Scientists at the University of Pittsburgh School of Medicine went on a molecular fishing trip and netted a catch of new mediators that not only can explain how omega-3 fatty acids reduce inflammation, but also hint at novel ...
Biochemistry
May 2, 2010
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A new heart-healthy, essential omega-3 fatty acid is about to improve an American pantry staple: soybean oil. The new scientific advance will move biotechnology onto the average consumer's daily radar. U.S. soybean farmers ...
Biotechnology
Mar 16, 2010
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(PhysOrg.com) -- Using a nanoparticle from corn, a Purdue University scientist has found a way to lengthen the shelf life of many food products and sustain their health benefits.
Nanomaterials
Dec 8, 2009
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(PhysOrg.com) -- What constitutes fish food is a matter of debate. A high-profile study a few years ago suggested that fish get almost 50 percent of their carbon from trees and leaves, evidence for a very close link between ...
Ecology
Nov 24, 2009
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Aquaculture, once a fledgling industry, now accounts for 50 percent of the fish consumed globally, according to a new report by an international team of researchers. And while the industry is more efficient than ever, it ...
Ecology
Sep 7, 2009
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A team of French scientists have found the dose of DHA (docosahexaenoic acid) that is "just right" for preventing cardiovascular disease in healthy men. In a research report appearing in the September 2009 print issue of ...
Cell & Microbiology
Aug 31, 2009
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Consumers may be able to eat longer-lasting, potentially healthier fish fillets if research at Oregon State University makes its way to the supermarket.
Other
Jul 16, 2009
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Research lead by Dr. Nicolas Bazan, Boyd Professor and Director of the Neuroscience Center of Excellence at LSU Health Sciences Center New Orleans, identifying an enzyme that makes neuroprotectin D1 which specifically and ...
Biochemistry
Jun 26, 2009
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(AP) -- Vermont dairy farmers Tim Maikshilo and Kristen Dellert, mindful of shrinking their carbon footprint, have changed their cows' diet to reduce the amount of gas the animals burp - dairy cows' contribution to global ...
Environment
Jun 21, 2009
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Using a controlled diet study with human volunteers, researchers may have teased out a biological basis for the increased inflammation observed due to humans' shift in their consumption of omega fatty acids.
Cell & Microbiology
May 29, 2009
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