Nutrition News and Research

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Molecular Rhythms of Malaria Parasites Sync With the Biological Clock of Human Hosts

Health officials warn that drug resistance could wipe out recent progress against malaria, particularly in Africa and southeast Asia.

7 Jun 2023

Almond Milk Yogurt has a Better Nutritional Profile Than Dairy and All Other Plant-Based Yogurts

In a nutritional comparison of plant-based and dairy yogurts, almond milk yogurt came out on top, according to research led by a University of Massachusetts Amherst food science major.

31 May 2023

Charting a High-Resolution Roadmap for Regeneration of Pancreatic β Cells

At the Shanghai Institute of Nutrition and Health (SINH) of the Chinese Academy of Sciences (CAS), a research group headed by Professor Zhen Shao and the collaborators plotted a high-resolution roadmap for the process of pancreatic β cell regeneration by in vivo transdifferentiation from adult acinar cells with the help of a single-cell RNA sequencing (scRNA-seq) technology.

31 May 2023

Fructose is Needed for Enhanced Egg Production in Fruit Flies, Study Reveals

To many people, the sugars we eat may seem like a luxury that can do more harm than good. But now, researchers from Japan have discovered that in insects, dietary sugars play a key role in reproduction.

25 May 2023

Understanding How Diet may Influence the Gut Microbiota Structure

We know that eating a healthy diet affects body weight, cholesterol levels, and heart health. A new study from the University of Illinois focuses on another component: the role of diet in supporting a healthy gastrointestinal microbiota.

5 May 2023

Breeding Bacteria-Free Salmon Fry

Researchers, including from NTNU, are breeding bacteria-free fish fry. This pursuit is more important than you might think.

2 May 2023

Genome Sequencing of 'Lablab Bean' Paves Way for Wider Cultivation of the African Crop

An international team of researchers has fully sequenced the genome of a climate-resilient bean that could bolster food security in drought-prone regions.

2 May 2023

Cellophane Bees Found to be Brew Masters of the Insect World

Scientists at the University of California, Irvine have made a remarkable discovery about cellophane bees – their microbiomes are some of the most fermentative known from the insect world.

21 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

New Mechanism Controlling Cellular Proliferation in Response to Serum Revealed

Researchers of the Genome Dynamics Project team at Tokyo Metropolitan Institute of Medical Science revealed new mechanism controlling cellular proliferation in response to serum, which triggers growth of resting cells.

13 Apr 2023

Coalition for Plant-Based Foods in Hospitals' Videos Describe How to Add Sustainable Meals to Healthcare Menus

The five members of the Coalition for Plant-Based Foods in Hospitals have produced videos showing the free resources each member offers.

13 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

Effect of Glyphosate-Based Herbicide Residues on Endophytic Microbes

Researchers from the University of Turku in Finland conducted a field study in which they evaluated the effect of glyphosate residues in soil on the endophytic microbial communities of garden strawberries.

7 Apr 2023

Lab-Grown Fat Could Give a More Realistic Texture and Flavor to Cultured Meat Grown from Cells

Researchers at Tufts University have successfully bulk-produced fat tissue in the lab that has a similar texture and make-up to fat tissue naturally occurring in animals.

6 Apr 2023

Danforth Center’s New Semi-Dwarf Teff Cleared by USDA

A pre-market regulatory status review conducted by the United States Department of Agriculture Animal and Plant Health Inspection Service has concluded that teff modified by genome editing to have a semi-dwarf stature is not subject to biotechnology regulation under USDA's SECURE Rule.

5 Apr 2023

The “Hangry” Stage of Bacteria Cells

The word “hangry” describes individuals who become angry due to hunger. According to a recent study by Adam Rosenthal, PhD, an assistant professor in the department of microbiology and immunology, some bacteria cells experience hangry and release toxic substances into the body when they are denied certain nutrients.