The NutriScore could redefine what is considered healthy and unhealthy food in the EU. How could it affect your health?
Why are plants antioxidative? And what are secondary plant compounds? Can they really make a difference when it comes to our health?
Why is Curcuma taken with pepper? And why do we encapsulate herbal ingredients in liposomes? How important could bio-enhancers become for therapeutic plants in the future?
Why do we eat so much sugar? How does sugar affect our health? And: Are sweeteners a health revolution or a harmful alternative?