antioxidants

Kancor: Award Winner

Kancor’s natural OxiKan CLS antioxidant earns “Best Beverage Ingredient” award during Brau Beviale’s World Beverage Innovation event

December 14, 2016

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Since 1969, Kancor has provided natural ingredients that add aroma, taste, color and functional benefits to a wide array of foods and drinks. Kancor uses the latest technologies in extraction, distillation and purification of actives to ensure only the best natural solutions. Moreover, the company’s state-of-the-art R&D center and experts have developed a full range of natural antioxidants, natural colors, culinary platforms, technology platforms and delivery platforms.

Naturex: Natural Nutrition

Naturex uses HiE to showcase three-step approach to health, nutrition

December 1, 2016

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Naturex sources, manufactures and markets natural specialty ingredients for the food, beverage and health and cosmetic industries. The company actively supports the global shift to natural by directly addressing key consumer expectations through an offer built on two main focus areas: “My Natural Food” and “My Natural Selfcare.”

Blue California: Effective Antioxidant

Blue California’s dihydroquercetin is an effective antioxidant with multiple benefits

October 3, 2016

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Blue California has begun commercial production of dihydroquercetin (DHQ), a unique bioflavonoid considered the most effective antioxidant, for use in a host of consumer product applications.

Fresh fruits including blueberries contain many naturally occurring antioxidants

2016 Ingredients for Health Guide: Antioxidants for Health

Commercially available ingredients that help developers and formulators target various health benefits

December 10, 2015

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Prepared Foods and its NutraSolutions brand present this annual “Ingredients for Health” guide.

Antioxidants May Reduce Cataract Risk

Women who eat foods rich in antioxidants may have a lower risk of cataracts as they age.

January 9, 2014

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The researchers used a measure of total antioxidant values in foods, which takes into account how the nutrients work together.

Antioxidants: New Food Science, Ingredients

Prepared Foods’ R&D Application Seminars recently explored antioxidants. Presenters discussed some of the pioneering technology in this field, as well as a look at five “orphan ingredients” with strong antioxidant capacity.

David Feder , RDN

November 21, 2013

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Details of a unique, infrared drying method by Vivid Harvest that preserves the vitamin and antioxidant content and capacity of fruits and vegetables was presented by Rodger Jonas, director of national sales, PL Thomas Inc., in his Prepared Foods’ R&D Application Seminar titled “Effects of Drying Methods on Vitamin C Content.”

Frozen Factors

Frozen fruit and vegetables can be healthier, with higher levels of vitamins and cancer fighting antioxidants, than leafy fresh produce.

October 9, 2013

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Two independent studies found more beneficial nutrients in everything from frozen broccoli florets and carrots to blueberries.

Antioxidants May Not Help That Much

Contrary to previous research, a diet rich in antioxidants may not reduce a person’s risk for stroke or dementia, a new study says.

March 22, 2013

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The research suggests it may be the kind of food providing the antioxidants that matters.

Cranberry Juice Benefits Overrated?

January 16, 2013

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The health benefits of drinking cranberry juice by the gallon may have been overrated after University of Manchester research suggests antioxidants may be harmful to cell processes.