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Scientists may have discovered more reasons to love chocolate

Study: Phenols in cocoa bean shells may reverse obesity-related problems in mouse cells

25-Jun-2019

A new study by researchers at the University of Illinois suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice, potentially reversing the chronic inflammation and insulin resistance associated with obesity. Visiting scholar in ...

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A solarium for hens?

How to increase the vitamin D content of eggs

25-Jun-2019

Many people suffer from a vitamin D deficiency. This can result in brittle bones and an increased risk of respiratory diseases. Chicken eggs are a natural source of vitamin D and one way to, at least partially, compensate for this deficiency. A team of nutritionists and agricultural scientists at ...

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What's so bad about processed foods? Scientists offer clues

18-Jun-2019

Chips, soda and frozen pizzas tend to be full of salt, sugar and fat, but now scientists are trying to understand if there's something else about such processed foods that might be bad for us. Already, the spread of cheap, packaged foods has been linked to rising obesity rates around the world. ...

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What can reduce the consumption of sweet drinks?

Munich scientists show which forms of prevention are demonstrably effective.

13-Jun-2019

The supermarket shelves are full of them, soft drinks (sweet drinks) dominate worldwide beverage consumption. Sweet drinks are not only regarded as one of the main causes of the worldwide increase in obesity (severe overweight), but they also increase the risk of diabetes (diabetes), ...

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Junk food could be responsible for the food allergy epidemic

12-Jun-2019

Experts at the 52nd Annual Meeting of the European Society for Pediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) will present research showing that higher concentrations of Advanced Glycation End Products (AGEs) abundant in Junk Foods are associated with food allergies in ...

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Structuring sweetness: What makes Stevia 200 times sweeter than sugar

12-Jun-2019

New research from Washington University in St. Louis reveals the molecular machinery behind the high-intensity sweetness of the stevia plant. The results could be used to engineer new non-caloric products without the aftertaste that many associate with sweetener marketed as Stevia. Although the ...

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Food freshness sensors could replace 'use-by' dates to cut food waste

10-Jun-2019

Imperial academics have developed low-cost, smartphone-linked, eco-friendly spoilage sensors for meat and fish packaging. The researchers say the new sensors could help detect spoilage and reduce food waste for supermarkets and consumers. One in three UK consumers throw away food solely because ...

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Could a popular food ingredient raise the risk for diabetes and obesity?

07-Jun-2019

Consumption of propionate, a food ingredient that’s widely used in baked goods, animal feeds, and artificial flavorings, appears to increase levels of several hormones that are associated with risk ofobesity anddiabetes, according to new research led by Harvard T.H. Chan School of Public Health ...

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Yeast in space

Researchers look for vitamin source for astronauts

03-Jun-2019

Drained sausage pies as well as salmon salad and chocolate pudding: On their historic journey to the moon in July 1969, the three US astronauts also carry a greeting from earthly nutritionists in their luggage. Approximately 50 years later, space travel is aiming for more distant targets than the ...

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Edible insects? Lab-grown meat?

The real future food is lab-grown insect meat

31-May-2019

Livestock farming is destroying our planet. It is a major cause of land and water degradation, biodiversity loss, acid rain, coral reef degeneration, deforestation - and of course, climate change. Plant-based diets, insect farming, lab-grown meat and genetically modified animals have all been ...

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