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News & Articles By Evangelyn Rodriguez
08/05/2019
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By Evangelyn Rodriguez
A compound in cottonseed oil can prevent fatty liver disease
Cottonseed oil (CSO) is a commonly used vegetable oil that comes from the seeds of cotton plants. In its refined form, it can be used for cooking, in extending the shelf life of certain foods, and as a natural remedy for skin problems. Recently, American researchers discovered that CSO also has the potential to prevent fatty liver disease. […]
07/29/2019
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By Evangelyn Rodriguez
Physicochemical analysis and pesticide estimation of nutraceuticals from barley flour, flaxseed, and rice bran oil
In the present study, researchers from Sant Longowal Institute of Engineering and Technology in India extracted various nutraceuticals from barley flour, flaxseed, and rice bran oil, for characterization on several parameters. The results of their study were published in the Journal of Food Processing and Preservation. The researchers focused on beta-glucans, lignans, and gamma oryzanol concentrate […]
07/29/2019
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By Evangelyn Rodriguez
What are “designer” fatty acids, and what health benefits do they bring?
Fatty acids (FAs) are important components of lipids, which are organic compounds that are present in living cells in the form of fats, oils, and hormones. When three FAs are attached to a glycerol backbone, they form triacylglycerol (TAG), a type of neutral lipid commonly found in vegetable oils and human fat. The nutritional value, health […]
07/24/2019
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By Evangelyn Rodriguez
High glycemic foods magnify your risk of lung cancer, even if you don’t smoke
Consumption of red meat, foods with saturated fats, and dairy products has long been associated with an increased risk of cancer. However, a recent study conducted by researchers from The University of Texas MD Anderson Cancer Center adds another type of food to the list. According to this study, foods with a high glycemic index (GI) […]
07/23/2019
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By Evangelyn Rodriguez
Study evaluates chemometric and molecular methods for olive oil-based products
In this review, researchers from the Institute of Mediterranean Forest Ecosystems in Greece focused on food products made from olives (Olea europaea) and the methods currently used to analyze them for quality control. Their article was published in the Journal of Food Processing and Preservation. Olives are a crucial part of the Mediterranean diet. Olive tree products, especially […]
07/18/2019
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By Evangelyn Rodriguez
Soy isoflavone consumption linked to risk of Kawasaki disease
Researchers from the U.S. investigated the link between the risk of Kawasaki disease (KD) and dietary soy and isoflavone consumption. The results of their study were published in the journal Nutrition Research. KD is defined as acute vasculitis that affects children. Its incidence varies according to ethnicity and is highest in Asian populations. While genetic differences […]
07/16/2019
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By Evangelyn Rodriguez
Plants are better than chemicals at stopping cancer: Pomegranates suppress cancer stem cells
Plants are proving to be better-equipped for dealing with cancer than modern pharmaceuticals. According to numerous studies, certain plants possess powerful chemicals that can do what conventional cancer treatments cannot: stop drug-resistant cancer stem cells. In a recent study published in Nutrition and Cancer, researchers from the University at Albany in New York revealed that pomegranates can be used in the prevention […]
07/04/2019
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By Evangelyn Rodriguez
Which is better, quinoa or oatmeal? Comparison of health benefits, nutrients
Substitutes for white rice are staples of a healthy diet. They come mostly in the form of whole grains, which provide complex carbohydrates like dietary fiber and other nutrients. Classic examples of white rice substitutes are barley, oats, and a nutritious, gluten-free seed called quinoa. Quinoa is considered a superfood that is on par with whole grains in terms of […]
07/03/2019
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By Evangelyn Rodriguez
Research finds iron-induced chelation effective against egg allergen
Researchers from Nanchang University in China examined if chelating ovotransferrin (OVT) in eggs using iron could effectively reduce its allergenicity. The results of their study were published in the journal Nutrition Research. OVT is one of the main egg allergens. It possesses two iron-binding sites. According to studies, chelating with iron decreases the allergenicity of […]
07/03/2019
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By Evangelyn Rodriguez
What makes red yeast rice heart-friendly? Research finds ingredient that reduces bad cholesterol levels
Hypercholesterolemia is a well-known risk factor for cardiovascular disease and the main contributor to coronary heart disease. High levels of low-density lipoprotein (LDL-C), for instance, are associated with the risk of atherosclerosis and heart attack. Treatments for these conditions, therefore, focus mainly on reducing total cholesterol and LDL-C levels in the blood. In a recent study […]
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