Scientists have developed a mathematical theory–based on roundworm foraging that predicts how animals decide to switch from localized to very broad searching.
Scientists have discovered a mechanism in the brain that may drive our appetite for foods rich in glucose and could lead to treatments for obesity.
The bacterium Helicobacter pylori is strongly associated with gastric ulcers and cancer. To combat the infection, researchers developed LipoLLA, a therapeutic nanoparticle that contains linolenic acid, a component in vegetable oils.
Whether they want to or not, consumers will soon know how many calories they are eating when ordering off the menu at chain restaurants, picking up prepared foods at supermarkets and even eating a tub of popcorn at the movie theater.
Raw sprouts are linked to dozens of cases of food poisoning - again. The CDC said 63 people from 10 states concentrated on the East Coast fell ill with salmonella linked to bean sprouts.
Blueberries are super stars among health food advocates, who tout the fruit for improving night vision. Scientists have now found reason to doubt that the popular berry helps most healthy people see better in the dark.
Researchers have launched SugarScience, a groundbreaking research and education initiative designed to highlight the most authoritative scientific findings on added sugar and its impact on health.
Scientists have identified chemicals found in some everyday fruit that could protect vital organs from long-term damage following a heart attack or stroke, according to new research.
Although gluten-free foods are trendy among the health-conscious, they are necessary for those with celiac disease. But gluten, the primary trigger for health problems in these patients, may not be the only culprit.
Dietary cocoa flavanols—naturally occurring bioactives found in cocoa—reversed age-related memory decline in healthy older adults, according to a new study.
Researchers studying lipoproteins in Drosophila melanogaster found that that the blood-brain barrier is a main sensor to report the nutritional status, especially the lipid composition of consumed food, to special neurons that regulate insulin release.
Before dunking your favorite food in a vat of just any old oil, consider using olive. Scientists are reporting that olive oil withstands the heat of the fryer or pan better than several seed oils to yield more healthful food.
Getting enough magnesium in the diet may reduce the risk of diabetes, especially for those who already show signs of heading that way, according to a new study.
Fad diets come and go, but might there be something to the ones that involve consuming grapefruit and grapefruit juice? New research suggests that a closer look at grapefruit juice is warranted.
Two studies give disappointing news for parents looking for a way to prevent celiac disease in babies at higher risk for it because of family history. Neither breast-feeding nor timing the start of gluten-containing foods makes a difference in whether a child develops the problem.
A new study focused on mental well-being found that high and low mental well-being were consistently associated with an individual’s fruit and vegetable consumption.
Researchers found that participants with a western dietary pattern scored lower in cognitive tasks, particularly those involving reaction time/psychomotor function, visual attention, learning and memory.
The Food and Drug Administration on Friday revised sweeping food safety rules proposed last year after farmers complained that the regulations could hurt business.
A new study has shown that people who eat more protein- whether from plant or animal sources- tend to have a lower risk of hypertension, also known as high blood pressure.
Using artificial sweeteners may set the stage for diabetes in some people by hampering the way their bodies handle sugar, suggests a preliminary study done mostly in mice.
People who are obese may be more susceptible to environmental food cues than their lean counterparts due to differences in brain chemistry that make eating more habitual and less rewarding, according to a new study.
People can become addicted to eating for its own sake but not to consuming specific foods such as those high in sugar or fat, new research suggests. An international team of scientists has found no strong evidence for people being addicted to the chemical substances in certain foods.
Postmenopausal women who eat foods higher in potassium are less likely to have strokes and die than women who eat less potassium-rich foods, according to new research.
It may be possible to train the brain to prefer healthy low-calorie foods over unhealthy higher-calorie foods. A brain scan study in adult men and women suggests that it is possible to reverse the addictive power of unhealthy food while also increasing preference for healthy foods.