The Vancouver Sun reported on UBC research that improves the efficiency of measuring antioxidants in chocolate.
Xiaonan Lu, a UBC professor in the faculty of land and food systems, developed the method with Yaxi Hu, a PhD candidate.
The new method uses infrared spectroscopy instead of the traditional biochemical method. Scientists can record the chemical composition of each sample, including polyphenols that are micronutrients with high antioxidant properties.
