Agricultural Research Service (ARS) scientists have found that weather and climate play key roles in levels of a family of antioxidants in soybean seeds.
Lead plant physiologist Steven Britz of the ARS Food Components and Health Laboratory, part of the Beltsville Human Nutrition Research Center in Beltsville, Md., collaborated on the study with William Kenworthy with [...]

A recent study from the University of California, Davis and the Illinois Institute of Technology found that strawberries may reduce the risk of heart disease. The popular fruit is rich in flavonoids, important compounds that may improve function of the endothelium — the cells that line the inside of blood vessels through the entire circulatory [...]

Researchers at the University of Reading, found in tests, that adding blueberries to peoples diet consistently improved their memory.
They say flavonoid rich foods trigger the part of the brain which is responsible for memory and learning – meaning diets rich in fresh fruits may increase your memory capacity.
Dr Jeremy Spencer, from the department of food [...]

Researchers at the Johns Hopkins University School of Medicine have shown that powdered grapes appear to reduce pain and inflammation in a rat model of arthritis, where rats’ knees are inflamed using a chemical injection.
Some rats were fed the powdered equivalent of 10 cups of grapes once a day after the arthritis-inducing injection, while others [...]