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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Herbal products and phytomedicines are derived from plants and used to maintain health, treat diseases and improve quali...
The human microbiome is composed of several types of microbes that colonize different niches of the human body, such as ...
Methylxanthines are a group of naturally occurring substances found in coffee, tea, guarana and chocolate for example. T...
Dr. Ana Quaglio, head of R&D at Verum Ingredients, has co-authored a peer-reviewed scientific publication on the partici...
Most of us get very excited while reading those press releases announcing that a small food and beverage (F&B) business ...
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
