All flavonoids articles
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News
Increased antioxidants produced in salted red perilla leaves during Japanese apricot pickling
Scientists found that antioxidant content and activity are increased during the processing and digestion of Japanese apricots pickled with salted red perilla leaves.
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News
Less tea, vicar - fruit juice offers a fresh take on kombucha
Researchers studying kombucha brews made from apple and passion fruit juices found that the apple beverage contained high levels of bioactive compounds called flavonoids and ranked highly among taste testers, signaling its promise as a kombucha alternative.
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News
Hops compound reduces abundance of gut microbe associated with metabolic syndrome
Researchers have shown in a mouse model and lab cultures that a compound derived from hops reduces the abundance of a gut bacterium associated with metabolic syndrome.
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News
Biorefinery uses microbial fuel cell to upcycle resistant plant waste
Researchers have developed a sustainable, inexpensive two-step process that can upcycle organic carbon waste - including lignin - transforming it into antioxidant flavonoids for nutrition and medicine. .By processing waste through a microbe-driven biorefinery, the researchers turned lignin into carbon sources that could be used in high-value, plant-derived pharmaceuticals and ...