Wild Phytonutrients & Resveratrol Research

By Science & Food | September 12, 2013 10:30 am

DomesticatedvsWildCorn

Author Jo Robinson explores the agricultural history of phytonutrients, while Harvard researchers move us a step closer toward understanding how the resveratrol in red wine and chocolate could be hindering the aging process.

Breeding the Nutrition Out of Our Food – Jo Robinson for The New York Times

Scientists Shed Light On How Resveratrol Works – Los Angeles Times

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Science & Food brings you content on food and science including but not limited to: the scientific and culinary aspects of food that you eat; how knowledge of science and technology can be used to make better food; how science is integral to understanding the impact of food on our health and environment; as well as profiles of scientists and chefs that are advancing the frontiers of science and food.
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