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Diet Plays a Bigger Role in Shaping Intestinal Microbiota Composition Than Defensins

Researchers at Umeå University, Sweden, have found that among the many factors that shape the intestinal microbiota composition, diet has a much stronger impact than defensins, which are intestinal defence molecules produced by the body.

4 May 2023

Texas A&M Research Provides a Definitive Answer to the Evolutionary Timeline of Mammals

Research led by a team of scientists from the Texas A&M School of Veterinary Medicine and Biomedical Sciences puts to bed the heated scientific debate regarding the history of mammal diversification as it relates to the extinction of the non-avian dinosaurs.

2 May 2023

Study Shows Profound Fluctuations in Gut Microbiome Throughout the Day and Across Seasons

The balance of microbes in the human gut varies substantially from morning to night and even more by season -; with profound fluctuations completely transforming the microbiome from summer to winter, according to a study to be presented at Digestive Disease Week 2023.

28 Apr 2023

A Study on Genetic Markers and Their Efficiency in the Cultivation of High-Quality Rice

For individual organisms, genetic markers, like simple sequence repeat (SSR), fragment length polymorphisms (RFLP), and single-nucleotide polymorphisms (SNPs), offer unique identifiers. This helps in the determination of important genetic variations in plants, enabling modern plant breeding to choose high-quality crop varieties.

26 Apr 2023

Macrophages in the Duodenum Play an Important Role in Iron Deficiency

Approximately one to two milligrams of the trace element must be supplied daily through food and finally absorbed in the duodenum for a balanced iron metabolism.

21 Apr 2023

Adding Few Cell Layers Inside a Corn Kernel Could Increase the Grain's Nutrient Content

What if, by adding a couple of cell layers inside a corn kernel, the grain could become significantly richer in essential nutrients like iron, zinc, and protein? Such an improvement could benefit people who rely on corn for a large portion of their diet, as in many parts of the global south.

20 Apr 2023

A Novel Mechanism Identified for Lower Energy Expenditure After Weight-Loss

Numerous studies have revealed that weight loss in obese people leads to a reduction in whole-body energy expenditure.

19 Apr 2023

Scientists Discover Gene That Plays a Key Role in Determining the Risk for Vascular Diseases

University of School of Medicine researchers have identified a gene that plays a crucial role in determining our risk for heart attacks, deadly aneurysms, coronary artery disease and other dangerous vascular conditions.

19 Apr 2023

Specialized Diet Stimulates a Unique Form of Programmed Cell Death

Glioblastoma is the most prevalent kind of adult brain tumor.

10 Apr 2023

Promoting Gut Health in Mice with Broccoli Consumption

It is well known that broccoli is good for human health. For instance, studies have indicated that increasing the intake of cruciferous vegetables lowers the risk of type 2 diabetes and cancer.

7 Apr 2023

Obesity Influenced by Genetic Predisposition is Associated With Lower Risk of Cardiovascular Disease

The risk of developing cardiovascular disease is lower in people with obesity who have a genetic predisposition for high BMI than people with obesity influenced mainly by environmental factors such as lifestyle, researchers from Karolinska Institutet report in eClinical Medicine.

6 Apr 2023

Vegan protein helps develop muscle just as well as animal protein

According to recent research from the University of Exeter, fungi-derived mycoprotein is just as efficient as animal protein in promoting muscle growth during resistance training.

From University of Exeter 5 Apr 2023

Using Purified Curcumin to Create Probiotic Yogurt that Contains No Artificial Preservatives

Researchers have succeeded for the first time in adding a highly purified form of curcumin to yogurt in a way that ensures it remains dissolved in the dairy product and preserves it, while tasting good.

4 Apr 2023

Triglyceride Cycling Process Modifies Stored Fatty Acids

Fat molecules serve as energy storage for fat cells. They consist of three fatty acids attached to a backbone of glycerol.

4 Apr 2023

Two subtypes of cells that produce insulin discovered

A team of scientists from the Van Andel Institute and the Max Planck Institute for Immunobiology and Epigenetics uncovered two unique subtypes of insulin-producing beta cells, or ß cells, each having important traits that could potentially be used to better understand and treat Type 1 and Type 2 diabetes.

30 Mar 2023

Study provides a feasible tool to evaluate vesicular endocytosis of NPC1L1-cargos and cholesterol absorption

Excessive cholesterol absorption from intestinal lumen contributes to the pathogenesis of hypercholesterolemia, which is a well-established risk factor for atherosclerotic cardiovascular disease.

29 Mar 2023

Heart-healthy benefits of walnuts may be linked to beneficial changes in the mix of gut microbes

A new study examining the gene expression of gut microbes suggests that the heart-healthy benefits of walnuts may be linked to beneficial changes in the mix of microbes found in our gut.

27 Mar 2023

New compound may offer a way to prevent serious C. diff infections

Each year, about 500,000 people in the U.S. deal with gastrointestinal infections from Clostridioides difficile (C. diff), and more than 20,000 die from these infections.

27 Mar 2023

Walnuts might support heart health by changing the gut microbiome

Scientists at Texas Tech University have revealed that the heart-healthy benefits of eating walnuts could be a result of the changes they induce in the gut microbiome.

24 Mar 2023

Foods with a high fat and sugar content change our brain, shows study

Chocolate bars, crisps and fries - why can't we just ignore them in the supermarket? Researchers at the Max Planck Institute for Metabolism Research in Cologne, in collaboration with Yale University, have now shown that foods with a high fat and sugar content change our brain: If we regularly eat even small amounts of them, the brain learns to consume precisely these foods in the future.

23 Mar 2023