vegetable
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Health-Promoting Compound in Broccoli
Field trials and genetic studies have shown that a new variety of broccoli reliably yields higher levels of a health-promoting compound. Broccoli contains a compound called glucoraphanin, which has been shown to promote health by maintaining cardiovascular health and a reduction in the risk of cancer. A long term breeding programme to increase glucoraphanin levels [...]
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Cheese and Veggie Snack Help to Fight Children Obesity?
Almost everyone is familiar with the alarming trend of childhood obesity. 32% of U.S. children are overweight or obese according to the National Health and Nutrition Examination Survey. One of the many factors leading to the obesity epidemic is increased snacking in children. Today children eat around three snacks daily while thirty years ago they [...]
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Tomato Blossom End Rot – Is This the End of the Disease?
The brown tissue that signals blossom end rot in tomatoes is a major problem for large producers and home gardeners, but a Purdue University researcher has unknowingly had the answer to significantly lowering occurrences of the disease sitting on a shelf for 20 years. In the early 1990s, horticulture professor Avtar Handa developed a transgenic [...]
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Garlic Fights Source of Foodborne Illness
Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. The discovery opens the door to new treatments for raw and processed meats and food preparation surfaces. “This work is very exciting [...]
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Sulforaphane in Broccoli Prevents Cancer
Sulforaphane compound in broccoli and other cruciferous vegetables is so good for you — it provides not just one, but two ways to prevent cancer through the complex mechanism of epigenetics. Epigenetics, an increasing focus of research around the world, refers not just to our genetic code, but also to the way that diet, toxins [...]
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How to Improve Pesticide Efficiency – a New Study
MU researchers are studying the molecular structure of the pesticide with active ingredient, methyl iodide, is a known carcinogen to determine if the product could be made more efficient and safer for those living near, and working in, treated fields. The pesticide was approved for use on fruit and vegetable crops, mainly in California and [...]
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Control of the Pepper Disease Caused by Phytophthora Capsici
Researchers at the Basque Institute for Agricultural Research and Development, Neiker-Tecnalia, have confirmed that the use of semi-composted manure in combination with the plastic sealing of the soil is an effective control for Phytophthora capsici, a fungus responsible for a disease that seriously affects greenhouse-grown peppers. The research developed in the PhD thesis by the biologist Mireia Núñez-Zofío, [...]
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Increase fruit and vegetable, decrease disease
We should all be eating more dietary fiber to improve our health. Dietary fiber, also known as roughage, is the general term of the non-digestible parts of the fruit and vegetable products we eat. There are two forms soluble and insoluble. Soluble (prebiotic, viscous) fiber that is readily broken down or fermented in the [...]
