Alzheimer’s disease not prevented by B vitamins

Taking B vitamins doesn’t slow mental decline as we age, nor is it likely to prevent Alzheimer’s disease, conclude Oxford University researchers who have assembled all the best clinical trial data…

Tooth plaque provides insight into our prehistoric ancestors’ diet

A new study may provide evidence that our prehistoric ancestors understood plant consumption and processing long before the development of agriculture, according to a study published in the…

Progress in allergic asthma research after ingestion of fruits

Researchers at the UPM suggest that the interaction between two proteins can be the responsible for the allergic asthma episodes after eating an infected fruit.

Antihypertensive and antioxidant activity in black beans

Beans are one of the most important crops for the Mexican population due to its nutritional qualities.

What are the health benefits of pumpkin?

Find out about the potential health benefits of pumpkin including supporting heart health, eye health, promoting fertility and giving immunity a boost.

Severity of osteoarthritis in mice reduced by omega 3 fatty acids

Mice consuming a supplement of omega 3 fatty acids had healthier joints than those fed diets high in saturated fats and omega 6 fatty acids, according to Duke Medicine researchers.

Could certain fatty acids reduce the risk of Lou Gehrig’s disease?

Study finds that eating foods high in omega-3 polyunsaturated fatty acids could be associated with a decreased risk in the fatal neurodegenerative disorder.

Absorption of vitamin A enhanced when avocados are eaten with tomatoes or carrots

Consuming a whole fresh avocado with either an orange-colored tomato sauce or raw carrots significantly enhanced provitamin A carotenoid (alpha- and beta-carotene) absorption and conversion of these…

Carbohydrates from the Okra plant can improve the quality of food products

ESTONIAN-born Katerina Alba’s research at the University of Huddersfield could help to improve the quality of some of the most popular emulsion-based food products – such as butter, mayonnaise…

Organic and non-organic foods are compositionally different, says new study

Among other differences, a new analysis of 343 studies finds organic foods contain more of some antioxidants – and less cadmium and pesticides – than conventionally grown crops.

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