Even those consumers not well versed with food and nutrition know that colored fruits are best for their health if consumed in sufficient quantities every day as a part of a balanced diet. Scientists have known for quite some time that these colored fruits have the health protecting phytochemicals coming under the category of Anthocyanins which consist of over three hundred different and distinct chemical entities. These substances are often referred to as miracle chemicals capable of doing wonders in human body. The problem in translating the current knowledge for benefiting consumer health lies in delivering adequate quantities through daily diet as the concentration of Anthocyanins in fruits is not considered sufficient calling for high level of consumption which is not practical. Isolation of Anthocyanins is not difficult but preserving their effectiveness is handicapped by their vulnerability to decompose easily. Now comes the news that some researchers in the US have been able to make stabilized Anthocyanin concentrates that can be shelf stable for a period as long as an year. Litterarily making them into a nutraceutical ingredient for use by the food industry for enhancing the health credentials of a variety of processed food products, the innovation may spur further interest in exploiting such plant substances for the benefit of the humanity.
"From fighting cancer to fighting wrinkles, the uber-healthy compound that gives red and purple fruits and vegetables their brilliant color will hit store shelves within a year as a new ingredient in food products and cosmetics, a lead scientist at the N.C. Research Campus says. Dr. Mary Ann Lila announced Monday in Kannapolis that N.C. State University and Rutgers University scientists have figured out a way to extract and stabilize the natural substance, called anthocyanins, and sell it to food, healthcare and pharmaceutical companies. "The thing that's so exciting about anthocyanins is that they almost seem too good to be true," said Lila, director of N.C. State's Plants for Human Health Institute in Kannapolis. Anthocyanins provide a wide range of health benefits, from preventing chronic disease to improving the appearance of skin. For years, people have consumed cranberry juice to cure urinary tract infections, thanks to the anthocyanins in cranberries. Now, people who don't want the sugar in cranberry juice or don't like the tart taste instead can eat food containing the powdery, all-natural substance, Lila said".
How far this development will help the food industry is a matter of conjecture though the scientists concerned are upbeat about the prospects of their innovation becoming a major breakthrough for the growth of the well being food industry in the coming years. There is still some uncertainties regarding the bioefficacy of these preparations as no long term human trials have been performed to confirm the real impact on the health. Also to be kept in mind is the effect of artifacts that might be formed during the extraction process and the difficulty in getting products consistent in quality from batch to batch. Even if the products get the GRAS status eventually, the industry should not be allowed to make claims with out valid scientific evidence.
V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com
"From fighting cancer to fighting wrinkles, the uber-healthy compound that gives red and purple fruits and vegetables their brilliant color will hit store shelves within a year as a new ingredient in food products and cosmetics, a lead scientist at the N.C. Research Campus says. Dr. Mary Ann Lila announced Monday in Kannapolis that N.C. State University and Rutgers University scientists have figured out a way to extract and stabilize the natural substance, called anthocyanins, and sell it to food, healthcare and pharmaceutical companies. "The thing that's so exciting about anthocyanins is that they almost seem too good to be true," said Lila, director of N.C. State's Plants for Human Health Institute in Kannapolis. Anthocyanins provide a wide range of health benefits, from preventing chronic disease to improving the appearance of skin. For years, people have consumed cranberry juice to cure urinary tract infections, thanks to the anthocyanins in cranberries. Now, people who don't want the sugar in cranberry juice or don't like the tart taste instead can eat food containing the powdery, all-natural substance, Lila said".
How far this development will help the food industry is a matter of conjecture though the scientists concerned are upbeat about the prospects of their innovation becoming a major breakthrough for the growth of the well being food industry in the coming years. There is still some uncertainties regarding the bioefficacy of these preparations as no long term human trials have been performed to confirm the real impact on the health. Also to be kept in mind is the effect of artifacts that might be formed during the extraction process and the difficulty in getting products consistent in quality from batch to batch. Even if the products get the GRAS status eventually, the industry should not be allowed to make claims with out valid scientific evidence.
V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com
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