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ES 1: Food for Thought: The Chemistry of Cooking (Lori): Activity

Activity Information Literacy and Plagiarism

Activity#2: Synthezising [What is the theme that links all these articles together?]

Original Source Material: Flavonoids are compounds found in fruits, vegetables, and certain beverages that have diverse beneficial biochemical and antioxidant effects. Their dietary intake is quite high compared to other dietary antioxidants like vitamins C and E. The antioxidant activity of flavonoids depends on their molecular structure, and structural characteristics of certain flavonoids found in hops and beer confer surprisingly potent antioxidant activity exceeding that of red wine, tea, or soy. Source:
The Linus Pauling Institute. (2000). Antioxidant activities of flavonoids. [Retrieved October 15, 2014, from ]

Original Source Material: The antioxidant properties of various kinds of beers were investigated using electron paramagnetic resonance (EPR) spectroscopy. This was possible by measuring the changes in the intensity of the EPR spectrum that resulted from the interaction of the stable radical DPPHradical dot (1,1-diphenyl-2-picrylhydrazyl) with the antioxidants found in a beer sample. The antioxidant capacity was then presented in Trolox Equivalents, e.g. μM trolox in a beer sample of 100 ml. The influence of the type, colour, the content of the extract and alcohol on the antioxidant activities of commercial beer samples was investigated using two-way hierarchical clustering and analysis of variance.

The results showed that all of the beers investigated exhibit antioxidant properties. By performing an analysis of variance, it was found that the value of the antioxidant capacity significantly (0.05 level of significance) depends on the content of the extract and the colour of the beer. It seems that additives also influence the antioxidant properties to some extent, but neither the alcohol content nor the kind of fermentation affects the antioxidant properties of beer


Justyna Polak, Mariola Bartoszek, Ivana Stanimirova, A study of the antioxidant properties of beers using electron paramagnetic resonance, Food Chemistry, Volume 141, Issue 3, 1 December 2013, Pages 3042-3049

Original Source Material: It's the best medical news in ages. Studies in two prestigious scientific journals (JAMA and Nature) say dark chocolate -- but not white chocolate or milk chocolate -- is good for you…Dark chocolate -- not white chocolate -- lowers high blood pressure, say Dirk Taubert, MD, PhD, and colleagues at the University of Cologne, Germany. But that's no license to go on a chocolate binge [JAMA]. Eating more dark chocolate can help lower blood pressure -- if you've reached a certain age and have mild high blood pressure, say the researchers… Dark chocolate -- but not milk chocolate or dark chocolate eaten with milk -- is a potent antioxidant, report Mauro Serafini, PhD, of Italy's National Institute for Food and Nutrition Research in Rome, and colleagues [Nature]…Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments…Translation: Say "Dark, please," when ordering at the chocolate counter. Don't even think of washing it down with milk. And if health is your excuse for eating chocolate, remember the word "moderate" as you nibble.


Dark Chocolate Is Healthy Chocolate. (n.d.). Retrieved October 14, 2015, from WebMD about:reader?url=


Infographic Activity

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