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Study illuminates untapped potential of the shrub sea buckthorn as a source of natural antioxidants

New research, published in SCI's Journal of the Science of Food and Agriculture illuminates the untapped potential of the shrub sea buckthorn as a rich source of natural antioxidants in North America.

21 Mar 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

Spirulina shows promise in battling heart disease and diabetes

Researchers show Spirulina's therapeutic benefits, including anti-inflammatory and antidiabetic properties, can significantly lower cardiovascular disease risk.

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

Microgreens: Superfoods for the future, packed with nutrients and easy to grow

Review in Heliyon highlights the nutritional superiority, cultivation methods, and health benefits of microgreens, emphasizing their potential as a sustainable functional food amidst global health and environmental challenges.

12 Feb 2024

Prunes pack a powerful punch against inflammation and bone loss in postmenopausal women

A new study published in The Journal of Nutrition shows daily consumption of prunes may reduce inflammation markers connected to bone signalling pathways and reduce the effects of bone loss among postmenopausal women.

15 Dec 2023

Daily consumption of prunes may reduce inflammation markers and bone loss effects

A new study published in The Journal of Nutrition shows daily consumption of prunes may reduce inflammation markers connected to bone signaling pathways and reduce the effects of bone loss among postmenopausal women.

12 Dec 2023

Tufts researchers explore the science of aging

Anti-wrinkle creams, superfoods that keep you young, dietary supplements that promise improved memory, "immortal" cells that can renew themselves forever - in our stores and media, claims about aging abound.

2 Nov 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

Could seaweeds be the superfood and medicine of the future?

Researchers consolidate the diverse nutritional and medicinal benefits of seaweeds, touting their potential in food, nutraceuticals, and pharmaceuticals. The study also highlights challenges and opportunities in industrial applications, calling for more research to optimize extraction and refinement processes.

2 Oct 2023

Is hemp the superfood vegetarians have been waiting for?

This recent study in the journal Nutrients delves into the nutritional power of hemp seeds, highlighting their potential as a rich source of proteins, essential fatty acids, and dietary fiber—particularly valuable for vegetarians. The paper also suggests that hemp could offer numerous health benefits, from antioxidant activity to potentially aiding in metabolic and cardiovascular diseases, paving the way for more focused research.

22 Sep 2023

Study: Almost 10% of Americans are sensitive to one of the top five most reactive superfoods

New research has revealed that almost 30 million Americans are sensitive to some of the most common nutrient-rich foods, including chia seeds, cranberries and green tea, as the superfood movement continues.

4 Sep 2023

Study reveals the health and dietary benefits of consuming cardamom

A new study by Texas A&M AgriLife revealed a range of health and dietary benefits of consuming cardamom, including increased appetite, fat loss and inflammation reduction, making the spice a "superfood."

13 Aug 2023

Pecans may help prevent obesity and reduce inflammation, study shows

Daily consumption of pecans have been shown to prevent obesity and a host of related health issues like fatty liver disease and diabetes, according to a collaborative study by Texas A&M AgriLife scientists.

1 Aug 2023

New study reveals blueberry quality discrepancies at retail markets

Study finds that some preharvest and postharvest factors may influence the quality of blueberries.

10 Jul 2023

What is lactase persistence, and how did it evolve?

In this interview, we speak to Professor Mark Thomas about his latest research into lactase persistence and how it has evolved over the years.

3 May 2023

Broccoli intake protects the small intestine lining, inhibits development of disease

Broccoli is known to be beneficial to our health. For example, research has shown that increased consumption of the cruciferous vegetable decreases incidences of cancer and type 2 diabetes.

6 Apr 2023

What makes blackberries a superfood?

Researchers look at the phytochemical components of blackberries.