Quercetin News and Research

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Natural obesity fighters: How coffee, tea, and cocoa combat weight gain

A review in Current Research in Food Science explores how bioactive compounds in coffee, tea, and cocoa combat obesity by inhibiting white adipogenesis and promoting brown adipogenesis and lipolysis.

22 Apr 2024

Cruciferous vegetables may offer new hope for inflammatory bowel disease management

Study evaluates the role of cruciferous vegetables and their bioactive components in mitigating inflammatory bowel disease through in vitro, in vivo, and preliminary clinical investigations, suggesting a promising therapeutic avenue.

21 Apr 2024

Unlocking quinoa's power: Beyond nutrition to drug development

Existing data on the bioactive constituents of quinoa and their health benefits.

18 Mar 2024

Nanoparticles turbocharge turmeric's curcumin for enhanced health benefits

Study explores nanoparticle-enhanced curcumin formulations, promising to significantly boost its health benefits including anticancer, antioxidant, and anti-inflammatory effects by improving bioavailability and bioactivity.

17 Mar 2024

Boosting curcumin's absorption and effectiveness for disease prevention and therapy

The potential of nano-formulations to boost the bioavailability and bioactivity of curcumin.

12 Mar 2024

The impact of quinoa bioactive compounds on gut health

Researchers review the beneficial impacts of quinoa and its bioactive compounds, particularly its effects on intestinal microflora.

4 Mar 2024

How can food influence the severity of menopausal hot flashes?

Mechanisms and nutrients related to menopause hot flashes.

28 Feb 2024

Fenugreek seeds: A superfood for health and wellness, says new review

Research highlights the dietary significance and potential applications of fenugreek seeds, emphasizing their role in disease prevention, chronic condition management, and providing nutritional value, including their ability to reduce blood sugar and cholesterol levels.

27 Feb 2024

Flavonol-rich diet linked to lower mortality and disease risk, study shows

Study finds that higher dietary intake of flavonol is linked to reduced all-cause mortality and lower risk of Alzheimer's disease, cancer, and cardiovascular disease in US adults.

26 Feb 2024

Turning wine waste into wellness: Grape pomace's journey from by-product to superfood

A study in Foods highlights grape pomace's (GP) potential in preventing winery waste, showcasing its bioactive properties for health benefits and applications in food and cosmetics, contributing to sustainable industry practices.

15 Feb 2024

Unlocking the power of diet: How miRNAs influence health and disease

The role of dietary microRNAs (miRNAs) in health and disease.

5 Jan 2024

Researchers discover way to reverse brain aging caused by COVID-19

University of Queensland researchers have found a way to reverse a cellular process triggered by COVID-19 that contributes to premature aging of the brain.

22 Nov 2023

New study unravels the mystery of red wine headaches

A red wine may pair nicely with the upcoming Thanksgiving meal. But for some people, drinking red wine even in small amounts causes a headache.

20 Nov 2023

Senolytics show promise in combating brain aging and COVID-19 neuropathology

Study reveals that senolytics can reduce aging in human brain organoids and mitigate COVID-19 neuropathology, suggesting their potential as a therapeutic strategy against brain aging and coronavirus-related neurological complications.

15 Nov 2023

Blooming health: Unfolding the petal-perfect virtues of edible flowers

A comprehensive review of the nutritional and therapeutic benefits of edible flowers highlights their role in health, food security, and environmental sustainability. This study provides insight into the nutritional content of flowers, their potential health benefits due to bioactive compounds, and innovative sustainable uses like phytoremediation and natural dyes.

9 Nov 2023

Citrus compounds show zesty promise in type 2 diabetes management

Citrus compounds show promise in type 2 diabetes management, reducing blood glucose and mitigating metabolic complications without a clear threshold in humans for bioflavonoid efficacy.

2 Nov 2023

Moderate wine consumption may reduce the risk of some cancers

A meta-analysis published in Frontiers in Nutrition finds no link between moderate wine consumption and increased cancer risk; instead, it suggests that wine may have protective effects against certain types of tumors. Further research is needed to confirm these findings and understand the mechanisms involved.

26 Oct 2023

Biochemists reveal how to prevent cancer cells from becoming resistant to chemotherapy

Biochemists from RUDN University described how to prevent cancer cells from becoming resistant to chemotherapy drugs.

16 Oct 2023

Save the environment and protect your skin while doing it – the 'cherry on top'

Researchers discover a sustainable way to repurpose tart cherry waste, harnessing its bioactive compounds for skin care applications. The study reveals that these extracts significantly protect human skin cells from oxidative stress, offering an eco-friendly solution to both food waste and skin health.

16 Oct 2023

Supercharge your kale juice: Fermentation ramps up antioxidant and anti-inflammatory powers

Fermenting kale juice with Limosilactobacillus strains boosts its antioxidant and anti-inflammatory properties, according to a new study in the journal Antioxidants. The research suggests that this bacteria-enhanced juice could offer enhanced health benefits, including elevated levels of beneficial phytonutrients like quercetin and kaempferol.

15 Oct 2023