occupied not by stars and planets but substances that could become useful in everyday life – has concluded that scientists have synthesized barely one tenth of 1 percent of the potential medicines that could be made. ...
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Jun 6, 2012
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A team of pharmacists from the University of Santiago de Compostela (USC) has established that the levels of vitamin C in many fruit juices and soft drinks are far higher than those indicated on their labels by the manufacturers. ...
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Oct 5, 2009
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For the protection of the environment, and because of the limited amount of fossil fuels available, renewable resources, such as specially cultivated plants, wood scraps, and other plant waste, are becoming the focus of considerable ...
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May 12, 2009
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Researchers from the University of the Basque Country (UPV/EHU, Spain) have been the first to discover the presence of certain aldehydes in food, which are believed to be related to some neurodegenerative diseases and some ...
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Feb 22, 2012
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Scientists are reporting development of a nano-size capsule that boosts the body's uptake of curcumin, an ingredient in yellow curry now being evaluated in clinical trials for treatment of several diseases. Their study is ...
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Nov 4, 2009
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Do all cuisines thrive on kindred flavors? New research suggests that some cuisines may be based on combinations of dissimilar ingredients, but critics say the work is not filtering out flavors that may be unimportant to ...
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Dec 26, 2011
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A team of researchers at the University of Delaware has found that incorporating rice husk to soil can decrease toxic inorganic arsenic levels in rice grain by 25 to 50 percent without negatively affecting yield.
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Jun 8, 2016
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Danish painters in the 19th century may have turned to an unusual source for some of their supplies: breweries.
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May 24, 2023
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Durian is known as the king of fruits in Southeast Asia, but it's also banned from many public spaces due to its powerful odor.
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Aug 15, 2017
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As meat-eating continues to increase around the world, food scientists are focusing on ways to create healthier, better-tasting and more sustainable plant-based protein products that mimic meat, fish, milk, cheese and eggs.
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Jun 4, 2021
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