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... new research from spain finds that polyphenol-enriched cocoa powder could be used as a functional ingredient to reduce oxidative stress in the elderly ... the research group reveals that they have recently developed a cocoa powder with high flavonoid content by improving seed-processing methods: “this cocoa powder has been obtained from nonfermented cocoa beans without roasting and submitted to a short heat treatment to rapidly inactivate polyphenol oxidase (ppo) ... two different cocoa powders were analysed in the study: a natural (conventional) cocoa powder and the flavonoid-enriched cocoa powder, which they said had an increased total polyphenol content (12 per cent) compared with conventional cocoa powder (4 per cent) ... they said that the protection upon oxidative stress provided by the cocoa powder is due to its high polyphenol content, as increased survival was observed in yeast cultures after an oxidative stress when compared with a conventional cocoa powder ... “we found that polyphenol-enriched cocoa powder activates the sirtuin protein hst3p in the budding yeast s ... the findings of the research also showed that the polyphenol-enriched cocoa powder produces lifespan extension in c ... further studies should be done in order to identify the exact polyphenol that is responsible for these beneficial effects, and to determine the amount of effective daily dose of polyphenol-enriched cocoa powder, concluded the team

... polyphenol-rich extracts from edible seaweed may have anti-diabetic effects due to their ability to inhibit certain digestive enzymes, according to new research ... ” “for example, polyphenol-rich extracts and isolated phlorotannin components have been shown to inhibit proliferation of cancer cells and to influence anti-inflammatory responses,” wrote the researchers ... nwosu and colleagues reported that recent, but limited, information suggests that polyphenol rich extracts from edible seaweeds have potential anti-diabetic effects through the modulation of glucose-induced oxidative stress, and inhibition of starch-digestive enzymes such as alpha-amylase and alpha-glucosidase

... published in the journal of agricultural and food chemistry, the study reports new evidence that organically grown onions, carrots, and potatoes generally do not have higher levels of polyphenol antioxidants than vegetables grown with traditional fertilizers and pesticides

... published in the journal of agricultural and food chemistry, the study reports new evidence that organically grown onions, carrots, and potatoes generally do not have higher levels of polyphenol antioxidants than vegetables grown with traditional fertilizers and pesticides

... source: diabetic medicine published online ahead of print title: high-cocoa polyphenol-rich chocolate improves hdl cholesterol in type 2 diabetes patientsauthors: d

... the first measurements of antioxidant levels in commercial bottled tea beverages has concluded that health-conscious consumers may not be getting what they pay for: healthful doses of polyphenol antioxidants, which may ward off a range of diseases ... our analysis of tea beverages found that the polyphenol content is extremely low ... ” li pointed out that in addition to the low polyphenol content, bottled commercial tea contains other substances, including large amounts of sugar and the accompanying calories that health-conscious consumers may be trying to avoid ... “i was surprised at the low polyphenol content ... , that discovers and develops medical foods for patients with diseases, including a proprietary black tea product that will be marketed for its anti-inflammatory benefits, which are due in part to a high polyphenol content ... li said that some manufacturers do list polyphenol content on the bottle label ... the polyphenol content also may vary as manufacturers change their processes, including the quantity and quality of tea used to prepare a batch and the tea brewing time ... “the simplest way is to add less tea, which makes the tea polyphenol content low but tastes smoother and sweeter

... at the 240th meeting of the asc in boston, shiming li, a chemist from the biotech firm wellgen presented research on polyphenol content in both brewed and bottled tea ... i was surprised at the low polyphenol content ... the simplest way is to add less tea, which makes the tea polyphenol content low but tastes smoother and sweeter ... ” but li added that there are other factors that may influence polyphenol content including processing methods and the stability of the antioxidants once packaged to measure the polyphenol levels in the tea products li, working with professor chi-tang ho and colleagues, used a technique called high-performance liquid chromatography (hplc)

... it occurs in the presence of oxygen when the enzyme polyphenol oxidase (ppo) converts phenolic compounds into dark coloured pigments

... mice that displayed an allergy to ovalbumin, a protein in egg white, were fed a polyphenol-rich extract from apple (pomactiv hfv, from val de vire bioactives, france) either during the ovalbumin challenge, or just before, and their immune response was measured

... the researchers reported that the new breads had a significantly softer crumb than the gluten-free control sample, as well as higher levels of protein, dietary fibre, antioxidant activity and polyphenol content