In a consensus article, Federico Pietrocola, at the Department of Biosciences and Nutrition, KI, and colleagues explore the pathophysiological relevance of autophagy in human illnesses, while highlighting the therapeutic ...
Cell & Microbiology
Sep 8, 2021
0
23
Growing global trade is critically important for providing food when and where it's needed—but it makes it harder to link the benefits of food and the environmental burden of its production. A study published this week ...
Environment
Feb 11, 2015
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34
Many health advocates advise people to eat an orange and drink water rather than opt for a serving of sugary juice. But in ACS' Journal of Agricultural and Food Chemistry, scientists report that the picture is not clear-cut. ...
Biochemistry
Jan 21, 2015
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22
Although gluten-free foods are trendy among the health-conscious, they are necessary for those with celiac disease. But gluten, the primary trigger for health problems in these patients, may not be the only culprit. Scientists ...
Biochemistry
Nov 5, 2014
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2
The largest study of its kind has found that organic foods and crops have a suite of advantages over their conventional counterparts, including more antioxidants and fewer, less frequent pesticide residues.
Ecology
Jul 11, 2014
3
0
Strong new biochemical evidence exists showing that the cereal grain sorghum is a safe food for people with celiac disease, who must avoid wheat and certain other grains, scientists are reporting. Their study, which includes ...
Biochemistry
Apr 3, 2013
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0
Chimpanzees watch what they eat and when, which may show that these primates are giving some thought to the quality of their food, according to Purdue University research.
Plants & Animals
Mar 21, 2013
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0
An extension of the current Farm Bill has delayed the debate over funding for SNAP, the Supplemental Nutrition Assistance Program, formerly known as the Food Stamp Program. Nutrition programs, of which SNAP is the primary ...
Economics & Business
Jan 15, 2013
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0
A new process for blowing up grains of rice produces a super-nutritious form of puffed rice, with three times more protein and a rich endowment of other nutrients that make it ideal for breakfast cereals, snack foods and ...
Other
Dec 19, 2012
1
0
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that grape skin and seeds generated from winemaking—known as wine pomace—are a good source of antioxidant dietary ...
Other
Sep 25, 2012
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0
