Page 12 - #57 English

Catch Up

Tea’s Health Benefits

Biomedical engineers at Washington University found that the
compound epigallocatechine-3-gallate (EGCG) may be of particular
benefit to patients struggling with multiple myeloma and amyloidosis (a
rare disease of the bone marrow). EGCG is a polyphenol found in green
tea leaves, it is also found in many spices and herbs like oregano, cloves,
cocoa power, star anise, flaxseed meal and dark chocolate. Previous study
made by Washington University showed that EGCG stop dangerous
build-ups to form in people with Parkinson’s and Alzheimer’s disease.
“My group is looking at the mechanism of the protein in a test tube; we
are studying how it works on a foundational level. At the same time,
clinical trials at the Amyloidosis Center in Heidelberg, with Alzheimer’s
in Berlin and with Parkinson’s in China examine the process in people.
We all want this compound to work in a patient.” said Jan Bieschke, as-
sistant professor of biomedical engineering at the university’s School of
Engineering & Applied Science.

Florence - February 7th, 2017 La Marzocco, a lead- La Marzocco
er in the production of traditional high-end espresso
machines, announced an opening of a new branch Announces The Launch
office in Germany, La Marzocco Deutschland GmbH. Of Its Deutschland
La Marzocco established its ninth branch in col-
laboration with its partner, a skilful businessman and
espresso machine expert who has been working in the
coffee industry for 15 years, Pasquale De Falco from
“Nuova Ricambi Deutschland”, the official La Mar-
zocco Spare Parts supplier in Germany.
La Marzocco Deutschland will distribute espresso
machines and spare parts in the country through
robust support and training, as well as through the
launch of local trade, community and educational
bean-to-cup events for both clients and customers as
well as coffee professionals and enthusiasts.
La Marzocco Deutschland is located in Maulbron-
ner Weg, 25 in 71706 Markgröningen, Germany.

Nespresso Introduced oxygen, while air is cold and moisture freezes instead of
Selection Vintage 2014 being absorbed by the beans.
Karsten Ranitzsch, Head of Coffee at Nespresso,
explained, “With the SELECTION VINTAGE 2014 we
Selection vintage wanted to present an entirely new flavor with unique
2014 by Nespresso is new qualities. To this end, we used a method, which is very
limited edition aged coffee well known in the food and beverage industry, and ap-
for both OriginalLine and plied it to coffee. To age the coffee we needed to start
Vertuo machine owners. with beans of an exceptional quality and then store them
Strict storage conditions in specialised conditions that we regulated constantly.
were created to perfectly age the coffee and unveil a Any minuscule change in the moisture, temperature,
distinct new flavor, complex taste with elegant woodi- time, atmospheric pressure, light and oxygen condi-
ness. Coffee was harvested in 2014 and then aged in a tions would affect the final taste. This carefully tailored
Colombian warehouse, as it is located near the equa- process has resulted in an outstanding coffee with a very
tor at an altitude of almost 3,700 meters, there is less distinct flavor profile.”

14