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... natural seaweed extracts could not only offer health benefits to consumers, but also improve the quality and safety of food products, according to a new review ... the authors explore the potential for using the natural marine products as anti-microbial and anti-oxidation ingredients ... nissreen abu-ghannam from dublin institute of technology, ireland, explained that the trend towards the use of natural plant extracts in various food and beverages in the food industry “is gaining momentum ... ” “seaweed, being a rich source of structurally diverse bioactive compounds with valuable nutraceutical properties … interest in the application of such compounds as natural antioxidants, antimicrobials or texturing agents in different food products is greater than ever,” said abu-ghannam and her colleagues ... natural additives abu-ghannam and her co-workers noted that research has suggested a potential for the application of seaweed extracts against lipid oxidation in foods

... ” “industrial onion wastes …are an interesting source of phytochemicals and natural antioxidants and their application in food, which increases their health promoting properties, is a promising field,” said the authors

... just when you think you've heard it all, a major mainstream media source goes off the deep end and says that natural antioxidants can kill you ... citing a few sketchy studies that contradict the bulk of published research on the subject, a report in newsweek, presumably intended to be taken seriously, actually alleges that the antioxidants found naturally in fruits, vegetables, and various superfoods, are dangerous to your health ... of course, the idea that natural antioxidants are harmful to health is complete nonsense, as countless studies have shown they boost immunity, prevent oxidative damage, protect against the negative effects of aging, and generally improve overall health ( http://www ... " he goes on to claim that because antioxidants eliminate these free radicals, they are damaging to health ... but the foundational science behind both antioxidants and the oxidative agents they target completely contradicts bradley's unfounded statement ... it is the antioxidants that scavenge and root out these damaging offenders and protect the body from harm, not the other way around as the newsweek piece suggests ... and urging people to avoid antioxidants based on this flawed hypothesis is nothing more than highly irresponsible conjecture, which is best ignored for the sake of public health

... oxidation inhibition the authors of this study, who published their findings in the journal of food process engineering , claim that the combination of sonication and edible coatings mixed with natural antioxidants on peanuts will not only prevent penetration of oxygen onto the peanuts, but will also inhibit further lipid oxidation reactions ... alternatives sought different means, such as the use of synthetic antioxidants, modified atmosphere (map) and uv proof packaging have been reported to extend the shelf life of roasted peanuts to various degrees, said the researchers ... but they point to safety issues with the synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene and claim map and uv proof packaging is costly ... results the researchers found that the roasted and roasted–sonicated–coated samples with the cmc and natural extracts of jujube and pomegranate fruit combination had a higher superior oxidative stability during storage than the control ... the natural extracts, because of their natural pigment, caused some colour differences between coated and uncoated, but storage conditions and durations did not have significant effects on the coated samples, they added

... ” while the oil not only looks good with a pleasant nutty flavour, it has high alpha linolenic acid (an omega-3 fatty acid) content complemented and stabilised by natural antioxidants, such as vitamin e

... 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 ... with his colleagues, li measured the level of polyphenols - a group of natural antioxidants linked to anti-cancer, anti-inflammatory, and anti-diabetic properties of six brands of tea purchased from us supermarkets ... li is an analytical and natural product chemist at wellgen, inc ... the major reason: scientific evidence that the polyphenols and other antioxidants in tea may reduce the risk of cancer, heart disease, and other afflictions

... if further studies support the apparent activity, and the extracts can be produced in industrial quantities, it could see the onion compounds join the ever-growing list of natural alternatives to more established synthetic preservatives such as like butylhydroxyanisole (bha) and butylhydroxytoluene (bht) ... according to a 2003 report by frost and sullivan, the synthetic antioxidant market is in decline, while natural antioxidants, such as herb extracts, tocopherols (vitamin e) and ascorbates (vitamin c) are growing, pushed by consumer desire acceptance and easier market access

... the rancidity of meat products may be lowered by adding oregano oil, allowing formulators to tap the natural trend, and extend the shelf life of products, suggests a new study ... “however, there is potential to use oregano oil at lower concentrations and in a variety of processed products which could be beneficial to further the use of natural antioxidants ... the food industry has long been aware of this, and is increasingly seeking natural solutions rather than artificial additives, such as like butylhydroxyanisole (bha) and butylhydroxytoluene (bht), to extend the shelf life of milder-tasting products

... chocolate products full of natural antioxidants are growing in popularity as consumers associate antioxidants with healthy living ... furthermore, processing has to be gentle to ensure that the finished product is still high in antioxidants, said a wild spokesperson ... natural powder blend with its new natural powder blend, wild plans to make it easer for chocolate makers to formulate antioxidant rich chocolate products ... in addition, the blend can be added to the chocolate mass after conching so that the polyphenols, or antioxidants, are not destroyed by the processing

... naturex has introduced new fruit and vegetable extracts to its natstabil line, extending the options for manufacturers looking for natural stabilisers for food products ... the plant extract specialist has been supplying rosemary extracts for a number of years, which it markets as natural alternatives to synthetic antioxidants for a broad spectrum of food applications ... onion extract, lettuce extract, pomegranate extract, grape extract are natural sources of polyphenols; acerola cherry extract and lemon extract are natural sources of organic acids ... but baptiste demur, business manager for food preservation, said the new additions are not intended to be replacements for synthetic antioxidants, but mark the next step for naturex in catering to demand for innovative stabilisers ... moreover, the new extracts have a healthy image which means they can compliment food products with their natural antioxidants and polyphenols which have gained recognition amongst consumers