Nivil Gopi is a biotechnologist and an expert writer, covering all things science and health-related. From the beginning of her career, she has focused on finding different ways to do science outreach and tell stories in ways her readers can relate to. Over the years, she contributed more than 300 articles to various magazines and publications.
Outside of health content and her lab, she juggles many other endeavors, including marketing consultation, cookbook writing, and crocheting.
12 Essential Iron-Rich Foods To Eat From Everyday
Things to know about iron Dietary iron comes in two types—heme and nonheme iron. Meat, poultry, and seafood contain both these types, whereas plant-based foods contain only non-heme iron. Heme iron from animal sources is more readily absorbed by the body. On average, your body can absorb only 2% to 20% of consumed non-heme iron, […]
Ginger, the Superfood: Its Benefits and Uses
Ginger at a glance There are many different varieties of ginger, with more than 1,000 species and 47 genera. The most popular varieties include: Ginger consists mostly of water and carbohydrates, with miniscule protein (1). With only 2 grams of carbohydrates per 5 slices, ginger is a low-glycemic food with traces of fiber and sugar […]
Folic Acid and Pregnancy: Essential Benefits Every Woman Should Know
What is folate, and why is it important for health? Folate is the natural form of water-soluble vitamin B9. It is present in vegetables, fruits, nuts, grains, meat, and seafood (1). Folate is essential for our body’s core functions. In particular, it supports a healthy pregnancy. It helps make blood cells, DNA, and RNA. It […]
11 Proven Health Benefits of Turmeric and Curcumin
Curcumin – Turmeric’s active component Turmeric’s most bioactive compound is Curcumin, a polyphenol. In traditional medicine, turmeric is known to improve circulation and digestion. These benefits occur because of its powerful compounds called curcuminoids. Curcuminoids are anti-inflammatory agents that may provide other health benefits. Curcuminoids make up 3-5% of the spice. For hundreds of years, […]