June 8, 2009 – Addition of a grape seed extract to bread may
not only increase the antioxidant content of the staple, but also
inhibit formation of a potential toxin, says new research.
June 8, 2009 – Addition of a grape seed extract to bread may
not only increase the antioxidant content of the staple, but also
inhibit formation of a potential toxin, says new research.
Hong Kong-based researchers explain that N15-(carboxymethyl)lysine
(CML) is an undesirable byproduct of glycation (simple sugar molecules
combining with proteins or fats), and is widely found in bread,
particularly in the crust. Addition of an extract from grape seed was found to not only boost the antioxidant activity of the bread, thereby offering the promise of a functional food, but also reduced CML levels. | READ MORE
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