Green tea leaves are rich in catechins, mainly epigallocatechin-3-gallate (ECGC), epigallocatechin, epicatechin gallate and epicatechin. These substances are phenolic compounds have been reported to have benefitial health effects on several diseases such as reducing the risk of certain types of cancer and Alzheimer’s disease,...
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According to Mark Crowell, a highly experienced food product developer, there are certain points that need to be taken into account when designing the formulation of a new functional food.
There are two main questions that need to be asked when formulating the product. First, whether the concept is right or in other words, if the...
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Pomegranate (Punica granatum L.) has always been associated with various health benefits making it a largely consumed fruit. Its high antioxidant activities have led to the application of pomegranate juice in functional food ingredients, mainly for heart and prostate health. These properties are due to the presence of biologically...
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The human body can convert the essential fatty acid alpha-linolenic acid (ALA) to the longer chain eicosapentaenoic acid (EPA) and docosaexaenoic acid (DHA), which have been associated with several health benefits including the improvement of cardiovascular health.
The conversion from ALA to these omega-3 PUFAs involves enzymes such...
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The particular properties of omega-3 PUFAs, compared to omega-6 and omega-9 fatty acids, are due to their structural characteristics. In omega-3 PUFAs, the first double bond is placed three carbon atoms away from the methyl terminal, whereas in omega-6 PUFAs the first double bond is found in the sixth carbon (starting from the...
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Following the development of the encapsulation of docosahexaenoic acid with β-Lg, a whey protein, research was conducted in the Israel Institute of Technology to study the encapsulation of that same hydrophobic nutraceutical with casein protein.
Caseins comprise about 80% of cow-milk proteins and consist of four main proteins:...
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