Chemical compounds in foods can inhibit a key SARS-CoV-2 enzyme

Chemical compounds in foods or beverages like green tea, muscadine grapes and dark chocolate can bind to and block the function of a particular enzyme, or protease, in the SARS-CoV-2 virus, according to a new study by plant ...

New study shows 'organic' wounds improve produce

Texas A&M AgriLife Research scientists found benefits of insect leaf-wounding in fruit and vegetable production. Stress responses created in the fruits and vegetables initiated an increase in antioxidant compounds prior to ...

Engineered microbe may be key to producing plastic from plants

With a few genetic tweaks, a type of soil bacteria with an appetite for hydrocarbons shows promise as a biological factory for converting a renewable—but frustratingly untapped—bounty into a replacement for ubiquitous ...

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