Tomoyuki Koyama Nori, one of the favorite food of the Japanese, is a dry foodstuff processed from the edible red algae Pyropia yezoensis with less than 3% moisture content and which has protein and dietary fiber as its major components. In addition, this seaweed contains high levels of iron, zinc, and manganese as well as […]

Tomoyuki Koyama It is well known that overweight and obesity are most often caused by excessive caloric intake, unbalanced diet, social stress, and lack of exercise. In order to maintain an optimum body condition, it is important to select the appropriate quality and quantity of food consumed in one’s daily meals. A good and smart […]

Paola Rossi Hericium erinaceus is an edible and medicinal mushroom well known in China, where it’s called Houtou, and in Japan, where it’s called Yamabushitake because it resembles the ornamental cloth worn by Buddhist monks practicing asceticism. This article illustrates the activities of this mushroom on central nervous system and memory. Natural 1 Scarica PDF

Natural 1 interviewed Professor Bilia, president of various international scientific associations that deal with research inthe field of phytochemistry and phytonutrients to talk about the present and the opportunities that open up for the future. Scarica PDF

A. R. Bilia Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. Food related applications of nanotechnologies offer a wide range of benefits to the consumer. These include a possible reduction in the use of preservatives, salt, fat and surfactants in food products; […]