Search

Presents the findings of a study conducted to determine whether the intake of wine or whiskey increased plasma total phenolic content and antioxidant capacity in men. Number of men who participated in the study; Statistical information on the participants' anthropometric characteristics and alcohol intake; Impact of wine and whisky consumption on the total phenolic concentration of plasma.

Reformulation of existing processed food or formulation of new foods using natural products (plant-based) will inherently confer to new products with less calories, fat, salt, phosphates and other synthetic components, and higher amounts of fibre, antioxidants, vitamins and other beneficial components. Plant ingredients, such as food plant powders, are currently being used in food manufacturing, predominantly for flavouring and colouring purposes. To expand their use as a food ingredient, freeze-dried powders representing major vegetable groups were characterised by targeted LC–MS/MS analysis of their phytochemicals. All the plant powders were found to be rich in flavonoids, phenolic acids and derivatives; total content in these compounds varied from around 130 mg kg −1 (green pea) to around 930 mg kg −1 (spinach). The food plant powders’ phytochemical content represents valuable information for the food industry in the development of healthier novel foods and for the reformulation of existing food products in relation to antioxidants, food preservatives and alternatives to nitrite use. [ABSTRACT FROM AUTHOR]