A study has suggested that consuming ecklonia cava – a type of brown algae – could prevent or delay the onset of Parkinson’s disease.

Pantry food can go bad if exposed to oxygen, but an AI model might help develop more effective preservatives and keep food fresher for longer.

Humans have figured out how to season their food with virtually every part of plants.

Can something as simple as a cup of coffee with milk have an anti-inflammatory effect in humans? Apparently so, researchers say.

A known antioxidant common in the human diet helps cancer-causing bacterium survive. The discovery could lead to new drugs.

Green tea has long been thought to ease oxidative stress. A new study turns that theory on its head.

By studying how cells from healthy normal weight and overweight participants broke down carbohydrates in real time, researchers have found clues about what triggers metabolic distress.

Microgreens have won the hearts of consumers as a fashionable gourmet food, but a new study suggests they could also offer global nutrition security.

After analyzing data from more than 19,500 cancer patients, researchers report a link between eating more mushrooms and lower cancer risk.