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Food scientists aim to create healthier and tastier plant-based proteins

As meat consumption grows throughout the world, food scientists are working to develop better-tasting, more sustainable, and healthier plant-based protein products that replicate cheese, fish, eggs, milk, and meat.

8 Jun 2021

Daily intake of fruits can lower risk of type 2 diabetes

Eating at least two serves of fruit daily has been linked with 36 percent lower odds of developing type 2 diabetes, a new Edith Cowan University (ECU) study has found.

3 Jun 2021

Location is intrinsically linked to nutritional quality of diets, shows research

The amount of nutrients people get from the crops that they eat is a type of 'postcode lottery', according to new research that has analyzed thousands of cereal grains and soils as part of a project to tackle hidden hunger in Malawi and Ethiopia.

20 May 2021

Eating more fruit and vegetables linked to less stress according to new research

Eating a diet rich in fruit and vegetables is associated with less stress, according to new research from Edith Cowan University (ECU).

14 May 2021

Warped immune cell signaling during bile acid exposure may lead to Crohn’s disease

People with Crohn's disease are typically treated with powerful anti-inflammatory medications that act throughout their body, not just in their digestive tract, creating the potential for unintended, and often serious, side effects.

8 Apr 2021

Human food scraps could be repurposed to secure future fish

Human food scraps could be used to create high-quality food for farmed fish, leading to a more sustainable global fish economy, according to a team of researchers at The University of Western Australia.

From The University of Western Australia 1 Apr 2021

Retinoic acid induces synaptic plasticity in the human brain

Neuroscientists agree that a person's brain is constantly changing, rewiring itself and adapting to environmental stimuli. This is how humans learn new things and create memories. This adaptability and malleability is called plasticity.

1 Apr 2021

Processed meat associated with an increased risk of cardiovascular disease

Red meat is a major source of medium- and long-chain saturated fatty acids, which may lead to an increased risk of cardiovascular disease. Processed meat, which has been modified to improve taste or extend its shelf-life, has also been associated with an increased risk of cardiovascular disease.

1 Apr 2021

Vegan diet leads to poorer bone health, shows study

The vegan diet is on-trend. How this type of diet affects health is the subject of scientific studies. In a new study from the German Federal Institute for Risk Assessment (BfR), the bone health of 36 vegans, as well as 36 people following a mixed-food diet, was determined with an ultrasound measurement of the heel bone.

5 Mar 2021

Researchers find effective combination of therapies for managing mitochondrial disease

Researchers have demonstrated how one combination of therapies may be beneficial for patients with mitochondrial respiratory chain disorders.

3 Mar 2021

Study: Vegan diet has broad effect on children's metabolism

The study concludes that vegan diet has a broad effect on children's metabolism. Serum biomarker levels for vitamins A and D, cholesterol forms and essential amino acids were significantly lower in children on vegan diet compared to age-adjusted omnivores.

22 Jan 2021

Study identifies the effects of nutritional deficiency on patient survival after cardiac surgery

Nutrients are the structural components of food that the body needs to function properly. They are divided into macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins, provitamins, various minerals, and so on). Their shortage is called nutritional deficiency.

4 Jan 2021

Vitamins News and Research

Food scientists aim to create healthier and tastier plant-based proteins

Daily intake of fruits can lower risk of type 2 diabetes

Location is intrinsically linked to nutritional quality of diets, shows research

Eating more fruit and vegetables linked to less stress according to new research

Warped immune cell signaling during bile acid exposure may lead to Crohn’s disease

Human food scraps could be repurposed to secure future fish

Retinoic acid induces synaptic plasticity in the human brain

Processed meat associated with an increased risk of cardiovascular disease

Vegan diet leads to poorer bone health, shows study

Researchers find effective combination of therapies for managing mitochondrial disease

Study: Vegan diet has broad effect on children's metabolism

Study identifies the effects of nutritional deficiency on patient survival after cardiac surgery

Blackcurrants have beneficial effect on post-meal glucose response

High-protein total diet replacements may be a promising strategy to combat obesity

Vegan diet can increase risk of iodine deficiency

Low levels of hydrogen peroxide can slow down cell aging

LipiDiDiet project shows positive effects of nutrient intervention in early Alzheimer’s disease

Plant genetic engineering can help address micronutrient malnutrition

Researchers assess heat-stress tolerance of different varieties of sweet potato

High folic acid levels during pregnancy affect brain development of mouse embryos

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