Health & Gastronomy31/10/2014

Does it help conservation to put a price on nature?

Assigning an economic value to the benefits which nature provides might not always promote the conservation of biodiversity, and in some cases may lead to species loss and conflict, argues a University of Cambridge researcher

di S. C.
Health & Gastronomy28/10/2014

Dietary cocoa flavanols reversed age-related memory decline in healthy older adults

Findings strengthen link between specific brain region and normal memory decline. Most methods of processing cocoa remove many of the flavanols found in the raw plant.

di R. T.
Health & Gastronomy28/10/2014

Some rice-based foods for people with celiac disease contain relevant amounts of arsenic

Rice is one of the few cereal grains consumed by people with celiac disease, as it does not contain gluten. However, it can have high concentrations of a toxic substance – arsenic – as revealed by the analyses of flour, cakes, bread, pasta and other foods made with rice, conducted by researchers from the Miguel Hernández University of Elche, Spain

di S. C.

Health & Gastronomy22/10/2014

Energy drinks may pose danger to public health

Increased consumption of energy drinks may pose danger to public health, especially among young people, warns a team of researchers from the World Health Organization Regional Office for Europe in the open-access journal Frontiers in Public Health

di S. C.
Health & Gastronomy22/10/2014

Researchers teach us why you need a delicate extra virgin olive oil for mayonnaise

In recipes, often, it is not recommended to use only extra virgin olive oil for the mayonnaise. The use of olive oils significantly affected both droplet size and distribution. The changes in the properties could be related to the content of polyphenols of the oils

di Graziano Alderighi
Health & Gastronomy21/10/2014

Children and adults tend to choose high-calorie food

As you glance over a menu or peruse the shelves in a supermarket, your brain is making decisions based more on a food’s caloric content. New study examines link between brain cortex and food buying habits.

di S. C.

Health & Gastronomy20/10/2014

Fruit and vegetables have been identified as a vital key to mental well-being

Dr Mujcic's study suggests eating eight or more portions of fruit and vegetables a day can improve mental health

di S. C.
Health & Gastronomy20/10/2014

Recognizing Family Farmers on World Food Day

di S. C.
Health & Gastronomy14/10/2014

The relationship between selenium and health outcomes

For lactating women, an additional selenium intake of 15 µg/day was estimated to cover the amount of selenium secreted in breast milk, and an AI of 85 µg/day was set

di S. C.

Health & Gastronomy14/10/2014

Effects of maternal dietary olive oil on diabetic embryopathy

The effects of an olive oil-supplemented diet in pregnant diabetic rats reduced resorption and malformation rates. Embryos and decidua are targets of olive oil benefits on maternal diabetes

di R. T.
Health & Gastronomy14/10/2014

New principles for responsible investments in agriculture and food systems

International forum will also endorse policy recommendations on food losses and waste and sustainable fisheries and aquaculture

di S. C.
Health & Gastronomy13/10/2014

New genetic variants associated with coffee drinking

Genetics have long been suspected of contributing to individual differences in response to coffee and caffeine. However, pinpointing the specific genetic variants has been challenging

di S. C.

Health & Gastronomy13/10/2014

Good harvests and ample stockpiles continue to drive international food prices down

Biannual FAO Food Outlook report and new Food Price Index released. Global wheat production in 2014 is projected to reach a new record

di S. C.
Health & Gastronomy13/10/2014

Food Myths Debunked: Why our food is safe

Book on "Why our food is safe" answers most questions about food rumors. The book also explains about what peer-reviewed science actually is and how it is self-correcting

di S. C.
Health & Gastronomy13/10/2014

Peter Kendall Resigns as WFO President

di S. C.

Health & Gastronomy06/10/2014

UCLA study points to resveratrol as key for acne treatment

Researchers found that resveratrol may weaken bacteria by causing their outer membranes to lose definition. The early lab findings demonstrated that resveratrol and benzoyl peroxide attack the acne bacteria, called Propionibacterium acnes, in different ways

di T N
Health & Gastronomy30/09/2014

Heart disease and stroke, salt reduction saves lives

In countries where iodine deficiency needs to be addressed, all salts should be iodized. Consuming too much salt can lead, or contribute, to hypertension, or high blood pressure, and greatly increase the risk of heart disease and stroke. Target: 30% salt reduction by 2025

di T N