Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
Researchers at St. John’s Research Institute, Bengaluru have enabled better characterization of amino acid availability of various food types through dual-tracer method. Proteins are important dietary components that contribute energy as well as amino acid
Research has consistently shown that a healthy diet -- particularly one high in fruits, vegetables, whole grains, fish, nuts and legumes and low in processed meats, refined grains, sodium and sugary beverages is associated with
Researchers from the University of Illinois College of Engineering, US have developed a way of delivering curcumin so that it can be effective as a therapeutic agent for cancer. Although curcumin’s anti-cancer effect is
Researchers found that replacing rice, potatoes, and other starchy side dishes with lentils can significantly lower blood sugar levels. The study, which was carried out by a team of researchers at the University of
Osteoporosis, decreased physical activity and weight gain are serious health concerns for postmenopausal women. Researchers from the University of Missouri now have discovered through a new animal study that soy protein found in food might
New research shows that for the vast majority of individuals, sodium consumption does not increase health risks except for those who eat more than five grams a day, the equivalent of 2.5 teaspoons of salt.
New research published in the Journal of Physiology indicates that ketogenic diets, which are low carbohydrate high fat eating plans that are known to lead to weight loss, may cause an increased risk of Type 2 diabetes
Researchers at Shoolini University in Solan have discovered an exceptional phytomedicine for the treatment of skin inflammatory disorders like psoriasis and eczema. They have also filed a patent entitled Improved vesicular formulation of thymoquinone for
Researchers from Georgetown University, US have found out that a high-fat diet may promote the growth of pancreatic cancer independent of obesity because of the interaction between dietary fat and cholecystokinin (CCK), a digestive hormone.
Scientists, including one of Indian origin, have developed super slippery packaging that lets consumers squeeze out every last drop of a product, and could significantly cut down food wastage. Food left behind in plastic