The beneficial effects of wine on human health may originate from their nonalcoholic components, such as flavanoids and phenols. Some phenolic compounds can be protective, whereas others have been found to be mutagenic at high doses in laboratory studies. Fazel and coworkers found that quercetin can induce mutation during in vitro culture of animal cells, [...]

The European Food Safety Authority (EFSA) has rejected three article 13.5 probiotic and prebiotic health claims and one article 14 claim linking prebiotics with a range of benefits from immunity to diarrhoea for failing to demonstrate causality.
EFSA’s Panel on Dietetic Products, Nutrition and Allergies (NDA) rejected one emerging science, article 13.5 claim from Sunstar Suisse [...]

Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Soy sauce was capable of reducing the salt content of salad dressings, soup, and stir-fried pork by 50, 17, and 29 per cent, respectively, without affecting the overall [...]