Figuring out why the French have low cardiovascular disease rates despite a diet high in saturated fats has spurred research and many theories to account for this phenomenon known as the "French paradox." Most explanations ...
Other
Apr 8, 2015
2
101
The Bacillus cereus bacteria is one of the potential causes of food poisoning. Indeed, a recent study in Analytical and Bioanalytical Chemistry shows that this versatile pathogen produces 19 different variants of a poison ...
Cell & Microbiology
Apr 1, 2015
0
14
Oats are often touted for boosting heart health, but scientists warn that the grain and its products might need closer monitoring for potential mold contamination. They report in ACS' Journal of Agricultural and Food Chemistry ...
Biochemistry
Feb 25, 2015
0
17
The health-promoting perks of wine have attracted the spotlight recently, leaving beer in the shadows. But scientists are discovering new ways in which the latter could be a more healthful beverage than once thought. They're ...
Biochemistry
Jan 28, 2015
0
99
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. ...
Biochemistry
Jan 21, 2015
0
22
Hair loss can be devastating for the millions of men and women who experience it. Now scientists are reporting that a substance from honeybee hives might contain clues for developing a potential new therapy. They found that ...
Biochemistry
Dec 10, 2014
0
1
Frying is one of the world's most popular ways to prepare food—think fried chicken and french fries. Even candy bars and whole turkeys have joined the list. But before dunking your favorite food in a vat of just any old ...
Other
Oct 22, 2014
2
0
As the United Kingdom forms a new crime unit designed to fight food fraud—in response to an uproar last year over horse meat being passed off as beef—scientists from Germany are reporting a technique for detecting meat ...
Other
Sep 17, 2014
0
0
The research team of Annette Rompel from the Institute for Biophysical Chemistry, University of Vienna explore the mechanisms behind the "browning reaction" during the spoilage of mushrooms. The researchers were able to demonstrate ...
Biochemistry
Sep 9, 2014
0
0
Scientists have found that commercial samples of chocolate purchased in Brazil contain varying levels of lead and cadmium, which can cause health problems, and that those levels are linked to how much cocoa a product contains. ...
Other
Sep 3, 2014
0
0
