12 January - 20 June 2016

Food Safety and Other News

  • High-flavonoid foods prevent weight gain
  • Purified cashew proteins lend insight into allergic reactions
  • Consumption of citrus and cruciferous vegetables with incident type 2 diabetes mellitus

High-flavonoid foods prevent weight gain

Research published within the British Medical Journal (BMJ) has discovered that people who ate a higher quantities of flavonoids particularly anthocyanin’s (sourced mainly from blueberries and strawberries), flavonoid polymers (sourced from tea and apples) and flavones (sourced from tea and onions) gained less weight.


Purified cashew proteins lend insight into allergic reactions

A recent research report published within ACS’ Journal of Agriculture and Food Chemistry has concluded that the risk of developing a life-threatening reaction could be higher for those with allergies to cashew.

The research found a difference in how allergens bounded to immunoglobin.E through the use of 3 methods (precipitation, ultrafiltration and gel filtration chromatography).


Consumption of citrus and cruciferous vegetables with incident type 2 diabetes mellitus

Research published within the Primary Care Diabetes Journal has shown higher consumption of cruciferous vegetables (CV) is associated with a significantly decreased risk of type 2 diabetes. The consumption of citrus fruit however did not show a reduction as the cruciferous vegetables.

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