Search Results

Pesticides—including insecticides and herbicides—are chemical products used to control, reduce, or eliminate organisms that are harmful to cultivated plants. However, the use of pesticides on plants that provide foods for human consumption is often…

To better understand the nutritional effects (health benefits), chemical composition, growing conditions, and shelf life of microgreens, a team of researchers reviewed the science behind them in the Journal of Agricultural and Food Chemistry…

On October 9, 2018, the U.S. Food and Drug Administration (FDA) banned the use of seven synthetic food flavoring additives: benzophenone, ethyl acrylate, eugenyl methyl ether, myrcene, pulegone, pyridine, and styrene. The use of benzophenone as a…

Cafestol, C20H28O3, is a compound, specifically a diterpene alcohol, found in coffee beans. It is extracted during the coffee-brewing process and may be present in coffee beverages, depending on the preparation method. Consumption of cafestol in…

In humans, taste buds on the tongue have sensory receptors that detect the qualities of water-soluble chemicals in food and convert (or transduce) those stimuli to electrical signals. Nerves then carry the signals to the brain, which processes them…

The olive tree (Olea europaea) is an ancient cultivated plant that was originally domesticated by early civilizations in the eastern Mediterranean regions. Today, the major olive-producing countries are Spain, Italy, Greece, and Turkey, which…

Papaya (Carica papaya) is a major fruit crop cultivated in tropical and subtropical regions. The treelike, herbaceous papaya plant grows quickly and typically reaches a height of 6–9 meters (20–30 feet). The commercially important fruits cluster…

Various studies over the years have suggested that naturally occurring compounds in chocolate called flavanols can confer some health benefits, such as lowering blood pressure. Two reports of research emerging in 2014 may help to explain why. Cacao…