August 26-30
Chicago, IL
312-329-7114 / 312-949-3237

Scientific symposium focuses on nutritional beverages, August 26-28

CHICAGO, August 26 — Researchers report increasing insight into the potential health benefits of beverages ranging from tropical fruit juices to soy-based drinks. More than refreshing, such nutritional beverages often deliver antioxidants and other compounds that fight cancer, lower cholesterol and help keep heart disease at bay.

While some scientists uncover health-boosting compounds in fruits and plants, others try to improve the flavor and aroma of popular drinks such as coffee, wine and tea. Still others work to halt nutrient depletion caused by processing and storage. Their efforts and findings are the focus of a symposium, “Chemistry and Flavor of Nutritional Beverages,” August 26-28 at the 222nd national meeting of the American Chemical Society, the world’s largest scientific society.

Some highlights:

Louise Wicker, Ph.D., of the University of Georgia, is studying naturally occurring enzymes that reduce the quality of fruit juices during pasteurization. She will discuss ways to improve fruit juice taste and quality. (The paper on this research, AGFD 3, will be presented at 10:00 a.m., Sunday, August 26, at McCormick Place South, Room S504D, Level 5.)
Yuko Yoshizawa, Ph.D., of Akita Prefectural University in Japan, is studying the chemistry of fruit juices. She has found that some exotic juices are particularly rich in compounds that reduce the risk of high blood pressure and selectively fight cancer cells. (The paper on this research, AGFD 14, will be presented at 1:35 p.m., Sunday, August 26, at McCormick Place South, Room S504D, Level 5.)
Keith R. Cadwallader, Ph.D., of the University of Illinois at Urbana-Champaign is studying the flavor chemistry of hybrid wines formed by crossing varieties of French and American grapes. He will describe his group’s efforts to make a better-tasting hybrid wine. (The paper on this research, AGFD 15, will be presented at 2:05 p.m., Sunday, August 26, at McCormick Place South, Room S504D, Level 5.)
Walter K. K. Ho, Ph.D., of the Chinese University of Hong Kong, will present findings from rabbit and human studies showing that hawthorn fruit juice lowers cholesterol and reduces the risk of atherosclerosis. (The paper on this research, AGFD 19, will be presented at 4:10 p.m., Sunday, August 26, at McCormick Place South, Room S504D, Level 5.)
JoLynne D. Wightman, Ph.D., of Artemis International, has used red berry extracts to create a beverage that delivers up to 14 times more antioxidant punch than apple, orange and grape juices. (The paper on this research, AGFD 35, will be presented at 11:20 a.m., Monday, August 27, at McCormick Place South, Room S504D, Level 5.)

— by Linda Wang

Click here to search for papers

[ | E-mail Article ]