petfoodscience
harvest
biotech
gmo
organics
superfoodsnews
foodscience
News & Articles By Coco Somers
09/11/2026
/
By Coco Somers
Foods High in Antioxidants That Go Beyond Cranberries
Antioxidants, compounds that inhibit the oxidation of other molecules, are the subject of a growing body of nutritional research. Free radicals, which are generated by normal metabolism and external factors such as pollution, are linked to oxidative stress in the human body, and antioxidants neutralize these molecules, according to materials discussing the interaction between free […]
09/09/2026
/
By Coco Somers
Watermelon Health Benefits: A Review of Nutritional Profile and Reported Effects
Watermelon, a fruit centuries old with bright red flesh and a high water content, is being examined by researchers for its nutritional density and potential physiological effects, according to reports. Sources indicate that the fruit provides vitamins A and C, potassium, magnesium, and the amino acid citrulline, making it a subject of review for hydration […]
09/09/2026
/
By Coco Somers
Studies Cite Multiple Health Benefits Linked to Lettuce Consumption
Lettuce Nutrition: Research Highlights Years of nutritional research indicate that lettuce consumption may play a significant role in improving public health outcomes, according to a compilation of peer-reviewed studies published by LettuceInfo.org. The resource, which aggregates findings on leafy green vegetables, reports that lettuce varieties range in nutrient content, with most offering low calories and high […]
09/09/2026
/
By Coco Somers
Beyond Almonds: 7 Surprising Magnesium Powerhouses for Heart, Bone, and Muscle Health
Almonds are frequently cited as a convenient source of magnesium, but federal nutrition data shows that at least seven other common foods contain higher amounts of the mineral per standard serving. Magnesium supports more than 300 enzymatic reactions in the body, including functions related to bone formation, muscle contraction, and blood pressure regulation, according to […]
09/08/2026
/
By Coco Somers
Daily Walnut Intake Tied to Shift in Diet Quality Among Older Adults, Study Finds
A two-year randomized trial involving 319 older adults found that participants who ate 1–2 ounces of walnuts daily, while otherwise maintaining their usual diets, had a more anti-inflammatory Dietary Inflammatory Index (DII) score compared to those who avoided walnuts and limited other nuts. The study, known as the Walnuts and Healthy Aging trial, was published […]
09/08/2026
/
By Coco Somers
Passion fruit: Nutritional profile, potential health benefits, and consumption tips
Passion fruit is a tropical fruit produced by the Passiflora vine, a flowering plant that grows in warm climates including South America, Australia, South Africa, and India, according to Medical News Today. The fruit, which is a common species known as Passiflora edulis, is characterized by a hard outer rind that contains soft pulp and […]
09/07/2026
/
By Coco Somers
Kiwi Skin Is Edible, Boosts Fiber and Antioxidants
Cleveland Clinic published guidance on Feb. 17, 2023, stating that every part of the kiwifruit is edible, including the fuzzy brown exterior often discarded by consumers. The report, published in the institution’s Health Essentials newsletter, stated that eating a kiwi skin-on increases its fiber content by roughly 50% compared with eating the fruit without the […]
09/07/2026
/
By Coco Somers
Higher Intake of Phytochemical-Rich Foods Tied to Lower Ovarian Cancer Odds, Study Finds
Summary of Study Findings A case-control study conducted in China and published in Frontiers in Nutrition reports that women with the highest intake of phytochemicals from food had 31% lower odds of ovarian cancer compared to those with the lowest intake, according to researchers. The study involved 250 women diagnosed with epithelial ovarian cancer – […]
09/07/2026
/
By Coco Somers
Fermented foods’ health effects linked to postbiotics, review finds
A recent narrative review published in Frontiers in Nutrition reports that the health benefits of fermented foods stem from a complex network of bioactive compounds produced during fermentation, rather than solely from live probiotic bacteria. According to the review, these compounds may simultaneously influence gut health, immune function, and metabolism. The evidence, as summarized by […]
09/07/2026
/
By Coco Somers
Gut Bacteria Convert Vegetable Nutrients Into Compounds Linked to Heart and Metabolic Benefits, Study Says
Researchers at Karolinska Institutet in Sweden reported on August 23, 2026, that gut microbes can transform nitrate and non-heme iron from plant-based foods into compounds known as dinitrosyl iron complexes (DNICs). The peer-reviewed findings, published in the journal Cell, indicate that these molecules, once absorbed into the body, may influence cardiovascular and metabolic health. According […]
« Previous Page
3 of 35
Next Page »
Get Our Free Email Newsletter
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
Your privacy is protected.
Subscription confirmation required.
Popular Articles
Get Our Free Email Newsletter
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
Subscription confirmation required.
We respect your privacy
and do not share emails with anyone. You can easily unsubscribe at any time.
COPYRIGHT © 2017 SUPER FOODS NEWS
Privacy Policy
Get Our Free Email Newsletter
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
Subscription confirmation required.
We respect your privacy
and do not share emails with anyone. You can easily unsubscribe at any time.
Close
x
By continuing to browse our site you agree to our use of cookies and our
Privacy Policy
.
Agree and close