As evidence regarding the health benefits of consuming dark chocolate and cocoa mounts, there has been an increasing debate about which cocoa and chocolate products deliver the most beneficial compounds, known as flavanols, ...
Biochemistry
Mar 10, 2011
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Exposing sliced carrots to UV-B, one of the three kinds of ultraviolet light in sunshine, can boost the antioxidant activity of the colorful veggie. That's according to preliminary studies by U.S. Department of Agriculture ...
Other
Jan 6, 2011
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Using spices eaten in the Mediterranean diet as natural antioxidants is a good way forward for the food industry, given the beneficial health effects of these products. This has been shown by researchers from the Miguel Hernández ...
Biochemistry
Mar 16, 2010
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The chemical reaction that darkens a batch of roasting peanuts also boosts the amount of antioxidants they contain, according to a new study in the journal Food Chemistry.
Other
Dec 22, 2009
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A team of pharmacists from the University of Santiago de Compostela (USC) has established that the levels of vitamin C in many fruit juices and soft drinks are far higher than those indicated on their labels by the manufacturers. ...
Other
Oct 5, 2009
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(PhysOrg.com) -- Cattle and sheep grazed on natural grasslands help maintain biodiversity and produce tastier, healthier meat, according to a study by the University of Exeter. The research concludes that pasture-based farming ...
Jan 30, 2009
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Cattle and sheep grazed on natural grasslands help maintain biodiversity and produce tastier, healthier meat, according to a study funded by the Economic and Social Research Council (ESRC). The research, part of the Rural ...
Other
Jan 14, 2009
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