Polyphenol bioavailability: a joint effort that includes the food industry
Polyphenols are one of the largest groups of phytochemicals found in fruits, vegetables, cereals, legumes, tea, coffee, cocoa, and wine. These compounds have attracted considerable attention due to their antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties, as well as their potential role in the prevention of chronic diseases such as cardiovascular
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Polyphenols are one of the largest groups of phytochemicals found in fruits, vegetables, cereals, legumes, tea, coffee, ...
Maca (Lepidium meyenii) is an herbaceous plant belonging to the Brassicaceae family. Its occurrence and cultivation take...
As the global food industry actively seeks scalable solutions that simultaneously address environmental sustainability, ...
While yerba mate (Ilex paraguariensis) is widely recognized for its naturally occurring methylxanthines and polyphenolic...
The clinical research landscape is increasingly focused on patient well-being, with results going beyond traditional cli...
Maca powder and maca extracts: technical nuances from the Peruvian Andes for product innovation
Upcycling is shaping the future of food innovation
Beyond biomarkers: why quality of life is an advantage in clinical studies
Guayusa: a versatile ingredient for natural energy and functional nutrition
Impact of ultra-processed foods on human health: insights for the food industry
Why acerola powder matters in modern formulations
Spray drying vs freeze drying: how this impacts açai powder performance
Unlocking GLP-1 potential through targeted nutrition and natural bioactives
Nutrition and sleep quality: the role of melatonin and tryptophan
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