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Study of espresso coffee quality
The preparation of Espresso Coffee (EC) is influenced by factors related to the coffee and water and other technical conditions related to the machine. Susana Andueza has presented her doctoral thesis about Influence of technological variables on espresso coffee quality. Antioxidant and pro-oxidant capacity of coffee in the University of Navarre.... view more... (2004-02-12)
Many breast cancer patients take high doses of antioxidants despite possible consequences
A new study finds that many women with breast cancer take antioxidant supplements while undergoing cancer treatment, even though the consequences of doing so are unknown. view more (2009-06-09)
Many breast cancer patients take high doses of antioxidants despite possible consequences
A new study finds that many women with breast cancer take antioxidant supplements while undergoing cancer treatment, even though the consequences of doing so are unknown. view more (2009-06-08)
A few squares of dark chocolate a day may stave off artery hardening in smokers
Dark chocolate may stave off artery hardening in smokers, and a few squares every day could potentially cut the risk of serious heart disease. view more (2005-12-20)
New study shows that cocoa flavanols can be preserved during cooking and baking
In a study published this month in the Journal of Food Science, scientists from The Hershey Company and Brunswick Laboratories (Norton, MA) showed that over 85% of the cocoa flavanols were preserved in recipes for chocolate frosting, hot cocoa drink and chocolate cookies. view more (2009-08-14)
Curry-cure? Spicing up the effectiveness of a potential disease-fighter
Scientists are reporting development of a nano-size capsule that boosts the body's uptake of curcumin, an ingredient in yellow curry now being evaluated in clinical trials for treatment of several diseases. view more (2009-11-05)
Antioxidant herbal extract may help prevent and treat reflux oesophagitis
A herbal extract, which contains a powerful antioxidant, may help prevent and treat the extremely common and distressing condition reflux oesophagitis, shows research in Gut. Free radical damage to the lining of the oesophagus or gullet is probably more important than contact with stomach acid in the development of the condition, the study... view more... (2001-08-14)
Oregano-flavoured crisps healthier
With its antioxidant properties, addition of oregano to frying oil makes crisps healthier. 13 October 2003: Cottonseed oil containing oregano oxidizes less during frying, leaving crisps with fewer free radicals and greater stability through storage periods. The recent study is published in the Journal of the Science of Food and Agriculture. Diets... view more... (2003-10-13)
Use of some antioxidant supplements may increase mortality risk
Contradicting claims of disease prevention, an analysis of previous studies indicates that the antioxidant supplements beta carotene, vitamin A, and vitamin E may increase the risk of death. view more (2007-02-28)
Broccoli may help protect against respiratory conditions like asthma
Here's another reason to eat your broccoli: UCLA researchers report that a naturally occurring compound found in broccoli and other cruciferous vegetables may help protect against respiratory inflammation that causes conditions like asthma, allergic rhinitis and chronic obstructive pulmonary disease. view more (2009-03-03)
Fresh OJ: A waste of money!
The health benefits of freshly squeezed orange juice and pasteurised orange juice are basically the same, so consumers paying a premium for fresh orange juice may be wasting their money. In a paper to be published in the April issue of the SCI's Journal of the Science of Food and Agriculture, researchers show that pasteurised juices have the same... view more... (2003-03-25)
Aspirin does not prevent heart attacks in patients with diabetes
Taking regular aspirin and antioxidant supplements does not prevent heart attacks even in high risk groups with diabetes and asymptomatic arterial disease, and aspirin should only be given to patients with established heart disease, stroke or limb arterial disease. view more (2008-10-17)
Queen's chemist sheds light on health benefits of garlic
Researchers have widely believed that the organic compound, allicin - which gives garlic its aroma and flavour - acts as the world's most powerful antioxidant. But until now it hasn't been clear how allicin works, or how it stacks up compared to more common antioxidants such as Vitamin E and coenzyme Q10, which stop the damaging effects of... view more... (2009-02-02)
Further Evidence That Vitamin Supplements Do Not Protect Against Cardiovascular Disease (p 2017)
A meta-analysis of randomised trials in this week's issue of THE LANCET provides further evidence that antioxidant vitamins are not effective in reducing the risk of cardiovascular disease. Supplements containing vitamin A compounds could actually contribute to an increase in cardiovascular death and all-cause mortality. Some previous studies have... view more... (2003-06-11)
Strawberry daiquiris — the extra-healthy cocktail?
Strawberries are good for you, but serving them in daiquiri form may make them even healthier, scientists show. view more (2007-04-20)
High fruit and vegetable intake positively correlated with antioxidant status, cognitive performance
Researchers at the Institute of Biochemistry and Molecular Biology I of the Heinrich-Heine University, Düsseldorf, Germany, investigated the relationship between fruit and vegetable intake, plasma antioxidant micronutrient status and cognitive performance in healthy subjects aged 45 to 102 years. view more (2009-09-09)
Microwaving kills health benefits
Broccoli loses as much as 97% of some antioxidants when microwaved. 13 October 2003: Certain methods of preparation and cooking can cause vegetables to lose their cancer-fighting compounds according to new evidence published in the Journal of the Science of Food and Agriculture. A study investigating various cooking methods of broccoli concluded... view more... (2003-10-13)
Novel fungal enzyme reduces tumour progression
We need oxygen to survive, but ironically oxygen also speeds up aging and can cause cancer! Highly reactive forms of oxygen known as oxygen radicals are produced in our bodies, and this leads to tissue damage and disease. A paper in the June issue of Microbiology reports on a novel enzyme produced by a fungus that can mop up these rogue chemicals... view more... (2001-05-30)
Tiny particles can deliver antioxidant enzyme to injured heart cells
Researchers at Emory University and the Georgia Institute of Technology have developed microscopic polymer beads that can deliver an antioxidant enzyme made naturally by the body into the heart. view more (2009-11-16)
Antioxidants offer pain relief in patients with chronic pancreatitis
Antioxidant supplementation was found to be effective in relieving pain and reducing levels of oxidative stress in patients with chronic pancreatitis (CP), reports a new study in Gastroenterology. view more (2009-01-05)
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