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Strength training also causes a favorable loss of body fat, study finds

It's basic exercise knowledge that to gain muscles, you strength train, and to lose fat, you do cardio – right?

22 Sep 2021

Addressing Honey Fraud in Global Food Chains

In this interview, Peter Awram is an expert from the Worker Bee Honey Company, the largest apiary in British Columbia, Canada, and Gillian Wade, an expert in consumer class action litigation, discuss the issues facing honey producers.

From Bruker BioSpin Group 22 Sep 2021

Preventing Wine Adulteration

Gordon Burns is the technical director and co-founder of ETS Laboratories, which runs specialist wine analysis labs based in the Napa Valley in California. The North American wine industry has quite a different story to tell than honey that was discussed in another interview when it comes to authenticity issues.

From Bruker BioSpin Group 22 Sep 2021

ICUs are filled with covid — and regret

It's a struggle for Joe Gammon to talk. Lying in his bed in the intensive care unit at Ascension Saint Thomas Hospital in Nashville, Tennessee, this month, he described himself as "naive."

14 Sep 2021

Study reveals the trends in consumption of ultraprocessed foods among children and adolescents

The calories that children and adolescents consumed from ultraprocessed foods jumped from 61% to 67% of total caloric intake from 1999 to 2018, according to a new study from researchers at the Friedman School of Nutrition Science & Policy at Tufts University.

10 Aug 2021

Researchers look into the effects of particle contaminants on mucosal system

Major disruptions to our health and quality of life are front of mind in an era when wildfires, floods, and the ongoing COVID-19 pandemic impact Earth's population daily.

10 Aug 2021

New bio-inks for biosensors could make surgery safer

A research team from Los Alamos National Laboratory and Purdue University have developed bio-inks for biosensors that could help localize critical regions in tissues and organs during surgical operations.

18 Jun 2021

New scientific evidence supports the health benefits of superfoods

Researchers will be presenting their findings at the NUTRITION 2021 LIVE ONLINE conference on the science behind the health benefits of certain superfoods.

4 Jun 2021

Anti-inflammatory diets could help lower the risk of breast cancer

Women eating more foods that increase inflammation in the body have a 12% increase in their risk of breast cancer relative to women who did not.

4 Jun 2021

Investigating Food Fraud in the Honey Industry

In this interview, News-Medical talks to Ron Phipps about food fraud within the honey industry and the methods for investigating it.

From Bruker BioSpin Group 16 Mar 2021

Study: Grandmothers can play a key role in newborn care

Grandmothers can play a critical role in the care of newborn babies but are often excluded from national and international policies on neonatal care, says a new analysis.

5 Mar 2021

Bayreuth researchers develop a rapid test to detect quality and authenticity of olive oil

Extra virgin olive oil is extracted from cold-pressed, high-quality olives and is one of the most popular foods in Europe. However, inferior counterfeits are coming onto the market in increasing number.

3 Mar 2021

ALS study underscores the unique genetics of Maltese population

Malta, a sovereign microstate in the middle of the Mediterranean Sea, has no shortage of sunny beaches, honey-bricked villages and rugged countryside.

19 Jan 2021

New approach to tame botulinum toxin for drug delivery

While rare, botulism can cause paralysis and is potentially fatal. It is caused by nerve-damaging toxins produced by Clostridium botulinum -- the most potent toxins known.

8 Jan 2021

Transcription factors in the brain strongly correlate with the behavior of honey bees

An unusual study that involved bar coding and tracking the behavior of thousands of individual honey bees in six queenless bee hives and analyzing gene expression in their brains offers new insights into how gene regulation contributes to social behavior.

23 Dec 2020

Human emotions can be used to gauge sensory acceptance of dairy products

Consumers' emotional reactions to and sensory acceptance of kefir are influenced by the type of sugar added, according to research in the Journal of Dairy Science®

15 Dec 2020

Study assesses the sensory acceptance of sheep milk kefir sweetened with different sugars

The study of human emotions can be used to gauge the sensory acceptance of dairy products. A possible route to increase worldwide consumption of sheep milk kefir may be to improve its sensory acceptance, which can be a determining factor for its inclusion in daily diets.

15 Dec 2020