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Home » Keywords: » flavonoids

Items Tagged with 'flavonoids'

ARTICLES

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Blue California: Immune Health

Blue California achieves GRAS status for dihydroquercetin (DHQ)
May 26, 2021
Blue California’s Taxifolin BC-DHQ® with super antioxidant and anti-inflammatory properties is now Generally Recognized As Safe (GRAS) in a range of foods and beverages following a letter of no objection from the US Food and Drug Administration (FDA). 
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Fresh Insights Into the Natural and Organic Markets

Health and safety, at-home cooking drives growth in organic food categories
Karen Nachay MS
March 10, 2021
Organic and “natural” foods and beverages continue to gain appeal, driven in part by more consumers cooking at home and increased interest in health and safety. In an online consumer poll of “likely organic” shoppers conducted last spring by the Organic Trade Association (OTA), 90% of respondents said organic is “more important than ever.”
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Mushrooms for Immunity

Ancient medicine backed by modern science is drawing attention to bioactive mushrooms, yeasts, and fungi
David feder 200x200
David Feder , RDN
November 18, 2020
When mushroom teas, powders, and concentrates did indeed start to take off in the late 2010s, the timing could not have been more efficacious. American consumers had an awareness of medicinal mushrooms that gave food and beverage developers targeting immune health an easier task in marketing such products.
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Women at lunch

Flavonoids May Lower Women's Stomach Cancer Risk

October 30, 2012
Getting a moderate amount of plant substances called flavonoids through food may be linked to a lower stomach cancer risk in women, but not in men.
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Chocolate and Almonds

Chocolate May Reduce Stroke Risk

September 14, 2012
Consuming a moderate amount of chocolate weekly may lower the risk of stroke for men, according to a new study.
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Strawberries

Berries May Reduce Men’s Parkinson’s Risk

April 5, 2012
Eating strawberries, blueberries, blackcurrants and blackberries could help to protect against Parkinson’s disease, researchers suggest.
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Ice Tea with Mint

Benefits of Tea

February 20, 2012
A study finds the intake of three or more cups of tea a day helps reduce the risk of heart attack and lower cholesterol levels.
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news

Cocoa on Serum Lipids

May 17, 2011
Writing in the May 11, 2011, European Journal of Clinical Nutrition, authors O.A. Tokede, J.M. Gaziano and L. Djoussé explored the “Effects of Cocoa Products/Dark Chocolate on Serum Lipids: A Meta-Analysis.”
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Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Prepared Foods audience. All Sponsored Content is supplied by the advertising company. Interested in participating in our Sponsored Content section? Contact your local rep.

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  • Assorted Middle Eastern and Arabic Dishes
    Sponsored byT. Hasegawa, USA

    From Attar to Za’atar – Exploring the World of Middle Eastern Flavors

  • Mango Recipes
    Sponsored byNational Mango Board

    Just add mango to the menu!

Popular Stories

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Coffee mate Zero Sugar Twix Flavored Creamer, Brown Sugar Cinnamon Pop-Tarts Flavored Creamer

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Chartwells K12 Reveals Top 10 Food Trends for 2023

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Fresh, Frozen, Thick Crust or Thin, the World Loves Pizza

Sustainable Chocolate Webinar

Events

February 23, 2023

Cognitive Support: The New Frontier of Well-Being

Consumers are actively seeking everything from enhanced focus and better information processing, to reduced stress, improved mood, faster learning, effective memory, better adaptability, and enhanced multitasking. This session will review the science behind these ingredients and how they can be added to your formulations to tap into the cognitive support wave.

March 30, 2023

Plant-Based Foods + Beverages: What’s New? What’s Next?

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

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Products

Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

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