food-as-medicine
Food-as-medicine is an interdisciplinary field that investigates how the bioactive compounds found in edible plants—such as polyphenols, alkaloids, and terpenoids—can prevent or treat disease through regular dietary consumption. For plant scientists, this framework drives research into the biosynthetic pathways responsible for producing these therapeutic compounds, informing efforts to breed or engineer crops with enhanced medicinal properties. Understanding the ecological and genetic factors that regulate phytochemical production is central to developing functional foods that bridge nutrition and pharmacology.
Steamed garlic attenuates ulcerative colitis in mice by modulating ...
Garlic you grow or buy at the farmers market may be far more medicinal than you realize — and som...
Polyphenol-Loaded Plant Extracellular Vesicles: A New Approach to C...
Berries, herbs, and vegetables in your garden are packed with polyphenols, and this research sugg...