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Want to reduce ageing, improve cognitive function and manage your weight better? Perhaps you should consume more antioxidants. Are antioxidants just a marketing food fad or does the science behind the word hold value?
Antioxidants are defined as molecules which can prevent or slow down oxidative damage, which so helps to prevent disease. Many different types of food and ingredients are rich in antioxidants, including blueberries, kiwi, pomegranate, grapes, nuts, seeds, and pulses, to name a few.
Current research suggests phytochemicals do indeed play a role in anti-ageing, cognitive function and weight management. Potential health benefits such as these are increasing interests in antioxidants and their properties. This interest is driving the identification of existing or new ingredients and their incorporation into new products in the growing functional food arena.
Organised by the SCI’s Food Commodities & Ingredients Group (soci.org), ‘Antioxidants: from science to shelf’ is a seminar designed to provide further insight to developments in this arena. Expert speakers in the field have been brought together to examine antioxidant modes of action, potential health benefits, claim substantiation, the challenges of incorporating them into processed foods and more.
The seminar will be of interest to food manufacturers, retailers, growers, functional ingredient, dietary supplement and nutraceutical suppliers and academics interested in antioxidants and their use. It will be useful for Technical Managers, Food Technologists, New Product Developers, Quality Managers, Nutritionists and Marketing Executives.
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conferences[.]soci.org 
