Famine exposure during early fetal development has been associated with higher rates of mortality, obesity, diabetes and schizophrenia. This can be seen, for example, in survivors of the Dutch famine caused by the Nazi blockade ...
Nov 9, 2021
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23
Children who eat a better diet, packed with fruit and vegetables, have better mental wellbeing—according to new research from the University of East Anglia.
Sep 27, 2021
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Exposure to a traumatic experience can lead to post-traumatic stress disorder (PTSD), an incapacitating disorder in susceptible persons with no reliable therapy. Particularly puzzling is understanding how transient exposure ...
Aug 4, 2021
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488
Plant-based meat substitutes taste and chew remarkably similar to real beef, and the 13 items listed on their nutrition labels—vitamins, fats and protein—make them seem essentially equivalent.
Jul 6, 2021
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When agrochemical and pharmaceutical companies develop new products, they must test extensively for potential toxicity before obtaining regulatory approval. This testing usually involves lengthy and expensive animal studies.
Dec 19, 2020
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42
A new analysis of studies published by top nutrition journals in 2018 shows that 13.4 percent disclosed involvement from the food industry, and studies with industry involvement were more likely to report results favorable ...
Dec 16, 2020
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52
Carrots are a good source of beta-carotene, which is a precursor of vitamin A. But to get the full health benefits of this superfood, you need an active enzyme to produce this vitamin.
Dec 12, 2020
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The foods we eat may have a direct impact on our cognitive acuity in our later years. This is the key finding of an Iowa State University research study spotlighted in an article published in the November 2020 issue of the ...
Dec 10, 2020
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Researchers studied the effects of a 12-week exercise regimen on 148 active-duty Air Force airmen, half of whom also received a twice-daily nutrient beverage that included protein; the omega-3 fatty acid, DHA; lutein; phospholipids; ...
Oct 19, 2020
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243
A new study might explain why humans register some tastes more quickly than others, potentially due to each flavor's molecular size.
Jul 9, 2020
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