Latest news with #berries
Bloomberg
3 days ago
- Business
- Bloomberg
Vertical Farms Bet on Berries, Microgreens After Bankruptcies
By Welcome to The Brink. I'm Georgia Hall in New York, where I looked at vertical farming companies bouncing back after a string of financial debacles. We also have news on Southern European banks, Essity and New World. Follow this link to subscribe. Send us feedback and tips at debtnews@ After a spate of bankruptcies, the high-tech vertical farming industry is turning to trendy microgreens and berries to make their operations profitable.
Fox News
3 days ago
- General
- Fox News
Money-saving storage hacks keep your berries fresher for longer, expert says
A popular Reddit post has people talking about the best way to preserve berries – and a food expert is weighing in, too. In a thread on r/FoodHacks, a user said that he or she was "a little proud" of a recently discovered berry hack. "I was tired of the raspberries I get from the store going bad so freakin' fast," the user wrote. "Looked up some different ways to keep them fresh and I liked this method." The method involves thoroughly washing the raspberries, drying them with a paper towel and then storing them in an airtight glass container with another paper towel at the bottom. Thanks to the hack, the user was able to preserve the berries for nine days in the fridge – but admitted having to remove three berries that started going bad. "I think it was a success," the user concluded. Other Reddit users responded with their own tips and tricks for keeping berries edible for longer periods of time. "Washing berries with a little vinegar also adds some longevity," one person said. "Blueberries are relatively sturdy and can handle a bit more handling, while strawberries and raspberries are delicate and bruise easily." "I use baking soda for all my produce except onions. I assume the slightly acidic rinse keeps mold spores and bacteria from developing in the fridge," another person chimed in. Other methods didn't necessarily involve baking soda or vinegar. "My hack is to leave them in the original containers unwashed, and place inside an airtight [Ziploc] bag in the fridge," one person wrote. "They keep for at least a week." "I wash them in [122°F] water as soon as I get home and ensure they are dry before putting them into an airtight container," a different Reddit user suggested. "Definitely lasts longer this way." And others were baffled that the berries lasted that long in the first place. "Raspberries do not last 9 days around me," one person wrote. Another said, "I'd finish the berries before I even finished washing them." "Tailoring your storage method to the berry type can extend their life and preserve their taste." Mark Wieser, co-founder of specialty foods company Fischer & Wieser in Fredericksburg, Texas, also shared with Fox News Digital his top steps for storing berries. 1. Wait to wash the berries until right before eating them – and don't wash them under running water. 2. Gently place berries in a bowl of water to soak. This will clean them without harming their delicate structure. 3. Fill a large bowl with cold water, then gently place the berries in a colander and dip them in the water bath. This results in an even wash that protects the berries, he said. 4. Afterward, transfer the berries to a paper towel-lined airtight container and place in the refrigerator. Wieser also noted that different types of berries have different cleaning needs, since some are more delicate than others. "Blueberries are relatively sturdy and can handle a bit more handling, while strawberries and raspberries are delicate and bruise easily," he said. "Store in a shallow container lined with a paper towel and avoid stacking them deep," he added. "Tailoring your storage method to the berry type can extend their life and preserve their taste." He also said berries can be cleaned "effectively with just water, but using vinegar or baking soda can help remove pesticide residues and bacteria more thoroughly." "Plain water, however, is still a safe and acceptable method for washing berries." Commercially produced strawberries in particular are likely to have pesticide residue on them, so he recommends a vinegar bath. "In a bowl, mix four parts water with one part white vinegar, then let the strawberries soak in the bowl for 20 minutes," he said. "Rinse the strawberries thoroughly with fresh cold water to clean off the vinegar." Above all, Wieser said, consumers shouldn't wait too long to enjoy their berries. "Keep them cold, dry and avoid rinsing until right before eating," he said. "A little planning can go a long way in reducing waste."
Medical News Today
11-06-2025
- Health
- Medical News Today
Healthy aging: Eating more berries, flavanoids may be key
A new study has found a link between consuming more berries and healthier aging. Vera Lair/Stocksy As people are living longer, there is a greater emphasis on healthy aging. Diet is one aspect that can contribute to healthier aging. A new study found that consuming more foods and beverages rich in flavonoids may help lower a person's risk of certain aspects of unhealthy aging, such as frailty and poor mental health. People are living longer than ever before. According to the World Health Organization (WHO), the number of people globally ages 60 and over is expected to jump from 1 billion in 2020 to 1.4 billion in 2030, to 2.1 billion by 2050. Additionally, the number of centenarians—people aged 100 years or more—is expected to reach almost 4 million by 2054. With people expected to live for longer, there has been a research emphasis on finding ways to ensure they age in a healthy way, with a high quality of life and free of major disease. 'As people live longer, we want to ensure they stay healthy and independent for as long as possible,' Nicola Bondonno, PhD, post-doctoral researcher at the Danish Cancer Institute in Copenhagen, Denmark, told Medical News Today . 'Finding natural, everyday ways to support healthy aging, like through diet, offers a low-cost, accessible approach that can have a big impact on quality of life and reduce pressure on healthcare systems.' Bondonno is the first author of a new study recently published in The American Journal of Clinical Nutrition that found consuming more foods and beverages rich in the phytochemical compound flavonoids may help lower a person's risk of certain aspects of unhealthy aging, such as frailty and poor mental health. Flavonoids are found in a variety of fruits, vegetables, and plant-based foods, such as: Berries like blueberries and raspberries Citrus fruits like oranges and grapefruit Dark chocolate Fruits such as peaches and bananas Green and black tea Leafy greens such as kale and spinach Red wine Vegetables such as peas, onions, and tomatoes '(Flavonoids are) what give many plants their vibrant colors, but they also seem to have health-promoting properties,' Bondonno said. 'We focused on flavonoids because our previous research suggests they may protect against chronic diseases. 'Flavonoids have anti-inflammatory and antioxidant properties, which help protect the body's cells from damage as we age. They also support blood vessel health and may help preserve muscle and brain function. While not all flavonoids work in the same way, many appear to support the body's systems that tend to decline with age.' — Nicola Bondonno, PhD Health data included the amount of flavonoid-rich foods and beverages study participants consumed, as well as information on their incident frailty, physical function, and mental health. At the study's conclusion, scientists found that female study participants with the highest flavonoid intake had a 15% lower risk of frailty, as well as a 12% lesser chance of impaired physical function. 'These findings suggest that diets rich in flavonoid-containing foods may help older women maintain strength and mobility as they age — key factors in staying independent, avoiding falls, and preserving overall quality of life,' Bondonno explained. 'Even modest improvements like these can make a real difference in someone's ability to live well into older age.' These same female participants also experienced a 12% lower risk of having poor mental health. Improved mental health 'Women with the highest flavonoid intake had a 12% lower risk of having evidence of mental health concerns such as feeling low, lacking energy, or having depressive symptoms. This finding is important because it shows that what we eat may play a role in supporting not just our physical health, but our emotional and psychological well-being as we age.' — Nicola Bondonno, PhD Interestingly, Bondonno and her team did not find that high consumption of flavonoid-rich foods impact male participants in the same way it did female participants. While male study participants with the highest flavonoid intake experienced a 15% decrease in their risk of poor mental health, there was no benefit when it came to lowering frailty or impaired physical function risks. Men vs. women 'It's possible that the difference we saw between men and women has more to do with how the study was structured than a true biological difference. The men were followed for a shorter period of time, so we may not have had enough data to detect certain effects. More research is needed to understand whether men and women truly respond differently to flavonoids.' — Nicola Bondonno, PhD 'Our next steps are to explore the two-way relationship between flavonoids and well-being — looking not only at how flavonoids may support mental health, but also how a person's well-being might influence their intake of flavonoid-rich foods,' she continued. 'We also plan to continue investigating how these foods can be used to support healthy aging and help people live longer, disease-free lives.' MNT had the opportunity to speak with Manisha Parulekar, MD, FACP, AGSF, CMD, director of the Division of Geriatrics at Hackensack University Medical Center and co-director of the Center for Memory Loss and Brain Health at Hackensack University Medical Center in New Jersey, about this study. 'Flavonoids are potent antioxidants and have anti-inflammatory effects,' Parulekar said. 'Oxidative stress and chronic inflammation are considered key drivers of aging and age-related diseases. By potentially slowing down these processes, flavonoids could theoretically slow down negative aspects of aging.' Parulekar said that lifestyle modifications to improve the aging process through diet offer a proactive, accessible, and potentially transformative approach to promoting healthy longevity for everyone. 'It represents a shift towards preventative healthcare and empowers individuals to take an active role in shaping their own health trajectory,' she continued. 'Focusing on diet promotes a more holistic approach to health, addressing the root causes of aging-related decline rather than just treating symptoms. Dietary changes often have positive ripple effects on other aspects of health, such as weight management, energy levels, and mood.' For readers who would like to add more flavonoids to their diet, we asked Monique Richard, MS, RDN, LDN, a registered dietitian nutritionist and owner of Nutrition-In-Sight, for her top tips. 'Flavonoids, including the six subtypes related to dietary sources — anthocyanidins, flavan-3-ols, flavonols, flavones, flavanones, and isoflavones — have been attributed to protecting cell degradation from oxidative stress and free radicals, as well as being anti-inflammatory due to their concentrated antioxidant levels. They also can act as a chelator (binder) to oxidizing effects of metal ions like zinc, iron, and copper.' — Monique Richard, MS, RDN, LDN Richard encouraged readers to consider the numerous foods rich in flavonoids and consider where they may be able to be added throughout the day and week. 'When you think of 'flavonoids' think of flavor and see how adding some flare to your daily foods can punch up their benefit and appeal,' she continued. 'Also keep in mind the benefit and bioavailability varies by food and per person — keeping the diet diverse and varied is key.' Richard said a sample diet featuring three servings of flavonol-rich foods a day may look like: Breakfast: A cup of green tea or a smoothie with berries A cup of green tea or a smoothie with berries Lunch: A lean protein atop a salad with kale, apples, walnuts, Gorgonzola, and balsamic vinegar and olive oil dressing (with chives and garlic) A lean protein atop a salad with kale, apples, walnuts, Gorgonzola, and balsamic vinegar and olive oil dressing (with chives and garlic) Dinner: 4 ounces of fatty cold water fish such as salmon or tilapia, topped with a strawberry salsa, 3/4 cup roasted sweet potatoes and 2/3 cup long grain rice, 2 ounces dark chocolate, and 5 ounces red wine or grape juice Nutrition / Diet Seniors / Aging
RNZ News
06-06-2025
- Business
- RNZ News
Berry grower Bob Teal - finding a niche and bearing fruit
rural farming 29 minutes ago Bob Teale's inventiveness has allowed him to keep growing a niche range of berries into his 80s. Old push chairs for harvesters and a handy little electric golf cart helps him run up and down the rows.
CNET
28-05-2025
- Health
- CNET
5 Everyday Foods That May Help Protect Against Cancer
A balanced diet plays a major role in ensuring that you stay healthy. But did you know that there is evidence to suggest that certain foods may even reduce your risk of developing cancer? That's right. While there's no miracle food out there, studies show that certain ingredients may offer some protective benefits. We asked doctors and experts which foods have been shown to potentially decrease cancer risk. 1. Berries Berries are rich in antioxidants and flavonoids like anthocyanins, which are anti-inflammatory and can reduce oxidative stress. "These two factors are major drivers of cancer, and berries pack a punch when it comes to reducing those risks," board-certified oncology dietician and cancer survivor Alison Tierney says. A 2005 study in the European Journal of Cancer found that brightly-colored fruits with high anthocyanin levels may be chemopreventive, and could potentially reduce your risk of developing cancer. The phytochemicals in berries alter the gut microbiome to target immune cells to suppress tumor growth that could develop into cancer. In vivo, polyphenols in raspberries and strawberries have been shown to inhibit colon and prostate cancer cell growth in a 2011 review. Antioxidant-rich strawberries also may inhibit cancer cell growth in the liver, regardless of cultivar type and antioxidant level, in a 2003 test-tube study. Black raspberries have been found to slow colorectal cancer tissue growth in 2011 and 2012 cancer research studies. One 2012 rat study found both blueberries and black raspberries may also inhibit estrogen-driven breast cancer tumors. The chemopreventive effects in black raspberry anthocyanins may also prevent esophageal tumors from developing, according to a 2009 cancer prevention research study on rats. The American Institute of Cancer Research recommends a diet filled with a variety of fruits, vegetables, grains and plant-based foods — including blueberries, cranberries, raspberries and strawberries — to help lower cancer risk, as seen in laboratory studies. 2. Soybeans"Soy often gets a bad reputation, but research suggests it is a cancer-fighting powerhouse," Tierney says. Previously, soy plant estrogens (isoflavones) were believed to disrupt hormones, raising breast cancer risk in women. But soy-based foods like tofu, tempeh, edamame and soy milk do not contain enough isoflavones to increase your breast cancer chances, according to the Mayo Clinic. That said, taking concentrated isoflavone supplements could raise your risk if you have a personal or family history of thyroid issues or breast cancer. The American Cancer Society suggests that rat studies in which rats were exposed to high doses of isoflavones from soy may be linked to breast cancer. However, rats don't process soy the same way people do. Human studies, on the other hand, have revealed that soy's estrogen effects either have no effect or reduce breast cancer risk. A 2021 technical review of 417 reports concluded that soyfoods and isoflavones should not be classified as endocrine disruptors. In a 2024 study, participants eating 54 grams of soy products daily had an 11% reduction in cancer risk, while drinking 23 grams of soymilk daily showed a 28% lesser cancer risk. A 2021 meta-analysis of 300,000 Chinese women who enrolled in a study from 2004 to 2008 and had a follow-up in 2016 found that a 10 mg/day soy intake reduced breast cancer risk by 3%. 3. Tomatoes Lycopene is a potent antioxidant found abundantly in tomatoes that could lower one's risk of developing lung, breast and stomach cancers, according to MD Anderson Cancer Center. A 2022 systematic review of 72 animal and human studies found that lycopene regulates inflammatory and oxidative stress processes, influences cell death and suppresses cell division, tumor growth and formation. In a 23-year longitudinal study of men published in 2016, researchers found that men who consumed two or more servings of tomato sauce weekly had a 30% lower risk of developing prostate cancer than those who ate one serving or less per month. These results are similar to a 2022 epidemiologic study review suggesting that increasing tomato-based product intake may reduce the risk of prostate cancer. Lycopene's ability to suppress tumor progression and boost the immune system while reducing inflammation has also shown promise in reducing the risk of lung cancer. Despite being carotenoids, beta-carotene and lycopene differ chemically, with beta-carotene potentially increasing lung cancer risk. Though tomatoes have a high level of lycopene, it's also found in other red, yellow and orange foods like watermelon, peppers, grapefruit, papaya and guava. 4. Green teaIncluding green tea in your diet may also reduce your risk of developing cancer. "Green tea contains bioactives called catechins, specifically EGCG (epigallocatechin-3-gallate), that starve cancer by cutting off their blood supply," Dr. William Li, scientist and author of Eat to Beat Disease, says. "This activity, known as anti-angiogenesis, has been extensively researched." Angiogenesis is a normal and necessary blood vessel formation process during pre- and postnatal growth stages that helps oxygen reach your organs and tissues. But if your cells malfunction and create tumors, angiogenesis can feed the tumors, creating cancer and helping it spread throughout your body. EGCG has powerful anti-inflammatory and antioxidant effects, which "brings promising results in the prevention of breast, lung, prostate, stomach and pancreatic cancers. A 2012 Nutrients study found EGCG to be the most effective chemopreventive polyphenol in green tea. Over a 30-year study, EGCG in green tea has been shown to delay the onset of cancer and reduce your chances of getting a cancer diagnosis. According to AICR, studies where green tea has been shown to reduce the risk of cancer typically involve a large amount of tea consumption daily, from three to six cups. A 2018 analysis found that drinking more than 10 cups may lower your risk of the following cancers: colorectal, liver, lung and stomach. 5. Cruciferous vegetables Cruciferous vegetables such as broccoli, Brussels sprouts, cauliflower, kale, bok choy and cabbage contain a powerful antioxidant, sulforaphane, that has anti-inflammatory properties and fights against oxidative stress, a factor that can lead to cancer. "Sulforaphane has been shown to not only stop the growth of particular cancer cells but also encourage apoptosis (programmed cell death)," Dr. Courtney Scott, medical director of Momentous Recovery Group in Los Angeles, says. "Its functionality lies in activating specific enzymes that neutralize toxins in the human body, thus reducing the probability of DNA impairment that may stimulate cancer. These have been noted for breast, prostate and colon cancers specifically." A 2000 case-control study found that men who ate a large amount of cruciferous vegetables had a lower risk of prostate cancer. Premenopausal women in a 2008 epidemiological study who consumed cruciferous vegetables (broccoli in particular) regularly were found to have a marginally lower risk of breast cancer. A more recent 2022 study found another compound in cruciferous vegetables, indole-3-carbinol (I3C), frees tumor-suppressing genes to allow them to attack tumor cells and kill them off before they can grow into cancer and spread throughout the body. However, the study was done on lab mice, with humans needing to eat an equivalent amount of over six pounds of broccoli per day to get the same effects. The bottom line Eating a diet rich in fruits, vegetables, green tea and other vitamin-packed foods can nourish your body, allowing you to live a healthy and active life. It may also build your immune response so your body is ready to fight off cancer cells before they can grow and develop into diagnosable cancer. Making foods such as berries, soybeans, tomatoes, cruciferous vegetables and drinks like green tea a regular part of your diet has been shown to potentially provide your body with the right chemicals to reduce your risk of cancer.
