We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Technology Could Lead To Greater Use Of Resveratrol In Food Products

August 6, 2015: 12:00 AM EST
The polyphenol resveratrol, found in red wine and other foods, has been linked to numerous health benefits related to heart disease, cancer, diabetes and brain function. However, food companies have been reluctant to add the compound to foods because it imparts a bitter taste. Now U.S. researchers have discovered how to encapsulate resveratrol in a protein matrix through spray drying. They taste-tested different versions of the microcapsules, finding that encapsulation of resveratrol decreased the detection of the compound and provided “a means to incorporate resveratrol into food products without imparting negative sensory properties.”
Clarissa C. Koga et al, "Taste Detection Thresholds of Resveratrol", Journal of Food Science, August 06, 2015, © Institute of Food Technologists
Food & Nutrition
Heart & Cardiovascular
Other Food & Nutrition
Cancer & Cancer Prevention
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.