A new study has revealed that extra-virgin olive oil can protect the liver from oxidative stress. As part of the study, scientists exposed rats to a moderately toxic herbicide known to deplete antioxidants and cause oxidative stress, finding that those rats fed on a diet containing the olive oil were partially protected from the resulting liver damage.
According to recent research from the U.S., "Beef patties formulated to contain beef fat, plant oil and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils.
A unique agricultural partnership between soybean farmers, researchers, seed companies, oil processors and food companies has been formed in order to monitor consumer demands.
The confluence of an aging U.S. population, an increasing focus on
staying active later in life, and a growing public awareness of the
rising cost of healthcare offer unparalleled opportunities to energize
the market for nutritionally enhanced beverages.
Research is growing on how ingredients, from choline and omega-3s to theanine and chocolate components, can sharpen mental acuity and/or modulate mood.
Lipid and lipid components provide sensory, nutritional and functional aspects to foods and beverages. Emerging information on changing technologies, uses and health benefits of this macronutrient is provided.
Attendees of Prepared Foods 2009 R&D Applications Seminars-East heard information on ingredients, such as lycopene, pomegranate extract, collagen, lutein, beta-carotene and polyphenols, which help protect skin from sun damage, water loss, oxidative stress and other damaging environmental factors.
There is a large gap between recommended and actual intakes of omega-3 fatty acids. Most dietetic associations, such as The Dieticians of Canada and the American Dietetics Association, recommend some
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