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
Use the search box on the side.
Archives
- Articles
- News
- uncategory
Camu camu (Myrciaria dubia), a fruit native to the Amazon rainforest, is known for its exceptional nutritional profile a...
In the last few decades several studies have supported the role of gut microbiota in the pathophysiology of metabolic di...
Yerba mate (Ilex paraguariensis), traditionally grown in the subtropical regions of South America, has garnered increasi...
Guayusa is a plant native to the Ecuadorian Amazon, renowned for its energizing and antioxidant properties. This superfo...
Freeze-drying is widely recognized in the industry as a method for preserving a wide range of formulations. It is a dehy...
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
Want to learn more? Get in touch!
Vegetables and Botanicals
