Latest research on ingredients that make chocolate, olive oil, tea healthful foods

Note to journalists: Please report that this research was presented at a meeting of the American Chemical Society.

A press conference on this topic will be held Tuesday, Sept. 10, at 2:30 p.m. in the ACS Press Center, Room 211 in the Indiana Convention Center. Reporters can attend in person or access live audio and video of the event and ask questions at www.ustream.tv/channel/acslive.

INDIANAPOLIS, Sept. 11, 2013 — The scientific spotlight focuses today on the healthful antioxidant substances in red wine, dark chocolate, olive oil, coffee, tea, and other foods and dietary supplements that are enticing millions of consumers with the promise of a healthier, longer life. The American Chemical Society, the world’s largest scientific society, is holding a symposium on those substances during its 246^th National Meeting & Exposition.

Reports in the symposium involve substances that consumers know best as “antioxidants,” and that scientists term “phenolic derivatives.” These ingredients, found naturally in certain foods and sold as dietary supplements, have been linked with health benefits that include reducing the risk of heart disease and cancer.

Entitled “Phenolic Derivatives for Food and Human Health,” the symposium was held today. The meeting continues through Thursday in the Indiana Convention Center and downtown hotels. Thousands of scientists and others are expected for the meeting, which features almost 7,000 reports on new discoveries in science and other topics.

Among the topics:

• The healthful effects of curcumin, found naturally in the spice, turmeric
• Substances in dried ginger that kill cancer cells
• How large intestine microbes interact with cranberry antioxidants in the diet
• Using biotechnology to make more effective antioxidants

To automatically receive news releases from the American Chemical Society, contact newsroom@acs.org.

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