Garlic sprouted for five days has improved antioxidant potential

“Sprouted” garlic – old garlic bulbs with bright green shoots emerging from the cloves – is considered to be past its prime and usually ends up in the garbage can. But scientists are reporting in ACS’ Journal of Agricultural and Food Chemistry that this type of garlic has even more heart-healthy antioxidant activity than its fresher counterparts.

Texture trick enables researchers to reduce salt in bread without losing saltiness

Want to make bread taste pleasantly salty without adding more salt? Change the bread’s texture so it is less dense, say scientists. They report in ACS’ Journal of Agricultural and Food Chemistry that simply making the pores, or holes, larger can make people perceive bread as having saltier taste.

Antibiotic-resistant strains of salmonella tracked from farm to fork

Continuing research on Salmonella may enable researchers to identify and track strains of antibiotic resistant bacteria as they evolve and spread, according to researchers in Penn State’s College of Agricultural Sciences…

Vegetarians, vegans and elderly at higher risk of B12 deficiency

Vegetarians, vegans and the elderly are at high risk of developing vitamin B12 deficiency through changes in their diets, according to a review of scientific studies published in the Journal of Agricultural and Food Chemistry…

The Effectiveness Of Green Coffee Bean Weight-Loss Supplements Questioned

A major ingredient in those green coffee bean dietary supplements – often touted as “miracle” weight-loss products – doesn’t prevent weight gain in obese laboratory mice fed a high-fat diet when given at higher doses. That’s the conclusion of a first-of-its-kind study published in ACS’ Journal of Agricultural and Food Chemistry…

A Rich Source Of Healthful Antioxidants Discovered In Used Coffee Grounds

To plant food, insect repellant and other homespun uses for spent coffee grounds, scientists are adding an application that could make the gunk left over from brewing coffee a valuable resource for production of dietary supplements. Their new report in ACS’ Journal of Agricultural and Food Chemistry concludes that used coffee grounds are a rich source of healthful antioxidant substances…

A New, Super-Nutritious Puffed Rice For Breakfast Cereals And Snacks

A new process for blowing up grains of rice produces a super-nutritious form of puffed rice, with three times more protein and a rich endowment of other nutrients that make it ideal for breakfast cereals, snack foods and nutrient bars for school lunch programs, scientists are reporting. Their study appears in ACS’ Journal of Agricultural and Food Chemistry.

Fighting Food-Poisoning Bacteria With Leaves Of Carob Tree

Leaves of the plant that yields carob – the substitute for chocolate that some consider healthier than chocolate – are a rich source of antibacterial substances ideal for fighting the microbe responsible for listeriosis, a serious form of food poisoning, according to a report in ACS’ Journal of Agricultural and Food Chemistry…

Better Nutrition Provided By ‘Microgreens’ Compared To Their Mature Counterparts

The first scientific analysis of nutrient levels in edible microgreens has found that many of those trendy seedlings of green vegetables and herbs have more vitamins and healthful nutrients than their fully grown counterparts. A report on the research appears in ACS’ Journal of Agricultural and Food Chemistry. Qin Wang, Gene E…

Soaking Soybeans In Warm Water Naturally Releases Key Cancer-Fighting Substance

Soybeans soaking in warm water could become a new “green” source for production of a cancer-fighting substance now manufactured in a complicated and time-consuming industrial process, scientists are reporting in ACS’ Journal of Agricultural and Food Chemistry. Hari B…

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