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Fasting glucose and HbA1c are a single snapshot. Here is what continuous glucose monitoring research revealed about differences in post-meal glucose between people, and the debate over how to interpret it.

Even among health functional foods, ingredients can be recognized by different routes. Here are the differences between the two systems and what to check on the label.

Extracts can share the name “Cornus extract” and still differ in content. Here are three variables that set an ingredient apart.

Brown fat, once thought to exist only in babies, was also found in adults. Here is what images from 1,972 people showed, and how it led to research on browning.

What kind of molecule is loganin, the signature compound of Cornus, and why is it used as a yardstick of quality? This article covers its biosynthetic pathway, the research landscape, and pitfalls in interpretation.

Its structure is simple, but its uses are broad. This article looks at 4-HBA, a building block of coenzyme Q10, the parent compound of parabens, and a subject of browning research.

How does starch become a dietary fiber that is not digested? This article covers the manufacturing chemistry, metabolism, and the strength and limits of the evidence on post-meal blood glucose.