The science behind polyphenol bioavailability and the physiological effects
Polyphenols represent one of the most valuable classes of plant-derived bioactive compounds, naturally occurring in fruits, vegetables, cereals, legumes, tea, coffee, cocoa, and wine. Their well-documented antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties have positioned them among the most promising ingredients for the development of functional foods, beverages, dietary supplements, and
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Polyphenols represent one of the most valuable classes of plant-derived bioactive compounds, naturally occurring in frui...
Guarana (Paullinia cupana) is a climbing plant belonging to the Sapindaceae family, native to the Amazon basin. While it...
A special issue from the Journal of Agricultural and Food Chemistry, ACS Food Science & Technology, and ACS Agricultural...
In the current landscape of the food and supplement industry, the search for functional ingredients that offer transpare...
Polyphenols are one of the largest groups of phytochemicals found in fruits, vegetables, cereals, legumes, tea, coffee, ...
Guarana: the technical differences between natural and synthetic caffeine
From waste to value: the role of circular economy in sustainable food systems
Acerola and the clean label movement: the science behind natural vitamin C
Polyphenol bioavailability: a joint effort that includes the food industry
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
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Vegetables and Botanicals
