DNA-Damaging Toxins Discovered In Common Plant-Based Foods – Liquid Smoke, Black And Green Teas And Coffee

In a laboratory study pairing food chemistry and cancer biology, scientists at the Johns Hopkins Kimmel Cancer Center tested the potentially harmful effect of foods and flavorings on the DNA of cells. They found that liquid smoke flavoring, black and green teas and coffee activated the highest levels of a well-known, cancer-linked gene called p53…

Successful Weight Loss Program For Patients With Serious Mental Illness

Through a program that teaches simple nutrition messages and involves both counseling and regular exercise classes, people with serious mental illness can make healthy behavioral changes and achieve significant weight loss, according to new Johns Hopkins research…

Students Coax Yeast Cells To Add Vitamins To Bread

Any way you slice it, bread that contains critical nutrients could help combat severe malnutrition in impoverished regions. That is the goal of a group of Johns Hopkins University undergraduate students who are using synthetic biology to enhance common yeast so that it yields beta carotene, the orange substance that gives carrots their color. When it’s eaten, beta-carotene turns into vitamin A…

Experimental Treatment For COPD In Development

Researchers at the Johns Hopkins Bloomberg School of Public Health have developed a non-steroid based strategy for improving the lung’s innate immune defense and decreasing inflammation that can be a problem for patients with chronic obstructive pulmonary disease (COPD)…

A Hunger For Health: Hopkins Nurses Promote Good Eating Habits

When Johns Hopkins nursing students aren’t hitting the books or practicing clinical skills, they’re promoting healthy diet and lifestyles in Baltimore’s vulnerable communities. These students are cooking up some fun with local residents with support from Johns Hopkins University Alumni Association grants…

The Taste Of Food Improved By Hard Work

It’s commonly accepted that we appreciate something more if we have to work hard to get it, and a Johns Hopkins University study bears that out, at least when it comes to food. The study seems to suggest that hard work can even enhance our appreciation for fare we might not favor, such as the low-fat, low calorie variety…

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