Gut bacteria play a role in why dark chocolate is so good for you

While a study proclaiming the benefits of dark chocolate is hardly necessary to convince us to eat it, new research presented at a meeting of the American Chemical Society may make us feel better about eating that truffle after lunch. It seems bacteria in the stomach eat the chocolate and produce anti-inflammatory compounds that are beneficial for the heart.

UK abortion charity urges that ministers act to reduce avoidable birth defects

The British Pregnancy Advisory Service (BPAS) is urging the UK’s health ministers to implement recommendations to fortify flour with the vitamin folic acid to reduce cases of neural tube defects (NTDs) like spina bifida and anencephaly in pregnancy. There are an estimated 1,000 cases of these conditions diagnosed every year in the UK, not including miscarriages.

Dietary restriction and extended lifespan

A new evolutionary theory in BioEssays claims that consuming a diet very low in nutrients can extend lifespan in laboratory animals, a finding which could hold clues to promoting healthier ageing in humans.Scientists have known for decades that severely restricted food intake reduces the incidence of diseases of old age, such as cancer, and increases lifespan.

Children’s preferences for sweeter and saltier tastes are linked to each other

Scientists from the Monell Chemical Senses Center have found that children who most prefer high levels of sweet tastes also most prefer high levels of salt taste and that, in general, children prefer sweeter and saltier tastes than do adults. These preferences relate not only to food intake but also to measures of growth and can have important implications for efforts to change children’s diets.

The soluble fiber in oats helps lower total and LDL cholesterol but the cardiovascular health benefits of oats goes beyond fiber

Eleven top scientists from around the globe presented the latest findings on the powerful compounds found in oats in a scientific session titled, Physicochemical Properties and Biological Functionality of Oats, at the 247th Annual Conference of the American Chemical Society in Dallas, TX.

Detecting spoiled food without opening the container

A color-coded smart tag could tell consumers whether a carton of milk has turned sour or a can of green beans has spoiled without opening the containers, according to researchers. The tag, which would appear on the packaging, also could be used to determine if medications and other perishable products were still active or fresh, they said.

Fighting antibiotic resistance with honey

Honey, that delectable condiment for breads and fruits, could be one sweet solution to the serious, ever-growing problem of bacterial resistance to antibiotics, researchers say.Medical professionals sometimes use honey successfully as a topical dressing, but it could play a larger role in fighting infections, the researchers predicted.

Potential for better-tasting reduced-fat desserts, dressings, sauces

Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings that could be on the market soon, researchers report..

Sweetener from tequila plant may be ideal for diabetics – helps reduce blood sugar, weight

A sweetener created from the plant used to make tequila could lower blood glucose levels for the 26 million Americans and others worldwide who have type 2 diabetes and help them and the obese lose weight, researchers said here today.