Red chicory (Cichorium intybus L.) is consumed worldwide for its sensory properties and medicinal effects, which are due to its phenolic compounds and anthocyanins. In a study published in the Journal of Food Science, researchers developed an experimental design to extract anthocyanins from red chicory. Then, they set out to determine the stability of the […]
Consumers are becoming more and more demanding with the foods they eat and also prefer preservation technologies which do not modify the nutritional and sensorial properties of the end-product. In response to this, researchers of Valencia’s Polytechnic University (UPV) and of the Agrochemistry and Food Technology Institute (IATA), a center of the Spanish National Research […]
Researchers in the United Arab Emirates say they saw enhanced anti-proliferative, anti-diabetic, and anti-inflammatory activities upon hydrolysis of camel whey proteins, indicating their potential utilization as bioactive and functional ingredients. The study, published in the Journal of Dairy Science and done at the Department of Food Science, College of Food and Agriculture, Al Ain, and […]
Subjects taking curcumin experienced significant improvements in memory and attention abilities. Daily consumption of a certain form of curcumin improved memory and mood in people with mild, age-related memory loss, according to results of a study conducted by UCLA researchers published online Jan. 19 in the American Journal of Geriatric Psychiatry. Researchers examined the effects […]
Edible petals offer a promising source of bioactive nutrients, Portuguese researchers have said. “Apart from the ‘glam’ factor, edible flowers have important nutritional characteristics and can constitute new sources of bioactive compounds,” researchers from the Polytechnic Institute of Bragança in Portugal wrote in their paper. “They represent an unexplored niche market with great economic and […]
