Public Release: 15-Oct-2015
Institute of Food Technologists
CHICAGO–The exotic Ceylon gooseberry fruit is an attractive purple berry that is produced in the southwest tropics of Brazil and is often used in jams and drinks and also sold as a fresh fruit. The authors of a recent study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), discovered that gooseberry skin and pulp contained higher antioxidant activity than other berries such as blueberries and cranberries.
Gooseberries contains high levels of phytochemicals, which have been reported in several studies to prevent oxidative stress that can cause cancer and heart disease. Gooseberry skin could potentially be a source of natural colorants and antioxidants for use in food manufacturing.
The researchers from the department of food science, food engineering school, Campinas State University in Brazil were the first to study the nutritional composition and antioxidant capacity of the gooseberry fruit.
Read the Journal of Food Science abstract here: http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12978/abstract
Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society–more than 17,000 members from more than 95 countries–brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.
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