All articles tagged with #plant compounds
Researchers at UBC Okanagan have decoded how plants produce mitraphylline, a rare compound with potential anti-cancer properties, by identifying key enzymes involved in its biosynthesis, paving the way for sustainable drug production.
New research suggests that consuming phytosterols, found in foods like nuts, seeds, fruits, vegetables, and whole grains, is associated with reduced inflammation, lower risk of heart disease and Type 2 diabetes, and improved metabolic health, supporting the benefits of a plant-based diet.
A recent study published in the American Journal of Clinical Nutrition found that increased intake of flavonol-rich foods, especially those high in quercetin, was associated with a reduced risk of age-related frailty. Flavonols are a subclass of plant compounds found in many plant foods, and they are known for their antioxidant properties that help reduce inflammation and disease-causing free radicals in the body. While there is no official daily intake recommendation for flavonols, healthcare professionals recommend consuming at least five to nine servings of fruits and vegetables per day, which are the primary sources of flavonols in the diet. Some of the best sources of flavonols include grapes, kale, green tea, and pistachios.