New research shows that pot marigold (Calendula officinalis), often discarded after ornamental use, contains heat-stable, nutrient-rich proteins with strong emulsifying properties. These proteins ...

Marigolds have a long history peppered with symbolism. They were once associated with grief and funerals and with the orange ...

Genda ka phool, or marigold, could be the next big protein source. Here is why the research matters for the future of food and how its anti-inflammatory benefits can benefit you.

Marigold flower proteins exhibit solubility, emulsifying, and antioxidant properties with potential applications in food ...

Scientists are now focusing on agricultural byproducts to address the global need for sustainable nutrition. An innovative ...

The findings come as America’s protein obsession shows no signs of slowing. The nutrient is made up of long chains of amino ...

Find all University of Georgia news in chronological order with our extensive archive and stay informed on University of Georgia and the vegan, plant-based and cellular agriculture market.

In addition, two of the protein extracts demonstrated strong emulsifying ability, meaning they can keep oil evenly dispersed ...

The objective of this study was to examine the influence of cultivation treatments on plant development, morphology and flavonoid content in Calendula officinalis L., Asteraceae. The cultivation ...

Calendula can help with wound healing like C-section scars and skin ulcers. Calendula has anti-inflammatory properties beneficial for skin health. Calendula contains flavonoids that may provide ...