The polysaccharide (sugar substance) chitosan has a documented antibacterial effect. Hilde Mellegard's doctoral research shows that this antibacterial activity varies according to the chemical composition of the chitosan.
Cell & Microbiology
Sep 15, 2011
0
0
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
1
0
Here's a scientific discovery fit to give Mr. Potato Head static cling and flyaway hair (if that vintage plastic toy had hair). Scientists today reported discovery of two simple, inexpensive ways of boosting the amounts of ...
Biochemistry
Aug 22, 2010
0
0
Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation. This is demonstrated by researchers from the Polytechnic University of Cataluna (UPC) ...
Biochemistry
Apr 14, 2010
1
0
(PhysOrg.com) -- Agricultural Research Service (ARS) scientists have shown that increasing roast color intensity steadily ramps up the antioxidant capacities of peanuts, peanut flour and peanut skins.
Other
Dec 9, 2009
1
1
