Science

08-Mar-2007 - A project to make the humble cucumber more interesting could have implications for this versatile vegetable.

Atkins diet best for weight loss - US study

08-Mar-2007 - Women following the Atkins diet, the once bright star in the galaxy of diets, lost more weight than women following other diets, with no concerns expressed over cardiovascular risk factors.

Breakthrough technology

It's all about me! Nutrition gets personal

07-Mar-2007 - Imagine if I could purchase a product that is exactly suited to disease prevention for my own, individual genetic make-up. Sounds like something from science fiction, but with the twin areas of nutrigenomics and personalised nutrition developing apace, the mass availability of tailored foods and supplements may not be too far in the future.

Cocoa may reverse blood vessel damage, study

07-Mar-2007 - Smokers should be encouraged to indulge their sweet tooth, judging from the results of a new study into how daily consumption of a specially-prepared cocoa beverage benefits blood vessel function.

GM tomatoes to provide daily folate needs?

06-Mar-2007 - Tomatoes, genetically engineered to contain high levels of folate, could provide the recommended daily amount in one standard serving, says new research.

Human genes in rice spark new GM row

06-Mar-2007 - Genetically modified rice containing human genes has received preliminary approval in the US, sparking new concerns and fears on both sides of the Atlantic.

Wholegrain breakfasts linked to lower heart failure risk

05-Mar-2007 - Eating a bowl of wholegrain cereals every day could reduce the risk of heart failure by 27 per cent, researchers from Harvard have reported.

Enzymatic modification to boost vegetable protein gelling

05-Mar-2007 - Modifying vegetable protein with transglutaminase enzymes improves the gelling properties, claim German researchers - a result that may offer value-added solutions for a wide range of food products.

Pomegranate leaf extract may be novel appetite suppressant

02-Mar-2007 - An extract from pomegranate leaves may offer promise for weight control after an animal study showed the extract suppressed appetite and reduced food intake for high-fat diets.

Lactococcus strain may offer end to food allergies

02-Mar-2007 - Non-pathogenic gut bacteria, bioengineered to produce a compound that regulates immune response in the gut, may offer significant potential for beating food allergies, if results from an animal study can be translated to humans.

Science builds behind pomegranate extracts for health

01-Mar-2007 - Standardised pomegranate extracts lead to increased levels of bioactive compounds in the blood and boost antioxidant levels, says new research that could see the extracts start to rival the juice for boosting health.

Moisture-releasing ingredients may boost acceptance of other fish

01-Mar-2007 - Amid fears of falling fish stocks, adding moisture-releasing ingredients like diced vegetables or milk could boost acceptance of less desirable but abundant fish to consumers, suggests new research.

Low fat dairy raises infertility risk, study

28-Feb-2007 - Women who consume low fat dairy products like skimmed milk may significantly increase their risk of becoming infertile, new research from the US claims.

Study questions garlic's cholesterol-lowering powers

27-Feb-2007 - A new trial from the US has reported that garlic may not decrease LDL ("bad") cholesterol levels, raising questions over the cardiovascular benefits of garlic.

Non-GMO method for removing allergens from seafood?

26-Feb-2007 - A simple heat and irradiation treatment may reduce the levels of an allergenic protein in prawns that may make the seafood accessible to seafood allergy sufferers, Chinese researchers report.

Black soy may offer weight management potential

26-Feb-2007 - Researchers from Korea have reported that peptides from black soy bean could have a role as a nutraceutical to combat obesity, after a study on rats in which they curbed weight gain.

Olive leaf juice could be edible oil antioxidant

23-Feb-2007 - Olive juice, obtained by pressing olive leaves, may act as an antioxidant to prolong the frying life of frying oils, suggests a study using sunflower oil.

Wine waste could boost shelf life of fish

22-Feb-2007 - Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of fish meat, suggests a study from Spain.

Chewing simulator could optimise flavour release

21-Feb-2007 - A new device that mimics human chewing could have ramifications for food formulators by providing a more detailed understanding of mastication and flavour release.

Clean safety profile for myristic acid as a food ingredient

20-Feb-2007 - A safety assessment of the widely used ingredient myristic acid has shown that everyday intake is well below any level that may cause safety concerns.

Natural blue pigment from bacteria for food

19-Feb-2007 - Scientists have isolated a blue pigment from cultured soil bacteria that could offer a natural colouring with an excellent stability and toxicology profile for food.

Fish intake linked to higher IQ in offspring

16-Feb-2007 - Eating more than 340 grams of omega-3-rich seafood per week during pregnancy was associated with higher verbal intelligence quotient (IQ) scores in the children, says a new study.

More protein and sugar from soy

15-Feb-2007 - Scientists in the US have developed a new technique that could enhance the release of protein and sugar by about 50 per cent, a potentially big boost for the soy industry.

ARS scientists look to tap sugar beet pectin potential

15-Feb-2007 - New technology to extract pectin from sugar beet pulp could reduce extraction times and expand the potential of the ingredient, suggests research from the ARS.

ARS publishes Spanish version of nutrition research briefs

14-Feb-2007 - New research findings on nutrition and food safety will now be more easily accessible to the nation's growing Hispanic population, with the US Department of Agriculture (USDA) publishing its first Spanish version of a 'user-friendly' nutrition newsletter.