A key compound in red wine could have a direct beneficial effect on
heart cells, report researchers from the US, building on a raft of
science that suggests this popular beverage could play a role in
preventing heart disease.
Just one serving of peanuts or peanut butter a day can help
children and adults meet requirements for nutrients often lacking
in American diets, according to a a new study from the Pennsylvania
Understanding the genetic make-up of rice will help scientists to
map the genomes of corn and sorghum crops, say US researchers, at
at time when scientists are keen to promote the gluten-free
benefits of sorghum in food formulations.
The knowledge gap between why people with low 'bad' cholesterol
levels are still susceptible to heart attacks could be near to
closing with breakthrough research from a nutritional food
scientist suggesting that the little...
New techniques to minimise the risk of harmful food pathogen E.
coli in fermented dry sausages could be on the way as scientists
find acidic conditions encountered during the digestive process may
not be enough to inactivate some...
Northwestern University is seeking to discover whether lycopene -
an antioxidant commonly found in tomatoes and tomato-based products
and commonly perceived to reduce the risk of developing prostate
cancer - can reverse pre-cancerous...
The Agricultural Research Service (ARS) has launched a database
that lists the level of fluoride in 400 separate food and beverage
items, useful for researchers investigating optimium consumption
levels of the mineral.
Research into walnuts, a key ingredient used in a range of cake
products will help lift stagnant sales for food makers in the
sector giving them an opportunity to cash in on the growing
functional food market, reports Lindsey Partos.
Tracking food cravings in the brain could lead to 'good food'
solutions to tackle the growing incidence of obesity as researchers
use functional magnetic resonance imaging (fMRI) to identify
regions of the brain involved...
As governments challenge the high consumption of salt in their
nations' diets, US researchers have shed light on a controversial
30 year old theory that suggests the high rate of hypertension in
certain ethnic groups is caused,...