Add BrightSurf on Google Email

American Chemical Society


Bread crust and stuffing rich in healthy antioxidants

A study by American Chemical Society researchers identified a novel type of antioxidant called pronyl-lysine in bread crust, which is eight times more abundant than in the crumb. This compound is likely to be more effective when bread is broken down into smaller pieces and baked, such as in stuffing.

SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateNov 4, 2002

Green tea may fight allergies

Researchers identified a green tea compound that may block a key cell receptor involved in allergic responses, potentially providing an anti-allergenic effect. The study found that the compound, methylated EGCG, is more potent than previously discovered compounds and may work against various allergens.

SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateSep 18, 2002

Potential cause of arthritis discovered

Researchers have discovered that certain types of naturally occurring carbohydrates in the body may cause rheumatoid arthritis by triggering an immune response and leading to inflammation and joint damage. The study found that glycosaminoglycans, a major component of joint cartilage and skin, activate inflammatory cells in the joints.