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GOURMET NEWS OCTOBER 2017 www.gourmetnews.com NATURALLY HEALTHY 1 6 Scientists Studying Health Promoting Potential Of Mangos According to a comprehensive review of the available scientific literature published in the May issue of Food & Function magazine, mangos and their individual components have anti-inflammatory and anti-oxidative properties, which may help to reduce risk for chronic disease. In addition to being associ- ated with better nutrient intake and diet quality, research suggests eating mangos may be important for glycemic control, the mi- crobiome, as well as vascular, brain, skin, and intestinal health. Mangos contribute a number of valuable nutrients, including vitamin C, vitamin A, and fiber for only 100 calories per one cup serving. Mangos are also a source of phyto- chemicals – including phenolic acids, mangiferin, carotenoids, and gallotannins – which are associated with a number of health promoting activities including anti- inflammation, antioxidant, anti-diabetic, anti-obesity, and anti-cancer. "Not only are mangos one of the popular fruits in the world, they contain a variety of essential nutrients and distinctive bioac- tive components that may play a role in supporting key metabolic functions includ- ing anti-inflammatory activity," said Britt M. Burton-Freeman, PhD, MS, of the Cen- ter for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, and lead author of the paper. Obesity and Diabetes Over the past two decades, the prevalence of obesity and diabetes has increased sharply; diet plays a critical role in reducing risk of both outcomes. Seven human trials, in which mango fruit or puree was fed to indi- viduals, have measured obesity or diabetes endpoints; five studies looked at people with type 2 diabetes, and two studies looked at people who were obese or generally healthy. Collectively, research suggests that mango consumption may modulate glucose re- sponse in people with diabetes mellitus. Less well understood is the impact of mango con- sumption on those at risk for diabetes, and further research is warranted. Although the effects in humans are not known, in animal studies, mango supple- mentation was observed to reduce important risk factors of cardiovascular disease and diabetes, such as total cholesterol (TC), TC to high density cholesterol (HDL) ratio, triglycerides (TG), and glucose concentrations. In addition, in one study, daily intake of mango favorably modu- lated the gut bacteria of animals in favor of bacteria that have been associated with reduced obesity and improved meta- bolic outcomes. While animal studies report mangos may support glycemic control, fur- ther research particularly in well-character- ized human populations with pre-diabetes will be important for revealing the health value of mangos in diabetes control. Cardiovascular Disease Obesity and diabetes contribute to cardiovas- cular disease, which accounts for 17.5 million deaths per year, or 31 percent of all deaths globally. Mango phytochemicals and other components, such as fiber and organic acids, may play a role in cardiovascular health. Brain Health Collectively, data from animal studies sug- gest that compounds in mangos may sup- port brain health, given the potential neu- roprotective activities of mango's components, including mangiferin and gal- lotannin, and their antioxidant and anti-in- flammatory effects. While no human data are currently available on the topic, one study on tests done in the laboratory showed that mango extracts inhibited amy- loid beta peptide-induced mitochondrial toxicity in rat brain cells; mitochondrial toxicity may lead to mitochondrial dys- function, which is an early event in the pathogenesis of Alzheimer's disease (AD). Although the effects in humans are not known, animal studies suggest that mango intake may improve memory based on im- provements in cognitive performance in models of cognitive impairment. GN Bare Snacks Celebrates the Flavor of Fall with New bare Pie Spice Apple Chips Bare Snacks ® is fueling shoppers' seasonal-fla- vored snack obsession this fall with the limited edition launch of bare ® Pie Spice Apple Chips. bare's newest product offers a classic blend of apple pie spices in a simply baked real fruit snack for the ultimate guilt-free indulgence. Bare Pie Spice Apple Chips will be available in select grocers beginning in September with a retail price of $3.99 for a 3.4-ounce bag. "Shoppers prove year-over-year that they crave the rich flavors of fall, and we're thrilled to spice up the snack aisle with the flavors of a timeless fall comfort food in a better-for-you snack," said Santosh Padki, CEO at Bare Snacks. "Our original baked crunchy apple chips have long been the leading choice for snackers who demand simple ingredients, and our new Pie Spice Apple Chips fulfill that 'less is more' promise by satisfying cravings for sea- sonal holiday flavors without the junk." Bare Pie Spice Apple Chips are made from fresh apples that are sliced thin and slow-baked with a fragrant blend of cinna- mon, allspice, cloves, and a dash of sea salt for the perfect crunchy autumn snack. Containing only five simple ingredients, the new snack is Non-GMO Project Veri- fied, gluten free, fat free and a good source of fiber. Shoppers can also snack happy knowing bare Pie Spice Apple Chips con- tain no oil, preservatives or added sugar. Bare Pie Spice Apple Chips join the brand's existing portfolio of baked crunchy fruit chips, including bare Apple Chips, Coconut Chips, Banana Chips, and new Chia Coconut Bites. Like all bare snacks, the new variety is baked, never fried, to de- liver a crave-ably crunchy snack with the nutritious goodness of real fruit. GN Scientists Searching for Benefits of Berries Initial findings from several studies – includ- ing both human subjects and animals – on the potential health benefits of red raspber- ries were presented earlier this year at the 2017 Experimental Biology conference in Chicago. Participants in short-term human trials experienced an improvement in glu- cose control and increased satiety, while longer-term animal trials revealed promising effects on the gut microbiota after red rasp- berry intake. The observations from animal and in vitro studies provided insights that support future hypotheses for red raspberry research exploring potential beneficial effects on pathways related to reducing inflamma- tion, obesity, and type 2 diabetes risk. "We are excited about this new flurry of studies, which builds on previously pub- lished research aimed to better understand the potential health benefits of red raspber- ries," said Tom Krugman, Executive Direc- tor of the National Processed Raspberry Council (NPRC). "Our Council is commit- ted to delivering the highest quality nutri- tion and health science that consumers can use to make informed choices when aiming for a healthy diet." While additional research, particularly in humans, is warranted, preliminary evi- dence from these studies suggests that the actions of essential nutrients, fiber, and polyphenolic phytochemicals found in red raspberries may play a role in supporting key metabolic functions, including anti-in- flammatory, anti-oxidative and metabolic stabilizing activity. While this emerging re- search is promising, and contributes to the overall understanding of the health benefits of red raspberries, conclusions cannot be drawn at this time. GN New Greek Inspired Herbs & Olive Oil Hummus Sabra Dipping Company has introduced a lim- ited-edition flavor, Greek Inspired Herbs & Olive Oil, to its line of 16 flavors of hum- mus. "In the past, our consumers have really enjoyed our lim- ited-edition releases and we are thrilled to introduce Greek Inspired Herbs & Olive Oil Hummus today," said Eric Greifen- berger, Vice President of Marketing at Sabra. "Everybody loves the fresh taste of Mediterranean foods, and, in fact, this is one of the most delicious we've ever had." Greek Inspired Herbs & Olive Oil hummus is an explosion of flavor from a simple mix of traditional Greek herbs in- cluding oregano, thyme, mint and black pepper with a strong punch of lemon. "Limited edition flavors help us to un- derstand reactions to our culinary creations by both loyal con- sumers, as well as new con- sumers," said Sara Braca, Marketing Director at Sabra. "One third of those who have never tried hummus find fa- miliar flavors very com- pelling." Greek Inspired Herbs & Olive Oil hum- mus launched nationwide in September. The limited-edi- tion flavor is vegan, non-GMO and gluten free. The suggested retail price is $3.99 for a 10-ounce container. GN

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