Researchers have new analytical techniques to boost understanding of flavanol absorption and metabolism and provide basis for significant in vitro studies to gauge exactly how these compounds work in the body.
Food and beverage manufacturers find the inclusion of functional ingredients a desirable approach. However, they risk catastrophic failure, if they forget that flavor trumps all.
Scientists have for the first time discovered what effect multiple, rather than just single, foods with anti-inflammatory effects have on healthy individuals.
Healthy women who consumed the omega-3, tomato juice combination had lower levels of cardiovascular disease markers compared with women who consumed only the tomato juice, according to results of a small trial.
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