anti-oxidant-pizza.jpg Pizza lovers need no longer feel guilty about sinking their teeth into the cheesy delicacy. Thanks to the University of Maryland 's Liangli Lucy Yu and Jeffrey Moore, the pizza has just graduated to a health food item. According to this research, the antioxidant content of a pizza could be increased by the right baking and fermentation. Since pizza is very popular in the US, this could be boost that health conscious people were looking for.

Study findings
a. The research was conducted to improve the antioxidant properties of wheat, which forms the crust of the pizza.
b. The antioxidant levels could be increased by almost 82 per cent through longer and more intense baking.
c. Longer fermentation of the dough increased the antioxidant level by 100 per cent.
d. Only whole grain wheat was studies in this research.
e. This research was funded by grain producers in the US.

a. Antioxidants can lower the risk of cancer and heart diseases.
b. It provides protection top the cells from free radicals.

a. Critics are worried that this could promote unhealthy eating habits.
b. Extra cheese or salami to make the pizza tastier will increase fat intake.