International articles

International articles

A wide selection of English scientific articles published on Natural 1.

Nori The edible red algae Pyropia yezoensis contains many nutrients and health-promoting compounds

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 high vitamin A, vitamin B12, folic acid and vitamin C. Nori is a good source of protein, similar to the protein content in beans and its interesting nutritional properties are widely studied.

Natural 1

Speaking to Anna Rita Bilia

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

Hericium erinaceus effects on central nervous system

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

Seaweed at the dinner table can it help to prevent obesity?

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 strategy is to include the consumption of seaweed, which is a good food choice to help regulate the calories consumed at the dinner table and in our bodies.

Natural 1

Nanotechnologies applied to food: small size for great food!

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; development of new or improved tastes, producing stronger flavors and color quality, textures and mouth sensations through nano-scale processing of foodstuffs.

Natural 1

Uses of algae in the context of problems of the environment and of public health - part four

T he phenomenon of algal blooms in freshwater used for drinking or for bathing is a reason for alarm and the subject of continuous scientific research worldwide and also in Italy. The reasons can be attributed to the following...
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