by Kripa Watts

If you have ever read a MegaFood label you may have noticed the reference to ‘Phenolic Fruit Concentrates’ and wondered at the meaning.  What is a phenolic and why do we make reference to this term?  Phenolics are a class of phytonutrient compounds that are present in fresh, colorful foods - the ones that we are supposed to get 5-9 servings of daily!  They play an important anti-oxidant role within the plants in which they are found, which means that they help protect the plants from a host of disease causing bacteria and toxins.  Fortunately, these compounds deliver some of their protective benefits to us when we consume these wonderful foods.*

Many of us are familiar with nutrients such as vitamin C and vitamin E as having antioxidant activity. These are nutrients that were discovered in the early 1900’s, and so scientists have had many years to study their benefits, especially for the human physiology.  In more recent years, our understanding of food phytonutrients, beyond these known vitamins and minerals, has increased tremendously and we are learning that certain phenolic compounds display even more potent free-radical scavenging activity.  Studies have shown that many phenolics have more potency than vitamin C or vitamin E, for example. (1) 

The presence of phenolic compounds in fruits and vegetables contributes to their sensory qualities, such as color, aroma and taste.  When a food is ripe, these qualities are at their peak and this is easy for us to perceive, if we are, say, at the farmer’s market where we can see, touch and smell before we buy.  These things are a little less obvious in your supplement however.  When a food is in a tablet, you have to trust that the foods have been grown, harvested and dried with a specific intention and therefore attention to the details which will have helped retain those special phenolic and other antioxidant compounds in the final supplement.

This is precisely why MegaFood has made certain choices that, well, let’s just say, haven’t made the manufacturing process easier.  These decisions however, such as purchasing a range of colorful, fresh, ripe foods from local and organic farmers, manufacturing in-house and investing in the gentlest drying technology, do allow us to deliver the freshest, ripest, phenolic rich product that we believe possible for a supplement.  After all, it’s not always what you see on the label, but rather the small, hidden treasures that play a vital role in health protection.

Refs:                                            

1. Shi, John; Yu, Jianmel; Pohorly, Joseph E.; Kakuda, Yukio (2003). "Polyphenolics in Grape SeedsBiochemistry and Functionality". Journal of Medicinal Food 6 (4): 291–9.

*This statement has not been evaluated by the Food And Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

by Abigail McShinsky

Often, when we crave comfort foods, we are really after the rich and luxuriously flavors afforded by foods of our past. It is possible to recreate those flavorful notes with simple kitchen techniques – namely, roasting. Roasting affords foods a rich and caramelized flavor that instantly comforts and warms. A bowl full of roasted winter vegetables with brown rice is one of my favorite comforting meals, and with the right veggies and spices, can be truly warming. And, if you find yourself with extra, you can always turn last night’s dinner into a warming and comforting mid-day soup!

Warming Roasted Vegetable Medley (serves 4)

Ingredients:

• 1 sweet potato
• 2 large carrots
• 4 celery stalks
• 1 head broccoli or cauliflower
• 1 medium onion
• 3 cloves garlic
• 1.5 cups Brussels sprouts
• Olive Oil
• Salt
• Pepper
• ¼ teaspoon cayenne pepper

Preheat oven to 400 degrees Fahrenheit. Wash and dry vegetables. Cut all vegetables into (roughly) uniform one-inch pieces, keeping garlic whole and in its skin. Spread chopped veggies onto two baking sheets in a single layer – it is important not to overcrowd the pans, as we want the vegetables to roast rather than steam. Drizzle with olive oil, and sprinkle with salt, pepper, and cayenne. Toss to coat. Place in oven, each baking sheet on a separate rack. Roast for 20-25 minutes. Remove sheets from oven, toss, and place back in the oven, alternating racks. Roast for another 20 minutes, until done. Serve over warm brown rice, or, for a special treat, with whole wheat pasta and freshly grated parmesan cheese!