Coffee has antioxidant benefits, and it may make a difference whether you use pre-ground beans or whole beans that you grind ...

Scientists are taking a closer look at monk fruit and discovering it’s more than just a sugar substitute. New research shows ...

The valorisation of avocado by-products, notably seeds and peels, has emerged as a significant research focus with broad implications for food science, nutraceutical development and sustainable ...

A new study published in the Journal of the Science of Food and Agriculture has shown that monk fruit, a common natural ...

Grape stems are rich in bioactive phenolic compounds, offering potential for developing antioxidant-rich products in the food industry. The study employed UV-vis spectrophotometry and HPLC to quantify ...

Natural products have unique chemical structures and biological activities and can play a pivotal role in advancing pharmaceutical science. In a pioneering study, researchers from Shinshu University ...

Shiitake mushrooms contain bioactive compounds with antimicrobial, antioxidant, and anti-inflammatory activities, making them promising for alternative therapeutic applications.

By Vijay Kumar Malesu From high-quality protein to omega-3s and antioxidants, algae emerge as a promising but carefully ...

Scientists are finding ways to recover nutrients from food waste, turning discarded scraps into ingredients, supplements, and ...

Topping your oatmeal with certain add-ins can enhance its flavor, increase its nutritional value, and help you to meet specific protein and fiber goals.

A longevity researcher shares 9 fruits that are rich in nutrients like antioxidants and fiber to promote healthy aging and ...