Chocolate isn't usually on the diet for snails, but when Lee Fruson and Ken Lukowiak from the University of Calgary, became curious about the effects of diet on memory, they decided to try a flavonoid from ...
Sep 27, 2012
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(Phys.org) -- Scientists at Kew have devised a method to distinguish similar flavonoids when chemically profiling plant extracts.
Jun 27, 2012
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The enzymes needed for producing and chemically modifying functionally important plant molecules called anthocyanins have been identified by a research team led by Kazuki Saito of the RIKEN Plant Science Center, ...
Mar 09, 2012
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A large-scale study analyzing metabolic compounds in rice grains conducted by researchers at the RIKEN Plant Science Center (PSC) and their collaborators has identified 131 rice metabolites and clarified the ...
Feb 08, 2012
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Scientists at Kew interested in the classification of legumes have been studying the chemistry of the Kentucky yellow-wood (Cladrastis kentukea). Evidence from DNA sequencing suggested that this species is ...
Jan 10, 2012
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With scientific evidence now supporting the age-old wisdom that cranberries, whether in sauce or as juice, prevent urinary tract infections, people have wondered if there was an element of the berry that, ...
Oct 28, 2011
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As microbes grow increasingly resistant to existing antibiotics, scientists are looking in new directions for drug development. A new paper, published Oct. 19 in the online journal PLoS ONE, reports the synthesis and testin ...
Oct 20, 2011
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Living a traumatic experience favours the persistence of fear associated with an aversive stimulus, known as fear conditioning and such effect, in mice, can be suppressed with a single dosis of 7,8-Dihydroxyflavone, a type ...
Jan 12, 2011
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Consuming more vitamin E through the diet appears to be associated with a lower risk of dementia and Alzheimer's disease, according to a report in the July issue of Archives of Neurology.
Jul 12, 2010
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Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation. This is demonstrated by researchers from the Polytechnic University of ...
Apr 14, 2010
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(PhysOrg.com) -- A cup of tea is good for you. At least three cups a day can reduce the chances of having a stroke by 20 percent.
Mar 30, 2010
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Eating chocolate may lower your risk of having a stroke, according to an analysis of available research that will be released today and presented at the American Academy of Neurology's 62nd Annual Meeting in Toronto April ...
Feb 11, 2010
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Far Eastern diners are partial to a variety of sweet, pink-skinned tomato. Dr. Asaph Aharoni of the Weizmann Institute's Plant Sciences Department has now revealed the gene that's responsible for producing these pink tomatoes. ...
Jan 14, 2010
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Researchers at Iowa State University have found that increased expression of a form of cytochrome P-450 (CYP4B1) is a key marker of inhibition of colitis in mice by caffeic acid, an anti-inflammatory antioxidant compound ...
May 26, 2009
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