Labels alerting customers that products contain ingredients from genetically engineered plants may reduce sales, at least in the short term, according to a new study from a research team including an agricultural economist in Penn State’s College of Agricultural Sciences. The study analyzed sales trend data from Vermont after a law went into effect requiring […]
Further knowledge required about the differences between milk proteins
New knowledge on milk composition and quality is of essential importance to consumers as well as the industry. There are therefore considerable research efforts in milk worldwide. One of the major topics concerns milk’s content of different proteins and their importance to human health. Basically, milk consists of two protein types — whey and casein. […]
Organic tomato juice contains more beneficial phenolic components than juice from conventionally grown crops
Organic tomato juice contains more phenolic components than juice from conventionally grown crops, according to a new study published in the journal Food Chemistry. The study was directed by Rosa M. Lamuela, a lecturer from the Department of Nutrition and Bromatology of the University of Barcelona (UB) and researcher for the Nutrition and Food Safety Research […]
Scientists trace the path of radioactive cesium in the ecosystem of Fukushima
In the aftermath of the Fukushima nuclear accident, the Japanese government performed intensive decontamination in the human-occupied parts of the affected area by removing soil surface layers. But a major affected region consists of dense, uninhabited forests, where such decontamination strategies are not feasible. So, finding ways to avoid the spread of radioactive contaminants like […]
Balsam fir needles can kill ticks that cause Lyme disease
Researchers at Dal have discovered that balsam fir needles can kill blacklegged ticks during the winter, preventing them from surviving until spring. The finding offers hope that this natural resource could be used to reduce both the tick population and the spread of Lyme disease. Shelley Adamo, a professor in the Department of Psychology and […]
Researchers destroy cancer cells with ultrasound treatment
An international research team led by Dr. Tali Ilovitsh of the Biomedical Engineering Department at Tel Aviv University developed a noninvasive technology platform for gene delivery into breast cancer cells. The technique combines ultrasound with tumor-targeted microbubbles. Once the ultrasound is activated, the microbubbles explode like smart and targeted warheads, creating holes in cancer cells’ […]
New clinical findings prove Burt’s Bees regimens effective across skin types
Burt’s Bees, a pioneer in natural skin care, today announced its latest research findings on the benefits of nature-based ingredients, including bakuchiol, aloe and rice milk, to improve and restore skin health across various skin priorities, types and tones. The studies will be presented at the in-person and virtual Integrative Dermatology Symposium (IDS) from October […]
Non-nutritive sweeteners affect human microbiomes and can alter glycemic responses
Since the late 1800s non-nutritive sweeteners have promised to deliver all the sweetness of sugar with none of the calories. They have long been believed to have no effect on the human body, but researchers publishing in the journal Cell on August 19 challenge this notion by finding that these sugar substitutes are not inert, and, in […]
Artificial sweetener could intensify symptoms in those with Crohn’s disease
In a study that has implications for humans with inflammatory diseases, researchers from Case Western Reserve University School of Medicine and colleagues have found that, given over a six-week period, the artificial sweetener sucralose, known by the brand name Splenda, worsens gut inflammation in mice with Crohn’s-like disease, but had no substantive effect on those […]
New processing technique could make potatoes healthier
Researchers announced early tests of a new potato processing technique designed to make our bodies digest potato starch more slowly. Laboratory demonstrations show that the approach blocks certain digestive enzymes from reaching the potato starch as quickly, leading to a more controlled release of dietary glucose. “There is a perception that potato foods are unhealthy […]