Tomato News and Research

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As crisis grows, farms try to balance health of field workers and food supply

It's a busy time for the tomato-producing farms in this part of the state. Farms have staffed up with hundreds of workers, most of whom are Latino.

10 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

Study: Increased use of human antibiotics on rice crops may fuel antibiotic resistance

Farmers in parts of Asia are spraying antibiotics deemed "critical" for human medicine on rice crops, raising fears they may be fuelling antibiotic resistance, say researchers.

23 Jun 2020

Some foods common in diets of adults with inflammatory bowel disease

American researchers from the Institute for Biomedical Sciences at Georgia State University have found that certain foods such as cheese, cookies, French fries, energy drinks, soda, and other types of junk foods are found more frequently in the diets of adults suffering from inflammatory bowel disease (IBD).

7 May 2020

A positive example set by parents promotes fruit and vegetable consumption among children

A positive example set by both the mother and the father promotes the consumption of vegetables, fruit and berries among 3-5-year-old children, according to a new study from the University of Eastern Finland.

20 Feb 2020

Rhizosphere microbiome can systemically shape and control root exudation

Roots are plant organs, that typically absorb water and minerals from soil. It is lesser known that roots also secrete metabolites, so-called root exudates, which impact the properties of soil directly around the root.

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

Scientists discover why the cells need acidic lysosomes

Just like the body contains lungs, liver, and lymph nodes, so does each of the body's cells contain tiny specialized organs. Perhaps most peculiar among them are lysosomes--bubble-like sacks that act as part recycling bin, part stomach.

23 Jan 2020

No more tater tots? California schools put healthier lunches to the test

When Miguel Villarreal addresses a crowded education conference, a group of school district administrators or a room full of curious parents, he often holds aloft a foil-wrapped package of Pop-Tarts — the heavily processed, high-sugar snack routinely sold on school campuses.

16 Oct 2019

Anti-cancer effects of lycopene in tomatoes canceled out by iron-rich foods

Tomatoes have proven cancer-fighting properties, but new research suggests that eating them with iron-rich meats can destroy this effect.

18 Sep 2019

Chemists discover a whole new class of microbial recipes

Microbes are master chefs of the biomolecular world; collectively, they harbor the ability to produce a vast array of unknown substances, some of which may have therapeutic or other useful properties.

22 Jul 2019

What happens when you eliminate sugar and adopt the keto diet?

Eliminating sugar from the diet can be challenging, however, the health benefits of a low sugar diet are almost immediate, say researchers.

8 Jul 2019

Cooking vegetables with extra virgin olive oil favors absorption, release of bioactive compounds

Cooking vegetables in the sofrito with extra virgin olive oil favors the absorption and release of bioactive compounds of its traditional ingredients, according to the study conducted by a research team of the Faculty of Pharmacy and Food Sciences at the University of Barcelona, from the Physiopathology of Obesity and Nutrition Networking Biomedical Research Centre and the Diabetes and Associated Metabolic Diseases Networking Biomedical Research, led by the tenure lecturer Rosa M. Lamuela.

14 Jun 2019