Özellikle sinema izlerken yenilmesi adeta farz olan patlamış mısırın kanser riskini azalttığı ortaya çıktı. Amerikan Scanton Üniversitesi’nin yaptığı araştırmaya göre, patlamış mısır yüksek oranda “polyphenol” içeriyor. Patlamış mısırın ağırlığının yüzde 2.5’u oranında bu doğal enzimden barındırdığını ifade eden Dr. Joe Vinson, “Bu kadar yüksek oran başka hiçbir tahıl ürününde bulunmuyor. Polyphenol kalp krizi ve kansere yakalanma riskini azaltıyor” dedi.

ORİJİNAL HABER:

Popcorn is the latest and most unlikely food shown to have health-boosting properties

The traditional cinema snack contains “surprisingly large” amounts of healthy antioxidant plant chemicals called polyphenols, scientists have found.Tests showed that the compounds account for 2.5 per cent of popcorn kernels by weight – higher levels than were seen in a range of other cereal products.Polyphenols, also found in fruits, vegetables, chocolate, wine, coffee and tea, are known to protect the heart and reduce the risk of cancer.US chemist Dr Joe Vinson, who made the discovery, said: “We really were surprised by the levels of polyphenols we found in popcorn. I guess its because it’s not processed. You get all the wonderful ingredients of the corn undiluted and protected by the skin. In my opinion it’s a good health food.” Dr Vinson’s research supports the idea that polyphenols in whole grains, rather than their fibre content, is what makes them healthy.

His team at the University of Scanton in Pennsylvania analysed a range of whole grain breakfast cereals and snacks. The researchers found the products contained similar levels of antioxidants per gram as fruits and vegetables. Popcorn was one of the richest sources. In comparison, breakfast cereals had polyphenol levels ranging from 0.03 per cent to 0.5 per cent by weight. Huge variations were seen between different brands of the same cereal products due to processing, said Dr Vinson. “If you made your own granola cereal from grains, nuts and dried fruit, that would be the optimum,” he added. The findings were presented today at the American Chemical Society’s annual meeting in Washington DC. Hot breakfast foods such as porridge oats had disappointingly low levels of polyphenols, said Dr Vinson.

Kaynak: The Independent

Avustralya Deniz Bilimleri Enstitüsü, karides, yengeç ve ıstakoz gibi kabuklu deniz canlılarının haşladıktan sonra neden turuncu renge büründüğünü ortaya çıkardı. Araştırmayı yürüten Dr. Nick Wade, “Normalde bu canlılar kahverengidir. Ancak pişerken oldukça çekici bir renk olan turuncuya bürünüyorlar. Biz bunun nasıl gerçekleştiğini ve hangi kimyasalların salgılandığını ortaya çıkardık… Yapay gıda renklendirmesinde artık yeni keşfettiğimiz tekniği kullanabileceğiz” dedi… (Tebrikler, bu kadar eforu kansere çare bulmak için harcasaydınız daha memnun olurduk) 

ORİJİNAL METİN

Discovered! Why a cooked lobster turns orange

Scientists have discovered why prawns, crabs and lobsters turn orange when cooked.

 In the sea the creatures are able to control their colour for communication and make themselves darker for camouflage.B ut when cooked, the process is disrupted, and the orange is released.The Australian team behind the discovery say it is the first time the process has been fully understood. Their work could help conservationists, fish farmers and may even lead to a new food colouring.”This knowledge of how crustaceans produce and control colour helps us understand the genetic diversity and evolution that underpins this group of highly successful group of animals,” Dr Nick Wade told the Australian Associated Press.The scientist made the discovery with colleagues from the Australian Institute of Marine Science and published the findings in the Journal of Molecular Biology and Evolution. The colour of lobsters, crabs and prawns is strongly linked to how attractive they are as food, with brightly coloured creatures attracting a premium price, Dr Wade said. In future fish farmers could ensure the specific bright red carotenoid that causes the colouring, astaxanthin, found in algae, bacteria and plants, is fed to the creatures.

Kaynak: The Independent

Dünya Kanser Araştırmaları Fonu‘nun (WCRF), Starbucks, Caffe Nero ve Costa Coffee kahve zincirlerinde yaptığı araştırmaya göre iced frappuccino gibi soğuk kahveler kanser riskini artırıyor. WCRF yetkilisi Dr. Rachel Thompson, “Buzlu kahveler insanın günlük ihtiyacı olan kalorilerin 4′te birini karşılıyor. Aşırı kalori alımı önce obezite daha sonra da kanser riskini artırıyor” dedi. Bir yetişkin kadının günlük 2000, erkeğin ise 2500 kaloriye ihtiyacı var. Ancak Caffe Nero’da bir adet mocha frappe’de 452 kalori, Costa Coffee’de ise bir bardak masimo coffee’de 332 kalori bulunuyor..

ORİJİNAL METİN:

Calories in iced coffees increase risk of cancer, experts find

Drinks such as frappuccinos found by World Cancer Research Fund to have as many calories as an evening meal

Iced versions of normal coffee such as frappuccinos contain so many calories that they increase people’s chances of becoming overweight, the second biggest cause of cancer after smoking, according to theWorld Cancer Research Fund (WCRF).

A survey of iced coffees sold by high street chains Starbucks, Caffe Nero and Costa Coffee identified the worst culprit as the venti dark berry mocha frappuccino at Starbucks, which contains 561 calories. Even without whipped cream it still has 457 calories. Health experts advise that a woman should consume about 2,000 calories and a man 2,500 calories per day to maintain a healthy weight. ”The fact that there is an iced coffee on the market with over a quarter of a woman’s daily calorie allowance is alarming. This is the amount of calories you might expect to have in an evening meal, not in a drink,” said Dr Rachel Thompson, science programme manager at the WCRF.  Having such drinks as an occasional treat is fine, she said.

“But if you are having them regularly then they will increase the chances of you becoming overweight, which in turn increases your risk of developing cancer, as well as other diseases such as heart disease and diabetes.”At Caffe Nero the double chocolate frappe and mocha frappe latte with semi-skimmed milk contains 483 calories, while the skimmed milk version has 452. At Costa Coffee, a massimo coffee frescato contains 332 calories, and a massimo iced mocha with full fat milk has 361. A spokeswoman for Starbucks did not dispute the calorie counts produced by the WCRF but added that the company sold many low-calorie coffees.