Vegetables News
Probiotic-Fermented Tomato Boosts Liver Fat Metabolism
Fermented tomatoes may be a natural way to fight obesity, as they've been found to increase beneficial compounds and inhibit fat absorption, potentially aiding in weight loss.
Tomato Compound Can Protect Kidneys and Reduce Stone Formation Damage
Scientists find that lycopene, an antioxidant in tomatoes, may help prevent kidney stones by reducing cell damage and targeting a gene involved in inflammation and cell survival.
Onion Extract as a Dual Remedy for Asthma Inflammation
Researchers at Kuwait University find that onion bulb extract may help treat and prevent asthma by reducing lung inflammation and allergic responses in mice.
Factors Affecting Local Veggie Sales by Small-Scale Farmers
Discover how Egerton University's study identifies key factors to boost the market presence of African Indigenous Vegetables, promoting healthier diets and farmer income.
Growing Low Lead Vegetables While Cleaning Garden Soil
Urban gardening's popularity is rising, but it faces the challenge of soil lead contamination. A study found certain veggies can be safely grown in such soils, though lead removal by plants was limited.
Comparing Onion Farming Success with and without Drip Irrigation
Indian researchers explore how adopting drip irrigation could boost onion farming efficiency in Maharashtra, potentially increasing yields and profits.
Optimizing Juice Extraction from Fermented Beetroot
Scientists have developed a new, healthy snack: fermented beet chips, using a special drying method to preserve their nutrients and create a crispy texture.
Exploring the Nutritional Value and Antioxidants in Cabbage Varieties
Discover how a study analyzed 159 cabbage varieties, revealing the superior nutrient content of purple spherical cabbage and the overall quality of green spherical varieties.
Pesticide Levels in Shanghai's Urban-Grown Vegetables
In Shanghai, a study of 7028 vegetable samples found 29.21% had pesticide residues, but only 0.47% exceeded safety limits, suggesting a low health risk.
Kids Encourage Friends and Family to Eat More Veggies
Kids have their say in a study, revealing taste and fun family activities as keys to increase their vegetable intake, positioning them as important change makers for healthy eating.
Toxic Chemicals Found in Vegetables Watered with Sewage
A study reveals high levels of cancer-causing chemicals in vegetables from industrial areas in India, raising health concerns and calls for better waste management practices.
Genetic Cause of Male Sterility in Chinese Cabbage Discovered
Scientists at Shenyang Agricultural University identify a gene, BrABCG26, which causes male sterility in Chinese cabbage—a breakthrough for creating high-yield hybrids.
Growing Lettuce in Salty Soil with Charcoal Additives
Biochar, a carbon-rich material, shows promise in helping lettuce grow better under salt stress, boosting weight, chlorophyll, and protein levels without reducing sodium accumulation.
Tracking Changes in Stored Seasoned Zucchinis with NMR Technology
Italian researchers use advanced chemical analysis to confirm that sustainable, compostable trays can keep seasoned zucchinis fresh just as well as plastic ones.
How Covering Soil Affects Tomato Growth in Greenhouses
Exploring mulching methods for sustainable farming, scientists found that covering soil with films enhances tomato growth and water efficiency in cold environments, while keeping soil temperature and moisture favorable. This technique offers farmers a way to improve yields in harsh climates.
How Pepino Leaf Extract Lowers Blood Pressure
Discover the pepino melon leaf—a potential natural wonder in the fight against high blood pressure. Loaded with flavonoids, these leaves are showing promising signs of lowering hypertension, inflammation, and oxidative stress in studies, possibly reshaping treatment options.
How Market Traders Clean Food Prep Areas in Benin City
Researchers find E. coli on all cutting board samples in Benin City markets, with high Aeromonas levels on vegetable boards. Despite some hygiene efforts, practices vary, exposing risks for foodborne illness and indicating a need for improved cleanliness and storage education.
Testing Water and Spinach for Multiple Toxins Using Advanced Tech
Scientists at the University of Granada employ capillary electrophoresis and mass spectrometry to detect cyanotoxins in water and food. This precision technique identifies harmful substances in trace amounts, ensuring our water and leafy greens remain safe and toxin-free.