Reexamination of data relating to over 15,000 people has cast doubt on claims that increased vitamin D intake may reduce cancer mortality rates.Previous studies have suggested that high vitamin D consumption may reduce the likelihood of contracting various cancers and other diseases, prompting calls for greater supplementation.Published yesterday in the Journal of the National Cancer Institute, the latest study calls these findings into question, concluding that there is no general link between vitamin D and the risk of death from cancer.Scientists at the National Cancer Institute in Maryland examined the relationship between circulating blood levels of Vitamin D and cancer mortality among the 16,818 participants aged 17 and older in the third national Health and Nutrition Examination Survey.A decade after the survey began, 536 participants had died of cancer but on a general level no connection was found between the deaths and vitamin D levels.However, the data did indicate that high levels of the vitamin (80 nmol/L or more) reduced the risk of dying from colorectal cancer by 72 per cent.The authors of the study said knowledge of the benefits and limitations of vitamin D is currently insufficient to recommend its use for the prevention of disease or death.In an editorial accompanying the analysis, Cindy Davis and Johanna Dwyer said: "These findings must be put into the context of total diet and lifestyle."There are many risk factors other than diet for colorectal cancer, and there are many dietary risk factors other than vitamin D that have been linked to cancer risk."Several studies have previously suggested that vitamin D can reduce cancer mortality by decreasing cancer incidence or improving patients' chances of survival.On a cellular level, scientists have suggested that Vitamin D reduces tumor growth and provokes cancer cell death.While the existence of a connection between vitamin D and cancer mortality remains in question, vitamin D deficiency has been linked to several health problems including cancer.A meta-analysis, published in Archives of Internal Medicine in September, of 18 previous studies involving a total of 57,311 participants indicates that vitamin D deficiency increases the risk of death from cancer, heart disease and diabetes.In another recent study, researchers said the recommended intake of vitamin D is 2000 IU per day whereas the mediam adult daily consumption in the US is 230 IU. Vitamin D is unusual among vitamins in that it is absorbed through exposure to sunlight as well as food.Deficiency of vitamin D is therefore of particular concern in cooler climates where a lack of sunshine means people absorb lower levels of the so-called sunshine vitamin.
Wednesday, October 31, 2007
Mintel: Teens getting a bigger piece of the pie
Food and drink makers need balance between style and substance to capture a slice of the growing market for teen-targeted products, Mintel tells FoodNavigator-USA.com in the first of a series of exclusive articles contributed by global market research firms."No one understands me" goes the lament of teenagers around the world. This familiar cry has registered with at least one group, which has taken the call for attention to heart. Realizing that teenagers remain an untapped market for tailored food and drink products, many food manufacturers have started launching products designed specifically for the teen consumer. Across the globe, Mintel Global New Products Database (GNPD) observes a burgeoning trend towards teen-centric food and drink marketed via teen-friendly advertising. These customized new products attempt to attract teenagers the way that sugar-coated cereals attract children or 'light' dessert products attract dieting adults. They single out the teen, making him or her feel unique and desirable and therefore, making him or her crave the product that brings on those feelings.This movement towards teen-focused advertising in food and drink seems wise. Teenagers represent approximately 25 million citizens in the US alone, making them a substantial part of the population. But marketers want them for more than just their demographic size; around the globe, teens are obsessed with trends. They often hold firm opinions on what they will or will not do, eat or say, and manufacturers lucky enough to catch them can look forward to dedicated customers who will sing their products' praises to friends and family. Additionally, many teens influence what their parents purchase at the grocery store. In a 2006 consumer survey by Mintel, over 80 percent of US teens reported helping their parents choose grocery items at least some of the time. For their influence, their fervent beliefs and their mere numbers, food and drink manufacturers around the globe want to secure the teen consumer as a purchaser and follower.Style SellsFood and beverage companies targeting teens often market their products with packaging and branding that strikes a chord with teen culture. Tending towards bold styles and specific overtones, Mintel GNPD shows many new food and drink products unapologetically marketed toward teens. In Brazil, Perfetti Van Melle's Mentos Teens candy targets them explicitly with its bold product name and bright, colorful packaging. Likewise, Chengdu Geeronic Food reinforces the youth credentials of its Jumping Dragon fruit candy in China by packaging it in an orange bag depicting an attractive, trendy teenage girl.Some brands take it a step further, using designer labels to zero in on the more fashionable teenager. In the US, Coca-Cola launched Von Dutch energy drink in the latter part of 2005. Packaged in a hip camouflage can, the product - named after the trendy, teen-friendly fashion label Von Dutch - markets for stylish males and females younger than the average energy drinker.Character merchandizing, which permeates food and drink marketing for pre-teens, tends to drop off in products aimed at teenagers. Instead, companies focus on franchises with serious teen appeal, such as Pop Idol in the Netherlands. Bolletje's Idols Biscuits play on the TV show's hype by retailing with collectable pictures of competing singers. The crunchy, chocolate-backed biscuits also feature the imprint, 'Idols.'Other companies position their products as teen-appropriate by connecting with key aspects of teen culture. In Argentina, PepsiCo expanded its Snacks Pep Cool Bocaditos range with a four cheese Hip Hop variety. This snack appeals to teenagers' musical tastes as well as their inclination for extreme, innovative flavors.Substance SustainsWhile style rather than substance appears to be the norm for teen branding in food and drink, Mintel GNPD also shows movement towards more practical new product development. During an average day, teens have many occasions to select and prepare their own food, including the unique after-school period. In fact, Mintel's 2006 survey of US teens reveals that over three-quarters prepare their own meals at home. This makes them an enticing market for convenience foods and many new products offer everything needed to prepare a single-serving meal with ease and confidence.In the UK, Masterfoods launched My Dolmio, a range of microwaveable pasta and sauce combos that allow teens to prepare their own meals while their parents are out. Ready to eat in just 45 seconds, My Dolmio products are low in fat, low in sugar and free from artificial colors, flavors and preservatives. General Mills likewise offers Microwave Singles as an extension of its popular Hamburger Helper brand in the US. The all-in-one pouch product contains everything hungry teens need to prepare a warm, hearty snack or meal for themselves in just five minutes. Beyond making food preparation more convenient for teens, some manufacturers look to offer them better nutrition. In line with escalated global interest in healthy living, Mintel GNPD shows new food and drink launches designed specifically for active teens. In Germany, Adelholzener Alpenquellen's Active Fresh Orange and Starfruit water comprises mineral water, juice and vitamins. Through both its name and its healthy contents, it markets for healthy, athletic young people.Dutch company Bolletje's Sport Repen Soft Cake Bars likewise boast wholesome ingredients, claiming a raisin filling, added B vitamins and iron. The bars are targeted at sports fans aged 12-20, with each box depicting a well-known sports star to lure in active teens and fans.As food and drink manufacturers continue trying to tap into the needs and desires of teenage consumers, Mintel expects to see substantial teen-centric product development globally. Creating true synergy across product and marketing strategies - in essence, merging substance with style - will undoubtedly lead to the most successful products for teens.
Vitamin K shows potential in the fight against wrinkles
Recent studies have linked vitamin K to the elasticity of skin in patients suffering from pseudoxanthoma elasticum (PXE), an inherited condition resulting in severe wrinkling of the skin on the face and body. Although the link between vitamin K and normal levels of skin wrinkling seen in healthy populations is unknown, scientists suggest that these studies illustrate that the vitamin is involved, in some capacity, in the skin's elastic qualities. The findings add to an increasing body of research illustrating the effects of nutritional intake and supplements of skin health, tapping in to the ever trend for beauty from within. This severe loss of elastic qualities is due to the calcification of the elastic fibers. The high concentrations of calcium and phosphate in the extracellular space would lead to calcification if it wasn't inhibited by families of proteins. The recent study published online in the journal Laboratory Investigation illustrates the involvement of Matrix γ-carboxyglutamic acid protein (MGP) in the inhibition of calcium precipitation in sufferers of PXE. However this protein must be activated by a vitamin K dependent enzyme. Furthermore, prior research has shown that individuals who are unable to metabolise vitamin K also exhibit the PXE symptoms, thereby confirming the role of the vitamin in the skin wrinkling seen in sufferers. "For the moment the link between vitamin K and skin elastin in the population that does not have PXE is unknown" Leon Schurgers, from the University of Maastricht, the Netherlands, and co-author of the report told NutraIngredients.com's sister site, CosmeticsDesign. However, the fact that the research has identified a strong link between vitamin K and the PXE phenotype, leads Schurgers to speculate that the vitamin may be linked to signs of wrinkling and loss of skin elastin in aging individuals in healthy populations. "It is often easier to investigate the diseased form, in order to reveal a protein's function, as in healthy populations the differences are too subtle" Schurgers explained. Similarly, the effect of vitamin K supplements on the skin in healthy individuals is not yet known, although Schurgers imagined that the findings might be of particular interest to those working in the supplements market. There are two main forms of vitamin K: phylloquinone, also known as phytonadione, (vitamin K1) which is found in green leafy vegetables such as lettuce, broccoli and spinach, and makes up about 90 per cent of the vitamin K in a typical Western diet; and menaquinones (vitamins K2), which make up about 10 per cent of Western vitamin K consumption and can be synthesised in the gut by microflora.Menaquinones (MK-n: with the n determined by the number of prenyl side chains) can also be found in the diet; MK-4 can be found in animal meat, MK-7, MK-8, and MK-9 are found in fermented food products like cheese, and natto (a Japanese fermented soy food) is a rich source of MK-7.
Vitamin E pills may cut heart disease risk in diabetics
Supplements of vitamin E may counteract complications in type-2 diabetics linked to an increased risk of heart disease, says a new study from Italy.Daily vitamin E supplements (500 International Units) were found to decrease levels of a protein associated with higher risk of atherosclerosis (hardening of the arteries) and ultimately cardiovascular disease in this study with 37 type-2 diabetics, published in the journal Nutrition, Metabolism and Cardiovascular Diseases."Vitamin E might therefore be effective in preventing early endothelial damage in type 2 diabetes mellitus, possibly representing a new tool for endothelial protection," wrote lead author Arianna Vignini from Polytechnic University of Marche in Ancona.An estimated 19 million people are affected by diabetes in the EU 25, equal to four per cent of the total population. While the US document over 20 million people with diabetes, equal to seven per cent of the population. The total costs are thought to be as much as $132 billion, with $92 billion being direct costs from medication, according to 2002 American Diabetes Association figures. Type 2 diabetics are known to be at increased risk of cardiovascular disease, and this has been linked to a decrease in fibrinolysis - a process whereby the protein fibrin is broken down in the bloodstream. Fibrin plays an active role in coagulation of the blood.The decrease is fibrinolysis has been linked to increased production of plasminogen activator inhibitor type 1 (PAI-1), as is observed in diabetics, as well as cellular adhesion molecules, including the vascular cell adhesion molecule-1 (VCAM-1) and the intracellular adhesion molecule (ICAM). The researchers assigned the 24 men and 13 women to receive the daily vitamin E supplements for 10 weeks, and then followed them for a further 20 weeks. At the end of the study, Vignini and co-workers report that PAI-1 levels decreased by 32 per cent after ten weeks, and returned to approximate baseline levels after a further 20 weeks without supplementation.Moreover, VCAM-1 and ICAM levels decreased after 10 weeks, by 12 and 19 per cent, respectively.In addition, the production of nitric oxide (NO) - a molecule key for better blood flow - increased by about 50 per cent after ten weeks of vitamin E supplementation. Nitric oxide (NO) is a molecule used by the endothelium (cells lining the surface of blood vessels) to signal surrounding muscle to relax, leading to a reduction in blood pressure, reduced blood clotting and protection against myocardial infarction and strokes.Despite the positive results and implications for type-2 diabetics, the authors sounded a note of caution, stating that no control arm with a placebo was used, and the study was not double-blind and randomised. "Because of these limitations, our results can be considered highly suggestive of an effect of vitamin E supplementation on endothelial function in T2DM, but also indicates the need for further placebo-controlled studies on this issue," they stated.In terms of vitamin E supplements and heart health for the wider population, a recent study reported that a higher dose - 3200 International Units - of vitamin E is needed to reduce oxidative stress in individuals at risk for cardiovascular disease, and this may be why previous trials using lower doses failed to show any benefits for the vitamin (Free Radical Biology and Medicine, doi: 10.1016/j.freeradbiomed.2007.06.019). A number of epidemiological and animal studies have reported that antioxidants like vitamin E, vitamin C and beta-carotene might offer some protection against heart attack in individuals at risk.There are eight forms of vitamin E: four tocopherols (alpha, beta, gamma, delta) and four tocotrienols (alpha, beta, gamma, delta). Alpha-tocopherol (alpha-Toc) is the main source found in supplements and in the European diet, while gamma-tocopherol (gamma-Toc) is the most common form in the American diet.
Tuesday, October 30, 2007
Grapefruit juice gets anti-cancer fillip
Grapefruit juice and its active components, furocoumarins, may inhibit cytochrome P450 enzymes involved in the activation of compounds into cancer-causing compounds, suggests new research from the US.Researchers from Texas A&M University report that extracts from grapefruit juice could inhibit the enzymes at concentrations of 25 per cent or lower, "Grapefruit juice bioactive components may act as potent inhibitors of cytochrome P450 enzymes that are involved in activation procarcinogen to carcinogen," wrote the authors in the Journal of Food Science."This represents a unique mechanism in the anticarcinogenesis strategy, part of which includes reducing the generation of reactive oxygen species."Grapefruit contain flavonoids, which have received much attention because of their ability to scavenge free radicals. Recently, American and Chinese researchers reported that one specific flavonoid, naringenin, has anti-cancer effects beyond that of an antioxidant (Journal of Nutritional Biochemistry, Vol. 17, pp. 89-95).Another study from Israeli scientists reported that eating a red grapefruit daily could lower blood cholesterol by 15 per cent (Journal of Agricultural and Food Chemistry, doi:10.1021/jf058171g).The new study investigated the effects of grapefruit and its active components on the activity of different enzymes in the cytochrome P450 group. These enzymes are involved in the metabolism and detoxification of many environmental carcinogens, fatty acids, fat soluble vitamins, and 60 per cent of currently-marketed drugs, stated the researchers. Lead researcher B.S. Patel and co-workers looked at the enzyme inhibiting effects of seven different grapefruit and pummelo juices, in addition to five furocoumarins isolated from grapefruit juice - paradisin A, dihydroxybergamottin, bergamottin, bergaptol, and geranylcoumarin.They report that both juices inhibited cytochrome CYP3A4 and CYP2C9 isoenzymes at a concentration of 25 per cent, while inhibition of the CYP2D6 isoenzyme was less at all the concentrations tested.Moreover, paradisin A was reported to be the most active inhibitor amongst the furocoumarins. This was followed by dihydroxybergamottin, bergamottin, bergaptol, and geranylcoumarin, respectively.
Cranberry juice offers anti-viral possibility
Cranberry juice's benefits may even extend to protecting against viruses, according to results of study from New York-based researchers."The data suggest, for the first time, a non-specific antiviral effect towards unrelated viral species by a commercially available cranberry fruit juice drink," wrote the researchers in the journal Phytomedicine. Researchers from St. Francis College, Mt. Sinai School of Medicine, and New York University report that commercially available cranberry juice (Ocean Spray) neutralised the viruses: bacteriophages T2 and T4 and the simian rotavirus SA-11.The popularity of cranberries has been increasing in recent years as a combination of strong marketing campaigns and a body of scientific evidence revealing the fruit's health benefits have contributed to growing consumer awareness and interest in the product.The fruit has long been considered an effective method of fighting urinary tract infections, something that has led to almost one third of parents in the US giving it to their children, according to a recent study. In 2004 France became the first country to approve a health claim for the North American cranberry species Vaccinium macrocarpon, which states that it can 'help reduce the adhesion of certain E.coli bacteria to the urinary tract walls'.According to the new study, the anti-bacterial benefits may be matched by anti-viral benefits. The researchers exposed the viruses to cranberry, orange, or grapefruit juices and measured the virus infectivity.Cranberry juice was found to protect against both bacteriophage T2 and bacteriophage T4, with no virus infectivity measurable. For the latter phage (T4) the anti-viral activities were found to be rapid, dose-dependent, and unaffected by temperature, occurring at four or 23 degrees Celsius.When the researchers turned their attention to the mammalian enteric virus, simian rotavirus SA-11, they found that a 20 per cent suspension of cranberry juice was enough to stop the virus from binding to the surface of cells, but a more dilute suspension (12 per cent) was not effective.On the other hand, the orange and grapefruit juices reduced the viral infectivity of T2 and T4 to 25 to 35 per cent of the control, respectively, stated the researchers.
Omega-3 to cut colon cancer: meta-analysis
A pooled analysis of the small but ever-growing body of science of omega-3 and colorectal cancer indicates more fish oil does protect against the cancer.The incidence of colorectal cancer can be cut by 12 per cent by consuming more fish per week, says a new meta-analysis published in the American Journal of Epidemiology.In addition, for every additional serving of fish consumed per week the risk of developing the cancer could be cut by four per cent, state the researchers from Wageningen University in the Netherlands."Existing evidence that n-3 fatty acids inhibit colorectal carcinogenesis is in line with these results, but few data are available addressing this association," wrote lead author Anouk Geelen.The research adds to the healthy reputation of omega-3 fatty acids that is seeping into consumer consciousness, based largely on evidence that it can aid cognitive function, may help protect the heart against cardiovascular disease, and could reduce the risk of certain cancers. In terms of colorectal cancer, a disease response for about 492,000 deaths each year around the world, the potential benefits have only been investigated in a small number of studies, note Geelen and co-workers. A meta-analyses of prospective cohort studies was performed, including 14 studies reporting the effects of fish consumption or n-3 fatty acids and colorectal cancer incidence and four studies reporting colorectal cancer mortality.The Dutch reviewers report that the highest consumption of fish oil was associated with 12 per cent reduction in the incidence of colorectal cancer, while no significant benefits were observed with respect to mortality.Furthermore, for each extra 100 g of fish consumed per week the risk of colorectal cancer incidence was reported to be reduced by three per cent.Geelen and co-workers also report that the benefits were more pronounced for women, although the number of studies could not allow for definitive conclusions to be drawn. The reviewers noted that animal studies have shown favourable results in terms of omega-3 and colorectal cancer. Indeed, a study by researchers from Harvard Medical School and Charité University Medicine, Germany, published earlier this year in the journal Carcinogenesis, reported that supplementation with omega-3 cut inflammation in the colon that may lead to tumour formation by 15 per cent.The burgeoning body of science supporting the potential health benefits of omega-3 has seen the number of omega-3 enriched or fortified products on the market increase. However, fears about dwindling fish stocks and the presence of pollutants, such as methyl mercury, dioxins, and polychlorinated biphenols (PCBs), have pushed some academia and industry to start producing omega-3s from alternative sources, such as algae extraction or transgenic plant sources. Most extracted fish oils are molecularly distilled and steam deodorised to remove contaminants.
Soy proteins designed to replace milk
Two new soy-based ingredients could allow processors to replace higher-priced dairy counterparts without significantly affecting nutrition and taste, their manufacturer claims.Solae said that its Suproplus 9000 and Suproplus 9040 products are the latest additions to its existing portfolio of isolated soy proteins. The two ingredients are designed as replacements to milk powder and proteins used in a variety of dairy, beverage and bakery products.Manufacturers are increasingly examining ways to maintain their margins in the face of rising prices for milk and dairy products. Reformulation is one means of reducting the cost, posing a threat to dairy processors, who are battling supply shortages and a doubling of prices for raw milk.According to Solae, Suproplus 9000 is designed to specifically to match the protein and nutrition profiles of non-fat dry milk, while the 9040 variety has similar benefits as a replacement for whole milk powders. Both products can be used in place of milk for formulating beverages, nutrition bars, bakery mixes and even processed dairy goods, the company stated.The group's senior director for global strategy, Will Black, said the ingredients would fulfil a wide number of manufacturers' needs."In many applications, we can replace all or a portion of the dairy proteins used, maintaining traditional taste, texture and nutrition while delivering significant cost savings," he stated.Solae joins a growing number of ingredients groups targeting food processors concerend about the rising cost of milk and dairy ingredients. Because of these cost hikes, some major dairy manufacturers have had to make significant changes to both their output and pricing to remain competitive. Danone has this year continually increased the cost of some of its products like yoghurts, while Arla foods has ceased production of some cheese varieties like Emmental to better manage milk supply.A number of ingredients firms have also been quick to encourage use of their products as non-dairy alternatives to existing ingredients.CP Kelco has recently suggested that its portfolio of pectin-based products, which have been on the market for some time, could have additional uses replacing milk powders in maintaining functionality in yoghurts.
Antioxidants may affect vitamin E absorption
Simultaneous ingestion of carotenoids with alpha-tocopherol (vitamin E) may inhibit the absorption of vitamin E by 36 per cent, suggests new research from France.An in vitro study, followed up by a study with eight healthy men, found that a mixture of the carotenoids lycopene, beta-carotene and lutein significantly reduced absorption of alpha-tocopherol, while vitamin C did not, wrote the researchers in the European Journal of Clinical Nutrition.A number of epidemiological and animal studies have reported that antioxidants like vitamin E, vitamin C and beta-carotene might offer some protection against heart attack in individuals at risk.However, if the results of the present study are supported by further study, multi-vitamin formulators may have to rethink formulations in order to maximise the nutritional quality of the supplements.Researchers from France's Institut National de la Santé Et de la Recherche Médicale (INSERM) U476 in Marseille, report that the polyphenol naringenin and a carotenoids mixture (lycopene, beta-carotene and lutein) significantly impaired the absorption of alpha-tocopherol across a Caco-2 cell monolayer, a test of the absorption of compounds across the intestinal cell barrier.Moreover, another form of vitamin E, gamma-tocopherol, also tended to reduce the absorption of the alpha-form.On the other hand, vitamin C did not affect absorption, while the polyphenols gallic acid, caffeic acid, and (+)-catechin also had no effect.(R,R,R)-alpha-tocopherol is a fat-soluble antioxidant vitamin generally ingested with other dietary antioxidants. The objective of this study was to assess whether the main dietary antioxidant classes, that is carotenoids, polyphenols, vitamin C and gamma-tocopherol, affect the intestinal absorption of alpha-tocopherol.Feeding the male volunteers an alpha-tocopherol-rich meal (24 mg in sunflower oil) in the presence of two doses of lutein (18 or 36 mg) showed that the highest dose of lutein had the greatest impact on the post-meal alpha-tocopherol absorption measurement (616280 versus 1001287 nanomoles per litre per hour). "The observed extent of reduction (38 per cent reduction) supported the inhibitory effect of carotenoids observed in the Caco-2 experiments," wrote the researchers, led by Patrick Borel.Further study is needed to confirm these results, with additional human absorption studies and mechanistic research to highlight how the other nutrients may impact negatively on alpha-tocopherol absorption.There are eight forms of vitamin E: four tocopherols (alpha, beta, gamma, delta) and four tocotrienols (alpha, beta, gamma, delta). Alpha-tocopherol (alpha-Toc) is the main source found in supplements and in the European diet, while gamma-tocopherol (gamma-Toc) is the most common form in the American diet.
Golden apple extracts eyed as novel pectin source
Olive extract linked to better brain health
An extract from olive mill wastewater may protect brain cells from oxidative stress and guard against neurodegenerative diseases like Alzheimer's, suggests new research.A study using brain cells (in vitro) and another using live mice (ex vivo) showed that the olive extract, rich in hydroxytyrosol, could reduce the damaging effects of iron- and nitric oxide-induced cytotoxicity, report researchers in the Journal of Agricultural and Food Chemistry."Although the first study of its kind, our data provide an informative basis for subsequent in vivo experiments exploring the neuroprotective potential of long-term hydroxytyrosol intake," wrote lead author Sebastian Schaffer from University of Frankfurt.Hydroxytyrosol is thought to be the main antioxidant compound in olives, and believed to play a signficant role in the many health benefits attributed to olive oil. Previous research by a team from the University of Barcelona found that LDL or 'bad' cholesterol levels could be cut substantially after consuming just 25 millilitres of virgin olive oil daily for one week. Other studies have suggested that it could also protect against cancer.Schaffer and co-workers used the hydroxytyrosol-rich ingredient OlivActiv (Glanbia Nutritionals, provided by Spanish company Genosa I+D), to investigate the potential of the olive extract to protect against oxidative stress in the brain cells of mice. The in vitro study added oxidative stressors (iron ions or SNP, a nitric oxide donor) to mice brain cells with or without the hydroxytyrosol-rich extract. The researchers report that, in the absence of the olive extract, the oxidative stressors resulted in a 40 per cent loss of adenosince triphosphate (ATP), the body's co-called 'energy currency'. In the presence of the extract however ATP loss was only 15 per cent.Moreover, the neuroprotective activity of hydroxytyrosol became apparent from concentrations as low as 0.01 mg/mL.In two ex vivo studies, the first report of the effects of hydroxytyrosol on brain cell survival, Schaffer and co-workers examined the bioavailability of hydroxytyrosol (including that isolated from olive mill wastewater), and penetration of hydroxytyrosol into brain cells.The researchers report that a 45.5 per cent hydroxytyrosol extract increased resistance to oxidative stress in dissociated brain cells (DBC). Indeed, levels of malondialdehyde (MDA), a reactive carbonyl compound and a major end product of lipid oxidation, was 25 per cent lower when the oxidative stressors were administered in the presence of the extract."This study indicates that hydroxytyrosol and extra-virgin olive oil afford neuroprotection and might contribute to the lower incidence of neurodegenerative diseases, as observed in the Mediterranean area. Moreover, we corroborate that olive mill wastewater can be exploited for obtaining hydroxytyrosol -rich extracts with promising biological effects," concluded the researchers.The results were welcomed by Mr. Pablo Baena, responsible for research and development at Genosa. "Polyphenols are being associated to exerting neuronal biological activities and brain biomarkers reflecting antioxidant response," he said. "Hydroxytyrosol is a low weight molecule with a significant antioxidant potential by acting as a free radical scavenger and non-toxic to DBC under the current experimental design."