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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What is guayusa and why is it gaining attention? Guayusa (Ilex guayusa) is a caffeinated holly leaf native to the Ecuado...
Verum Ingredients’ R&D department began its first clinical trial in June, evaluating the prebiotic activity of different...
We understand that when it comes to acerola, there is no such thing as a one-size-fits all solution. That is why we offe...
This article examines how dietary protein interacts with the gut microbiota and affects intestinal health. While most pr...
Consumers of functional beverages today seek more than health benefits—they want bold flavors, pleasant mouthfeel, and e...
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
