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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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...
Guayusa (Ilex guayusa) is a traditional plant native to the Ecuadorian Amazon. For generations, indigenous Kichwa famili...
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
