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Effectiveness of vitamin C against COVID-19 depends on its natural transporter levels

High doses of vitamin C under study for treating COVID-19 may benefit some populations, but investigators exploring its potential in aging say key factors in effectiveness include levels of the natural transporter needed to get the vitamin inside cells.

11 Nov 2020

Seniors form COVID pods to ward off isolation this winter

Over the past month, Dr. Richard Besdine and his wife have been discussing whether to see family and friends indoors this fall and winter.

3 Nov 2020

Dietary 1H-NMR “Fingerprints” Could Help Fight Against Chronic Disease

Metabolic urine profiling could provide an approach to understand what people have been eating, without them needing to tell you. Here, researchers from Imperial College London, Prof Gary Frost, Prof Elaine Holmes, and Dr. Isabel Garcia-Perez, explain why this could be invaluable to both nutritional research and individuals.

From Bruker BioSpin - NMR, EPR and Imaging 27 Oct 2020

Vitamin C and COVID-19: A Review

In a recent review published in Preprints*, Patrick Holford et al. address vitamin C's role as adjunctive therapy for respiratory infection, sepsis, and COVID-19.

23 Oct 2020

Tryptophan found in turkeys can accelerate intestinal healing in people with celiac disease

People with celiac disease may find themselves more comfortable with extra Thanksgiving turkey dinners.An international team of researchers led by McMaster University has found that tryptophan, an amino acid present in high amounts in turkey, along with some probiotics, may help them heal and respond better to a gluten-free diet.

22 Oct 2020

Broccoli and Brussels could be beneficial in preventing advanced blood vessel disease

New research from Edith Cowan University has shown some of our least favorite vegetables could be the most beneficial when it comes to preventing advanced blood vessel disease.

21 Aug 2020

Study shows least favorite vegetables can prevent advanced blood vessel disease

New research has shown some of our least favourite vegetables could be the most beneficial when it comes to preventing advanced blood vessel disease.

20 Aug 2020

Study claims eating vegetables lower COVID-19 death rates

A preliminary study by researchers in Europe claims that coronavirus disease 2019 (COVID-19) mortality rates may be lower in countries where people consume high amounts of cabbage and cucumber.

20 Jul 2020

Breast cancer cells can reprogram natural killer cells to aid in metastasis

Natural killer cells, a type of immune cell, are known to limit metastasis by inducing the death of cancer cells. But metastases still form in patients, so there must be ways for cancer cells to escape.

9 Jul 2020

New approach to analyze the perceived similarity of food products

Marina Domracheva and Sofya Kulikova, researchers from HSE University's campus in Perm, have discovered a new approach to analyse the perceived similarity of food products, based on electroencephalography (EEG) signals.

27 Jun 2020

Eating one meal high in saturated fat may hinder our ability to focus

Fatty food may feel like a friend during these troubled times, but new research suggests that eating just one meal high in saturated fat can hinder our ability to concentrate - not great news for people whose diets have gone south while they're working at home during the COVID-19 pandemic.

12 May 2020

Vegetable intake before pregnancy reduces risk of preterm birth

A new study shows that women who eat vegetables regularly before becoming pregnant have a significantly lower risk of premature birth. The new study from the University of Queensland titled, "Prepregnancy dietary patterns and risk of preterm birth and low birth weight: findings from the Australian Longitudinal Study on Women's Health," was published in the latest issue of the journal The American Journal of Clinical Nutrition.

15 Apr 2020

Traditional vegetable diet reduces risk of preterm birth

It turns out we should follow our parent's advice when we're thinking about becoming parents ourselves, with a study finding eating the traditional 'three-vegies' before pregnancy lowers the risk of a premature birth.

14 Apr 2020

Fruit puree may hide flavor of dark green vegetables in commercial baby foods

Commercially prepared baby foods that purport to be loaded with dark green vegetables are sweetened with fruit puree and often don't contain a high percentage of dark green vegetable content, according to a team of researchers.

13 Apr 2020

Clinical trial evaluates effectiveness of spinal cord stimulation in patients with overactive bladder

Keck Medicine of USC urologists are launching a clinical trial to evaluate the effectiveness of spinal cord stimulation in patients with an overactive bladder due to neurological conditions, such as a spinal cord injury or stroke, and idiopathic (unknown) causes.

10 Mar 2020

Different foods linked to different types of stroke, study finds

Different types of food are linked to risks of different types of stroke, according to the largest study to investigate this, published in the European Heart Journal today (Monday).

24 Feb 2020

Chemical in veggies help heal fatty liver

A new study shows that a compound naturally occurring in a variety of commonly used vegetables as well as being produced by gut microbes is very useful in melting fat away from a fatty liver.

9 Feb 2020

Plant flavonols significantly reduce Alzheimer’s risk

A new study published in the journal Neurology in January 2020 concludes that increasing the intake of plant flavonols steeply reduces the risk of Alzheimer’s dementia (AD) by up to a half. In other words, AD could be prevented in many people simply by regularly eating more of foods containing these compounds such as tea, oranges and broccoli.

2 Feb 2020

A high flavonol intake could lower the risk for Alzheimer’s dementia

Older people with a high intake of the antioxidant flavanol may be less likely to develop Alzheimer’s dementia, compared with those who have a low intake.

30 Jan 2020

High intake of dietary flavonols tied to lower risk of Alzheimer's dementia

People who eat or drink more foods with the antioxidant flavonol, which is found in nearly all fruits and vegetables as well as tea, may be less likely to develop Alzheimer's dementia years later, according to a study published in the January 29, 2020, online issue of Neurology, the medical journal of the American Academy of Neurology.

29 Jan 2020