Junk food has been linked to a number of health issues, including obesity, type two diabetes and cardiovascular disease, but could it also cause long-term damage to the brain?
A new study has suggested that whole blueberry powder provided cognitive benefits in older individuals with insulin resistance and a heightened risk of future dementia.
Roquette, a producer of plant-based ingredients for food, nutrition and health markets, biotech company BRAIN AG, and BRAIN Group company AnalytiCon Discovery have completed the R&D phase for the development of protein sweetener brazzein.
A lack of sleep may cause an individual to seek out pleasurable foods that are high in fat and sugar contributing to the increased risk of obesity, a study has shown.
Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on the human brain and vasoconstrictive...
Adolescents who consume breakfast cereal in the morning are more alert, content and in some instances show improved cognitive performance, according to Kellogg-funded research.
Beverages high in fructose produce smaller increases in satiety hormones and associated feelings of satiety compared to drinks sweetened with the same amount of glucose, according to a new US study.
The researchers behind Emulin - a blood glucose control ingredient attracting interest from some of the biggest brands in food and drink - is asking food manufacturers to help it design the best food delivery format for a new citrus-based ingredient targeting...
Areas of the brain that interpret our sense of taste may also provide a representation of oral textures such as how fat feels in the mouth, according to new review.
Old lab rats fed a diet supplemented with a compound from berries and grapes called pterostilbene performed better in mental challenges than their un-supplemented counterparts, says a new study.
With obesity continuing to grab the headlines, a joint
US-Portuguese study of what affects the motivation to feed is said
to contribute to a better understanding of how the brain responds
to food stimuli.
Some words are powerful enough to activate parts of the brain
dedicated to smell, suggesting that food companies should pay
closer attention to what they put on their labels.
Nottingham University researchers have reported improvements to the
method of functional magnetic resonance imaging (fMRI) of the brain
to give scientists a more "natural" insight into the perception of
taste and aroma.
New technology has ramifications for food formulators as Japanese
scientists are pioneering the use of functional near-infrared
spectroscopy (fNIRS) to monitor brain responses to flavour.
Different tastes are associated with different behavior, and it is
all controlled by specific cells in the brain, says new research
from UC Berkeley, findings that could have implications for the
food industry.
New evidence to support the health benefits of cranberries comes
from the US this week as researchers suggest cranberries may reduce
brain cell damage associated with stroke.
