The antioxidant potency of the hydroethanolic extract of Ormenis Africana (HEOA), Asteraceae was evaluated with regards to total polyphenol, flavonoid and anthocyanins content. Antioxidant activity has been assessed chemically and biologically.
According to a new study in the Journal of Agriculture and Food Chemistry, researchers from Pennsylvania State University found properties in cocoa may have the potential to inhibit the digestion of carbohydrates and fats, thus keeping the body from absorbing these potentially harmful compounds.
Vitamins and medications may one day take rides on starch compounds, creating stable vitamin-enriched ingredients and cheaper controlled-release drugs, according to Penn State food scientists.
Among consumers, sodium has earned a bad, although somewhat undeserved, reputation. In fact, sodium is a crucial mineral in a multitude of metabolic processes.
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