Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odour can deter some consumers. Additionally, many of kombu’s nutrients are locked inside rigid cell walls and dense networks that the human digestive system cannot easily break down. As a result, much of this treasure trove of nutrients passes through the body without being absorbed.

A team of food scientists at NUS has found a way to unlock the trapped nutrients in kombu and replace the unpleasant odours with more appealing scents, directly overcoming the 2 major challenges – limited nutrient bioaccessibility and poor sensory experience.

The drought-tolerant shrub affectionately known as Old Man Saltbush is mostly used as stock fodder, but can also be added to salads or cooking and has been enoyed by Indigenous Australian for thousands of years. Now, early research suggests it could be a healthy and sustainable alternative many more of us should be eating.  

A simple combination of daily physical exercise and protein-rich nutritional drinks appears to offer significant health benefits for people with dementia. In a new study from Karolinska Institutet, not only did the participants' physical ability improve, but after three months the researchers also saw signs that they were able to manage more everyday tasks themselves. The study is published in the journal Alzheimer's and Dementia.