Authors

Cedric Moretton, Cecille Gouttefangeas, Constance Dubois, Frederic Jaques Tessier, Chantal Fradin, Emmanuelle Prost-Camus, Michel Prost, Marc Haumont, Henri Nigay

Abstract

The article delves into the antioxidant capacity of some candies used in different industrial food products and establishes their color as a key factor in determining this capacity. In tests, certain types of caramel increased the antioxidant response of C. elegans.

Importance of the article for the Red Tecnomifood

The article not only delves into the functional characteristics of a widely used ingredient in the food industry, but also highlights the usefulness of tests with C. elegans as a precise strategy to test these potential benefits.