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

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

A new study published in the Journal of the Science of Food and Agriculture has shown that monk fruit, a common natural sweetener, may offer a variety of hidden health benefits due to the antioxidants ...

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 ...

Antioxidant content and activity are increased during the processing and digestion of Japanese apricots pickled with salted red perilla leaves The diverse biochemical composition of Japanese apricot ...

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 ...

When we think of apples, we often imagine a simple, healthy snack. But the way we consume this fruit, raw or baked, can influence not only the taste, but also how our body and mind respond to it.

Unlock the biological power of gingerol to ignite your metabolism, extinguish chronic inflammation, and transform your ...

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

From hydrating to smoothing to delivering radiance, mushrooms deliver plenty of skincare perks, with the research to prove it ...