Could chili peppers reduce the risk of colorectal cancer?
A study from UC-San Diego School of Medicine found that mice fed capsaicin – the active ingredient in chili peppers – had lower tumor growth in the gut and increased lifespan.
August 4, 2014 · by · in Nutritional News · Tags: active, chili-peppers, diego, diego-school, medicine, mice-fed, on call diets, oncalldiets, the-active, the-gut, tumor-growth
Eating resistant starch may help reduce red meat-related colorectal cancer risk
Consumption of a type of starch that acts like fiber may help reduce colorectal cancer risk associated with a high red meat diet, according to a study. “Red meat and resistant starch have opposite effects on the colorectal cancer-promoting miRNAs, the miR-17-92 cluster,” said one researcher. “This finding supports consumption of resistant starch as a means of reducing the risk associated with a high red meat diet.”
August 4, 2014 · by · in Nutritional News · Tags: colorectal, diet, fiber-may, high-red, meat-diet, oncalldiets, resistant-starch, risk, said-one
Researchers discover the genetic mechanism that passes on physical responses to hardship
During the winter of 1944, the Nazis blocked food supplies to the western Netherlands, creating a period of widespread famine and devastation.
August 4, 2014 · by · in Nutritional News · Tags: diet, during-the-winter, nazis, netherlands, on call diets, oncalldietitian.com, the-western, western, widespread-famine, winter
Boosting neural pathway from gut to brain may reduce food consumption
A new study from Purdue University found that stimulating neural activity in the vagus nerve – which extends from the gut to the brain – caused mice to eat smaller meals.
August 4, 2014 · by · in Nutritional News · Tags: brain, eat-smaller, from-the-gut, neural-activity, new-study, on call diets, purdue, purdue-university, the-brain, the-vagus, vagus
