Flavonoid

Review: Hesperidin supplementation may support heart health

13-Jul-2023 By Olivia Brown

A new systematic review states that supplementation with hesperidin, a flavonoid commonly found in oranges, significantly reduced cardiovascular disease (CVD) risk factors including levels of serum triglyceride (TC), total cholesterol (TC), low-density...

Flavonoid research reinforces gut microbiome role in lowering blood pressure

26-Aug-2021 By Will Chu

Flavonoid-rich foods may reduce blood pressure levels via interaction with the gut microbiome, resulting in the production of metabolites with increased bioactivity as well as benefits to gut health.

New studies expand understanding of eriocitrin’s impacts on blood sugar levels & inflammation

25-Jun-2021 By Stephen Daniells

Building the science around the potential health benefits of eriocitrin, two new studies show that the citrus flavonoid plays a role in supporting a balanced inflammatory response and improving antioxidant capacity.

Orange flavonoid consumption increases muscle and reduces fat in athletes, says study

13-Apr-2021 By Nikki Hancocks

A natural orange extract can improve muscle growth and performance in athletes, according to an eight week double-blind, parallel and randomised trial.

Plant-based diet could be 'helpful' to vulnerable during pandemic, say researchers

30-Mar-2020 By Nikki Hancocks

The high antioxidant, flavonoid and fibre intake associated with a plant-based diet can help manage asthma and this could be helpful for many vulnerable people during this pandemic, according to the authors of a new clinical review.

Review: Plant pigment can significantly reduce blood pressure

30-Jan-2020 By Nikki Hancocks

A new review has concluded that intake of the flavonoid quercetin can greatly reduce high blood pressure in patients suffering from cardiovascular disease.

Active Pharmaceutica and BioActor enter into exclusive partnership

10-Oct-2019 By Natasha Spencer

Brazilian pharmaceutical distributor, Active Pharmaceutica, and product development supplier, BioActor, team up to promote and distribute Bioactor’s proprietary sports performance ingredient in Brazil. We spoke to BioActor’s CEO, Hans van der Saag to...

Blueberries may boost brain function for kids: Study

02-Oct-2019 By Stephen Daniells

Acute consumption of a flavonoid-rich wild blueberry drink may improve memory and attentional aspects of executive function in healthy children, suggests a study from the UK.

Editor's Spotlight

IQ Bar founder: 'I spent months researching what nutrients have the most scientific backing saying they’re good for the brain'

14-Nov-2018 By Adi Menayang

Boston-based start-up IQ Bar recently became one of the first members of the PepsiCo Nutrition Greenhouse incubator. We caught up with founder Will Nitze to learn about how he grew the company.

Could a shot of orange juice boost brain power for men?

23-Sep-2016 By Stephen Daniells

Scientists from PepsiCo and the University of Reading (UK) report that a single glass of flavonoid-rich orange juice may boost cognitive function, compared to placebo.

Flavonoid intakes linked to lower depression risk for women: Harvard study

19-Jul-2016 By Stephen Daniells

Higher dietary intakes of flavonoids from fruit, vegetables and herbs are associated with a lower risk of depression in older women, says a new study from Harvard scientists.

Dark chocolate may boost time trial performance for cyclists

23-Dec-2015 By Stephen Daniells

Flavanol-rich dark chocolate may boost endurance and exercise performance in moderately-trained male cyclists, says a new study.

Cocoa flavanols may boost skin from within: 24-week RCT

23-Nov-2015 By Stephen Daniells

High-flavanol cocoa supplementation may have positive impacts on facial wrinkles and skin elasticity in photo-aged Korean women, says a new study from scientists from Seoul National University.

Theo Innovations debuts flavanol-rich cocoa extract

31-Oct-2014 By Hank Schultz

Seattle-based Theo Chocolate has launched the first functional ingredient from its subsidiary Theo Innovations.  Called Violetamine, the product is an extract of cocoa high in polyphenols and theobromine.

Nutegrity debuts epicatechin-rich cocoa extract

01-Oct-2014 By Hank Schultz

Nutegrity, the human nutrition division of Omega Protein, has added CocoaNol, an organic cocoa extract, to its ingredient lineup and will be highlighting the ingredient at the upcoming SupplySide West trade show in Las Vegas, NV, the company announced...

Special edition: Inside Europe's food supplement markets

Polish polyphenol study identifies coffee, tea and chocolate as top contributors

24-Sep-2014 By Nathan Gray

A population-level analysis of polyphenol intakes in Poland has revealed that coffee, tea and chocolate contribute around 75% of the polyphenols consumed in the country.

Huge 40-year, 180,000 woman cohort shows flavanols can reduce ovarian cancer risk

02-Sep-2014 By Nicola Cottam

Regular consumption of flavanols and flavanone bioactive compounds, found in tea, citrus fruits and fruit juices, can lower the risk of ovarian cancer by as much as 21%, according to a cohort study involving nearly 180,000 women and begun in 1976.

Special edition: Polyphenols

Polyphenols may slash heart disease risk

27-Jan-2014 By Stephen DANIELLS

Increased intakes of polyphenols may reduce the risk of cardiovascular disease by an impressive 46%, according to the results of the international PREDIMED (Prevencion con Dieta Mediterranea) study.

Cocoa may help control diabetes, claims mice study

13-Jun-2013 By Oliver Nieburg

Research by Penn State University has found that mice fed cocoa have a reduced risk of obesity-related inflammation and type-2 diabetes.

Barry Callebaut-funded study

Dark chocolate enhances mood but not cognition, say researchers

15-May-2013 By Oliver Nieburg

Cocoa flavanols in dark chocolate may keep you calmer and content but no link has been established with enhanced cognitive performance, according to a study funded by Barry Callebaut.

Flavonols may slash risk of vascular disease for women

02-May-2013 By Stephen DANIELLS

Increased intake of flavonols from tea and other sources may boost heart health for older women, with regular consumption of the compounds linked to a 72% lower risk of atherosclerotic vascular disease mortality.

Regular cocoa flavanol intake could help maintain brain health – study

16-Apr-2013 By Oliver Nieburg

New research claims regularly eating cocoa flavanols could protect people from neurodegenerative diseases such as Alzheimer’s.

Could white chocolate compounds also benefit heart health?

08-Jan-2013

The potential heart health benefits of dark chocolate may be only partly linked to the flavanol content, with white chocolate - devoid of such compounds - also offering potential cardiovascular benefits, says a new study. 

Cocoa supplement market close to breakthrough

22-Oct-2012 By Hank Schultz

Positive science results are helping cocoa flavonols make progress in the market, and resolving issues around supply, around sustainability, and even around basic analytical methods could open the field of opportunity even wider, experts say.

Cocoa flavanols give snail brains a boost

01-Oct-2012 By Oliver Nieburg

Cocoa flavanols found in dark chocolate called epicatechin can improve the memories of snails, according to researchers.

Have your cake and eat it: Chocolate consumption linked to lower BMI

28-Mar-2012 By Stephen Daniells

People who consume chocolate frequently may have lower body mass index (BMI) values, suggests ‘intriguing’ data from the University of California, San Diego.

Mars flavonoid research provides new insights into cocoa benefits

16-Mar-2012 By Nathan Gray

New insights into the distinct roles of roles of flavanols and procyanidins in the human body could provide a fundamental scientific basis for understanding their potential benefits for heart health, say Mars.

Acai compound shows potent anti-inflammatory activity: Study

09-Dec-2011 By Stephen Daniells

The potential heart health benefits of acai and its extracts may be linked to the potent anti-inflammatory and antioxidant activity of a compound called velutin, new research suggests.

Cocoa compounds show joint health potential

05-Oct-2011 By Stephen Daniells

Flavonoid compounds in cocoa may reduce inflammation associated with arthritis in lab animals, says a new study with possible implications for joint health.

Ingredients by Nature: Customers want an ORAC formula, not more ORAC ingredients

07-Sep-2011 By Elaine Watson

Californian citrus flavonoids expert Ingredients by Nature (IBN) has launched a proprietary blend of whole citrus fruits and flavonoid extracts boasting “extraordinary ORAC values” for supplement manufacturers and food and drink manufacturers.

Dark chocolate/cocoa effective for cholesterol improvements: Meta-analysis

22-Aug-2011 By Stephen Daniells

Consuming polyphenol-rich dark chocolate or cocoa products may reduce total and LD cholesterol levels, but has no effect on HDL levels, according to a meta-analysis of 10 clinical trials.

Cocoa’s benefits linked to anti-inflammatory potential: Human data

11-Aug-2011 By Stephen Daniells

The potential health benefits of cocoa polyphenols may be linked to their anti-inflammatory potential, suggests data from a human study from the University of Barcelona, Spain.

Naringenin nano advance may boost weight loss

26-May-2011 By Nathan Gray

A nano-complex of the grapefruit compound naringenin and cyclodextrin may help to substantially reduce the absorption of fat and sugar in the body, say researchers.

Citrus flavonoids show anti-inflammatory potential: Study

05-Apr-2011 By Stephen Daniells

Increased intakes of compounds called flavonoids from citrus may be associated with lower levels of markers of inflammation, according to a new study from researchers at Harvard, Sweden and Singapore.

Alkaline processing reduces cocoa's flavanol content, study

14-Mar-2011 By Jane Byrne

Alkali processing causes a loss of up to 98 per cent on epicatechin in the final chocolate based product, claims Hershey company based scientists evaluating the effect of conventional production methods of cocoa beans on flavanols levels.

Healthy chocolates may need more sugar: Kraft study

10-May-2010 By Stephen Daniells

Ensuring consumers reap the benefits from the beneficial compounds in cocoa may mean formulating products with more sugar, suggests a new study from Kraft.

Flavonols may slash stroke risk in women: Study

09-Feb-2010 By Stephen Daniells

Increased intakes of flavonol-rich foods may reduce a woman’s risk of stroke by 20 per cent, according to a new meta-analysis involving over 110,000 people.

Dark chocolate may protect DNA from damage: Study

04-Dec-2009 By Stephen Daniells

Consumption of polyphenol-rich dark chocolate may protect DNA from oxidative damage, preventing artery hardening and heart disease, says a new study.

Antioxidant levels in chocolate show stability - study

05-Nov-2009 By Jane Byrne

The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.

Antioxidant content of fruit more than previously thought?

31-Aug-2009 By Stephen Daniells

We may be underestimating the antioxidant content of fruit and vegetables, according to an international team of scientists from Spain and the UK.

SourceOne brings high potency citrus limonoids to US

30-Jul-2009 By staff reporter

SourceOne Global Partners is introducing high-potency citrus limonoids to the US market, developed using new technology that has made their production commercially viable, says the firm.

Cyvex launches flavonoid line for supplements and drinks

04-Jun-2009 By Lorraine Heller

Cyvex Nutrition has launched its first line of flavonoid ingredients, in a bid to expand its antioxidant range into more purified forms.

Mars to add more patents to Natraceutical case

05-Sep-2007 By Clarisse Douaud

Mars has announced it is adding more patents to its suit against
Natraceutical so as to both strengthen its case and protect cocoa
flavanol technology.

Spinach eaters may have lower ovarian cancer risk

28-May-2007 By Stephen Daniells

Burly sailors like Popeye may not be the only ones to benefits from
spinach, with new research suggesting that women who eat
spinach may have a lower risk of ovarian cancer than women who
don't.

Scientists propose new process for high-flavonoid cocoa

03-May-2007 By Stephen Daniells

Scientists in Spain are reporting development of a new process to
make cocoa powder with eight times the levels of some flavonoids
linked to chocolate's beneficial effects.

Flavones and flavonols linked to lower kidney cancer risk

29-Jan-2007 By Stephen Daniells

Increased intake of flavonoids, particularly, flavones and
flavonols could cut the risk of kidney cancer by 32 and 31 per
cent, respectively, says a new study from Italy.

Enzymatic conversion could boost polyphenol bioavailability

08-Sep-2006 By Stephen Daniells

Using enzymes to modify the citrus flavonoid, hesperidin, increases
the bioavailability of the compound by changing the absorption site
in the intestine, say researchers.

Flavonoids linked to colorectal cancer protection

09-Aug-2006 By Stephen Daniells

A diet rich in certain flavonoids, from eating plenty of fruit and
vegetables, could reduce the risk of colorectal cancer by over 40
per cent, says a large observational study from Italy.

Antioxidant-rich almonds on a par with fruit and vegetables

28-Jun-2006 By Catherine Boal

According to recent research, antioxidant-rich almonds could be the
smart choice for manufacturers trying to reach a health-conscious
market.

Barry Callebaut chocolate could be good for the brain

30-Nov-2005 By Dominique Patton

The world's leading cocoa processor Barry Callebaut said yesterday
that it had new evidence to support the anti-cancer and anti-ageing
benefits of its healthy chocolate Acticoa.