Health & Gastronomy28/02/2015

Fertilizer use to surpass 200 million tonnes in 2018

FAO report projects 1.8 percent annual growth as capacity expands faster. Fertilizer use will vary widely by geography in coming years, with sub-Saharan Africa posting robust demand for nitrogen and potash, albeit from low current usage levels

di S. C.
Health & Gastronomy28/02/2015

Oleocanthal in extra virgin olive oil rapidly and selectively induces cancer cell death

Oleocanthal, a phenolic compound in extra virgin olive oil, induced both primary necrotic and apoptotic cell death via induction of lysosomal membrane permeabilization. Lysosomal membrane stabiltiy represents a novel approach to induce cancer-specific cell death

di T N
Health & Gastronomy28/02/2015

Highly processed foods linked to addictive eating

Unprocessed foods, with no added fat or refined carbohydrates like brown rice and salmon, were not associated with addictive-like eating behavior. Future research should examine whether addictive foods are capable of triggering changes in brain circuitry and behavior like drugs of abuse

di T N

Health & Gastronomy14/02/2015

The natural chemicals in wine grapes help metabolize fat

A scientific research suggests that consuming dark-colored grapes, whether eating them or drinking juice or wine, might help people better manage obesity and related metabolic disorders such as fatty liver

di R. T.
Health & Gastronomy12/02/2015

3D printing or bronze extrusion for pasta making: the best of innovation and tradition

Why is steel preferred in industrial plant? It is a question of costs. Processing with bronze takes much more time

di S. C.
Health & Gastronomy12/02/2015

Supermarket promotions boost sales of less healthy foods more than healthier foods

Supermarket price promotions are more likely to lead to an increase in sales of less healthy foods than healthier choices in supermarkets. However, the study of shopping patterns amongst almost 27,000 UK households found that supermarkets were no more likely to promote less healthy over healthier foods

di S. C.

Health & Gastronomy09/02/2015

The extra virgin olive oil is safer than sunflower in frying

Monounsaturated groups degraded at faster rate than polyunsaturated groups. 4-Hydroxy-2-alkenals were not found and 2,4-alkadienals were formed in small amount in extra virgin olive oil

di R. T.
Health & Gastronomy09/02/2015

The future in diets could be chili peppers

Researchers at the University of Wyoming discover that adding capsaicin from chili peppers to a diet can help to prevent weight gain in mice on high-fat diet

di R. T.
Health & Gastronomy08/02/2015

FAO food price index declines in January, cereal output poised for record

Wheat, soy oil, pork among main drivers, helped by weaker euro and lower oil prices. Global inventory rate now 50% higher than in 2008

di S. C.

Health & Gastronomy08/02/2015

Drinking green tea before taking supplements may offer protection from toxicity

As high doses of green tea extract supplements for weight loss become more popular, potential liver toxicity becomes a concern. In the last decade, dozens of people have been diagnosed with the condition

di T N
Health & Gastronomy08/02/2015

Researchers identify peptide that reduces urge to eat

Researchers have identified a peptide and hormone that when administered to a specific area of the brain may reduce the desire for food. The study may one day lead to medications that treat obesity and binge eating disorders

di S. C.
Health & Gastronomy31/01/2015

How much differences between organic and conventional milk

Review of published research reveals inconsistencies in comparisons of organic and conventional milk. If animal genetics, health, breed, diet, management, or environment differs, then so will the composition of the milk produced

di S. C.

Health & Gastronomy31/01/2015

Added fructose is a principal driver of type 2 diabetes

Clinical experts reporting in Mayo Clinic Proceedings urge drastic reductions in the consumption of foods and beverages containing added sugars, particularly added fructose

di S. C.
Health & Gastronomy31/01/2015

No consumer health risk from bisphenol A exposure

Exposure from the diet or from a combination of sources - diet, dust, cosmetics and thermal paper - is considerably under the safe level

di S. C.
Health & Gastronomy31/01/2015

Green tea ingredient may target protein to kill oral cancer cells

A compound found in green tea may trigger a cycle that kills oral cancer cells while leaving healthy cells alone, according to Penn State food scientists. The research could lead to treatments for oral cancer, as well as other types of cancer

di S. C.

Health & Gastronomy31/01/2015

The increasing global population is escalating the demand for commercial seeds

Global industry analysis and forecast to 2020 for commercial seeds market. Proprietary seeds held a share of about 85% in 2013 in the global commercial seeds market

di S. C.
Health & Gastronomy31/01/2015

There’s a right way to prune trees and shrubs

Prune liriope in February prior to the beginning of new growth. Pruning trees needs to include evaluating branches for future growth considerations

di R. T.
Health & Gastronomy31/01/2015

Noise and its impact on the perception of food and drink

Noise is currently the second most common complaint amongst restaurant-goers, behind poor service. In fact, over the last decade or two, many restaurants have become so loud that some critics now regularly report on the noise levels alongside the quality of the food

di T N