Radical changes to the food system are needed to safeguard our food supply and combat malnutrition in the face of climate change, environmental degradation and epidemics, says new report Continua la lettura
As climate change threatens global food security, researchers at Michigan State University are building better beans crucial to human nutrition by tapping into the genetics of the more heat-resistant tepary bean Continua la lettura
A new study from the University of Surrey has revealed ‘real world’ factors that influence people’s interest in adopting a dietary pattern called time-restricted feeding Continua la lettura
Texas A&M AgriLife and NASA explored further research opportunities in human space flight spanning topics covering food, nutrition and health during a recent collaborative online symposium Continua la lettura
A compound in avocados may ultimately offer a route to better leukemia treatment, says a new University of Guelph study. The compound targets an enzyme that scientists have identified for the first time as being critical to cancer cell growth, said Dr. Paul Spagnuolo, Department of Food Science Continua la lettura
Researchers at the National Food Institute, Technical University of Denmark, have generated a lactic acid bacterium that efficiently secretes a food-grade preservative when grown on dairy waste Continua la lettura
A natural compound previously demonstrated to counteract aspects of aging and improve metabolic health in mice has clinically relevant effects in people, according to new research at Washington University School of Medicine in St. Louis Continua la lettura
Next time you make a salad, you might want to consider adding mushrooms to it. That’s because higher mushroom consumption is associated with a lower risk of cancer, according to a new Penn State study, published on March 16 in Advances in Nutrition Continua la lettura
