Functional Candy Products (Sweets): An Article in arbic | ||
| Alexandria Journal of Food Science and Technology | ||
| Article 7, Volume 4, Issue 2, December 2007, Pages 1-5 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajfs.2007.19640 | ||
| Abstract | ||
| The growing trends in healthy living have affected practically every type of food including candy (sweet) production. This was evident in some of the unique products of a lot of companies where a group of functional ingredients including antioxidants and other nutraceuticals were formulated into candy products offering heart health benefits,energyandoverallwellness.Agrowingamountofresearcheswereconducted to highlight the health benefitsofdarkchocolateforheart,wherenaturallyoccurringflavonolsincocoa have positive effects on heart health promoting healthy blood pressure, improving elasticity in blood vessels and maintaining healthy blood pressure among older subjects than younger ones. Chocolates have also been shown to benefitthebrainandskinhealth,whereflavonol–richcocoaincreasedcerebralbloodflowtograymatter,treatmentofvascularimpairmentincludingstrokesanddementia,controllingcognitive performance, mood and task work load. Researches also showed that cocoa beverages and foods rich in flavonolscouldthickenskinandreducereddening.Otherinnovativecandiessuchaschewinggumsformaintaining weight, relieve stress, increase alertness and improving healthy breath by the addition of the beneficialStreptococcus salivarius K12 was also included. | ||
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