LIFE Science Hub ® Scientific information on nutrition and health

LIFE Science Hub — evidence-based science communication

In this Hub you can search for scientific articles created by professionals on topics concerning nutrition, nutraceuticals, health and lifestyles in general.
The authors of the editorial team are qualified biologists, each identified by an ORCID profile and with proven editorial experience in the relevant sector. Every article published on the Hub is identified by a DOI and accompanied by a complete and rigorously structured bibliography, with authors, year of publication, original title, scientific journal and clickable DOI, to guarantee transparency and traceability of sources.

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Latest articles

Black pepper, powder, and extract in laboratory glassware, with references to the analytical control of piperine and the standardization of extracts.

Piperine and extract standardization: what the Haq review shows about the quality of black pepper products

Dr.ssa Mena Bitonti; Last updated: October 2026

In brief: The review by Haq and colleagues examines piperine as the characteristic component of black pepper, describing its origin, studied activities, and application limits. Regarding product quality, the most useful point is distinguishing the whole spice from an extract: the latter can be measured and controlled, but it does not represent the entire food.The authors' summary describes piperine as a natural alkaloid—a nitrogen-containing plant substance—responsible for much of the pungent sensation of black pepper. The authors report that its quantity in pepper can vary from approximately 2% to 7.4%, a range indicating that the spice does not have an identical composition in all samples. The publication also collects experimental studies on the potential biological activities of piperine, including cell and animal models. These results explain the scientific interest in the molecule, but they do not equate to clinical evidence of benefit for those consuming black pepper in cooking. Regarding the topic of quality, the review is primarily helpful in understanding why manufacturers and researchers use extracts with a declared concentration. Standardization consists of verifying and maintaining a defined amount of a substance chosen as a reference, in this case, piperine. This reduces variability between batches, but it does not make an extract equivalent to whole black pepper: during extraction, purification, and formulation, the concentration, overall composition, and storage conditions change. The review is neither a clinical trial nor a direct analysis of individual commercial products.

Ginger, capsules, and laboratory equipment in a bright scientific setting, reflecting studies on glycemia and HbA1c in type 2 diabetes.

Ginger supplements and HbA1c in type 2 diabetes: what the 2024 review shows

Dr.ssa Mena Bitonti; Last updated: October 2026

In brief: The 2024 review evaluated whether oral ginger intake can improve fasting glycemia and glycated hemoglobin in people with type 2 diabetes. By pooling five clinical trials, the authors did not find an overall statistically significant effect, despite some favorable individual studies.Type 2 diabetes involves a persistent increase in blood glucose. To assess its control, studies often look at fasting glycemia, which is the value measured after several hours without eating, and HbA1c or glycated hemoglobin, which reflects the average glucose exposure over the previous months. Schumacher and colleagues examined randomized trials—studies in which assignment to the product or the comparison group occurs randomly—on ginger in capsules or powder taken orally. Doses ranged from 1.2 to 2 grams per day, and treatments lasted from 4 to 12 weeks. Five studies were included in the quantitative synthesis. When the results were combined, there was no statistically significant reduction in either fasting glycemia or HbA1c. However, two studies, when considered separately, had detected a decrease in fasting glycemia. The practical significance is cautious: some data suggest a possible metabolic signal, but the body of evidence analyzed does not demonstrate a stable and reproducible benefit. Differences in formulations, duration, baseline values, and the groups studied may contribute to the observed variability.

Laboratory still-life of oregano leaves, glass extraction equipment and biofilm model, illustrating supercritical CO2 extract antimicrobial testing in vitro.

Supercritical CO2 oregano extracts: antimicrobial and antibiofilm activity studied in the laboratory

Dr.ssa Mena Bitonti; Last updated: October 2026

In brief: The study evaluated three extracts of Origanum vulgare leaves obtained using supercritical carbon dioxide. The results indicate activity against bacteria, fungi, and biofilms in laboratory tests. The intensity of the effect varied based on the microorganism, the concentration, and the conditions used to prepare the extract.The authors' summary describes experimental in vitro research, meaning it was conducted on microorganisms cultured in a laboratory and not on humans or animals. Oregano leaves were extracted using supercritical CO2, a technique that uses high-pressure carbon dioxide to separate plant molecules; methanol was also used as a co-solvent. Extracts produced at 40, 50, and 60 °C were compared. Chemical analysis detected phenolic acids, flavonoids, and triterpenes, including rosmarinic acid, luteolin, naringenin, oleanolic acid, and ursolic acid. The extracts inhibited selected bacteria, including Salmonella Enteritidis, Listeria monocytogenes, and Staphylococcus aureus, with minimum inhibitory concentrations between 0.25 and 1.0 mg/mL. They also acted against Fusarium species, but generally at higher concentrations. The extract obtained at 40 °C reduced L. monocytogenes and S. aureus biofilm formation by up to 100% at twice the minimum inhibitory concentration. It only partially removed already mature biofilms. These results demonstrate technological potential in the laboratory; they do not prove clinical efficacy, safety of use, or the ability to prevent infections in humans.

Cinnamon sticks, powder, and capsules next to laboratory glassware, to show differences between species, composition, and enzymatic activity.

Cinnamon in diabetes studies: why species and product change the interpretation

Dr.ssa Mena Bitonti; Last updated: October 2026

In brief: Research has compared seven cinnamon products sold in different forms. It verified the botanical species, chemical components, and in vitro activity on enzymes linked to carbohydrate digestion. The central point is simple: an effect measured in the laboratory does not guarantee either clinical efficacy or product safety.The publication by Mancak and colleagues studied commercial cinnamon samples, including sticks, tea bags, and capsules. The authors first observed the appearance of the products and then evaluated some of their compounds using chromatographic techniques, which are methods that separate and measure the substances present in a mixture. Finally, they verified in vitro whether the extracts hindered α-amylase, α-glucosidase, and aldose reductase, enzymes involved respectively in the digestion of starches, the release of glucose, and some processes associated with diabetes complications. All samples showed some activity on the enzymes, but the composition proved to be highly variable. In the extracts of different species, trans-cinnamaldehyde varied from 7.73 to 333.69 mg/g and coumarin reached up to 43.73 mg/g. Some cassia sticks, Cinnamomum burmannii, and Cinnamomum loureiroi contained high amounts of coumarin. A preparation purchased at an herbalist's shop showed enzymatic activity even without the sought-after cinnamon markers. The research therefore points to a problem of product identification and control, not a demonstration of therapeutic benefit in people.

Photographic comparison between Ceylon cinnamon and cassia with different sticks, on a bright and realistic natural background.

Ceylon or Cassia cinnamon: how to identify them and make more informed choices in the kitchen

D.ssa Melania Mondini; Last updated: October 2026

In brief: Research shows that Ceylon and cassia are not equivalent products. They differ in botanical species, aroma, chemical compounds, and how we can identify them. The most useful studies evaluate identity, undeclared additives, and differences in taste and aroma. Powder is more difficult to distinguish. For this reason, clear information on the packaging helps in making a more informed choice.

Schisandra chinensis with berries, extract, and molecular references in a bright scientific scene regarding properties, the liver, and metabolism.

Schisandra: properties, supplementation, treated conditions, and mTOR modulation in metabolism

Dott. Armando Colonnese and Roberto Panzironi; Last updated: October 2026

In brief: Schisandra chinensis is rich in bioactive lignans and is being studied for its effects on the liver and metabolism. Studies are also evaluating its impact on inflammation and cellular defense. The most robust evidence comes from preclinical studies, while clinical data remain more limited. Furthermore, results often depend on the specific product used. Research therefore indicates a real biological potential, though it is not yet definitive. Caution and precise comparisons between various extracts are necessary.