Research News | Research News – Research Information

food

12/05/2018 / By RJ Jhonson

Are carbs really bad for you? New study suggests we need carbs “in moderation” for optimum health

A lot has been said about carbs and the role they play in human health – most of which have led to the popularity of low-carb diets as measures for optimal health. However, a large new study says carbs may not be as bad as many people believe. In fact, a moderate intake of them […]

09/18/2018 / By Ellaine Castillo

Lactobacillus strains found in fermented foods are promising probiotic candidates

Researchers show that Lactobacillus strains found in traditional Malaysian fermented foods have promising probiotic properties. The study, published in CyTA – Journal of Food, evaluated different strains of Lactobacillus based on their tolerance to low pH, bile salts, antibiotic susceptibility, and cell surface properties. Thirty Lactobacillus strains were isolated from Malaysian fermented foods, including tempeh, tapai, pickles, and budu. Turbidimetric […]

09/12/2018 / By Michelle Simmons

Red cabbage reduces age-related oxidative stress and inflammation

Red cabbage (Brassica oleracea L. var capitata rubra) has been found to reduce age-related oxidative stress and inflammation. In the study published in the European Journal of Medicinal Plants, the extracts of red cabbage were examined for their antioxidant and anticholinesterase activity. A team of researchers at Osmania University in India gathered red cabbage from […]

08/29/2018 / By Michelle Simmons

Researchers look at the potential of rice bran in treating cardiovascular disease

Research has found that rice bran can potentially be used as an alternative treatment for cardiovascular diseases. The study, published in the journal BMC Complementary and Alternative Medicine, has revealed that rice bran extract can prevent blood clot formation by inhibiting the clumping of platelets in the blood. For the study, researchers from Malaysia and China […]

08/28/2018 / By Michelle Simmons

The antiplatelet aggregation mechanisms of rice bran extract

Rice bran has been proven to offer many health benefits for humans. A study, published in the journal BMC Complementary and Alternative Medicine, provided scientific evidence on the effects and mechanisms of rice bran extract against platelet aggregation (the clumping of platelets in the blood, leading to clot formation). Researchers from Malaysia and China conducted the […]

08/26/2018 / By Frances Bloomfield

The addition of sage extract to turkey meatballs delays oxidation (spoilage)

Compared to other types of poultry, turkey meat is more susceptible to oxidation, even in cold storage. In an attempt to remedy this, a team of Polish researchers carried out a study using the herb sage, which was previously shown to prevent oxidation in minced turkey breast. The research was published in CyTA – Journal of Food. […]

08/09/2018 / By Frances Bloomfield

An apple a day keeps the wrinkles away: Compounds found in the fruit protect you against aging skin

Doctors aren’t the only ones that apples keep away: Research has shown that the fruit can also keep aging at bay, thanks to its wealth of beneficial nutrients. The study, published in BMC Complementary and Alternative Medicine, identified that the Annurca apple, a variety grown in southern Italy, is capable of slowing down aging by reducing oxidative […]

08/03/2018 / By Ralph Flores

Could tea replace chemicals as a natural food colorant?

Nature is truly the gift that keeps on giving – if people know how to make use of these gifts. One such example is tea. People consume it the world over, but there are still parts of the plant that are typically discarded and considered waste from the supply chain. However, seemingly useless and extraneous materials […]

08/02/2018 / By Frances Bloomfield

The effects of heat on the beneficial qualities of turnip greens

A team of researchers from the University of Santiago de Compostela conducted an experiment to determine which cooking method had the least detrimental effects on Brassica vegetables. Exposing these types of vegetables to heat is known to negatively impact their phytochemical content. Four sample of turnip greens were washed, chopped, and sliced prior to being […]

07/10/2018 / By Frances Bloomfield

Visual cues found to help people make better food choices

People who look after their well-being usually choose healthy foods over unhealthy ones, but how do you get other people to do the same? According to a team of investigators from Stony Brook University, the answer isn’t the nutritional profile of food: It’s all down to visual cues. “Improving the diets of less health-conscious individuals […]

1 of 3