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 ...

Coffee lovers swear by grinding their own beans for better flavor — and science suggests whole coffee beans may retain more antioxidants and health-boosting compounds than pre-ground options.

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 ...

Drinks like green tea, coffee, berry smoothies, and others contain nutrients that can help support memory, focus, and overall brain health.

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

By Vijay Kumar Malesu From high-quality protein to omega-3s and antioxidants, algae emerge as a promising but carefully ...

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

By Priyanjana Pramanik, MSc. A comprehensive review weighs the promise of bamboo shoots as a nutrient-rich, sustainable food ...