Mice consuming a supplement of omega 3 fatty acids had healthier joints than those fed diets high in saturated fats and omega 6 fatty acids, according to researchers.
Neurological scientists have found that using cinnamon, a common food spice and flavoring material, can reverse the biomechanical, cellular and anatomical changes that occur in the brains of mice with Parkinson’s disease (PD).
Samples isolated from Chobani yogurt that was voluntarily recalled in September 2013 have been found to contain the most virulent form of a fungus called Mucor circinelloides, which is associated with infections in immune-compromised people.
White-bread lovers take heart. Scientists are now reporting that this much-maligned food seems to encourage the growth of some of our most helpful inhabitants — beneficial gut bacteria. In addition to this surprising find, their study also revealed that when looking at effects of food on our “microbiomes,” considering the whole diet, not just individual ingredients, is critical.
Figuring out how to survive on a lean-season diet of hard-to-reach ants, slugs and other bugs may have spurred the development of bigger brains and higher-level cognitive functions in the ancestors of humans and other primates, suggests new research.
Scientists have found that eating almonds in your diet can reduce the risk of heart disease by keeping blood vessels healthy and significantly increasing the amount of antioxidants in the blood stream.
Food companies and restaurants could soon face government pressure to make their foods less salty — a long-awaited federal effort to try to prevent thousands of deaths each year from heart disease and stroke. The Food and Drug Administration is preparing to issue voluntary guidelines asking the food industry to lower sodium levels.
The gluten-specific enzyme ALV003 reduces exposure to gluten and gluten’s potential harm in individuals suffering who have celiac disease, according to a new study.
White-bread lovers take heart. Scientists are now reporting that this much-maligned food seems to encourage the growth of some of our most helpful inhabitants—beneficial gut bacteria. In addition to this surprising find, their study also revealed that when looking at effects of food on our “microbiomes,” considering the whole diet, not just individual ingredients, is critical.
A daily supplement of an extract found in tomatoes may improve the function of blood vessels in patients with cardiovascular disease, according to new research.
The popular “Paleo diet,” oft described as an ancient diet dominated by grasses and modeled after diets from the Paleolithic period, may not quell hunger better than the modern “McDonald’s” diet.
Nutritionists regularly suggest breakfast be eaten each morning for health benefits, including weight loss. But new research shows that, when comparing regularly consuming with regularly skipping breakfast, weight loss was not influenced.
Limiting saturated fat could help people whose genetic make-up increases their chance of being obese, according to a new study. The findings could be useful in identifying people who are predisposed to obesity and could ultimately lead to personalized dietary recommendations.
Research by the University of Liverpool has found that eating prunes as part of a weight control diet can improve weight loss. Consumption of dried fruit is not readily recommended during weight loss despite evidence it enhances feelings of fullness. However, a study of 100 overweight and obese low fiber consumers tested whether eating prunes as part of a weight loss diet helped or hindered weight control over a 12-week period.
A sensor which can be used to screen for diabetes in resource-poor settings has been developed by researchers and tested in diabetic patients, and will soon be field tested in sub-Saharan Africa.
Scientists from The University of Texas at Austin and five other institutions have discovered that the more diverse the diet of a fish, the less diverse are the microbes living in its gut. If the effect is confirmed in humans, it could mean that the combinations of foods people eat can influence the diversity of their gut microbes.
Technology currently used to disinfect food may help solve one of the most challenging problems in medicine today: the proliferation of bacteria resistant to antibiotics and other antimicrobial drugs.
Scientists have discovered a pair of genes that normally keeps eating schedules in sync with daily sleep rhythms, and, when mutated, may play a role in so-called night eating syndrome.
A large new Northwestern Medicine study upends our understanding of vitamin E and ties the increasing consumption of supposedly healthy vitamin E-rich oils—canola, soybean and corn—to the rising incidence of lung inflammation and, possibly, asthma.
For anyone searching for another reason to enjoy a glass of red wine with dinner, here’s a good one: A new study has found that red wine, as well as grape seed extract, could potentially help prevent cavities. They say that their report could lead to the development of natural products that ward off dental diseases with fewer side effects.
By comparing how gut microbes from human vegetarians and grass-grazing baboons digest different diets, researchers have shown that ancestral human diets, so called “paleo" diets, did not necessarily result in better appetite suppression. The study reveals surprising relationships between diet and the release of hormones that suppress eating.
Perhaps one of the keys to good health isn’t just what you eat but how you taste it. Taste buds may in fact have a powerful role in a long and healthy life – at least for fruit flies. Researchers found that suppressing the animal’s ability to taste its food –regardless of how much it actually eats – can significantly increase or decrease its length of life and potentially promote healthy aging.
There is bad news for those who believe drinking red wine is protecting their hearts and extending their lives. A study found that a plant compound in grapes—resveratrol—may not provide such health benefits. The nine-year study found resveratrol had no significant effect on longevity, inflammation, cardiovascular disease, or cancer.
These days, more and more people seem to have food allergies, which can sometimes have life-threatening consequences. Scientists report the development of a new type of flour that someday could be used in food-based therapies to help people better tolerate their allergy triggers, including peanuts.