Some farmers have already expressed their interested in these water-sustainable products that can produce more compound health benefits than traditional crops

Engineered probiotics can target and kill colorectal cancer cells in the presence of a substance found in some vegetables

A research team has gained new insights into how the potato was domesticated and how its DNA evolved over time

However, until more research is conducted, breast cancer patients should not suddenly start eating soy if they have not consumed it before

The research group manipulated the plant isoprenoid pathway through the utilization of a variant of 3-hydroxy-3-methylglutaryl-coenzyme A synthase

The researchers sequenced two different pumpkin species to better understand their contrasting desirable traits

"Your mother always told you to eat your vegetables, and science now tells us she was right,” researcher says

In a study, when mice ate broccoli with their regular diet, they were better able to tolerate digestive issues similar to symptoms of leaky gut and colitis than mice that were not placed on a broccoli-supplemented diet

A new study shows that eating salad with added fat in the form of soybean oil promotes the absorption of eight different micronutrients that promote human health

Millions of years ago, one family of plants—the beets and their near and distant cousins—hit upon a brand new red pigment and discarded the red used by the rest of the plant world