Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
This is the largest study to date of moderate alcohol consumption and iron accumulation Consumption of seven or more units of alcohol per week is associated with higher iron levels in the brain, according to
Further research is needed to identify other nutrition-based interventions that benefit mental wellbeing Scientists at the University of Reading in the UK measured the impact of high doses of Vitamin B6 on young adults and
Women are at more risk for degenerative problems Women tend to live longer than men but typically have higher rates of illness. Now, new research from University of Georgia, US suggests these higher rates of
Assessing overall sodium intake is notoriously difficult as many foods, particularly pre-prepared and processed foods, have high levels of salt added before they even reach the table People who add extra salt to their food
Unhealthy changes in the Chinese diet have been a major factor driving the rise in cardiovascular disease Blood pressure levels dropped significantly among Chinese adults with high blood pressure who ate a modified heart-healthy, lower
Eating a diet that balances protein with the body's needs can be healthier for humans and reduce nitrogen pollution in the environment Balancing how much protein you eat with the amount your body needs could
The potential to read out diet from a sample directly has huge implications for research in populations like people with Alzheimer's Disease An international team of scientists, led by researchers at University of California San
Eating one avocado a day for six months was found to have no effect on belly fat, liver fat or waist circumference in people with overweight or obesity, according to a new study. However, it
Wheat barn was found to be the most effective substrate followed by sago waste and rice barn Indian Institute of Technology Madras (IIT-M) researchers have identified a bacterium that can turn agri-food waste into industrial enzymes
The smell and sight of a meal stimulate specific immune cells in the brain known as the microglia Even before carbohydrates reach the bloodstream, the very sight and smell of a meal trigger the release