Food & Function Blog

The front cover of issue 9 features artwork by Hongxin Wang from Jiangnan University. With his colleagues Wang investigates the components of a new resource food in China, peony seed oil (PSO) by GC-MS (gas chromatography–mass spectrometry), its inhibitory effects on carbohydrate hydrolyzing enzymes in vitro and its anti-diabetic effects on mice induced by streptozotocin (STZ).

Interested to find out more? Read the full article below – its free to access for the next 6 weeks!