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antioxidant activity

06/21/2018 / By Ralph Flores

Make your wheat bread more nutritious by using fermented chickpea flour

Bread is a staple in U.S. households – with at least 14.7 million tons consumed every year – making it one of the countries with the highest bread and bakery consumption rates in the world. In China, where it’s also one of the fastest-growing food trends – just behind the U.S. at 9.3 million tons […]

06/18/2018 / By Ralph Flores

Wheat bread fortified with fermented chickpea flour exhibits a greater nutritional profile

Researchers from the Nanjing Agricultural University have developed a recipe that improves the nutrient profile of wheat bread. The method, published in CyTA – Journal of Food, adds chickpea flour fermented with Cordyceps militaris to create a nutritionally dense bread that is still appealing to consumers. In the study, the team looked at how the inclusion of C. […]

01/22/2018 / By Ralph Flores

Flavonoids in wild ephedra plant extracts have been found to be potent antioxidants; may replace toxic ingredients in food and cosmetics

Ephedra alata, a plant widely used in traditional folk medicine in Palestine, takes center stage as researchers explore its potential medical uses. The paper, which was published in the African Journal of Traditional, Complementary and Alternative Medicines, analyzed the antioxidant and antibacterial activity of the wild E. alata plant. Ephedra alata in traditional medicine A member of the Ephedraceae […]

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