FFnet May 23/07
The virtues
of fruit wine: a different twist on the french paradox
Pace
University study finds pure pomegranate juice and
pomegranate liquid extract effective in fighting viruses and
bacteria
Boston Pizza
eliminates trans fats from its entire menu: Launches 14 new
menu items and joins the Health Check(TM) program
Health
officials might weigh in on trans fat
New data on
the probiotic strain Bifantis(R) shows anti-inflammatory
properties and increased health benefits
Advanced
prostate cancer and heavy multivitamin use may be linked
Health Canada
faces huge backlog in the licensing of natural health
products
Mitsubishi
Corporation to establish diversified food science company
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The virtues
of fruit wine: a different twist on the french paradox
19.may07
Nova Scotia Agriculture Department
Erin MacPherson, Research Communications & Outreach
Specialist.
Consumers have had increased awareness of the benefits of
wine, especially with the advent of the French Paradox. The
French Paradox refers to the connection between France’s low
coronary heart disease mortality rates and the regular
consumption of red wine. This increased interest in human
health, nutrition and disease prevention has enlarged
consumer demand for functional foods. These functional foods
provide a health benefit that goes beyond basic nutrition.
Dr. Vasantha Rupasinghe, Assistant Professor and Tree Fruit
Bio-Product Research Chair at Nova Scotia Agricultural
College, took this research to a new and different level. A
collaboration between NSAC and the University of Guelph, the
study attempted to determine basic health-related
constituents present in ten categories of fruit wines and
compare them with traditional wines.
Dr. Rupasinghe says that despite the strong epidemiological
and other scientific evidence to support the health benefits
of red wine, some people have difficulty to enjoy it due to
allergic reactions commonly called “wine headaches”. The
exact reason for this is not clear but group of fermentation
products known as biogenic amines that includes histamine is
suggested to be the culprit. Symptoms associated with
histamine allergies include flush, sneezing, headache,
diarrhea, skin itch and shortness of breath. Dr.
Rupasinghe’s study attempted to find an alternative solution
for this problem by studying non-traditional wines with high
antioxidants but no Histamine. According to Dr. Rupasinghe,
no detailed investigations had previously been conducted to
evaluate health related major components and histamine of
fruit wines produced using pome fruits, berries and stone
fruits, although there is data available on the
concentrations of antioxidants and biogenic amines in grape
wines.
As the initial step of this research, Dr. Rupasinghe and his
team determined the histamine content, total antioxidant
capacity (TAC), total phenolic content (TPC) and the
concentrations of mineral elements present in
non-traditional fruit wines, and compared their
concentrations with those found in grape wines (red, white
and ice wine). Ten types of fruit wines (apple, black
currant, blueberry, cherry, cranberry, elderberry, peach,
pear, plum and raspberry) and four types of grape wine (red,
Chardonnay, Riesling and icewine) were examined in the
study.
“Fruits contain many dietary phytonutrients, with
antioxidants (phenolics, carotenoids; and vitamins) being
the primary one that comes to mind. “Scientific literature
shows that dietary intake of these fruit phenolics are
inversely related to coronary heart disease and have other
beneficial properties” says Dr. Rupasinghe.
The concentration and composition of the phenolics present
in wines depends largely on the source of fruit and the
method of wine making. Interestingly, this study showed that
TAC and TPC are the highest not only in red (Cabernet) wine
but also in elderberry, blueberry and black current wines.
They were moderate in cherry, raspberry, cranberry and plum
wines; and the lowest in apple, peach and icewine (from
grapes), white (Chardonnary) and pear wines.
Among the 16 elements analyzed, potassium was the most
abundant element distributed among all the wines. An
interesting finding was that calcium concentration was the
highest in cranberry wines. Other interesting findings
included magnesium concentrations, which were highest in
grape wines (red, white and icewine) and elderberry wine.
Iron, manganese and zinc were the predominant minor
elemental constituents.
According to Dr. Rupasinghe, understanding the mineral
content in wine can be beneficial because of potential
health impacts, its role in wine stability and in
determining toxicological risks and food regulations. He
notes that literature states that the mineral profile of
wines has also been proposed as a possible fingerprint; used
to characterize wines based on their geographic origin.
A major and unique finding of interest was the biogenic
amine concentrations in fruit wines, in particular,
histamine. Biogenic amines are organic compounds found in
wines that are a result of the fermentation process of red
wines (malolactic fermentation). Wines other than red wine
“had much lower concentrations of histamine.” Concentrations
of histamine in plum, cherry and apple wines were even below
the method detection limit. Red wine (Cabernet) had a
significantly higher concentration of biogenic amine
histamine than did any of the fruit wines, white wines or
icewine.
So does this mean that fruit wines are headache-free? “I
wouldn’t go so far as to say that,” says Dr. Rupasinghe.
“Although promising, a long term clinical trial would need
to be conducted in order to confirm these results in people
who are sensitive to histamine. The study does, however,
demonstrate that the biogenic amine that reputedly causes
headaches, histamine, is present only in trace amounts in
non-traditional fruit wines as compared to red wines.”
This study indicates that potential exist for introducing
“headache-free” but health promoting antioxidant-rich
non-traditional fruit wines to consumers of who are not able
to enjoy the possible health benefits of red wine.
The results of this research are presented in a short
communication in:
Rupasinghe, H.P.V., S. Clegg. 2007. Total antioxidant
capacity, total phenolic content, mineral elements, and
histamine concentrations in wines of different fruit
sources. Journal of Food Composition and Analysis.
20:133-137.
Pace
University study finds pure pomegranate juice and
pomegranate liquid extract effective in fighting viruses and
bacteria
22.may.07
Pace University
NEW YORK, NY -- If the answer to improved health through
protection against common germs and pathogens was as simple
as drinking pomegranate juice it seems everyone would be a
lot healthier.
Recent preliminary research by Milton Schiffenbauer, Ph.D.,
a biology professor at Pace University in New York,
indicates it just might be that simple. The research
revealed that 100% pomegranate juice and POMx liquid extract
(pomegranate polyphenol extract), made from the Wonderful
variety of pomegranate grown inCalifornia, have antiviral
and antibiotic effects. His findings will be introduced May
22 at the American Society for Microbiology’s annual meeting
in Toronto in a presentation entitled: “The Inactivation of
Virus and Destruction of Bacteria by Pomegranate Juice.”
In this exploratory study, Schiffenbauer tested 100%
pomegranate juice and POMx liquid extract and the effect
each had on a bacterial virus T1 and several bacteria over
various periods of time, in various conditions and with the
addition of other ingredients. The titer of T1 virus,(a
model system) which infects E.coli B decreased up to 100%
within 10 minutes of the addition of 100% pomegranate juice
or POMx liquid extract. The research was funded by Pace
University and POM Wonderful LLC and was conducted using POM
Wonderful pomegranate products.
Both were also found to be effective in the destruction of
bacteria S. mutans, known to cause cavities, S. aureus, the
most common cause of staph infections, and B. cereus, a
common cause of food poisoning. Schiffenbauer’s findings
also indicate that 100% pomegranate juice and POMx liquid
extract inhibit the spread ofMethicillin-resistant
Staphylococcus aureus (MRSA), having widespread implications
in the treatment of these potentially pathogenic
microorganisms.
The addition of the POM products to various oral agents,
including toothpaste and mouthwash, gave these agents an
antimicrobial effect.
This work comes on the heels of earlier studies conducted by
Schiffenbauer that found that white tea and green tea
extracts also have antimicrobial effects. According to
Schiffenbauer, pomegranate has gotten even better results
than the teas.
Boston Pizza
eliminates trans fats from its entire menu: Launches 14 new
menu items and joins the Health Check(TM) program
23.may.07
from a press release
RICHMOND, BC -- Boston Pizza is pleased to announce it has
completely eliminated all industrially-added trans fats from
its entire menu to coincide with its annual new menu launch.
On May 28th nation-wide, Boston Pizza will launch 14 new
items and its menu will feature the Health Check(TM) symbol
for the first time.
Boston Pizza is the second national restaurant chain in
Canada to join the Health Check(TM) program. Its new menu
will feature the following six items with the Health
Check(TM) symbol, which indicates that each item has met
specific nutrient criteria based on Canada's Food Guide:
Lemon baked salmon fillet, Parmesan lime shrimp skewers,
California pizza, Garden greens, Pollo pomodoro spaghetti
and Thai chicken wrap.
"As part of our commitment to providing guests with healthy,
delicious menu options, we took a leadership approach with
our suppliers and worked with them to completely eliminate
all industrially-added trans fats from their ingredients,"
says Mark Pacinda, president of Boston Pizza International
Inc. "We take pride in using only the freshest ingredients
to ensure maximum flavour in all of our recipes."
The secrets to Boston Pizza's great tasting pizza are first,
its signature pizza sauce, which uses only the freshest
tomatoes, herbs and spices. The original sauce recipe,
created in 1964, is still used today in all Boston Pizza
restaurants. The second secret is Boston Pizza's pizza
dough, which is hand- pressed daily, never frozen. Every
pizza shell is cooled in the refrigerator for a minimum of
eight hours to produce more flavourful dough.
The new menu items launching May 28th include: parmesan lime
shrimp skewers, sun-dried tomato bruschetta, baked ravioli
bites, Boston's poutine, southwest quesadilla, Boston's
signature clam chowder, sirloin steak with prawns and
scallops, tandoori pizza, szechuan pizza, baked seven cheese
ravioli, Sicilian penne, mama meata penne, pollo pomodoro
spaghetti and Thai chicken wrap.
Boston Pizza has also revamped its Kids Menu to offer fresh,
healthy and trans-fat free options for kids. Kids can choose
from nine meals, five side dishes, four drinks and two
desserts. It's as easy as 1, 2, 3, 4! New healthier meal
options include baked salmon, ham and cheese wrap and a
grilled chicken sandwich. Healthy, kid-approved sides
include tossed salad, garlic mashed potatoes, steamed
vegetables and a reduced-sugar fruit cup.
Nutritional information is available for all Boston Pizza
menu items at www. bostonpizza.com.
Health
officials might weigh in on trans fat
23.may.07
Chatham This Week
Brian Cleeve
Local public health officials are, according to this story,
considering getting involved in the issue of eliminating
trans fats in foods.
Coun. Brian King, chair of the Chatham-Kent Board of Health,
has asked for a report for the board's next meeting on June
27.
The story notes that the Kingston, Frontenac and Lennox and
Addington Board of Health has written a letter to Ontario
Minister of Health Tony Clement asking for the "elimination
of industrially produced trans fats in the Canadian diet."
That board is supporting recommendations from the report of
the Trans Fat Task Force, submitted to the national Minister
of Health in 2006.
Kingston-area officials are calling for comprehensive
regulatory limits; research development and industry
incentives, and consumer protection and education.
New data on
the probiotic strain Bifantis(R) shows anti-inflammatory
properties and increased health benefits
21.may.07
from a press release
The biotechnology company Alimentary Health today announced
results from two studies that demonstrate the
anti-inflammatory activity of a natural probiotic bacterial
strain of human origin, Bifantis(R) (Bifidobacterium
infantis 35624), in models of arthritis and Salmonella
infection. Data from these studies were presented this week
at the 38th annual Digestive Disease Week (DDW) conference
taking place in Washington D.C.
The inflammatory response is a key part of the immune
system's battle against invaders, but in certain conditions
and diseases, it can do more harm than good by injuring
healthy tissue. Inflammation is associated with a variety of
conditions, such as inflammatory bowel disease, arthritis,
cardiovascular disease, diabetes, Alzheimer's disease and
more. Bifantis has previously been shown to modulate the
inflammatory response in a clinical trial in irritable bowel
syndrome. The results announced this week demonstrate that
the anti-inflammatory effects of Bifantis are not restricted
to the gastrointestinal tract.
"Inflammation is a major factor in a number of chronic
diseases, which affect millions of people," said Barry
Kiely, Chief Executive Officer, Alimentary Health and an
early investigator of the probiotic effects of Bifantis.
"Data continue to show that Bifantis has anti-inflammatory
activity, which may be useful in the management of
inflammation-linked diseases."
In one of the studies released today, four bacterial strains
were fed to mice. Of these four strains, researchers
determined that only Bifantis delayed the onset of
artificially induced arthritis and resulted in less severe
arthritic symptoms. This study represents some of the latest
work assessing the link between diet involving probiotics
and certain autoimmune diseases.
In the second study, mice were fed Bifantis and then exposed
to Salmonella, a common bacteria associated with a form of
food poisoning. Animals that received Bifantis showed
dramatically increased numbers of certain immune cells that
control the immune system's response to harmful pathogens,
in this case Salmonella. Bifantis also increased the numbers
of T- regulatory cells in the body, in effect limiting the
concentrations of certain signals essential to inflammation,
such as cytokines.
Advanced
prostate cancer and heavy multivitamin use may be linked
20.may.07
Medical News Today
http://www.medicalnewstoday.com/medicalnews.php?newsid=71121
While regular multivitamin use is not linked with early or
localized prostate cancer, taking too many multivitamins may
be associated with an increased risk for advanced or fatal
prostate cancers, according to a study in the Journal of the
National Cancer Institute.
Millions of Americans take multivitamins because of a belief
in their potential health benefits, even though there is
limited scientific evidence that they prevent chronic
disease. Researchers have wondered what impact multivitamin
use might have on cancer risk.
Karla Lawson, Ph.D., of the National Cancer Institute in
Bethesda, Md., and colleagues followed 295,344 men enrolled
in the National Institutes of Health-AARP Diet and Health
Study to determine the association between multivitamin use
and prostate cancer risk. After five years of follow-up,
10,241 men were diagnosed with prostate cancer, including
8,765 with localized cancers and 1,476 with advanced
cancers.
The researchers found no association between multivitamin
use and the risk of localized prostate cancer. But they did
find an increased risk of advanced and fatal prostate cancer
among men who used multivitamins more than seven times a
week, compared with men who did not use multivitamins. The
association was strongest in men with a family history of
prostate cancer and men who also took selenium,
beta-carotene, or zinc supplements.
"Because multivitamin supplements consist of a combination
of several vitamins and men using high levels of
multivitamins were also more likely to take a variety of
individual supplements, we were unable to identify or
quantify individual components responsible for the
associations that we observed," the authors write.
In an accompanying editorial, Goran Bjelakovic, M.D., of the
University of Nis in Serbia, and Christian Gluud, M.D., of
Copenhagen University Hospital in Denmark, discuss the
positive and negative health effects of antioxidant
supplements. "Lawson [and colleagues] add to the growing
evidence that questions the beneficial value of antioxidant
vitamin pills in generally well-nourished populations and
underscore the possibility that antioxidant supplements
could have unintended consequences for our health," the
authors write.
Health Canada
faces huge backlog in the licensing of natural health
products
21.may.07
Toronto Star
Megan Ogilvie
http://www.thestar.com/Life/article/216069
David Bailey, a clinical pharmacologist at the University of
Western Ontario, was quoted as saying an estimated 20 per
cent of Canadians regularly use natural remedies because
they believe they are safer than man-made pharmaceuticals.
"That is simply not true," Bailey was further cited as
saying. "Many of our most potent medications and toxic
substances are derived from plants."
Health Canada tries to keep up with new products through its
Natural Health Products Directorate. Products that meet the
agency's criteria for safety, efficacy and quality get a
licence and an eight-digit Natural Product Number. All
50,000 natural health products for sale in Canada must have
an NPN by 2010.
But as of April 20, according to this story, only 3,203
natural health products had been licensed by Health Canada.
Heather Boon, associate professor of pharmacy at the
University of Toronto and an expert in natural health
products, was quoted as saying, “Many of these are likely
single-ingredient products and not multiple-ingredient
weight-loss supplements.”
Boon advises consumers to check with their pharmacist before
buying any herbal supplement without an NPN, especially if
they take multiple herbs or prescription medications.
Mitsubishi
Corporation to establish diversified food science company
21.may.07
from a press release
Mitsubishi Corporation has decided to establish a
diversified food science company called "Mitsubishi Shoji
Food Tech Co., Ltd." on August 1, 2007. The new company will
be formed through the amalgamation of three MC subsidiaries
in Japan that are active in the field of food science: Towa
Chemical Industry Co., Ltd.; MC Foodtech Co., Ltd.; and Chuo
Foods Material Co., Ltd.
Before the establishment of the new company, MC intends to
make Towa Chemical a wholly owed subsidiary and also plans
to make Chuo Foods a directly held wholly owned subsidiary
via a corporate divestiture by its current parent company,
Chuo Kasei Co., Ltd. Then, a three-company merger
encompassing Towa Chemical, Chuo Foods, and MC Foodtech will
be executed, with Towa Chemical as the surviving company.
All of the companies involved in this merger are primarily
engaged in the manufacture and sale of functional materials
for food products, with Towa Chemical involved in sugar
alcohols (low calorie sweeteners), such as maltitol and
xylitol; MC Foodtech involved in seasonings,preservatives
and etc as food additives; and Chuo Foods involved in
stabilizers as food additives.
Through the amalgamation of these three companies and the
establishment of this new company, MC expects to achieve the
following effects: the strengthening of R&D capacity by
combining the expertise of each company in the area of
functional food materials development; and expanding
business by bringing together each company's customer base.
As managerial resources are realigned and focused, MC hopes
to realize the expansion and growth of its business in the
field of food science.
Under the management vision of "a designer of taste", the
new company will look to strengthen R&D capacity in the food
science field and construct a business framework that
stresses the development of materials to meet the needs of
its customers. Moreover, by utilizing MC's global network,
the company will seek to expand the global development of
various businesses, with an emphasis on its international
sugar alcohols business.
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