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FSTA Reports

A skin-full of CLA
Linoleic acid is an important factor in maintaining healthy skin. It has been suggested that conjugated linoleic acid (CLA) may be beneficial for skin composition. Effects of conjugated linoleic acid, alpha-linoleic acid and/or linoleic acid on skin composition in mice were investigated.

Garlic — a natural preservative for chicken sausages?
The quality of chicken sausages can deteriorate during storage due to lipid oxidation and microbial growth, reducing nutritional quality and affecting flavour. Increasing concern about the safety of synthetic food additives has resulted in a greater demand for natural alternatives such as herbs and spices, for example garlic.

Antibacterial effects of wine
Wine is believed to have a protective effect against several pathogens, although the precise mechanisms responsible for this are not fully understood. Several compounds present in wine, such as malic and tartaric acids and ethanol, a low pH and the presence of polyphenols may contribute to the antimicrobial effects of wine.

Beefing up nutritional intake
Foods derived from domestic animals make a major contribution to the UK diet. These foods are major sources of several nutrients, including protein, calcium and phosphorus, as well as magnesium and iron. The composition of animal-derived foods may vary in response to changes in the diet of the animals.

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