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.
Plant proteins for human health: the current status and future needs.
Swapping even a few meals a week to dishes built around the lentils, beans, or chickpeas you can ...
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...
Interactions between nutrition, GLP-1 secretion, and composition of...
The oats or barley you grow for breakfast feed gut bacteria that, in turn, release chemical signa...
Distinct microbial mediators link diet to inflammation in Crohn's d...
Every handful of beans, leafy greens, or berries from your garden feeds gut bacteria that activel...
Metabolomic patterns of dietary protein intake and their link to ca...
Swapping even some animal protein for plant-based foods like lentils, beans, or tofu shifts your ...
