based nutrients in chocolate and cocoa products are highly associated with the amount of non-fat cocoa-derived ingredients in the product. The study expands on previously published results.

Researcher: Lasers used to detect melamine in baby formula

WEST LAFAYETTE, Ind. - With equipment readily available to health officials and businesses, a Purdue University researcher has found a way to detect trace amounts of melamine in infant formula.

Too much grape juice could cause iron deficiency

The same antioxidant compounds in dark grape juice that are noted for their health benefits in fighting heart disease may have a downside, according to new research in the Journal of Agricultural and Food Chemistry. In cell studies, scientists with the U.S. Department of Agriculture and Cornell University found that polyphenols in purple (also called red) grape juice can inhibit the uptake of iron, which could increase the risk of iron-deficiency anemia.

Bread crusts rich in antioxidants

The best thing since sliced bread may be bread crust: Researchers in Germany have discovered that the crust is a rich source of antioxidants and may provide a much stronger health benefit than the rest of the bread. This is good news for those who like to complement their holiday meals with bread stuffing, which is rich in crust, but bad news for those who prefer to remove crusts from their bread, as they may be sacrificing healthful antioxidants.

1 comment
Read more
4277 reads

Broccoli not always so healthy, researchers find

It probably won't get you off the hook with mom, but researchers say that the nutritional content of broccoli tends to fluctuate wildly. While a single serving from one head could pack enough antioxidants and cancer fighters to keep you going for a few days, eating an entire other head could do bupkus.