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
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.
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
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
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
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.
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
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
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
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
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
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
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
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
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