It has long been believed that drinking green tea is good for the memory. Now researchers have discovered how the chemical properties of China's favorite drink affect the generation of brain cells, providing benefits for ...
Sep 5, 2012
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Losing weight without dieting, going hungry or using an expensive high-protein liquid diet can be as simple as eating a smaller lunch, reports a new Cornell study that is online and will be published in the journal Appetite ...
Aug 23, 2011
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The popular, formerly caffeinated, fruity alcoholic beverage, Four Loko, has been blamed for the spike in alcohol-related hospitalizations, especially throughout college campuses.
May 23, 2011
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(Medical Xpress)—Soaking muscadine grape seeds or skins in a solution of enzymes can boost antioxidants extracted from the fruit, creating possible new uses for grape leftovers, which are loaded with nutrients, a University ...
Jun 18, 2014
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You may be familiar with the saying, "You are what you eat," but did you know the food you eat could impact your memory?
Jan 28, 2019
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Preschool children consumed nearly twice as many vegetables and 11 percent fewer calories over the course of a day when researchers Penn State added pureed vegetables to the children's favorite foods.
Jul 25, 2011
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A new study on living animals has shown for the first time that eating cocoa (the raw material in chocolate) can help to prevent intestinal complaints linked to oxidative stress, including colon carcinogenesis onset caused ...
Jan 24, 2012
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According to the World Health Organization, breast cancer is the most common cancer in women both in the developed and less developed world, and in the long term the scientists hope that the new method will lead to better ...
Apr 15, 2015
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Could persistent pollutants like DDT and PCBs or chemicals found in plastics be making you fat or diabetic? The answer may depend on what sort of bacteria you have churning around in your gut, according to Cornell scientists.
Nov 3, 2011
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A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State.
Jan 4, 2019
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