A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity.
Plants & Animals
Apr 21, 2014
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Red wine and chocolate are part of the working week for Australian Institute for Bioengineering and Nanotechnology researcher Dr. Aaron Micallef.
Other
Aug 25, 2011
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Exposing sliced carrots to UV-B, one of the three kinds of ultraviolet light in sunshine, can boost the antioxidant activity of the colorful veggie. That's according to preliminary studies by U.S. Department of Agriculture ...
Other
Jan 6, 2011
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The chemical reaction that darkens a batch of roasting peanuts also boosts the amount of antioxidants they contain, according to a new study in the journal Food Chemistry.
Other
Dec 22, 2009
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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. ...
Other
Oct 5, 2009
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(PhysOrg.com) -- Cattle and sheep grazed on natural grasslands help maintain biodiversity and produce tastier, healthier meat, according to a study by the University of Exeter. The research concludes that pasture-based farming ...
Jan 30, 2009
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Cattle and sheep grazed on natural grasslands help maintain biodiversity and produce tastier, healthier meat, according to a study funded by the Economic and Social Research Council (ESRC). The research, part of the Rural ...
Other
Jan 14, 2009
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