The study, led by researchers at the University of California, Davis in partnership with the University of Reading, found ...

Avocados turn brown due to oxidation — a natural reaction when exposed to air. But don’t worry! With a splash of citrus, ...

Increasing the amount of forage-based protein that can be grown on farm is a key way to address the UK’s protein deficit and reduce reliance ...

To make snacking a healthy habit, try combining a carbohydrate source (whole grain, fruit, or yogurt) with a healthy protein or fat.

To create the revolutionary bananas, Tropic scientists deactivated a gene that helps produce polyphenol oxidase, an enzyme that leads to browning in bananas. According to a company news release, the ...

Now, Tropic, a Norwich, UK-based AgriTech company, has developed a slow-growing banana that can stay fresh longer. reported ...

This is because MAP inhibits the enzyme polyphenol oxidase that causes browning when exposed to oxygen. Similarly, MAP can prevent or reduce the wilting and yellowing of leafy vegetables ...

We especially encourage submissions focusing on: 1. Molecular mechanisms of quality degradation in FFV, including polyphenol oxidase activity, membrane lipid peroxidation, and ROS metabolism. 2.

The brand's Polyphenol-Rich Olive Oil distinguishes itself from conventional olive oils by offering up to 30 times more hydroxytyrosol polyphenols, a potent compound known for its health benefits.