• Theobroma Cacao Posted 10 years ago under Food, History


    Contents [Hide]DescriptionTaxonomy and nomenclatureDistribution and domesticationHistory of cultivationCurrency systemMythologyModern HistoryCultivationPestsInsectsFungiOomycetesVirusesMiscellaneousConservationCacao has an ancient historyNotesReferencesAdditional Sources Description Theobroma cacao, also known as the cacao tree and cocoa tree, is a small (4–8 m (13–26 ft) tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America. Its seeds, cocoa   Full article…

  • Garlic Posted 10 years ago under Food, Health, Natural ingredients, Nutrition, Uncategorized


    Contents [Hide]DescriptionHistoryWhat’s New and Beneficial About GarlicWHFoods RecommendationsHealth BenefitsCardiovascular BenefitsAnti-Inflammatory Benefits Across Body SystemsAntibacterial and Antiviral BenefitsCancer PreventionGarlic and Iron MetabolismHow to Select and StoreTips for Preparing and CookingThe Healthiest Way of Cooking GarlicHow to EnjoyIndividual ConcernsNutritional ProfileIn-Depth Nutritional ProfileNature’s antibioticAll the benefits, no side effectsList of health benefitsRich in allicinAdditional disease preventionCardiovascular benefitsThe best   Full article…

  • Zeaxanthin Posted 10 years ago under Food, Health


    Contents [Hide]Isomers and macular uptakeRelationship with diseases of the eyeNatural occurrenceReferences Zeaxanthin is one of the most common carotenoid alcohols found in nature. It is important in the xanthophyll cycle. Synthesized in plants and some micro-organisms, it is the pigment that gives paprika (made from bell peppers), corn, saffron, wolfberries, and many other plants and   Full article…

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