Antioxidants Archives

Microgreens: Tiny Greens with Big Health and Food Safety Benefits 0
- A to Z, Event, Food Hygiene, Food Safety, General, Health & Wellness, News
- August 2, 2025
At a Glance Microgreens—small edible greens harvested shortly after germination—are making a big splash in kitchens, restaurants, and social media feeds. Known for their bold flavours and rich nutritional profile, these miniature greens are fast becoming a favourite among health-conscious consumers and chefs. But beyond the buzz lies an important angle: food safety. What Are
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Moringa Seeds: The Tiny Superfood Making a Big Impact 0
- A to Z, Event, Food Hygiene, Food Safety, Health & Wellness, News
- June 4, 2025
Overview Often celebrated as the “miracle tree,” moringa is once again in the spotlight—this time, for its seeds. Experts are hailing moringa seeds as a nutrient-rich superfood that supports immunity, heart health, and more. Packed with protein, antioxidants, and essential nutrients, these seeds are gaining popularity as a powerhouse of health benefits. Nutritional Goldmine in a
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Raw but Risky: Harmful Bacteria Lurking in Your Fresh Foods 0
- A to Z, Food Hygiene, Food Safety, Health & Wellness, News
- May 7, 2025
Raw foods, such as fresh salads, smoothies, and fruits, are packed with nutrients, fiber, and antioxidants. They are a healthy part of many diets and offer numerous health benefits. However, while raw foods can be highly nutritious, they also carry certain risks if not handled and prepared correctly. Harmful bacteria that cause foodborne illnesses can
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Green Tea Uncovered: Benefits, Risks, and What You Should Know 0

Green tea has long been praised for its numerous health benefits, from its rich antioxidant content to its potential for supporting weight loss and improving heart health. Packed with essential nutrients, including epigallocatechin gallate (EGCG), green tea offers a variety of health benefits. However, understanding not just the health benefits but also the potential risks

Oxidation in Food: Effects, Risks, and Prevention 0

Oxidation is a natural chemical reaction that occurs when food comes into contact with oxygen. This process significantly impacts the quality, safety, and shelf life of food. While oxidation is a part of nature, its effects can result in unpleasant changes in taste, texture, appearance, and nutritional value. From rancid oils to vitamin degradation and

Unfolding Rancidity: Causes, Effects, and Prevention 0

Rancidity refers to the spoilage of food products containing fats and oils, which leads to unpleasant odours and flavours. This process happens due to chemical reactions like oxidation or hydrolysis, where fats break down into undesirable compounds. Rancidity not only affects the taste and smell of food but also reduces its nutritional value as essential