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... naturex was first to raise the alarm, alleging on 19 may that some companies are offering deodorised antioxidant rosemary extracts and telling food companies that they can be labelled as natural flavourings ... “additive free” incentive the incentive for declaring antioxidant rosemary extracts as natural flavourings is that the food manufacturer can then label its products as being “additive free ... the french ingredients supplier said deodorised rosemary extracts containing carnosic acid and carnosol, the reference antioxidant compounds under the legislation, are food antioxidants and must be labelled as such ... “they are misleading eu customers to use their rosemary extracts as an antioxidant but under natural flavour declaration

... researchers suggest that the powerful antioxidant compounds in cherry juice likely decreased oxidative damage to the athletes’ muscles – the damage that normally occurs when muscles are worked to their max – allowing the muscles to recover more quickly ... researchers attribute the benefits to anti-inflammatory, antioxidant compounds in the red fruit called anthocyanins, also responsible for cherries’ bright red color

... here’s a radical thought for the marketers - the benefits of antioxidants may not be related to antioxidant activity ... last week, i chaired the nutraingredients antioxidants 2010 conference in brussels, with presenters ranging from market researchers to scientists at the cutting edge of antioxidant research ... an analyst from euromonitor international expects growth to continue for a range of antioxidant-rich foods, from green tea to pomegranate juice ... and with efsa’s panel stating: “…no evidence has been provided to establish that having antioxidant activity/content and/or antioxidant properties is a beneficial physiological effect”, it would seem the days of “rich in antioxidants” may be coming to an end, in europe at least ... ) is efsa correct? some say yes: scientists including dr peter hollman (rikilt - institute of food safety and wageningen university), dr david vauzour (the university of reading), and dr christina khoo (ocean spray cranberries) presented on how various antioxidant compounds have clear benefits for a range of health conditions, but the mechanisms are not related to antioxidant activity ... these compounds may quench free radicals in a test tube, but in the body they may produce benefits via anti-inflammatory pathways, or changing gene expression, or boosting the levels of compounds to relax blood vessels, or indirectly promoting antioxidant defences by stimulating the body’s own antioxidant enzymes like superoxide dismutase (sod)

... six herbs and spices with high antioxidant and antimicrobial activity were identified ... herbs and spices contain potent antioxidant compounds, and thus can also improve the health-promoting profile of the meals

... the common food gum cmc may mask the bitter taste of polyphenols and allow the formulation of foods for delivering the antioxidant compounds, suggests new research ... related news antioxidants: supporting the science, getting the health claim efsa’s antioxidant rejections could be blessing in disguise epic study finds ‘weak’ link for fruit and veg against cancer the study, published in food quality and preference, found that the cmc (carboxymethylcellulose) outperformed other common gums, including guar, xanthan, and arabic, in the masking of the astringent flavour of polyphenols

... "mangos are rich in fiber, nutrients and antioxidant secondary plant compounds ... however the concentration of antioxidant compounds is somewhat lower compared to blueberries, acai and other so-called superfruit," said susanne talcott, who conducted the cancer cell research with her husband stephen talcott ... secondary plant compounds from mango were effective against all tested cell lines; however, the selected colon and breast cancer cells seemed most sensitive in the selected model

... in addition to being rich in both soluble and insoluble fibre, the husks also contain antioxidant compounds that open up possibilities for health and preservatives

... “there are no data on the bioavailability of [coffee’s antioxidant] compounds when other foods are consumed with, or added to, black coffee,” explained the researchers ... all three drinks provide a 332 milligram dose of antioxidant chlorogenic acids

... scientists at the university of granada have identified and characterized for the first time different antioxidant compounds from functional foods such as olive oil, honey, walnuts and a medicinal herb called teucrium polium ... the scientists used two new techniques—capillary electrophoresis and high resolution liquid chromatography—to identify and quantify a great part of the phenolic compounds contained in these foods ... among the compounds that give such functional characteristics to these foods are phenolic compounds that have generated great interest due to their antioxidant capacity, which endows them with a chemopreventive effect in humans and causes them to have a great influence on the stability of oxidation present in food ... it is widely reported that they have a high antioxidant activity and are able to positively influence the organism by preventing the onset of certain diseases including diabetes, obesity, cardiovascular disease (cvd), cancer, arterial hypertension, etc

... when researchers exposed red blood cells under oxidative stress to this and other antioxidants, they found that the dhpea-eda provided the best "stress-alleviation," if you will, fighting off the free radicals to a greater extent than the three other antioxidant compounds used in the study ... a study published in new scientist found that extra virgin olive oils lost at least 30 percent of their antioxidant content after one year of storage in a well-lit area