Archive for September 14th, 2010

New BOSS Orange—Spring and Summer 2011 Collection

September 14th, 2010

After the success of the BOSS Black and HUGO eyewear collections, the BOSS Orange eyewear collection is making its debut. BOSS Orange frames reflect the young and fashionable spirit of the brand, in line with the most innovative design trends.

Model: BO 0008

With a contemporary attitude and a carefree “urban inspiration”, the collection is appealing with its young and metropolitan look in a crossover of styles, distinguished by captivating colors and distinctive details. Such details include the stylized and perforated logo, which recalls other accessories by the brand, the shaped earpieces and the original wavy shaped temples for an unconventional appeal.

The eyewear collection plays with decisive and trendy cuts as in the case of the 1950s inspired men’s acetate and steel frames (BO 0002). The temples surprise with their stylish shape on which the logo appears against strong color combinations.

Inspired by street style, the men’s optical models are produced in either ultra-lightweight steel with an ultra-slim shape (BO 0001 and BO 0003) or a rectangular shape with wavy temples personalised by the BOSS Orange logo with a “cut through” effect (BO 0004). The color tones are very determined with light brown, semi-matte petroleum, matte black, dark olive, green, palladium, dark ruthenium, beige and cornflower blue.

Model: BO 0008 | Color: Turquoise Havana/Blue

The glamorous personality of this women’s acetate optical frame is expressed in a large butterfly shape that is decorated with the logo plaque. It is available in original colors, such as turquoise havana/blue, red havana/dark red, orange/black, violet havana and black (BO 0008).

safilo.com

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Muffins and Bread Show Lutein Carrier Potential for Eye Health

September 14th, 2010

Fortifying bread and muffins with lutein may be a suitable vehicle to boost intakes of the compound, according to a new study from Spain.

High-lutein wheat and corn flour was used to prepare lutein enriched cookies, muffins and bread, with “reasonable amounts” of the carotenoid still measurable in the final baked products, according to results published in the Journal of Agricultural and Food Chemistry.

“Despite the significant losses of lutein during processing, the developed fortified baked products still contain reasonable concentrations (up to 1.0 mg/serving) of lutein and would hold promise for the development of high-lutein functional foods,” wrote researchers from Guelph Food Research Centre, Agriculture and Agri-Food Canada.

All Eyes On Lutein

Lutein, a nutrient found in various foods including green leafy vegetables and egg yolk, has a ten-year history in the dietary supplement market as a nutrient to reduce the risk of age related macular degeneration (ADM).

The global lutein market is set to hit $124.5 million (€93 million) in 2013, according to a 2007 report from Frost & Sullivan, with skin health offering a major new avenue for the carotenoid.

According to the report, manufacturers need to address this growing maturity in dietary supplements by identifying new and potentially lucrative application segments that offer opportunities for the continued growth of the lutein market.

“Because the role of lutein in human health has become evident, it is essential to boost the daily intake of lutein, which is low worldwide. For example, the average daily intake of lutein in the United States is about 1.7mg/day and in Europe is 2.2 mg/day,” wrote the researchers, led by El-Sayed Abdel-Aal and his co-workers.

“These values are below the levels purported to reduce the risk of eye diseases such as cataracts and AMD […] Thus, the development of high-lutein staple foods would be of interest to the food industry to enhance lutein intake,” they added.

Study Details

The Guelph-based researchers prepared pan bread, flat bread, cookies, and muffins were with high-lutein and lutein-fortified whole wheat flours. Processing and baking detrimentally affected the lutein and zeaxanthin content of the bakery products. For example, in the flat bread the all-trans lutein decreased by about 40 per cent, while the reduction in cookies was about 63 percent. The loss in muffins was similar, with about 58 percent of the trans-lutein lost.

Despite such losses the researchers were positive about the potential of fortified bakery to offer lutein-rich products.

Next stage

The researcher confirmed that further study is already underway, with the focus on “how much lutein is transferred from the food matrix into the bile acid micelles and how much lutein is absorbed/passes through intestinal walls”, wrote Abdel-Aal and his co-workers.

“In addition, more research is being carried out to evaluate antioxidant properties of these wholegrain high-lutein food products,” they added.

by Stephen Daniells
nutraingredients-usa.com

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