Pasteurizing fruit smoothies could improve digestion of beneficial polyphenols
University of Navarre researchers find high-temperature pasteurisation increases polyphenol absorption by gut microbiome by 44%.
Sniffing out hunger: a nose-to-brain connection linked to appetite
Researchers at the Max Planck Institute find specific nerve cells in mice that regulate appetite through smell.
Black tea and berries could contribute to healthier aging
Edith Cowan University researchers find flavonoid-rich foods like black tea reduce frailty and improve mental health.
Vitamin D slows ageing by nearly 75 percent in first large-scale trial
Researchers at Mass General Brigham find vitamin D3 supplements prevented almost 3 years of telomere shortening (ageing factor) over 4 year trial period, slowing biological aging.
Sleepy greens: Melatonin microinjectors extend veggie shelf life
MIT and SMART researchers use biodegradable microneedles to inject melatonin, extending pak choy’s shelf life significantly.
Fast food: How fatty meals rapidly weaken our gut defences
Researchers at WEHI and Monash University find high-fat meals deplete crucial gut-protective protein IL-22 in mice.
Anticancer mechanisms of indigenous Nigerian whole foods
Researchers from the University of Lagos explore how bioactive compounds in local plants could enhance cancer treatment.
New study finds that tea and chocolate may help lower blood pressure
University of Surrey research reveals flavan-3-ols in cocoa and tea improve cardiovascular health and reduce hypertension.
Protein bars enriched with collagen have potential as a weight-loss aid
University of Navarra researchers discover collagen-enriched bars double weight loss, improve liver health, and increase muscle mass.
New research suggests drinking coffee may reduce the risk of frailty
Researchers at the University of Amsterdam find 4-6 daily coffee cups linked to lower frailty risk.