Antioxidants (Nutrients)
A new study published in Clinical Nutrition has provided valuable insights into the dynamics of oxidative stress and antioxidant capacity in patients with acute kidney injury (AKI). The study, conducted by researchers from Chung Shan Medical University in Taiwan, aimed to evaluate the fluctuations in oxidative stress and antioxidant capacities
Antioxidants (Nutrients)
Samsung has developed a groundbreaking technology that measures antioxidant levels in real-time on the Galaxy Watch, allowing users to track their nutrition and make healthier choices. This breakthrough innovation is the result of seven years of rigorous testing and optimizing by the company's engineers and scientists. The technology
Antioxidants (Nutrients)
Samsung's Antioxidant Index, a new feature on the Galaxy Watch8, has transformed the concept of nutrition tracking by enabling users to measure their carotenoid levels in real-time, right from their wrist. This milestone achievement is the result of seven years of intensive research and development, driven by the
Collagen
Researchers at the Islamic Azad University in Tehran, Iran, have investigated the medicinal plant Ferula Galbaniflua Boiss, a traditional herbal remedy in Iran, for its effects on skin inflammation through its active compounds, including flavonoids and phenolic acids. The study compared the efficacy of F. Galbaniflua to zinc oxide ointment
Antioxidants (Nutrients)
A recent study conducted at Yangzhou University in Yangzhou, People's Republic of China, has shed light on the effects of L-histidine (His) and L-arginine (Arg) on the color stability of pork. The research aimed to investigate the mechanism behind the improvement in pork color, which has significant implications
Antioxidants (Nutrients)
Researchers from Universitas Muhammadiyah Surakarta have conducted a study to determine the antioxidant and vitamin C levels in rose tea and lemon with variations of clay and aluminum frying tools. The research, published in the Quagga journal, aimed to explore the effects of different frying methods on the antioxidant and
Antioxidants (Nutrients)
Scientists at the University of Banja Luka have conducted a comprehensive study on the properties of red wines from the Mostar area in Bosnia and Herzegovina, specifically focusing on four red grape varieties: Blatina, Vranac, Cabernet Sauvignon, and Merlot. The research aimed to investigate the physicochemical, antioxidant, and antimicrobial properties
Antioxidants (Nutrients)
Researchers at the Islamic Azad University in Tehran, Iran, have investigated the medicinal plant Ferula Galbaniflua Boiss, a traditional herbal remedy in Iran, for its effects on skin inflammation through its active compounds, including flavonoids and phenolic acids. The study compared the efficacy of F. Galbaniflua to zinc oxide ointment
Antioxidants (Nutrients)
Research conducted by scientists from Atma Jaya Catholic University of Indonesia has shown that salinity stress enhances the inhibitory activity of mulberry leaf extracts against the a-glucosidase enzyme. The study, published in the Hayati Journal of Biosciences, found that high salinity stress increases the accumulation of phenolic and flavonoid compounds
Antioxidants (Nutrients)
A team of researchers at Shanxi Normal University has made a significant breakthrough in chemical engineering by developing a new class of ion-solvating membranes that exhibit exceptional stability and durability under demanding conditions. The membranes, called poly(oxindole biphenylene) ion-solvating membranes (POBP-ISMs), are designed for use in advanced alkaline water
Agriculture
Researchers at the University of Sannio conducted a survey of 3019 Italian consumers to investigate their preferences and willingness to pay (WTP) for antioxidant-rich pomegranates. The study analyzed the roles of product attributes and generational differences in shaping consumer behavior. The results showed a strong preference for locally sourced pomegranates
Agriculture
Researchers at North-Eastern Hill University have explored the potential of fermentation in enhancing the nutraceutical properties of blood fruit beverages. Their study aimed to develop and characterize a ready-to-drink fermented nutraceutical beverage (FNB) using controlled fermentation at various temperatures. The results show that fermentation at 26 degrees C resulted in
