Looking inside food microstructures

Food’s microstructure can explain many of its characteristics – be it cake’s sponginess, bread’s crispness, cracker’s crunchiness or fruits’ inner gas and water transport system and even colour.

Dietary treatment shows potential in a mouse model of Alzheimer’s disease

New research findings indicate that an early onset of dietary treatment may slow down the progression of Alzheimer’s disease. The study was conducted on mice, and the results will be published in the Journal of Nutritional Biochemistry.

What are the health benefits of grapes?

Red grapes, green grapes, purple grapes, seedless grapes, grape jelly, grape jam, grape juice… the ways to consume grapes are endless! And don’t forget wine and raisins! This popular fruit’s history goes back as far as 8,000 years, when grape vines were first cultivated in what is now the Middle East.It may surprise you to hear that the humble grape is actually considered to be a berry.

Obesity rates stabilized by better eating habits, not bad economy

All those people who’ve been telling us for years that we should eat more healthy foods and cut our calories – stop, take a moment, and celebrate.It appears that we actually listened.

Surprising research results for one type of omega-3 fatty acid: DHA

A study of the metabolic effects of omega-3 fatty acids, especially DHA, concludes that these compounds may have an even wider range of biological impacts than previously considered, and suggests they could be of significant value in the prevention of fatty liver disease.