Eating almonds before meals improved blood sugar levels in some people with prediabetes Two new research studies with almonds, one conducted over three days and the other over three months, demonstrated benefits to blood sugar
Taking vitamin D supplements may help ward off dementia, according to a new, large-scale study Researchers at the University of Calgary's Hotchkiss Brain Institute in Canada and the University of Exeter in the UK explored
Administration of the dried pulp of the ripe fruit of the medicinal plant reduced cardiac hypertrophy indicators, oxidative stress and heart inflammation Scientists of Guwahati-based Institute of Advanced Study in Science and Technology (IASST), an
Anthocyanins in plants have properties that reduce the risk of type 2 diabetes The red, purple and blue pigments in fruits, vegetables, and tubers called anthocyanins can reduce the risk of diabetes by affecting energy
Technological properties of orange sweet potato flour intended for functional food products get affected by conventional drying and milling methods Wheat flour has been used for many years, and likely isn't going away anytime soon.
Research reveals that one can find high fructose levels in the brains of people with Alzheimer's An ancient human foraging instinct, fuelled by fructose production in the brain, may hold clues to the development and
Explaining how formula milk marketing exploits the lack of support for breastfeeding by governments and society The formula milk industry’s marketing tactics are exploitative and urgent clampdowns are needed to tackle misleading claims and political
Polyphenols are a group of naturally occurring antioxidants important for humans, protecting them from damage or destruction Can something as simple as a cup of coffee with milk have an anti-inflammatory effect in humans? Apparently
Milk's taste to be impacted by the exchange of the packaging's compounds into the milk The dairy industry strives to preserve the quality and safety of milk products while maintaining the freshest possible taste for
Ester compound cycloartenyl ferulate to be chiefly responsible for the health-promoting effects of brown rice In a recent study led by Professor Yoshimasa Nakamura from the Graduate School of Environmental and Life Science, Okayama University,