This narrative mini-review summarizes current knowledge of the role of polyphenols in
health outcomes–and non-communicable diseases specifically–and discusses the …

Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …

Antioxidants are added to fresh and processed meat and meat products to prevent lipid
oxidation, retard development of off‐flavors, and improve color stability. In the food industry …

Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen
species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant …

Ergothioneine (ERG) is an unusual thio-histidine betaine amino acid that has potent
antioxidant activities. It is synthesised by a variety of microbes, especially fungi (including in …

There has been a recent surge of interest in the unique low molecular weight dietary
thiol/thione, ergothioneine. This compound can accumulate at high levels in the body from …

Macrofungi, mushrooms or higher fungi have been employed for medicinal and food
purposes for decades, nevertheless, also represent, a novel and fruitful source of …

Since its discovery, the unique properties of the naturally occurring amino acid, L-
ergothioneine (EGT; 2-mercaptohistidine trimethylbetaine), have intrigued researchers for …

The demand from health conscious consumers has lead to emergence of various functional
foods. Trend in food science and technology has shown development of prebiotic, which is …

Background Phosphate additives are used in many processed foods as stabilisers and
emulsifiers. They are present in up to 65% of processed meat products. However, consumer …