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Volume 1 Issue 3
Veganism: From Enemy to Friend
Veganism is a trend [1]. We cannot reject that fact. However, what we should worry is the amount of misinformation and unscientific facts spreading through the web. If you type, for instance, veganism AND pregnancy in PubMed you would only recall 47 articles. [..] READ MORE
Metal Concentration of Water and Food Cooked in Various Cooking Pots
Migration of heavy metals from cooking pots into water and food during cooking was investigated. Five foodstuffs and nine cooking pots were used. Water was boiled for 6 m while the various foodstuffs were cooked for varying lengths of time to doneness. [..] READ MORE
Hydroponics: Should We Think Small?
World population is growing, and people are generally becoming more affluent. To deal with these pressures, food production will need to change significantly. Large scale-agriculture and food production with continue to dominate, but the case can be made for local production, [..] READ MORE
Amino Acids Profile of the Eyes and Brain of Anas platyryncos
The amino acid (AA) composition of the eyes and brain of domestic duck (Anas platyryncos) were reported using standard analytical techniques. Among the amino acids investigated, glutamic acid was most abundant in both samples with values ranging between 12.50-15.60g/100g crude protein (CP). [..] READ MORE
Role of Vitamin D in the Etiology of Polycystic Ovary Syndrome, A Review
Polycystic ovary syndrome (PCOS) is a common cause of ovarian dysfunction in women suffering from anovulation. It is characterized by chronic anovulation, hyperandrogenism, and/or the presence of polycystic ovaries on ultrasonography. No single etiologic factor fully accounts for the spectrum of abnormalities in PCOS. [..] READ MORE
Phytochemical Profiles and Antioxidant Activities of Four Gluten Free Grains
Amaranth, Buckwheat, Chia and Quinoa are pseudocereal grains known to be rich in both macronutrients and micronutrients including vitamins, minerals and significant amounts of other bioactive components such as flavonoids and polyphenols. [..] READ MORE
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