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Fatty acid catabolism higher due to polyphenol intake
Polyphenols, dietary substances from vegetables, fruits and green tea, bring about a change in the energy metabolism. Dutch researcher Vincent de Boer has discovered that polyphenols increase the fatty acid breakdown in rats and influence the glucose use in fat cells. view more (2007-05-15)
Chemical in red wine, fruits and vegetables stops cancer, heart disease, depending on the dose
The next cancer drug might come straight from the grocery store, according to new research published in the November 2007 issue of The FASEB Journal. In the study, French scientists describe how high and low doses of polyphenols have different effects. Most notably, they found that very high doses of antioxidant polyphenols shut down and prevent... view more... (2007-10-30)
Mounting evidence shows health benefits of grape polyphenols
A growing body of research data suggests that consuming foods rich in polyphenols from grapes, including red wine, helps reduce the risk of heart disease, according to a review article in the November issue of Nutrition Research. view more (2008-10-29)
New discovery could reduce the health risk of high-fat foods
Just as additives help gasoline burn cleaner, a research report published in the January 2008 print issue of The FASEB Journal shows that the food industry could take a similar approach toward reducing health risks associated with fatty foods. view more (2008-01-02)
Red, red wine: How it fights Alzheimer's
Scientists call it the "French paradox" - a society that, despite consuming food high in cholesterol and saturated fats, has long had low death rates from heart disease. view more (2008-11-21)
Study shows how to boost value of Alzheimer's-fighting compounds
The polyphenols found in red wine are thought to help prevent Alzheimer's disease, and new research from Purdue University and Mount Sinai School of Medicine has shown that some of those compounds in fact reach the brain. view more (2009-08-18)
A 'grape' future for Alzheimer's disease research
With National Alzheimer's Awareness Month upon us, attention continues to focus on new approaches to cognitive health in an aging population. view more (2007-11-07)
Toasty oat aroma influenced by presence of health-linked polyphenols
Penn State food scientists have shown that the amount of health-linked polyphenols present during roasting or baking influences the toasty aroma developed by oats and might be used to limit the generation of off-flavors in oat products. view more (2005-09-01)
Study shows fruit and vegetable juice consumption may reduce risk of Alzheimer's disease
Drinking fruit and vegetable juices frequently may delay the onset of Alzheimer's disease. view more (2006-09-01)
Mushrooms as good an antioxidant source as more colorful veggies
Portabella and crimini mushrooms rank with carrots, green beans, red peppers and broccoli as good sources of dietary antioxidants, Penn State researchers say. view more (2006-06-27)
Olive residues as pesticides
During the production of olive oils a huge amount of peels, stones and other solid components arises. After appropriate treatment these residues seem to be suitable for inhibiting dangerous moulds. While searching for new recycling ways the undesirable bio waste scientists of the University of Bonn discovered the mould inhibiting potential of the... view more... (2003-04-29)
Model backs green tea and lemon claim, lessens need to test animals
An animal study at Purdue University has shown that adding ascorbic acid and sugar to green tea can help the body absorb helpful compounds and also demonstrates the effectiveness of a model that could reduce the number of animals needed for these types of studies. view more (2009-09-10)
Green tea may affect prostate cancer progression
According to results of a study published in Cancer Prevention Research, a journal of the American Association for Cancer Research, men with prostate cancer who consumed the active compounds in green tea demonstrated a significant reduction in serum markers predictive of prostate cancer progression. view more (2009-06-19)
Winemaking waste proves effective against disease-causing bacteria in early studies
A class of chemicals in red wine grapes may significantly reduce the ability of bacteria to cause cavities, according to a study published recently in the Journal of Agricultural and Food Chemistry. view more (2008-01-03)
A little wine boosts omega-3 in the body: Researchers find a novel mechanism for a healthier heart
Moderate alcohol intake is associated with higher levels of omega-3 fatty acids in plasma and red blood cells. view more (2008-12-05)
Cocoa, but not tea, may lower blood pressure
Foods rich in cocoa appear to reduce blood pressure but drinking tea may not, according to an analysis of previously published research in the April 9 issue of Archives of Internal Medicine, one of the JAMA/Archives journals. view more (2007-04-10)
A stronger heart with flavonoids
A polyphenols-rich diet keeps the heart younger. This finding comes out from a study by the University of Grenoble in collaboration with the other Centres participating to the FLORA Project, a European Commission funded research studying the effects of flavonoids, a variety of polyphenols, on human health. view more (2008-03-20)
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)
Wine-making waste: a natural weapon to beat bacteria
Grape pomace extract can be used as an effective anti-microbial agent to destroy pathogens and help preserve food, according to new research by Turkish scientists published in the Journal of Science of Food and Agriculture. Grape pomace Pomace consists of grape seeds, skin and stems, and is a rich source of polyphenols. Phenolic substances are... view more... (2004-08-18)
Sherry â€" Shown to have Health Benefits
New research published in Journal of the Science of Food and Agriculture suggests that sherry may have the same health benefits as red wine. Sherry contains antioxidants that help control cholesterol levels, say Spanish scientists. Studies by researchers at University of Seville have shown that sherry, like red wine, contains antioxidants called... view more... (2004-03-17)
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