Health tops the news agenda
as JSFA hits the headlines
 SCI’s
Journal of the Science of Food and Agriculture (JSFA)
was in the spotlight at the end of August and September. Its
research on the anti-microbial properties of grape pomace
extract hit the headlines across the world.
Turkish scientists have found that it can be used as an effective
agent to destroy pathogens and help preserve food. Pomace
consists of grape seeds, skin and stems, and is a rich source
of polyphenols. Phenolic substances are known to reduce the
risk of heart disease and cancer by inhibiting human low-density
lipoproteins. Pomace is already used as an important by-product
of winemaking in the production of foods such as vinegar and
molasses, but by adding it to foods it could be a healthy
way of preserving our food.
The latest news to come from the JSFA looks at a study
on rats fed with hibiscus flower extract. Scientists in Taiwan
say that the extract may have the same health benefits as
red wine and tea as it contains antioxidants that help control
cholesterol levels and reduce heart disease. Experiments strongly
suggest that the extract has potential to prevent cholesterol
deposition and may therefore be useful in the prevention and
even treatment of a number of cardiovascular diseases in which
cholesterol plays a major role.
The SCI Press Office regularly highlights important research
from its peer-reviewed journals and Chemistry & Industry
to the media, so keep your eyes peeled for SCI mentions.
If you have seen or heard a mention of SCI or any of its
publications, please let us know. Clippings and recordings
are much appreciated. Please contact
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