Catechin

Special edition: beauty from within

Green tea's not just about health; it's a beauty ingredient, too, Taiyo says

19-Mar-2015 By Hank Schultz

The beauty-from-within market is one of those that is perennially not quite ready for prime time, at least in North America. But officials at Taiyo International believe that’s about to change, and the company stands ready to benefit with a green tea...

Hershey develops 'improved' method to detect cocoa flavanols

27-Nov-2013 By Oliver Nieburg

Hershey has filed a patent for a new method to purify and detect levels of cocoa flavanols and procyanidins.

Alkaline processing reduces cocoa's flavanol content, study

14-Mar-2011 By Jane Byrne

Alkali processing causes a loss of up to 98 per cent on epicatechin in the final chocolate based product, claims Hershey company based scientists evaluating the effect of conventional production methods of cocoa beans on flavanols levels.