Monthly Archives: July 2019

Hops Provide an Abundant Source of Nutritionally and Pharmaceutically Relevant Compounds

In the search for plant products and phytochemicals that may prove useful in medicine or industry, the food and beverage processing industries are uniquely positioned to explore innovative techniques for extracting and separating valuable compounds. Hops (Humulus lupulus, Cannabaceae) plants contain many compounds with antioxidative, antimicrobial, anticarcinogenic, and other effects that are used in the pharmaceutical and food industries. Hops

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Cognitive Improvement in Older Adults from Blueberry Consumption

In vivo studies have demonstrated blueberry (Cyanococcus spp., Ericaceae) fruit has beneficial effects on brain aging. Preclinical evidence shows that anthocyanins and other polyphenols have antioxidant, anti-inflammatory and potential neurodegenerative properties which may improve brain cognition and function. The purpose of this randomized, double-blind, placebo-controlled study was to evaluate the effect of blueberry consumption on mobility and cognition in healthy older

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Sage Varieties: Growing Tips and Recipes

The genus Salvia contains a staggering range of species suitable for every garden use under the sun—and in the shade. But for cooking, none can rival common garden sage (Salvia officinalis) and its cultivars. Sage has long been valued for its contributions to the cook’s palette of flavors. Its robust piney aroma and earthy flavor complement many ingredients. Sage is also an attractive garden

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Adulteration of Aloe Vera (Aloe vera) Leaf Ingredients

Goal: The goal of this bulletin is to provide timely information and/or updates on issues of adulteration and mislabeling of aloe vera leaf juice ingredients that purport to meet the quality standard established by the International Aloe Science Council (IASC), an international trade association of aloe vera leaf juice ingredient producers and product manufacturers based in the United States and founded

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