3 citations
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February 2025 in “Frontiers in Food Science and Technology” This perspective proposes a new classification system for "superfoods" to better align them with environmental and social sustainability goals, emphasizing plant-based sources over animal-based ones due to lower greenhouse gas emissions and deforestation impacts.
May 2024 in “ShodhKosh Journal of Visual and Performing Arts” This study highlights the numerous health benefits of chia seeds, including their rich nutrient profile, cardiovascular protection, digestive support, and potential cognitive and athletic performance enhancements, making them a versatile and powerful functional food for modern diets.
7 citations
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May 2024 in “Molecules” In this study, red rice was found to contain 87.2% carbohydrates, 9.1% proteins, and demonstrated bioactive properties due to its flavan-3-ol phenolic compounds, suggesting potential health benefits beyond its nutritional content.
October 2023 in “Journal of food chemistry & nanotechnology” In this review, the authors highlighted the medicinal potential of Ziziphus jujuba seeds, emphasizing their antioxidant, antimicrobial, and anti-inflammatory properties, and called for further research to better understand their therapeutic effects and mechanisms.