Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance.

Background: Yoghurt is one of the most popularly consumed fermented products which provides several nutritional benefits. Yoghurt products often include flavour and colour additives however, growing awareness of the risks associated with synthetic food additives has necessitated the need to explore more natural colour and flavour as food additives.

Methods: This study evaluated the effect of beetroot puree as flavouring and colourant in yoghurt production and quality.

Effect of Cocoa Beverage and Dark Chocolate Consumption on Blood Pressure in Those with Normal and Elevated Blood Pressure: A Systematic Review and Meta-Analysis.

Cocoa is a major dietary source of polyphenols, including flavanols, which have been associated with reduced blood pressure (BP). While earlier systematic reviews and meta-analyses have shown significant effects of cocoa consumption on systolic BP, limitations include small sample sizes and study heterogeneity. Questions regarding food matrix and dose of polyphenols, flavanols, or epicatechins remain.