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 ...

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

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 ...

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.

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 ...