Researchers at The University of New Mexico have used a mobile software app to measure the effects of consuming different types of common and commercially available cannabis flower products on fatigue levels in real-time. ...
May 5, 2022
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Malting, the processing of cereal grains into malt, generates rootlets as a side-stream product, which is currently mostly utilized as animal feed. However, this leftover material has not only a high protein content, but ...
Mar 18, 2021
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The human body is constantly exposed to so-called free radicals, which are a burden on the body. If they get out of hand, the result is oxidative stress, which can promote disease. While this has been treated in the past ...
Jan 15, 2019
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The energetic and radiant hue of emerald green has been declared the spring color of 2013. While green shirts, pants and jackets will be seen everywhere this season, so should green food on your plate.
Mar 5, 2013
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Phytochemicals are biologically active chemical compounds that occur naturally in plants (phyto means “plant” in Greek). Phytochemicals are the molecules responsible for the color and organoleptic properties (properties affecting the organs and the senses). For example, the deep purple color of blueberries and the smell of garlic. The term is generally used to refer to those chemicals that may affect health, but are not established as essential nutrients.[1] Scientists estimate that there are about 10,000 different phytochemicals that are considered beneficial in the prevention of chronic diseases such as cancer, stroke, and heart disease. Although certain phytochemicals are available as dietary supplements, research suggests that their health benefits are best obtained through the consumption of whole foods.
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