For the broccoli haters of the world, researchers may have more bad news: the vegetable may also help promote a healthy gut.
In a study, when mice ate broccoli with their regular diet, they were better able to tolerate digestive issues similar to symptoms of leaky gut and colitis than mice that were not placed on a broccoli-supplemented diet, according to Gary Perdew, the John T. and Paige S. Smith Professor in Agricultural Sciences, Penn State. He added that other vegetables, like brussels sprouts and cauliflower, may also have similar gut health properties.
“There are a lot of reasons we want to explore helping with gastrointestinal health and one reason is if you have problems, like a leaky gut, and start to suffer inflammation, that may then lead to other conditions, like arthritis and heart disease,” said Perdew. “Keeping your gut healthy and making sure you have good barrier functions so you’re not getting this leaky effect would be really big.”
Good intestinal barrier function means that the gastrointestinal tract is helping protect the intestines from toxins and harmful microorganisms, while allowing nutrients to pass into the system, he said.
According to Perdew, the key to the process may be a receptor in the gut called aryl hydrocarbon receptor, or AHR. The receptor helps the body regulate its reaction to certain environmental contaminants, as well as triggers other responses to toxin exposure.
The researchers suggest that cruciferous vegetables — such as broccoli, brussels sprouts and cabbage — contain an organic chemical compound called indole glucosinolates, which breaks down into other compounds, including indolocarbazole-ICZ-in the stomach.
When ICZ binds to and activates the aryl hydrocarbon receptor (AHR) in the intestinal lining, it aids in maintaining a healthy balance in the gut flora and immune surveillance, and enhances host barrier function, according to the researchers. This may help prevent diseases, such as various cancers and Crohn’s Disease, caused by inflammation in the lining of the gut.

ScienceDailyhttp://tinyurl.com/y7kc2ma6

Oktoberfest draws all eyes on Germany, as the beer tents open. But as global consumers’ interests and lifestyles shift, it may be lighter beer that’s filling the steins this year. New research from Mintel reveals that over one quarter of German consumers (27 percent) agree that low/no alcohol beer tastes just as good as full-strength beer. While younger consumers may have been the most enthusiastic beer drinkers in previous generations, today, this cohort is among the most likely to see the merits of low/no alcohol beer: three in 10 Germans aged 18-24 (31 percent) agree that low/no alcohol beer tastes just as good as ‘regular’ beer (4-6 percent ABV).
Just 9% of Germans say they would be embarrassed to be seen drinking low/no alcohol beer.
With many consumers enjoying the taste of non-alcoholic beer, the stigma may now be disappearing. Mintel research highlights that a mere 9 percent of German consumers say they would be embarrassed to be seen drinking low/no alcohol beer.
“As health and wellness trends influence alcohol consumption more and more, consumers are being drawn towards moderate beer options and the stigma of drinking low and no alcohol beer is being challenged,” said Jonny Forsyth, Global Food & Drink Analyst at Mintel. “Looking to the future, the global beer market will see even more moderate innovation as Millennials, in particular, seek healthier and less calorific beer options. This goes hand-in-hand with a number of brands working to raise the quality of the product, especially non-alcoholic beers. The German market is producing high quality, non-alcoholic beer and, as a result, it has now become a mainstream option. German beer drinkers may not have a history of moderation, but this is changing.”
This Oktoberfest it seems many will be opting for a low/no alcohol beer in order to forgo the hangover. Among German consumers, over half (53 percent) agree there is “less chance of getting a hangover if you drink low/no alcohol beer, rather than full strength (4-6 percent ABV).” This rises to three in five French consumers (61 percent).
But it’s not just the hangover that consumers are keen to steer clear of; over half of consumers in France (56 percent) agree that low/no alcohol beer allows you to stay in control when drinking.
“Control has become a key watchword for today’s younger drinkers. Unlike previous cohorts, their nights out are documented through photos, videos and posts across social media where it is likely to remain for the rest of their lives. Over-drinking is therefore something many seek to avoid,” added Forsyth.

Mintelhttp://tinyurl.com/y82htv6z

The Global Beta-carotene market is majorly propelled by rising awareness towards the consumption of beta-carotene and inclination of industries towards natural beta-carotene across the globe according to research report “Global Beta-carotene Market Outlook 2024”.
Regionally, the beta-carotene market is segmented into North America, Europe, Asia-Pacific and Rest of World (ROW). Among these, North America is anticipated to witness a significant growth and occupy the largest share of beta-carotene market by 2024.   
On account of increasing demand for beta-carotene from the food and beverage industry, the global beta-carotene market is estimated to reach USD 583 million (€492 milliion) by the end of 2024 witnessing a compound annual growth rate of 3.1% over the forecast period.
Geographically, North America dominates the beta-carotene market followed by Europe. Increasing awareness associated with the consumption of beta-carotene is driving the North America market.
The essential role of beta-carotene and others as the main dietary source of vitamin A coupled with higher edge of natural beta-carotene over synthetic beta-carotene in terms of lip-solubility and antioxidant activity is propelling the growth of beta-carotene market all across the globe.
In human body, beta-carotene gets transformed to vitamin A nutrients which empower the immune system. Food and Beverage industries are now more inclined towards the use of natural beta-carotene in comparison to synthetic beta-carotene. This outsized shift of industry from synthetic to natural beta-carotene will intensify the market growth in upcoming 5-6 years.

Research Nesterhttp://tinyurl.com/yc4pyvoe

Canola and other edible oils are easily affected by light irradiation or heat treatment. Since such processes deteriorate the oil quality such as flavour or taste, understanding this process, called oxidation, is imperative to identify effective measures to control the oil quality such as the best way to package or store oil.