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Molecular basis for alkaline taste discovered

The sense of taste is among the first to come into contact with food before we ingest it, but whether animals can taste basic or alkaline food and how they do it remained unclear until now.

20 Mar 2023

Mediterranean diet associated with reduction in woman's risks of cardiovascular disease and death

Sticking closely to a Mediterranean diet may cut a woman's risks of cardiovascular disease and death by nearly 25%, finds a pooled data analysis of the available evidence—the first of its kind—published online in the journal Heart.

15 Mar 2023

Hitchhiker plant's hooks inspire new suturing schemes for surgical reattachment of tendon to bone

For most people, getting burrs stuck to your clothes during a hike is nothing more than a nuisance, something to pick off and throw out when you get home.

14 Mar 2023

Is green leaf biomass a viable and sustainable source of protein?

In a recent study published in the journal Nutrients, researchers at North Carolina State University reviewed studies on underutilized sources of plant proteins and discussed strategies to enhance yields, extract nutrients and influence the demand and acceptance of new protein sources, especially green leaf biomass.

14 Mar 2023

Natural by-product of olive oil production could support exercise

New research has found that a natural by-product of olive oil production could potentially have antioxidant benefits and support exercise.

9 Mar 2023

Ingestion of waterborne nitrate could be a risk factor for prostate cancer

The nitrate ingested over the course of a person's adult lifetime through the consumption of tap water and bottled water could be a risk factor for prostate cancer, particularly in the case of aggressive tumors and in younger men.

9 Mar 2023

Frequent social activity associated with longer survival of older people

Frequent socializing may extend the lifespan of older people, suggests a study of more than 28,000 Chinese people, published online in the Journal of Epidemiology & Community Health.

8 Mar 2023

New scoring system rates quality of carbohydrate foods

Researchers presented the feasibility of carbohydrate food quality score modeling to compare the quality of various products.

7 Mar 2023

The effect of strawberry, blueberry, and strawberry-blueberry blend decoction-based functional beverages on obesity-related metabolic alterations

Researchers evaluated whether polyphenol-rich strawberry and blueberry decoction-based functional beverages could prevent obesity or related metabolic alterations in high-fat and high-fructose diet-fed rats.

7 Mar 2023

Zoo study: SARS-CoV-2 surveillance across all mammal species

Researchers from Belgium conduct SARS-CoV-2 surveillance among all mammal species found in two zoos.

6 Mar 2023

Researchers show how CBD can reduce seizures in treatment-resistant forms of childhood epilepsy

Researchers at Aston University have contributed to the discovery of a previously unknown way in which cannabidiol (CBD), a non-psychoactive component of cannabis, can reduce seizures in many treatment-resistant forms of childhood epilepsy.

6 Mar 2023

New method enables direct observation of bee brains

An international team of bee researchers involving Heinrich Heine University Düsseldorf has integrated a calcium sensor into honey bees to enable the study of neural information processing including response to odors.

3 Mar 2023

Socioecological variables and anthocyanin-rich food consumption

Researchers assessed the socioecological variables affecting older people's intake of anthocyanin-rich foods.

3 Mar 2023

Adding evidence to the weight gain causality of sugary drinks

The review, published in the American Journal of Clinical Nutrition, is the most extensive analysis to date of research on sweetened drinks and overweight and obesity - both of which heighten risks for diabetes, heart disease, some cancers, and other diseases.

2 Mar 2023

Low-carb diet patterns associated with reduction in all-cause mortality among people with type 2 diabetes

Following a low-carbohydrate diet comprised primarily of plant-based foods was significantly associated with lower risk of premature death among people with type 2 diabetes, according to a new study led by researchers at Harvard T.H. Chan School of Public Health.

28 Feb 2023

Eating vegetables and fruits every day may reduce all-cause mortality in patients with CKD

A new study of Japanese patients with and without CKD found that a lower frequency of vegetable and fruit intake was associated with a higher risk of death regardless of CKD status.

27 Feb 2023

Novel software tool helps analyze animal behaviors

A team from the University of Michigan has developed a new software tool to help researchers across the life sciences more efficiently analyze animal behaviors.

25 Feb 2023

Oleic acid: Principal component of olive oil responsible for many health-promoting properties

Oleic acid, the principal component of olive oil, has properties that help to prevent cancer and Alzheimer's disease and to lower cholesterol.

23 Feb 2023

Healthful eating plan and regular physical activity can help reduce cancer risk

Cancer is the second leading cause of death in the United States, behind heart disease. While no cancer is 100% preventable, a healthful eating plan and regular physical activity can help reduce your risk of developing cancer, according to the Academy of Nutrition and Dietetics.

21 Feb 2023

2021 survey reveals the dietary intake of fruits, vegetables, and sugary beverages among children in the US

Researchers presented the state-wise dietary intake of fruits, vegetables, and sugary beverages among children residing in the US during 2021.