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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Organic foods are increasingly popular in the food industry. Acknowledged not only for their superior nutritional qualit...
Coffee is one of the most enjoyed and consumed beverages worldwide due to its flavor and stimulating effects. Additional...
Superfood is the name for the category of food ingredients that are exceptionally rich in nutrients, such as vitamins, m...
Within the vast biomes that make up the Brazilian landscape lies an immense wealth of biodiversity. This unique diversit...
We are proud to have in our portfolio one of South America's caffeinated botanical treasures: Yerba Mate. Sourced rigoro...
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
