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  • ITALY: Scientists develop tomatoes with increased antioxidant levels

    Posted: April 24th, 2009 - 7:37pm

    The compound that makes red wine a healthful drink may soon be found in pizzas. Scientists at Italy's Institute of Sciences and Food Production developed genetically modified tomatoes expressing high levels of resveratrol. Resveratrol is produced by some plants, most notably grapes, to ward off pathogens.

    Date Published: 
    24.apr.09
    Functional Food, Genetic Engineering  |  Comments
  • IOWA: New oil with zero trans fat could revolutionize frying***

    Posted: April 24th, 2009 - 5:46am

    What may be the next big thing in the quest for the perfect low-fat french fry will sprout from Iowa ground this summer. Pioneer Hi-Bred says its genetically engineered soybean will make an oil that has no artery-clogging trans fats. The high-oleic oil is supposed to last three to five times longer in commercial fryers than most zero-trans-fat oils.

    Date Published: 
    14.apr.09
    Functional Food  |  Comments
  • Processed tomatoes better for antioxidants – study

    Posted: April 23rd, 2009 - 2:49am

    Humans need to eat processed tomato products, such as tomato sauces, to get the most antioxidant benefits from tomatoes, new research has found. Plant and Food Research, in collaboration with Lincoln University, discovered lycopene, an antioxidant found in high levels in tomatoes, was released only in small amounts when digested by humans.

    Date Published: 
    17.apr.09
    Functional Food  |  Comments
  • LOUISIANA: New human study reinforces antioxidant benefits of tart cherries

    Posted: April 23rd, 2009 - 2:46am

    NEW ORLEANS -- Eating just one and a half servings of tart cherries could significantly boost antioxidant activity in the body, according to new University of Michigan research reported at the 2009 Experimental Biology meeting in New Orleans.1 In the study, healthy adults who ate a cup and a half of frozen cherries had increased levels of antioxidants, specifically five different anthocyanins &

    Date Published: 
    19.apr.09
    Functional Food  |  Comments