Science Journal (Almost) Polices the Blogosphere: Sciam Observations: "Anyway, on Tuesday, over at the ScienceBlog Retrospectacle, neuroscience PhD student Shelley Batts (who based on her pictures alone seems to be both attractive and avian-friendly) posted an analysis of a study appearing in the Journal of the Science of Food and Agriculture, which suggested that the antioxidants properties in fruits were boosted by alcohol. In other words, as this UPI article exclaims: Strawberry daiquiris, a healthier cocktail.
Great news, right? Although Batts--bravely eschewing the press release--did a thorough read of the article and found that, sure, co-mingling ethanol with strawberries and blueberries both better preserves fruit and heightens its anti-oxidant effect, but that among the other compounds tested, ethanol was neither the most effective at staving off decay nor the best at boosting anti-oxidants. Surprise, the findings were overstated by the mainstream press (as well as in the press release, courtesy of the Society of Chemical Industry.)"
