Even fried food has nutritional value, when cooked in olive oil

In the Mediterranean diet, cooking in olive oil is found to increase the phenolic content of vegetables, while cooking generally increases the levels of antioxidants.

Study identifies levels at which five foods may trigger allergic reactions

Researchers from the UK say they have discovered the levels at which five common food allergens – peanut, hazelnut, celery, fish and shrimp – may cause allergic reactions.

Curry Ingredient Curcumin May Increase Protein Levels In Immune System

The cooking spice turmeric is not only a vital ingredient in many curries, it has also been used for 2,500 years as a medicinal compound in the Ayurvedic system of medicine in India.

Vitamin E Rapidly Depleted By Burn Injuries

Severe burn injuries in children have been shown to rapidly deplete the levels of vitamin E in their body’s adipose, or fat tissues, a new clinical study has found. Stored levels of this important antioxidant were reduced more in a few weeks than might normally be possible in years…

Burn injuries rapidly deplete vitamin E, study finds

Severe burn injuries in children have been shown to rapidly deplete the levels of vitamin E in their body’s adipose, or fat tissues, a new clinical study has found. Stored levels of this important antioxidant were reduced more in a few weeks than might normally be possible in years.

Pistachios offer multiple benefits, study suggests

Pistachio nuts, eaten as part of a healthy diet, can increase the levels of antioxidants in the blood of adults with high cholesterol, according to nutritional scientists.