Scientific symposium focuses on nutritional beverages, Au...( CHICAGO August 26 Researchers report...),Health

CHICAGO, August 26 Researchers report increasing insight into the potential health benefits of beverages ranging from tropical fruit juices to soy-based drinks. More than refreshing, such nutritional beverages often deliver antioxidants and other compounds that fight cancer, lower cholesterol and help keep heart disease at bay.

While some scientists uncover health-boosting compounds in fruits and plants, others try to improve the flavor and aroma of popular drinks such as coffee, wine and tea. Still others work to halt nutrient depletion caused by processing and storage. Their efforts and findings are the focus of a symposium, Chemistry and Flavor of Nutritional Beverages, August 26-28 at the 222nd national meeting of the American Chemical Society, the worlds largest scientific society.

Some highlights:

Louise Wicker, Ph.D., of the University of Georgia, is studying naturally occurring enzymes that reduce the quality of fruit juices during pasteurization. She will discuss ways to improve fruit juice taste and quality. (The paper on this research, AGFD 3, will be presented at 10:00 a.m., Sunday, August 26, at McCormick Place South, Room S504D, Level 5.)
Yuko Yoshizawa, Ph.D., of Akita Prefectural University in Japan, is studying the chemistry of fruit juices. She has found that some exotic juices are particularly rich in compounds that reduce the risk of high blood pressure and selectively fight cancer cells. (The paper on this research, AGFD 14, will be presented at 1:35 p.m., Sunday, August 26, at McCormick Place South, Room S504D, Level 5.)
Keith R. Cadwallader, Ph.D., of the University of Illinois at Urbana-Champaign is studying the flavor chemistry of hybrid wines formed by crossing varieties of French and American grapes. He will describe his groups efforts to make a better-tasting hybrid wine. (The paper on this research, AGFD 15, will be prese
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