A compound in avocados may ultimately offer a route to better leukemia treatment, says a new University of Guelph study. The compound targets an enzyme that scientists have identified for the first time as being critical to cancer cell growth, said Dr. Paul Spagnuolo, Department of Food Science Continua la lettura
Researchers at the National Food Institute, Technical University of Denmark, have generated a lactic acid bacterium that efficiently secretes a food-grade preservative when grown on dairy waste Continua la lettura
A natural compound previously demonstrated to counteract aspects of aging and improve metabolic health in mice has clinically relevant effects in people, according to new research at Washington University School of Medicine in St. Louis Continua la lettura
Research out of the University of Otago’s Department of Human Nutrition has examined the nutritional quality of baby food pouches found in most supermarkets. The findings which include notable results around sugar and iron content have been published in the Nutrients journal Continua la lettura
Eating red meat may have a bad reputation for being bad for the heart, but new research found that lean beef may have a place in healthy diets, after all Continua la lettura
A team of UBC Okanagan researchers has determined that the type of fats a mother consumes while breastfeeding can have long-term implications on her infant’s gut health Continua la lettura
The order in which your senses interact with food has a tremendous impact on how much you like it. That’s the premise of a new study led by the University of South Florida (USF). The findings published in the “Journal of Consumer Psychology” show that food tastes better if you see it before smelling it Continua la lettura
People who experience big dips in blood sugar levels, several hours after eating, end up feeling hungrier and consuming hundreds more calories during the day than others, according to experts Continua la lettura
