Posts Tagged ‘polyphenol’

Norwegian egg coffee

Wednesday, August 4th, 2010


Egg coffee – a mild and refreshing drink that can be served warm as well as cold

I recently stumbled over “Norwegian egg coffee”. At first I thought it was a joke, but it turned out that this is indeed an “egg coffee” – coffee prepared with an egg! I have never heard about it here in Norway, but the fact that it’s popular among Americans of Scandinavian origin in the Midwest suggests that it could be something immigrants brought with them from Norway (feel free to fill me out on the historic origins of this!). I mentioned egg coffee to my mom, and although she had never heard of it before, she did mention that skin or swim bladders from fish were used when boiling coffee to help clearify it. In fact the Norwegian name for this – klareskinn – literally means “clearing skin”. The English name is isinglass (thank’s Rob!). Could it be that the fish skin originally used was replaced by eggs, perhaps due to a limited availability of fish in the Midwest? After all, both are good protein sources.
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Nocino – walnut liqueur (part I)

Wednesday, May 13th, 2009

Last year, while visiting family in Germany, I decided to pick some walnuts to bring home to Norway. They were not ripe, which was good, because I was planning to make nocino, a walnut liqueur. You can easily find a number of recipes by googling and there is also a nocino-thread over at eGullet.

What fascinated me the first time a saw nocino mentioned in a book about liqueurs was the nearly black color. Many recipes comment that after steeping, the liquid looks more like used motor oil than something edible. The color is really amazing and I also observed that most recipes recommended the use of gloves as the stains from the unripe walnuts would not easily come off. The juice from the walnuts is a light yellow green color to start with, but when exposed to air it quickly turns dark brown. Color chemistry is always fascinating and I couldn’t resist the temptation to investigate this further. (more…)

Drink your tea without milk!

Wednesday, January 10th, 2007

Experimental and clinical studies indicate that tea exerts protection against cardiovascular diseases. However, a group of German researchers (abstract, European Heart Journal 2007, ASAP contents) have found that the beneficial effects of drinking tea may be reduced if milk is added to the tea.

milk drop hits coffee
(Picture by IreneM entiteld “coffee with a “drop” of milk” from DPchallenge – OK, it’s not tea, but I just love this picture!)

By measuring the blood vessel’s ability to expand (and thereby reduce the blood pressure) the researchers found that this ability was improved by tea, but the effect was completely blunted if milk was added to the tea. It was found that the caseins were responsible for the observed inhibition, probably by formation of complexes with catechins. It is believed that catechins (polyphenolic compounds, belong to the group of flavonoids, structure of epicatechin shown below) trigger the release of other active substances that are responsible for the expansion of blood vessels (also known as vasodilation).

epicatechin

The results of this study are not limited to tea, because catechins are found in many other foods, including citrus fruits, wine and chocolate.