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Matti Narkia

New antioxidant compounds have been identified in foods such as olive oil, honey and nuts - 0 views

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    "Scientists at the University of Granada have identified and characterized for the first time different antioxidant compounds from foods such as olive oil, honey, walnuts and a medicinal herb called Teucrium polium. They have used two new techniques, capillary electrophoresis and high resolution liquid chromatography, that have enabled them to identify and quantify a great part of the phenolic compounds contained in these foods."
Matti Narkia

Heat Forms Potentially Harmful Substance In High-fructose Corn Syrup, Bee Study Finds - 0 views

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    ScienceDaily (Aug. 27, 2009) - Researchers have established the conditions that foster formation of potentially dangerous levels of a toxic substance in the high-fructose corn syrup (HFCS) that is often fed to honey bees. Their study, which appears in the current issue of ACS' bi-weekly Journal of Agricultural and Food Chemistry, may also have implications for soft drinks and dozens of other human foods that contain HFCS. The substance, hydroxymethylfurfural (HMF), forms mainly from heating fructose.
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