My chemistry is very rusty but, there seems to be a short road from polyphenols to polycyclic aromatic hydrocarbons (PAHs - the stuff you might use in a laboratory to produce cancers (!!!) in order to study them)... or am I wrong?
I won't be so keen of increased usage of food additive that get easily transformed into proven carcinogen compounds when some stupid cook or food producer decides to "deep fry the ice-cream cookies" or some other stupid shit like that sounds unhealthy but harmless... Even if the compound itself is healthy in its natural combination, I imagine the percent in strawberries is low, and humans' propensity to fry, prolonged bake, or grill & smoke a strawberry concentrate is low, whereas if you start using this additive on a wide scale and it ends up in all sorts of other products...
I won't be so keen of increased usage of food additive that get easily transformed into proven carcinogen compounds when some stupid cook or food producer decides to "deep fry the ice-cream cookies" or some other stupid shit like that sounds unhealthy but harmless... Even if the compound itself is healthy in its natural combination, I imagine the percent in strawberries is low, and humans' propensity to fry, prolonged bake, or grill & smoke a strawberry concentrate is low, whereas if you start using this additive on a wide scale and it ends up in all sorts of other products...