Fruit & vegetable antioxidant profile increases with time

10/12/2007 – The antioxidant capacity of fresh fruit and vegetables does not decrease during storage, and the polyphenol content even increases, suggests new research. According to Belgian researchers from the University of Liege, storing selected fruit and vegetables at room temperature or under refrigeration did not result in any loss of phenolic compounds, ascorbic acid…

Nutritional evaluation and physiological effects of edible seaweeds

A review concerning nutritional and physiological properties of edible seaweeds is presented. Seaweeds are traditionally consumed in Asia as sea vegetables, but in Western countries they have been used as sources of gelling or thickening agents. From a nutritional point of view, they are low-calorie foods, with a high concentration of minerals (Mg, Ca, P,…