Scientists are taking a closer look at monk fruit and discovering it’s more than just a sugar substitute. New research shows its peel and pulp contain a rich mix of antioxidants and bioactive ...

A new study reveals monk fruit may offer powerful antioxidants and anti-inflammatory compounds beyond its well-known zero-calorie sweetening properties.

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

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 ...

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 ...

A new review uncovers how the prized truffle’s unique mix of antioxidants, polysaccharides, and sterols could make it more than a gourmet delicacy, positioning it as a potential ally in nutrition, ...

From traditional cooling drinks of coastal India to modern functional food research, kokum reveals how ancient dietary ...

Once overlooked as a common ingredient for stir-fries and soups, bamboo shoots are emerging from the shadows as a potential ...

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