Avocado discovery may point to leukemia treatment: U of G researcher
A compound in avocados may ultimately offer a route to better leukemia treatment, says a new University of Guelph study. The compound … Continua la lettura
Lactic acid bacteria can extend the shelf life of foods
Researchers at the National Food Institute, Technical University of Denmark, have generated a lactic acid bacterium that efficiently secretes a food-grade preservative … Continua la lettura
Anti-aging compound that improves metabolic health in mice improves muscle glucose metabolism in people
A natural compound previously demonstrated to counteract aspects of aging and improve metabolic health in mice has clinically relevant effects in people, … Continua la lettura
Higher mushroom consumption is associated with a lower risk of cancer
Next time you make a salad, you might want to consider adding mushrooms to it. That’s because higher mushroom consumption is associated … Continua la lettura
Research finds baby food pouches are sweet and low in iron
Research out of the University of Otago’s Department of Human Nutrition has examined the nutritional quality of baby food pouches found in … Continua la lettura
Mediterranean diet with lean beef may lower risk factors for heart disease
Eating red meat may have a bad reputation for being bad for the heart, but new research found that lean beef may … Continua la lettura
UBCO research shows a mother’s fat intake can impact infant infectious disease outcomes
A team of UBC Okanagan researchers has determined that the type of fats a mother consumes while breastfeeding can have long-term implications … Continua la lettura
See before you smell: New study explains why you should look at your food before casting judgment
The order in which your senses interact with food has a tremendous impact on how much you like it. That’s the premise … Continua la lettura
