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This study investigated whether thiamine (vitamin B1) could mitigate the harmful effects of lead contamination on plant growth. Using garden cress (Lepidium sativum), we found that lead exposure reduced plant growth and biomass, while thiamine treatment partially alleviated these effects, improving shoot length and overall plant length. These findings highlight the potential of thiamine as a simple strategy to improve plant resilience to heavy metal stress, with implications for agricultural productivity and food security.

This study compares different methods for cooking vegetables to determine which retain iron and ascorbic acid, or vitamin C, levels the most.

In this study, the effects of vitamin C, ginger, or curcumin supplements on C-reactive protein levels in healthy participants are determined in an eight-week open-label trial.

The goal of this project was to see if the addition of wild orange essential oil to freshly squeezed orange juice would help to slow down the decay of ascorbic acid when exposed to various temperatures, allowing vital nutrients to be maintained and providing a natural alternative to the chemical additives in use in industry today. The authors hypothesized that the addition of wild orange essential oil to freshly squeezed orange juice would slow down the rate of oxidation when exposed to various temperatures, reducing ascorbic acid decay. On average, wild orange EO slowed down ascorbic acid decay in freshly squeezed orange juice by 15% at the three highest temperatures tested.

Many weight loss supplements contain the stimulant caffeine, but do not disclose the amount. Here, authors measure and compare the amount of caffeine in different dietary supplements. This research gives consumers better understanding of the impact natural supplements may have on their health.

Here the authors aimed to find the best preservative combinations to stop bacterial growth in food, using data modeling and biochemical experiments. They discovered that single preservatives are often not enough, with varying effectiveness against different bacteria, and suggest future research into combining preservatives for better results.

In this study, the authors investigate the effects of acidity on the survival of commercial probiotic Lovebug bacterial strains.

Fat can be chemically altered during cooking through a process called lipid oxidation, which can have a negative impact on health. In this study, the authors measured the extracted fat in raw, fried and hard-boiled eggs and found that cooking eggs to a higher temperature resulted in a lower amount of extracted fat, indicating a greater amount of oxidized fat.

The authors look at malnutrition in children and how socio-economic factors impact this.

This study is centered around developing biofortification methods: the authors test whether the amount of calcium available to growing crops translates into more calcium present in the crops.