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Category: Research

Higher intake of fruits, vegetables may reduce risk of bladder cancer in women

University of Hawaii Cancer Center Researcher Dr Song-Yi Park, along with her colleagues, recently discovered that a greater consumption of fruits and vegetables may lower the risk of invasive bladder cancer in women. The investigation

BARC turns a new leaf, develops 41 varieties of crops under its Nuclear Agriculture programme

The Bhabha Atomic Research Center (BARC) said that till date it has developed 41 varieties of crops under its Nuclear Agriculture programme. These include 15 varieties of groundnut, 3 of mustard, 2 of soybean, 1

Negative effects of vitamins on voles cast doubt on health supplement benefits

Vitamin C and Vitamin E dramatically reduce the lifespan of voles, biologists funded by the Biotechnology and Biological Sciences Research Council, Glasgow, have found, raising questions about the benefits of vitamins as a health supplement.A

Experts recommend low sodium intake

Recent studies that examine links between sodium consumption and health outcomes support recommendations to lower sodium intake from the very high levels some Americans consume now, but evidence from these studies does not support reduction

New data support community-wide approach to addressing child obesity

Community wide interventions hold promise as an effective approach to reducing childhood obesity rates according to new research from the Friedman School of Nutrition Science and Policy at Tufts University and Tufts University School of

Adolescents and young adults with chronic disease at higher risk for eating disorders

Chronic health conditions such as cystic fibrosis, diabetes, inflammatory bowel disease, and irritable bowel syndrome require patients to adhere to prescribed diets, usually for a lifetime. Complying with these restrictive diets is difficult for anyone,

Nutraceuticals provide medical or health benefits

Antioxidant activity in food and nutraceuticals contribute to a reduction in the risk of free radical generation and subsequent damage to human cells and tissues, according to a research study "Measurement of Antioxidant Activity in

“Sweet items and non-veg foods supply more energy”

Sweets and non-vegetarian food available on streets supply more energy followed by fried foods, cereal foods and fast foods. The carbohydrate content contributes to higher energy of sweet items while protein and fat of non-vegetarian