Resveratrol is a phytoalexin produced naturally by several plants when under attack by pathogens such as bacteria or fungi. Several experiments suggest that it triggers mechanisms that counteract aging-related effects in animals.
Are purple tomatoes enriched in anti-oxidants the future for genetically modified food? In this interview, we speak to Nathan Pumplin to find out more!
A research team at the Leibniz Institute for Natural Product Research and Infection Biology - Hans Knöll Institute in Jena, Germany has developed a new method to produce complex natural products in amoebae.
A study comparing the impact of diet versus drugs on the inner workings of our cells has found nutrition has a much stronger impact.
Pomace – the mashed, leftover pulp from red grapes in the early process of making wine – is considered byproduct rubbish.
Bacon could be back on the menu of health-conscious diners thanks to an unlikely salvation: Japanese knotweed.
According to a new study, apples and other fruits contain natural substances that may help trigger the generation of new neurons in the brain.
Different plants and their products contain “bioactive” components that can reduce human diseases.