There's a good chance that many of the suddenly trendy vegetables that foodies latch on to in the next decade will benefit from research at the University of Wisconsin-Madison.
Men who eat over 10 portions a week of tomatoes have an 18 per cent lower risk of developing prostate cancer, new research suggests. This is the first study of its kind to develop a prostate cancer "dietary index."
Scientists have demonstrated the effectiveness of a fiber-based dietary ingredient that makes people feel less hungry and consume less food. Tthe new product consists of a combination of dietary fiber sources including a viscous hydrocolloid and a whole-grain corn flour rich in resistant starch.
It sounds like science fiction, but it seems that bacteria within us– which outnumber our own cells about 100-fold– may very well be affecting both our cravings and moods to get us to eat what they want, and often are driving us toward obesity.
A large international study questions the conventional wisdom that most people should cut back on salt, suggesting that the amount most folks consume is OK for heart health - and too little may be as bad as too much.
Playing with the portions of good and not-so-good-for-you foods is better than trying to eliminate bad foods, according to a new study. The idea is to not give up entirely foods that provide pleasure but aren’t nutritious.
A tick bite might make you a vegetarian, or at least make you swear off red meat. Doctors across the nation are seeing a surge of sudden meat allergies in people bitten by Lone Star ticks, which are found in the Southwest and eastern half of the U.S.
The relationship between saturated fat and type 2 diabetes may be more complex than previously thought, according a study that claims saturated fatty acids can be associated with both an increased and decreased risk of developing the disease, depending on the type of fatty acids present in the blood.
Eating baked or broiled fish once a week is good for the brain, regardless of how much omega-3 fatty acid it contains, according to researchers at the University of Pittsburgh School of Medicine. The findings add to growing evidence that lifestyle factors contribute to brain health later in life.
Researchers report that dietary capsaicin– the active ingredient in chili peppers– produces chronic activation of a receptor on cells lining the intestines of mice, triggering a reaction that ultimately reduces the risk of colorectal tumors.
On this episode of Bioscience Technology This Week, Editor-in-Chief Rob Fee reports on gold nanoparticles' promise in drug delivery. Our second story examines the work being done to decipher the wheat genome and the implications of this work.
A diet rich in soy may help feminine hearts, but timing matters, finds a new study. Lifelong soy consumption, similar to the diet of women in Asia, produces the least atherosclerosis. Switching to a Western diet after menopause leads to just as much atherosclerosis as a lifelong Western diet, and switching to soy from a Western diet after menopause helps only if there isn't much atherosclerosis already.
Researchers say they have discovered a chemical alteration in a single human gene linked to stress reactions that could give doctors a simple blood test to reliably predict a person’s risk of attempting suicide.
The popular culinary herbs oregano and rosemary are packed with healthful compounds, and now lab tests show they could work in much the same way as prescription anti-diabetic medication, scientists report. In their new study, they found that how the herbs are grown makes a difference, and they also identified which compounds contribute the most to this promising trait.
Eating probiotics regularly may modestly improve your blood pressure, according to new research. Probiotics are live microorganisms (naturally occurring bacteria in the gut) thought to have beneficial effects; common sources are yogurt or dietary supplements.
A new fruit that research says packs more antioxidants than popular "superfoods" like blueberries, acai berries and goji berries is establishing itself in the aisles of mainstream grocery stores, showing up in everything from juices to powdered supplements to baby food.
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.