Functional Foods
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Goji Berry—a Novel Nutraceutical "Superfruit" for Florida Master Gardeners
Yujie Jiao and Guodong Liu
Goji berries have been used in both fresh and processed forms for food and medicine for more than 4,000 years in China. The goji berry fruit is known as a “superfruit” thanks to its high levels of vitamins and minerals, as well as other medicinal benefits recognized in many countries around the world. Most of Florida’s climate is favorable for goji berry, and a few Florida growers have cultivated it for years. This species can tolerate infertile and unfavorable growth conditions, and the prominent health benefits of this crop may behighly profitable for Florida growers. The objective of this new 7-page article is to provide a general overview of how the goji berry can be grown in Florida.
Breastfeeding Benefits and Resources: What is a galactagogue?
Diana Hazard Taft
A galactagogue is a food, herb, or medication that helps increase the production of breastmilk. This publication provides some basic information about galactagogues for anyone interested in the topic.
A Taste of Culture: Overview of the Systematic Refinement of a Culinary- and Spice-based Extension Program
Isabella Alobele, Lori Johnson, Amy Mullins, Ava Theng, Madison Gindea, Ryan Perez, Tatiana Tchuisse, Yvette Vork, yMelissa J. Vilaro
Taste of Culture is a culinary-based Extension program that integrates cultural exploration, culinary skills, and evidence-based health benefits of cooking with herbs and spices. This publication provides an overview of several key topics relevant to the curriculum review and update. It describes the systematic review and feedback process, highlighting topics associated with high-quality health education (e.g., culturally relevant language, message framing, health literacy, engagement, visual design, program goals, learning objectives). This is the second publication in a two-part series related to the Taste of Culture curriculum. Written by Isabella Alobele, Lori Johnson, Hillary MacMichael, Amy Mullins, Ava Theng, Madison Gindea, Ryan Perez, Tatiana Tchuisse, Yvette Vork, and Melissa Vilaro, and published by the UF/IFAS Department of Family, Youth and Community Sciences, January 2026.
Facts about Antioxidants
Kaitlin G. Clark yWendy Dahl
Our bodies are made up of cells. Chemical reactions necessary for life are constantly occurring inside our cells, and sometimes they create free radicals — highly reactive molecules that can initiate damaging chain reactions known as oxidative stress. Antioxidants can inactivate free radicals and protect our cells from oxidative stress and the damage it causes. Antioxidants also can help our immune system defend against bacteria, fungi, viruses, and some cancers. The body produces some of its own antioxidants, but eating a plant-based diet increases the level of antioxidants in our bodies.
A Taste of Culture: Evidence-based Health Benefits of Cooking with Herbs and Spices
Isabella Alobele, Lori Johnson, Amy Mullins, Ava Theng, Madison Gindea, Ryan Perez, Tatiana Tchuisse, Yvette Vork, yMelissa J. Vilaro
This publication covers the health benefits of cooking with herbs and spices with a focus on up-to-date scientific evidence on the anti-inflammatory, antioxidant, and metabolic health benefits associated with their culinary use. This is the first publication in a two-part series related to the Taste of Culture curriculum. Written by Isabella Alobele, Lori Johnson, Hillary MacMichael, Amy Mullins, Ava Theng, Madison Gindea, Ryan Perez, Tatiana Tchuisse, Yvette Vork, and Melissa Vilaro, and published by the UF/IFAS Department of Family, Youth and Community Sciences, November 2025.