Researchers at University of California, San Diego School of Medicine report that higher levels of vitamin D — specifically serum 25-hydroxyvitamin D — are associated with a correspondingly reduced risk of cancer. The findings are published in the April 6, online issue of PLOS ONE. “We have quantitated the ability of adequate amounts of vitamin D […]
Oranges Versus Orange Juice: Which One Might Be Better For Your Health?
Many health advocates advise people to eat an orange and drink water rather than opt for a serving of sugary juice. But in ACS’ Journal of Agricultural and Food Chemistry, scientists report that the picture is not clear-cut. Although juice is indeed high in sugar, the scientists found that certain nutrients in orange juice might be […]
Biological Effects Of Popular Artificial Sweetener Sucralose
The artificial sweetener sucralose is a biologically active compound according to an extensive review published by Taylor & Francis in the recent issue of Journal of Toxicology and Environmental Health, Part B: Critical Reviews. “Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues” authored by Susan S. Schiffman, PhD, an internationally known sweetener researcher and Kristina […]
Warning On Use Of Drug For Children’s Sleep
Sleep researchers at the University of Adelaide are warning doctors and parents not to provide the drug melatonin to children to help control their sleep problems. Melatonin is a hormone produced in the body with the onset of darkness. It plays an important role in fine tuning people’s circadian rhythms, such as the timing of […]
Chemical Fingerprints Confirm The Saffron Fraud
Saffron from Spain is one of the world’s most superior varieties, but the majority of this product which is labelled and exported as such originates in other countries. Scientists from the Czech Republic and Spain confirmed this false labelling after analysing 44 commercial products. By using a new technique based on each type of saffron’s […]
When It Comes To Red Cabbage, More Is Better
Plant pigments called anthocyanins provide fruits and vegetables with beneficial blue, purple and red coloring. Now Agricultural Research Service (ARS) scientists are learning more about these compounds and their absorption into the human blood stream. Anthocyanins are a group of healthful compounds that fall within the flavonoid class of plant nutrients. ARS scientists have identified […]
Organic Strawberry Farms Produce More Flavorful And Nutritious Berries
Side-by-side comparisons of organic and conventional strawberry farms and their fruit found the organic farms produced more flavorful and nutritious berries while leaving the soil healthier and more genetically diverse. “Our findings have global implications and advance what we know about the sustainability benefits of organic farming systems,” said John Reganold, Washington State University Regents […]
Coffee Consumption Decreases The Risk Of Colorectal Cancer
Whether you like your coffee black, decaf, half-caff or even instant, feel free to drink up. Researchers at the University of Southern California (USC) Norris Comprehensive Cancer Center of Keck Medicine of USC have found that coffee consumption decreases the risk of colorectal cancer. The study examined over 5,100 men and women who had been […]
Tomatoes May Combat The Damaging Effects Of Radiation
A team of researchers from have discovered that lycopene—the red pigment in tomatoes—is extremely successful at guarding against the harmful effects of radiation. Dr Ruth Edge from The University of Manchester, together with her colleagues Professor George Truscott from Keele University and Professors Fritz Boehm & Christian Witt from Berlin, undertook a study of lycopene (one of […]
Aged Garlic Extract Can Reduce Dangerous Plaque Buildup In Arteries
The supplement Aged Garlic Extract can reverse the buildup of deadly plaque in arteries and help prevent the progression of heart disease, according to a new study scheduled for publication in the Journal of Nutrition. The research, conducted at LA BioMed, found a reduction in the amount of low-attenuation plaque, or “soft plaque,” in the arteries […]