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 ...

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

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 ...

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

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

From traditional cooling drinks of coastal India to modern functional food research, kokum reveals how ancient dietary practices intersect with emerging nutritional science.

Scientists from the Kyoto Prefectural University of Medicine and the Central Research Institute, Japan, have revealed that certain bioactive compounds found in green, black, and oolong tea possess ...

Researchers have rekindled interest in the significance of plant metabolites for human health and wellness. Plant bioactive ...