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	<title>Top Stories Around &#187; antioxidants</title>
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		<title>Tea for blood sugar control?</title>
		<link>http://www.headlines24x7.com/general/tea-for-blood-sugar-control</link>
		<comments>http://www.headlines24x7.com/general/tea-for-blood-sugar-control#comments</comments>
		<pubDate>Tue, 24 Nov 2009 17:26:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[antioxidants]]></category>
		<category><![CDATA[blood sugar]]></category>
		<category><![CDATA[phytophenols]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[type-2 diabetes]]></category>

		<guid isPermaLink="false">http://www.headlines24x7.com/?p=1635</guid>
		<description><![CDATA[While tea is known to promote general health with phytophenols and antioxidants, according to a professor from University of Texas Southwestern Medical Center, Dallas, Dr. Jo Ann Carsonm tea can be a thing for blood sugar control too.
According to the professor of clinical nutrition, studies conducted in various centers suggest that incidence of type-2 diabetes [...]]]></description>
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		<title>Creamy moves to make ice cream a functional food</title>
		<link>http://www.headlines24x7.com/general/creamy-moves-tomake-ice-cream-a-functional-food</link>
		<comments>http://www.headlines24x7.com/general/creamy-moves-tomake-ice-cream-a-functional-food#comments</comments>
		<pubDate>Wed, 11 Nov 2009 11:25:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[antioxidants]]></category>
		<category><![CDATA[College of Food and Natural Resources]]></category>
		<category><![CDATA[fibers]]></category>
		<category><![CDATA[ice cream functional food]]></category>
		<category><![CDATA[probiotics]]></category>
		<category><![CDATA[University of Missouri]]></category>

		<guid isPermaLink="false">http://www.headlines24x7.com/?p=1554</guid>
		<description><![CDATA[Ice cream and functional food? If you thought that these cannot be combined, I beg you to differ. Because according to researchers from the University of Missouri they have found ways to make ice cream as a functional food. 
Add fiber, some antioxidants and good amount of probiotics, and it&#8217;s done; food can be converted [...]]]></description>
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		<title>Ascorbic acid and sucrose bolster the green tea effects</title>
		<link>http://www.headlines24x7.com/health/ascorbic-acid-and-sucrose-bolster-the-green-tea-effects</link>
		<comments>http://www.headlines24x7.com/health/ascorbic-acid-and-sucrose-bolster-the-green-tea-effects#comments</comments>
		<pubDate>Thu, 10 Sep 2009 16:28:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Health]]></category>
		<category><![CDATA[antioxidants]]></category>
		<category><![CDATA[ascorbic acid]]></category>
		<category><![CDATA[ascorbic acid and sucrose]]></category>
		<category><![CDATA[catechins]]></category>
		<category><![CDATA[green tea]]></category>
		<category><![CDATA[journal of Food Research International]]></category>
		<category><![CDATA[sucrose]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[vitamin c]]></category>

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		<description><![CDATA[Ascorbic acid (aka vitamin C) and sucrose (common sugar) when added to green tea (which maybe the usual way that green lemon tea is taken) can actually aid in greater absorption of catechins from the tea.
According to researchers from Purdue University, adding ascorbic acid and sucrose (common sugar) to tea increase absorption of catechins, the [...]]]></description>
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