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

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 ...

The Nature Index 2024 Research Leaders — previously known as Annual Tables — reveal the leading institutions and countries/territories in the natural and health sciences, according to their output in ...

Dietary phenols are phytochemicals comprising flavones, flavonols, flavanones, flavanonols, isoflavones, anthocyanidins, stilbenoids, lignans, tannins, and ...

The UCO studied, for the first time, how alperujo storage times affect the subsequent composting process, taking into account both the quality of the product and the emission of greenhouse gases and ...

A recent study published in the Nutrients Journal evaluated the effects of phenolic compounds in extra virgin olive oil (EVOO) on the proliferation, cell cycle, migration, and antigenic profile of ...

Scientists at Stellenbosch University have uncovered a rare class of plant compounds, flavoalkaloids, in Cannabis leaves for the first time. Using advanced two-dimensional chromatography and mass ...

In this short science clip, I show how ordinary peanut butter can actually glow when you shine violet UV light on it. I ...