Scientists Discover a Surprising Way To Make Bread Healthier and More Nutritious

Researchers at the National University of Singapore found that a purified extract from red dragon fruit peel can improve antioxidant activity in wheat bread and slow starch digestion.

The best balance of nutrition and product quality was achieved at 0.75% fortification.

The approach offers a practical way to upgrade a staple food’s nutritional profile while reusing agricultural waste.

It points to a promising functional food strategy that could support healthier diets and more sustainable production.