Brain circuits involved in drug addiction are also activated by the
desire for food, say researchers this week, claiming that the mere
display of food - the smelling and tasting of favourite foods
without actually eating them - causes...
Vitamin C breaks boundaries with a new study showing for the first
time that the vitamin reduce levels of C-reactive protein, a marker
of inflammation and chronic disease risk in humans. Their findings
could provide tools to beat...
Evidence continues to mount suggesting a link between various
stages of depression and low blood levels of the B vitamin folate,
according to research funded by the Agricultural Research Service
in the US.
New data from the US suggests that carcinogens such as heterocyclic
amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), formed
when meat is cooked may be responsible for the risk of rectal
cancer and not the consumption of...
Participants at the annual meeting of the Association for
Chemoreception Sciences later this month will learn that cinnamon -
as a flavour or fragrance - could boost brain simulation related to
attentinal processes, according to...
As the US advisory body on dietary advice convenes in Washington,
D.C. to discuss salt consumption, the Salt Institute and the US
Chamber of Commerce were taking the Bush government to court,
claiming the full scientific facts on...
New ways to combat the global obesity epidemic could be on the way
as recent findings from influential obesity researcher Jeffrey
Friedman improves our understanding of leptin resistance and
obesity. New studies show that the appetite-regulating...
The active component in green tea, epigallocatechin-3-gallate
(EGCG), already shown to fight several types of cancer, also
appears to kill cells of the most common form of leukaemia, reports
a US team this week.
Is Big Red the next functional food fad? Scientists in the US claim
the natural flavours found in the chewing gum brand manufactured by
gum giant Wrigley's could beat the bacteria that causes bad breath.
A small US study on honey, a food consumed by mankind for thousands
of years, suggests daily consumption of this sweet ingredient could
be a good source of protective antioxidant compounds for the human
body, writes Dominique Patton.