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11 Current news about the topic blood

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Chewing to stay slim: how to savor your food better and dodge weight gain, too!

Oral stimuli during the chewing of food can help increase energy expenditure of body and prevent obesity, according to a new study

14-Jan-2022

That chewingfoodwell makes a healthy eating habit is age-old wisdom. Slow eating and thorough chewing help prevent obesity and weight gain—a view popularized a century back and tested afterward in sporadic scientific studies. Typically, the chewing process reportedly enhances the energy ...

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PFAS maximum levels in feedstuffs: BfR recommends improved analytical methods

08-Dec-2021

Per- and polyfluoroalkyl substances (PFAS) are industrial chemicals. They are widely used in industrial processes and numerous consumer products, such as paper, textiles, non-stick pans and cosmetics. PFAS are persistent and can be found in the environment, in the food chain and in human blood. ...

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Vegetable fat may decrease stroke risk, while animal fat increases it

09-Nov-2021

Eating higher total amounts of red meat, processed red meat and non-dairy animal fat increased the risk of stroke, while consuming more vegetable fat or polyunsaturated fat lowered it, according to preliminary research to be presented at the American Heart Association’sScientific Sessions 2021. ...

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Ranking healthfulness of foods from first to worst

New nutrient profiling system, most comprehensive and science-based to date, clears up confusion to benefit consumers, policymakers

18-Oct-2021

A scientific team at the Friedman School of Nutrition Science and Policy at Tufts has developed a new tool to help consumers, food companies, restaurants, and cafeterias choose and produce healthier foods and officials to make sound public nutrition policy. Food Compass is a new nutrient ...

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Warm milk makes you sleepy — peptides could explain why

15-Oct-2021

According to time-honored advice, drinking a glass of warm milk at bedtime will encourage a good night’s rest. Milk’s sleep-enhancing properties are commonly ascribed to tryptophan, but scientists have also discovered a mixture of milk peptides, called casein tryptic hydrolysate (CTH), that ...

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Lab analysis finds near-meat and meat not nutritionally equivalent

Neither is good or bad, they are just not the same, authors say

07-Jul-2021

Plant-based meat substitutes taste and chew remarkably similar to real beef, and the 13 items listed on their nutrition labels - vitamins, fats and protein -- make them seem essentially equivalent. But a Duke University research team's deeper examination of the nutritional content of plant-based ...

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Cargill invests in start-up Bflike help food manufacturers and retailers offer a new generation of plant-based meat and fish alternative products

23-Apr-2021

Responding to flexitarian consumers’ growing appetite for plant-based products that deliver a “meat-like” experience, Cargill is investing in Bflike, a start-up created by BOX NV, which is poised to be a new technology leader in the rapidly evolving meat and fish alternatives categories. The ...

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Déjà brew?

Another shot for lovers of coffee

22-Feb-2021

Long black, espresso, or latte, whatever your coffee preference, drink too much and you could be in hot water, especially when it comes to heart health. In a world first genetic study, researchers from the Australian Centre for Precision Health at the University of South Australia found that that ...

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We love coffee, tea, chocolate and soft drinks so much, caffeine is literally in our blood

27-Nov-2019

Scientists at Oregon State University may have proven how much people love coffee, tea, chocolate, soda and energy drinks as they validated their new method for studying how different drugs interact in the body. In conducting mass spectrometry research, Richard van Breemen and Luying Chen worked ...

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Scientists enhance color and texture of cultured meat

Cultured meat could reduce resources required in meat production, with a smaller environmental footprint relative to animal farming

24-Oct-2019

A team of Tufts University-led researchers exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture and color of bovine muscle grown from cells in culture. This development is a step toward the ultimate goal of growing ...

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