NISIN AS A FOOD PRESERVATIVE

Nisin is one of the most effective natural antibacterials chanced upon by man and it was originally isolated in 1928 becoming a popular food preservative extensively used by the food industry. Nisin belongs to the broad group of antibiotics commonly known as Lantibiotics because they contain the unique special amino acid Lanthionine. There are about 30 members in Lantibiotics group, the most famous being Nisin A. Some of the other well known members of this group include mersacidin, actagardin, subtilin and epidermin. Nisin itself has variants designated as Nisin Types A, Z, F, Q derived from the bacteria Lactococci lactis while types U and U2 are obtained from Streptococci species. Generally Lanthionine antibiotics are effective against Gram positive bacterial pathogenes but in combination with the chelation agent, EDTA they can be equally effective against Gram negative bacteria also.

Nisin is a unique short chain poly cyclic peptide containing 34 amino acids and it can boast of some special uncommon amino acids like lanthionine, methyl lanthionine, didehydro alanine and didehydro amino butyric acid. The variants of Nisin differ basically in terms of the number of amino acids contained in the polypeptide varying between 24 and 34 amino acid moieties per molecule. Their excellent solubility in water, proven safety for humans and high effectiveness at low concentrations make them ideal for preservation of many foods. More important they are digested in the GI like any other peptides and proteins leaving no traces that can cause problem. Added to this it has high resistance against acidic environment and commonly encounterd processing temperatures. It is used in a variety of foods that include milk and milk products, meat and derived products, poultry meat, fish products, canned foods, fruit juices, plant proteins, fast food preparations and health care products. Unlike conventional chemical preservatives, Nisin action is independent of pH and there for are excellently suited for extending the life of many traditional food products of India.

Lantionine antibiotics are classified under two broad groups, A and B based on their mode of action against pathogens. Type A antibiotics containing flexible polypeptides cause pores or holes on the cell wall of the contaminating bacteria causing the cell content to leak out leading to their eventual death and Nisin & Epidermin are important members belonging to this type. In contrast Type B products inhibit some of the vital enzymes required for survival and growth of the pathogenic bacteria and prominent ones include Mersacidin and Actagardin. Generally a concentration of 1-25 ppm would be sufficient to get 100% kill of the infection. With an ADI value of 0.13 mg per kg body weight, Nisin is considered safe as the use dosage rarely exceeds 2-3 mg per serving. An international unit (IU) of Nisin is the dose required to inhibit one cell of Streptococcus agalatiae in 1 ml broth and a standard Nisin preparation should have 900 IU per mg. Recent toxicological evidence using nisin preparations containing low Sodium Chloride, usually used for adjusting the potency has further raised the ADI values several fold confirming the innocuous nature of this preservative.

Attempts are being made to increase the potency of Nisin as a broad spectrum antibiotics against major disease vectors through genetic engineering techniques and possibly such efforts may succeed eventually. Bioengineered Nisin, still in an experimental stage, is reported to be effective against difficult to eradicate bacteria such as MRSA, Vancomycin resistant Enterococci VRE, Listeria etc. The antibacterial characteristics of Nisin A, Z, F and Q which are more effective some bacterial species and those of Nisin U and U2 against others are combined through gene transfer to evolve new Nisin variant for use against a wide range of bacteria. It is a question of time before world comes to recognize the potential of Nisin antibiotics for ensuring safety of most of the foods which are facing serious infection problems from many pathogenic bacteria forcing the industry to recall tainted products from the market and incur heavy financial set back.

Food industry world over is going through a difficult period because of increasing cost of processing and higher expectation of the consumer regarding lower prices, better quality and absolute safety. Energy inputs required to get products with impeccable safety credentials are very high while over heated food products tend to lose its quality in terms of taste, texture and flavor. A priority goal for the industry is cutting down on energy cost in day to day operations and Nisin can achieve significant energy saving because of its synergistic effect with temperature calling for lower heating schedule to obtain complete sterilization. Same is true while using chemical preservatives which are under critical scanner regarding their safety and use of Nisin in conjunction with chemical preservatives at lower levels can achieve same results. One of the advantages of Lanthionine antibiotics is that they are never used to fight infectious diseases in man and there fore the much feared antibiotic resistance is a non-issue.

While all look rosy there can be hiccups for using Nisin as a universal preservative because, being a peptide there can be a few who may develop allergy against this preservative. Though there are no major allergic episode so far, presence of milk proteins in Nisin preparation derived from milk substrate can pose problems to consumers vulnerable to lactose allergy. How ever there is technology to produce Nisin using plant derived materials as substrate for fermentation and this problem is unlikely to pose any major challenge to this unique preservative in the near future.

V.H.POTTY
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WINE "THERAPY" FOR DIABETES CONTROL-WHAT IS THE LOGIC?

There has been lot of excitement amongst those unfortunate people affected by the silent killer disease Diabetes, by the recent bold declaration by scientists from a university in Vienna that wine drinking is more effective in controlling diabetes than the popular drug Rosiglitazone. Probably more than the patients the wine industry would have rejoiced over this claim because of potential increase in business that can be gained, if such a development is accepted universally. Well researched studies have brought to surface the empirical relationship between red wine consumption and a host of diseases including diabetes though conclusive evidence through human studies is yet to emerge. The beneficial effect of consuming moderate amounts of alcoholic beverages is an issue of discussion even to day and there appears to be some agreement regarding the ability of alcohol in dilating arteries and preventing potential clot formation that can result in myocardial infraction and cerebral stroke. The new claim purported to be based on limited studies may deserve some attention and if confirmed can open up a plethora of possibilities in evolving treating regimes for diabetes radically different from that prevalent at present.

Red grapes form an important base for manufacture of the famous red wines and there are are many varieties used for making different type of wines that flood the market. Though its alcoholic content is relatively low compared to hard liquor preparations, still the wines can contribute to calories because of the alcohol as well as sugar present in them. While many doctors find it useful for their patients to consume limited quantity of wine regularly from the health view, over centuries of history wine has captured a unique place in Christianity and amongst party goers. Socially women do not consider wine as an alcoholic beverage and on many special occasions consume wine while the men opt for hard liquors like whiskey, brandy, rum, gin, vodka etc. Attempts in India to exempt sale of wines from the purview of Excise Duty control are based on the perception that increasing production of grapes do not find adequate market and value addition through wine making can be economically rewarding.

Presence of polyphenols, antioxidants and other phytochemicals like flavonoids in red grapes makes it an exceptionally potent therapeutic material that can deal with health problems caused by oxyradicals generated in human body. The anti aging chemical Resveratrol present in wines from grapes is touted as a wonder substance that will benefit mankind in a big way. But the anti-diabetic activity attributed to red wine is presumed to be due to the action of epicatechin gallate and ellagic acid. Also during wine fermentation, it is common to add grape tannins and Oak tannins to boost the antioxidant activity. Red wines, when consumed regularly, are supposed to be helpful against many health afflictions like heart attack, anemia, blindness, some cancer types, high cholesterol levels and high blood pressure conditions. It requires in-depth assessment of hard evidence being offered by some scientific studies for such claims before they can be universally accepted.

In diabetes high and fluctuating sugar levels in the blood need to be prevented to avoid serious consequences like tiredness, heart disease, strokes, blindness, irreversible nerve damage and kidney disease. According to the evidence offered by the Vienna scientists, chemical substances present in red wine some how bind the specific protein, Peroxisome Proliferator Activated Receptor Gamma (PPAR-Gamma) which is present in many tissues in the body primarily involved in development of fat cells, energy storage and in controlling lipid and glucose level in the blood. Such binding results in reduced fat and glucose in the blood and a 100 ml serving of red wine has sufficient chemicals to bind PPAR-Gamma 4 times more effectively than that achieved by Rosiglitazone. That is equivalent to 1.8 to 18 mg of this diabetic drug. What is missing from this study is regarding the identity of the chemical (s) in red grapes responsible for this phenomenon. Also not clear is whether this chemical is present only in wine or in the raw grapes also. The inability of many polyphenolic substances to get across the intestine into the blood and act on PPAR-Gamma complicates the scenario further.

It appears the way wine is consumed will make a difference as fast gulping does not confer some of the benefits claimed because the absorption of the active substance into the blood is 100 times more efficient through the mucus membrane in the mouth when the wine is consumed slowly with more resident time in the mouth. Some of the critics feel that the calorie contribution by the wine far outweighs the benefit of presumed reduction of glucose. One of the mysteries of this claim is the role of alcohol in contributing to the benefits adduced to wine. Grapes have plenty of poly phenolic materials and same is true with a beverage like green tea. Grapes also contain yeast when harvested and further yeast is used for alcoholic fermentation. Reservatrol is known to be a product derived from yeast and therefore raw grapes will not have the benefits attributed to wines. Whether same applies to the chemical (s) that bind PPAR Gamma is some thing that is not clear to day.

V.H.POTTY
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THE "OMNIPOTENT" TURMERIC-A FOOD CUM MEDICINE!

The report that there are 19 clinical trials approved by the National Institute of Health, Bethesda involving Turmeric and its active constituent, the yellow colored Curcumin must wake up even the most somnabolic observer to the importance and utility of this wonder herb to mankind. There are thousands of scientific studies which have brought out the role of Turmeric or Curcumin in treating a host of diseases though clinical trials with human subjects are far and few. Both ancient India and China had recognized the importance of Turmeric thousands of years ago and if it has been a strong part of Ayurvedic medicinal system there can be no doubt about its potential to become world's top most wonder material that can prevent and treat almost all diseases that confront man to day.

Recent report that Turmeric is effective in treating one of the most dreaded liver disorders viz Non-alcoholic steatohepatitis (NASH) which can lead to liver failure, has put the spot light on this ordinary condiment that finds extensive application in most of the culinary preparations in India. But looking back there have been many similar studies in many countries in Europe, Australia, the US, India and others indicating the effectiveness of Turmeric both as a therapeutic material for treatment as well as a well being product to preempt the on-set of many health disorders. If liver is considered, it can be seriously affected by alcohol abuse or other damaging causes. A Curcumin rich diet's ability to prevent fatty livers or any conditions associated with alcohol abuse is due to blocking of activation of a molecule, Nuclear Factor kappa (NFkB) responsible for inflammation and tissue death. Drinking heavily causes the bacterial endotoxins produced in the GI tract to enter the blood stream and though the Liver detoxifies them to the maximum extent within its capacity, too much of these toxins can make the liver fail eventually.

Liver diseases can be either Steatosis or fatty liver involving build up of fat on liver cells or Hepatitis leading to liver dysfunction and jaundice or Cirrhosis causing build up of nodules on the liver that can be fatal eventually. The finding by Helsinki University Scientists shows that Curcumin rich diet can prevent Cirrhosis at least in animal experiments where as the group at Saint Louis University highlighted the role of Turmeric/Curcumin in counter acting NASH which is not alcohol related. Probably those addicted to alcohol and imbibing high levels of alcohol daily can expect possible protection of their liver by regularly consuming the capsules and tablets available in the market or diets rich in Turmeric. There are many such preparations containing Curcumin as high as 500 mg per dose. Further clarity may emerge in the coming years as the results of clinical studies start coming out in due course.

According to Indian traditional medicine system, Turmeric is endowed with many virtues and it is considered as analgesic, antibacterial, antitumor, antioxidant, antiseptic, antispasmodic, appetizer, cardiovascular protectant, carminative, digestive aid, diuretic, stimulant and vulnerary. It targets skin, heart, liver and lungs for conferring its beneficial effect. Combined with Cauliflower it is reported to prevent and /or arrest prostate cancer. Other attributes of Turmeric include reducing risk of childhood luekamia, slowing the progression of Alzheimer's disease, preventing occurrence of metastasis in different forms of cancer, relief from arthritis, healing of psoriasis and other skin diseases and slowing down multiple sclerosis. No wonder in Medieval Europe it was more commonly known as Indian Saffron though it costs not even 0.5% of the cost of the latter, considered a luxury item unaffordable to most people. Per capita consumption of Turmeric in India is about 1.5 gm a day, highest in the whole world and the low rate of cancer, especially colorectal and bowel related, in India has been attributed to this dietary practice.

V.H.POTTY
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FLOUR "WHITENING"-IS THERE A NEED?

Consumers world over prefer white flour and the food processing industry takes advantage of this weakness by providing highly refined flour through use of chemicals. The use of flour bleaching agents became a controversial issue when serious questions were raised in China regarding the safety of these chemicals when consumed over a period of time. Added to this Chinese authorities were appalled to find widespread use of Lime powder along with Benzoyl Peroxide by the flour mill industry there for obtaining snow white flour, in great demand for making many wheat based products. While Benzoyl Peroxide is a permitted bleaching agent permitted in many parts of the world, Lime powder is considered dangerous if present in flour as it can cause severe respiratory problems causing even death.

The burning question is why the flour has to be chemically bleached at all when nature itself has provided a process of whitening by exposure to atmospheric oxygen. But the industry has neither the time nor the patience to keep the flour for months together for natural aging, probably because of financial implications of long time storage. Natural flour has an yellow tint due to the presence of Xanthophyll carotenoids but if refined flour is produced in modern flour mills removing practically all the bran and the germ, the flour may look whiter. Industry still uses bleaching chemicals for further improving the appearance besides making the flour better "functionally" . Is it not unfortunate that modern flour mills produce the so called white flours by sacrificing many of the nutrients in the process, depriving the consumer of these critical life supporting nutrients?

Talking about nutrient loss, the modern day mills in contrast to traditional Atta Chakkis, remove almost all Vitamin E, 50% of unsaturated fats, 50% of Calcium, 70% of Phosphorus, 80% of Iron, 98% of Magnesium, 75% of Manganese, 50% of Potassium, 65% of Copper, 80% of Thiamine, 60% of Ribiflavin, 75% of Niacin, 50% of Pantothenic acid, 50% of Pyridoxine and practically all the dietary fiber making it literally a "dead" material. In a country like the US some of the lost nutrients are added back and offered to the consumer as "enriched" flour! According to many scientific studies such tampering with the natural composition of wheat can have grave implications on the consumer. It has been proved that those consuming calories through such refined products as bleached flour have a tendency to put on unwanted weight while the equivalent amount of calories taken through whole grain flour, nuts, fruits and vegetables do not cause such aberrations. The rapid rate at which glucose is generated in the blood from ingested refined foods causes significant metabolic changes causing over production of insulin by the pancreas leading to more and more food consumption.

Flour bleaching agents such as Benzoyl Peroxide, Calcium Peroxide, Nitrogen Dioxide, Chlorine, Chlorine Dioxide, Azo Dicarbamide etc are used for obtaining white flour and these chemicals bleach the surface of flour particles giving an illusion of a uniformly white and bright product. Chlorine, Bromates and Peroxides are not permitted in EU countries because of their suspected role in causing health problems on continuous consumption. According industry sources bleached flour gives higher loaf volume and fine grain structure in bread though it can also leave a bitter after-taste. In China Benzoyl Peroxide is permitted to be used at 0.06% in flour products though there is clamor for banning this bleaching agent because of its uncertain safety.

Interestingly due to continuous consumer pressure and proven advantage of whole wheat flour, food industry in many countries are switching over to technologies that can make good quality bread from such flours, though sandwich breads are still made from bleached and enriched white flour. Indians consume wheat mainly in the form of Atta, the local name for whole wheat flour which is used to make flat bread or roti and it is recognized that modern roller flour mills can make only resultant Atta which is a blend of refined flour and finely ground bran fraction but can at best be a poor substitute for natural Atta. It is a tribute to traditional chakkis or plate mills that a good quality Atta can be made only if the wheat is ground in this simple mill and most large scale millers are using giant chakkis in battery to manufacture large quantities of the popular roti flour in the country.

V.H.POTTY

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POLYDEXTROSE-A DESIRABLE FOOD ADDITIVE?

The importance of fiber in the diet for maintaining good health has been recognized world over by now. Like water, fiber cannot be strictly classified as a nutrient essential for growth but while water is essential for the very survival, fiber consumption can dramatically influence the quality of life in many ways. The modern "mantra" about consuming whole grains, fruits, vegetables and nuts is based on the indisputable fact that they are rich sources of fiber. A daily intake of 25 gm for an adult is accepted in many parts of the world as essential for normal health..

The euphoria about dietary fiber has spawned many new businesses and there are thousands of products now available in the market claiming to be rich in dietary fiber that can control cholesterol, CVD, diabetes, hypertension and gastrointestinal afflictions. By far strongest evidence has come for the role of dietary fiber in reducing significantly the serum cholesterol level. The role of fiber in maintaining a healthy gut system and generating some nutrients like essential fatty acids are also well documented. Fiber contained in oat bran, whole wheat, beans, prunes and many plant foods are recognized as most effective in obtaining many of the benefits attributed to it.

Though there is distinct difference between soluble and insoluble fibers, both are required for good health. Recent differentiation between dietary fiber and functional fiber was necessary because of the tendency on the part of the industry to use some natural and others man-made substances in product formulations exhibiting some of the benefits of naturally occurring fiber sources. Two important sources of functional fiber are Polydextrose and Inulin,used widely by the food industry for boosting fiber content in processed foods. Polydextrose is made by vacuum melting of glucose with Sorbitol and citric acid resulting in a 3-dimensional structured molecule which resists action of gut enzymes that hydrolyzes starch and other carbohydrates. It is claimed as a soluble form of dietary fiber though every one does not agree that it is a true dietary fiber.

Polydextrose is water-soluble and is used in many beverages with a few advantages. It has a neutral, fresh taste, high solubility and good stability at a wide range of pH conditions. It is also stable at reasonably high temperature conditions without getting hydrolyzed easily. A solution of Polydextrose is clear and transparent in appearance with medium viscosity. Recently reports from China indicate that Polydextrose is an excellent additive for tea to modify the flavor and mouth feel liked by consumers besides contributing to higher levels of functional fiber. The low caloric value of only 1 kC per gm is an advantage while using in formulations with calorie restriction. The relatively low Glycemic Index, less than 7, makes it ideal for diabetic food formulations. Specialty foods incorporating sugar substitutes like aspartame need bulking agent or a carrier with least calorie content and Polydextrose fits into this role admirably.

With an E number of 1200, Polydextrose is widely used in many products where features like low caloric density, increased fiber level and reduced fat content are desired. Such products include beverages, cakes, candies, dessert mixes, breakfast cereals, frozen desserts, puddings, salad dressings etc. Being a humectant, stabilizer, thickening agent and a proven pre-biotic substance, Polydextrose offers opportunities for creating new foods with more diverse sensory characteristics. A few side effects attributed to this food additive include abdominal cramps, bloating of stomach and excessive generation of gas. Consumption of Polydextrose up to 90 gm a day does not cause laxative effect while other pollyols exerts such effects at levels less than 20 gm. Though it is proved to be safe for human consumption, having shown no deleterious effect so far by any scientific studies and approved for universal use as a food additive since 1981, considering that it is a synthetic product created out of chemical reaction, its use should preferably be restricted to specialty foods targeted at over weight, diabetic and diet conscious consumers.

V.H.POTTY

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"HOT" CHILLI AND THE "POT" BELLY!-ANY CONNECTION?

Emergence of spices as valuable health protectants has put them on a high pedestal and there are many scientific groups working on some of the promising spices, especially Turmeric, Chilli, Black Pepper and Ginger. The active constituents in them like Curcumin, Capsaicin, Piperine etc are now available in the market in tablet or capsule forms for easy consumption for those not liking their flavor or taste. Latest to be focused by health experts is Chilli and its Capsaicinoids which have been found to be an aid to burn excess calories in the body in those wanting to shed their extra body weights. However it is not the well known "hot"Capsaicin that is responsible but one of its lesser known derivatives present in Chilli, Dihydrocapsiate which brings about the beneficial effect.

Chilli is invariably associated with the hot sensation it gives when consumed and hitherto its value is estimated based on the Capsaicin content, the active principle responsible for the sensory effect. While bell pepper or the commonly known Capsicum has practically no value as a source of pungency as measured by the Scoville Heat Units (SHU), the hottest chilli is reported to be grown in Nagaland in India, the two varieties Naga Morich and Naga Jolakia with SHU values approaching the one million mark. Pure Capsaicin extracted from this spice has an SHU value of 16 million! With the advent of oleoresin technology Capsaicin recovery has become more efficient and the super critical fluid CO2 extraction yields high purity Capsaicin. Because of its hot sensory perception not tolerated by many, Capsaicin has found greater acceptance for external application like ointments and dermal patches for pain relief in humans. A concentration of 0.025% to 0.075% is considered adequate in such preparations to get the desired effect. Pain relief for patients suffering from peripheral neuropathy and acute neuralgia is now being managed successfully with Capsaicin containing dermal patches.

Chilli contains other Capsaicin related chemical substances like Dihydrocapsaicin, Norhydrocapsaicin, Homodihydrocapsaicin, Homocapsaicin and Nonivamide but unlike Capsaicin, these compounds do not have the "heat" property. This is an advantage that can be exploited for formulating products with the health protecting abilities of Capsaicin without causing the discomfort of the burning sensation. Interestingly the concentration of Dihydrocapsaicin can be as high as 2.39 mg/gm of chilli compared to 3.76 mg/gm of Capsaicin. Recent findings that Dihydrocapsaicin can be an antiobesic supplement gains significance and may eventually a popular route for weight shedding without "pain". The key to the finding is that both Capsaicin and Dihydrocapsaicin work the same way in achieving weight reduction through the TRPV-1 route.

The natural question is, if the body does not absorb the Dihydrocapsaicin, how does it boost metabolic activities that results in more burning of calories preferentially from the fat. It is believed that the Capsaicinoids temporarily bind with the receptor protein (Transient Receptor Potential Vanilloid-1) present in the intestine. This acts as a trigger sending a signal to the brain, which in turn sets in motion a chain of events that effectively boosts the metabolic rate in the body. Probably same process occurs when people eat hot Chilli preparations resulting in sweating. Why Dihydrocapsaicin is preferred to Capsaicin can be explained away by the "heatless" characteristics of the former when consumed in adequate quantities required to trigger the magnitude of effect to be achieved without causing intense fiery distress to the human mouth and gut.

What is interesting is that this compound does not cause any burning sensation or the "heat" that is associated with Chilli because due to its molecular structure it does not fit into the normal oral receptors and thus avoids the irritation in the mouth or the gut. Added to this it is not absorbed in the GI and therefore will not be a load for the liver to metabolize. A small quantity of 3-9 mg intake per day is reported to be adequate to shed significant body weight over a small period of time according to the study carried out with a small number of obese subjects. According to the latest scientific findings a high dose of Dihydrocapsaicin when taken as supplements can burn as much as 160 calories. Though the news can be music to the ears of many weight watchers with a desire to lose weight, further studies are needed over longer periods of time to really quantify the benefit and standardize effective preparations, including optimum dosage that will achieve maximum result. Also necessary caution is advised against taking these findings as a "silver bullet" for weight control because at best, if the findings are confirmed, this can at best play a secondary role to boost the value of exercise and diet control in any regime to control weight.

Relatively high concentration of Dihydrocapsaicin in Chilli can have other benefits also. If this non-heat version of Capsaicinoid have all the properties attributed to Chilli, the benefit to mankind can be mind boggling since most people shun Chilli because of their intolerance to the burning sensation caused by most of the culinary varieties available in the market. Probably a non-heat variety of Chilli like Capsicum or relatively mild Cayenne Pepper can also confer same health benefits such as protection againstt a range of diseases including cancer, CVD, Diabetes etc and future direction of Chilli research must be on such possibilities.

V.H.POTTY
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RESURGENCE OF COFFEE AND TEA-HEALTH BENEFITS TO THE FORE

Recent reports implicating drinking of coffee and tea regularly in reducing incidence of brain tumor seem to have attracted world wide attention. Historically consumption of tea has been recognized for its beneficial effect on health while coffee consumption invariably was being frowned upon due to the extreme processing conditions the beans undergo raising uncertainties regarding the risks associated with the artifacts formed during roasting under high temperature conditions. What really makes people opt for coffee or tea as their daily beverage? No one knows! But based on all the studies that have emerged on consumption of these two beverages, there is very little to chooses between them.

In a cohort study enlisting the services of more than 4 lakh subjects, spread over a period of 8.5 years under the aegis of European Prospective Investigation into Cancer and Nutritional project (EPCIN), it is being claimed that both coffee and tea, if consumed daily in quantities more than half cup, about 100 ml, confer some advantages to the consumer. The major conclusion from this survey is that both coffee and tea when consumed as mentioned above reduce the risks associated with Glioma, a type of brain tumor to the extent of 34% in men. Why it is not effective in women is a question that will have to be answered by future studies. Though the above conclusion was not based on real scientific research, the massive nature of the study still offers a glimpse into the possibility of protection by the two beverages against Glioma which can be confirmed with more clinical research. In a separate study it was brought out that coffee drinking can protect from uterine cancer and endometrial cancer in women, the overall risk being reduced by 44%. Similarly a few studies by other research groups have highlighted the usefulness of coffee in preventing heart attacks, reducing the risk by 70%. Other claims of beneficial effects of coffee include protection against Alzheimer's disease, Parkinson's disease, liver cancer, gallstone formation and Type 2 Diabetes.

As for tea consumption the major emphasis has been on its antioxidant contents (Flavonoids/Polyphenols/
Catechins/chlorogenic acid), which help in protecting the cells against oxidative damage that can lead to development of cancer. Green tea is considered the most desirable from health point of view though the black,white and milk-whitened tea preparations contain antioxidants in lesser quantities. Experimental evidence suggests that some of the antioxidants present in these beverages such as Chlorogenic acid lactone can protect neuronal cell cultures against Hydrogen Peroxide induced cell death. Tea is also reported to be endowed with the power to reduce decline of cognitive abilities during the aging process. Another report claims that drinking of 3 cups of black tea daily lowers by 70% the risk of a heart attack or stroke.

If these stimulant beverages are so good for consumer health why they have not been promoted as health beverages so far is rather intriguing. Probably presence of Caffeine in the brewed products may be the main reason for the reservation in recommending these beverages as health promoting. It is well known that Caffeine has a tendency to raise blood pressure if taken frequently and its consumption is not encouraged amongst pregnant women, nursing mothers and children because of this factor. One issue that is not clear from the results of the cohort study cited above is how much variation one can expect by drinking coffee prepared by different methods like brewing, drip and espresso because there is significant differences vis-à-vis caffeine content in the end products prepared through the above methods. Drip prepared coffee extracts maximum caffeine about 115-175 mg per cup while brewed and espresso versions contain much less caffeine. Same may be true with regard to concentration of antioxidants also in the final products.

If the global consumption of levels of coffee is considered, highest consumption is in Denmark while Italians consume least coffee. As for Tea, UK is the leader whereas consumption by Spanish people is the least. Probably it might be interesting to survey the incidence of various diseases against which Coffee and Tea are supposed to provide protection, in countries like Denmark, Italy, UK and Spain and validate the findings of the

EPCIN study and other similar reports which brought out the beneficial effect of these beverages on human health. It is quite revealing as to how cocoa industry is exploiting the health credentials of cocoa beans by launching a separate "Functional Chocolate Industry" which produces chocolates containing more than 50% cocoa solids to derive the benefit of antioxidants present in cocoa. To day there are health chocolates containing cocoa solids as high as 85%! Coffee and Tea industry also must consider emulating cocoa industry in putting these beverages and products evolved from them on "health pedestal" with distinctly proven benefits.

V.H.POTTY
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http://foodtechupdates.blogspot.com