Have you ever bitten into a plump, red strawberry, only to find it bland and watery? Certain pesticides might be responsible. A team reporting in the Journal of Agricultural and Food Chemistry has found that two common strawberry ...
Molecular & Computational biology
Feb 27, 2023
0
86
The red, purple and blue pigments in fruits, vegetables and tubers called anthocyanins can reduce the risk of diabetes by affecting energy metabolism, gut microbiota, and inflammation. A new review article comparing the research ...
Biochemistry
Feb 15, 2023
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6
Can something as simple as a cup of coffee with milk have an anti-inflammatory effect in humans? Apparently so, according to a new study from the University of Copenhagen. A combination of proteins and antioxidants doubles ...
Biochemistry
Jan 30, 2023
0
191
In the age-old battle against mosquitos, DEET has proven effective at keeping this nemesis at bay, but the repellent is smelly and its protection is short-lived. Now, researchers report in the Journal of Agricultural and ...
Biochemistry
Jan 24, 2023
0
31
We're often told to limit our "screen time," thanks in part to the harsh blue light that screens can emit. Plants can detect blue light too, but instead of causing sleepless nights for our green friends, it could help make ...
Plants & Animals
Dec 20, 2022
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61
Casein makes up the majority of the proteins in cheese and quark. Although casein itself does not taste bitter, its digestion in the stomach also produces bitter-tasting protein fragments (peptides). This has been proven ...
Biochemistry
Oct 11, 2022
0
13
Skoltech researchers and their colleagues from the Pushchino Scientific Center for Biological Research of RAS and Lomonosov Moscow State University discovered a never-before-seen substance with anti-tumor properties in the ...
Biochemistry
Oct 7, 2022
0
204
Americans' love affair with sugar can be a deadly attraction that sometimes leads to major health problems, including obesity and type 2 diabetes.
Biochemistry
Sep 20, 2022
0
133
Researchers at DTU have developed a yogurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness in yogurt with less added sugar.
Biochemistry
Sep 15, 2022
0
59
Many people have now embraced the plant-based meat movement. Plants high in protein, such as soybeans, are common ingredients, but it's been unclear how much of the nutrient makes it into human cells. In ACS' Journal of Agricultural ...
Biochemistry
Jun 22, 2022
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