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

This narrative review evaluates clinical evidence on algae and algal proteins as sustainable, nutrient-dense food sources ...

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 ...

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 ...

This systematic review synthesizes human, in vitro, and food-processing studies on bamboo consumption, finding limited but ...

Plant compounds in spices like turmeric and garlic may help prevent cell damage, manage cholesterol, and provide other health ...

A new study has identified three previously unknown compounds in roasted coffee beans that may help control blood sugar in ...

Monk fruit is a “suitable option” for sweetening food and drinks without raising blood sugar, Lisa Moskovitz, RD, CDN, CEO of ...