Nutrition News
20th July, 2024
| Greg Howard
How Dietary Zinc Affects Gut Health in Pregnant Cows and Newborn Calves
A study by the University of Pennsylvania reveals that high dietary zinc has minimal impact on the microbiota and antibiotic resistance genes of gestating cows and their newborn calves, suggesting current zinc supplementation levels may suffice for optimal health.
19th July, 2024
| Jenn Hoskins
How Chicken Manure and Biochar Affect Nutrients in Sweet Potato Leaves and Roots
Combining poultry manure and wood biochar significantly boosts sweet potato nutrient content, enhancing both leaf and root minerals. This sustainable approach also proves economically viable, offering higher crop yields and returns for farmers.
17th July, 2024
| Jim Crocker
Boosting Vitamin B12 in Guava Juice Through Lactic Acid Fermentation
Researchers at Sharda University have developed a vitamin B12-rich, probiotic guava juice using Levilactobacillus brevis. This fermentation method boosts nutritional value and offers a natural way to combat B12 deficiency, with added benefits from antioxidants and probiotics.
17th July, 2024
| Jim Crocker
Link between Antioxidant-Rich Diet and Knee Osteoarthritis: A Study
A study by Zabol University found that a diet high in antioxidants significantly lowers the risk of knee osteoarthritis. Individuals with the highest antioxidant intake had a 71% lower chance of developing KOA, suggesting diet as a potential preventive strategy.
16th July, 2024
| Jenn Hoskins
Nutrient and Antioxidant Benefits of Fenugreek Seeds
The University of Tehran's study reveals fenugreek seeds' rich nutritional profile, highlighting high antioxidant activity, essential vitamins, minerals, and bioactive compounds like diosgenin and trigonelline, making them a potent addition to plant-based diets for better health.
15th July, 2024
| Jim Crocker
Understanding Milk Fermentation with Beneficial Bacteria and Food Additives
Researchers found that supplementing milk with amino acids, dipeptides, nucleotides, vitamins, and manganese boosts the growth of Lactiplantibacillus plantarum ST-III by 32 times. This could enhance probiotic benefits in dairy and non-dairy functional foods.
15th July, 2024
| Jenn Hoskins
Benefits of Agave Supplement on Growth, Health, and Immunity in Chickens
A study by the University of Guanajuato found that a cobiotic made from Agave fructans and turmeric can improve growth, immune function, and gut health in broiler chickens, offering a promising alternative to antibiotic growth promoters.
13th July, 2024
| Jim Crocker
Dietary Supplement Boosts Health and Metabolism in Older Laying Birds
Silymarin, a natural liver-protective compound, improved egg production and feed efficiency in late-stage laying hens. The study found that 500 mg/kg of silymarin optimized liver health and lipid metabolism, suggesting it as a promising supplement for poultry.
13th July, 2024
| Jenn Hoskins
Mineral Deficiency in Dairy Cows and Nutrient Content in Feed and Supplements
The University of Surrey's study on dairy cows in Sri Lanka revealed widespread iodine and cobalt deficiencies, impacting cow health. It also highlighted regional variations in toxic elements like cadmium and lead in feeds, stressing the need for tailored nutritional strategies.
12th July, 2024
| Jim Crocker
Understanding Allergies to Peas, Chickpeas, Lentils, and More
A shift to vegan diets has increased allergic reactions to legumes like beans, peas, and chickpeas, beyond common allergens like peanuts. A study highlights the need for better diagnostics and awareness of cross-reactions and geographic differences in legume allergies.
12th July, 2024
| Jim Crocker
Extracting Antioxidants from Kombucha By-Product Using Various Methods
Researchers from the University of São Paulo found that discarded SCOBY from Kombucha production is a rich source of antioxidants and phenolic compounds, offering a sustainable way to repurpose this waste and enhance the economic and environmental benefits of Kombucha.
11th July, 2024
| Jim Crocker
Fish Choosing Their Own Alternative Diets
A study from Universidad de Murcia reveals that Nile tilapia prefer a diet with alternative ingredients, while gilthead seabream show no strong preference. This shift towards considering fish preferences may lead to more ethical and sustainable aquaculture practices.
8th July, 2024
| Greg Howard
Dietary Fats and Astaxanthin Impact the Color of Arctic Fish
Optimizing astaxanthin and dietary lipids can significantly enhance the red pigmentation of Arctic charr, boosting their market appeal and nutritional value. Memorial University’s study reveals how these dietary tweaks can improve fish quality, aligning with consumer preferences.
7th July, 2024
| Jenn Hoskins
Boosting Lentil Protein Quality with Whey Using Complexation and Fermentation
Researchers at Universiti Sains Malaysia have enhanced lentil protein's solubility and digestibility by combining pH-shifting and fermentation with water kefir. This innovative method offers a promising alternative to animal-based proteins, boosting nutritional value and flavor.
7th July, 2024
| Jim Crocker
Ginseng Supplements and Heart Health: A Study on Benefits and Ideal Dosage
Researchers from Golestan University are reviewing the potential of ginseng to modify cardiovascular risk factors like lipid profiles, blood pressure, and inflammation. This study could offer natural strategies to complement existing treatments for heart diseases.
7th July, 2024
| Greg Howard
Quality Changes in Tomato Sauce Treated with High Pressure Technology
High hydrostatic pressure (HHP) treatment at 500 MPa/50°C enhances the nutritional quality of tomato sauce, boosting phenolic and lycopene content by 6.7% and 7.5%. It also ensures microbial safety, offering a promising alternative to traditional thermal methods.
7th July, 2024
| Greg Howard
How Dietary Iron Affects Semen Quality Through Inflammation and Oxidative Stress
A study by Huazhong Agricultural University reveals that current iron supplementation guidelines for boars are inadequate, affecting their semen quality. The research suggests revising these guidelines to improve reproductive performance and economic outcomes in swine production.
6th July, 2024
| Jenn Hoskins
Comparing Nutrient Profiles of Açaí Fruit, Food Powder, and Dietary Supplements
Researchers at Auburn University developed a method to chemically profile açaí extracts, identifying 173 metabolites, 138 of which were new. This helps ensure quality and safety in açaí supplements, crucial for cancer patients using them alongside conventional treatments.
6th July, 2024
| Jenn Hoskins
Nutritional Benefits and Health Properties of Goji Berries
A University of Belgrade study reveals goji berries from Serbia are rich in dietary fiber, protein, and beneficial fatty acids. They exhibit strong antioxidant and mild antimicrobial properties, highlighting their potential in food, nutraceutical, and pharmaceutical industries.
6th July, 2024
| Jim Crocker
Factors Influencing Food Choices for Young Children in Rural Areas
A study by Hawassa University reveals low consumption of animal source foods among young children in rural Ethiopia. Key factors like household food security, livestock ownership, maternal education, and agricultural diversity significantly influence dietary practices.
3rd July, 2024
| Greg Howard
How Beetroot Juice Affects Performance and Oxygen Use in Experienced Rowers
Beetroot juice boosts performance and VO2max in well-trained master rowers, according to a Universitat de Barcelona study. This supports the idea that dietary nitrate from beetroot juice can enhance athletic performance, though effects may vary by fitness level and exercise type.
2nd July, 2024
| Greg Howard
Drinking Cooked Green Banana Drink Lowers Blood Sugar in Healthy Women
A UERJ study found that the Nanicão banana, rich in resistant starch, significantly reduces plasma glucose levels, highlighting its potential in glycemic control. However, it showed no immediate impact on hunger or satiety hormones, suggesting more research is needed.
2nd July, 2024
| Jim Crocker
How a Plant-Rich Diet Affects Gut Health and Metabolism at Different Life Stages
The University of Aberdeen's study reveals that early exposure to plant-based diets in Atlantic salmon can sustain growth and modulate gut microbiota, supporting the shift towards sustainable aquaculture by reducing reliance on marine ingredients.
1st July, 2024
| Jenn Hoskins
Natural Compounds Enhance Color Stability in Blueberry Fermented Drinks
Researchers at Anhui Agricultural University improved the color stability of blueberry fermented beverages by using EGCG for copigmentation, leading to better color retention and higher anthocyanin stability, promising enhanced shelf life and visual appeal for food products.
29th June, 2024
| Jenn Hoskins
Understanding What Helps or Hinders Rural Adults in Eating Fruits and Vegetables
A Deakin University study in rural Australia highlights key factors affecting fruit and vegetable intake. Individual habits, social settings, and physical environments all play roles. Strategies addressing these barriers could enhance diet quality and reduce chronic diseases.
28th June, 2024
| Jenn Hoskins
How Shade and Sprays Affect Pomegranate Quality, Antioxidants, and Minerals
Shading and foliar silicon sprays can significantly enhance pomegranate quality in hot climates. These methods reduce aril whitening, boost antioxidants, and improve color and nutrient content, offering practical solutions for growers facing challenging conditions.
28th June, 2024
| Greg Howard
How Cooking Affects Iodine, Nutrients, and Antioxidants in Kale
A study by the University of Agriculture in Krakow found that iodine-biofortified kale can combat iodine deficiency. Thermal treatments reduce nutrients, but red kale retains more iodine, especially with 8-hydroxy-7-iodo-5-quinolinesulfonic acid, enhancing its nutritional value.
27th June, 2024
| Jenn Hoskins
Wild Berries as Potential Sources of Heart-Healthy Compounds
Discover the potent health benefits of underutilized Canadian wild berries, rich in essential fats, phytosterols, and terpenes. Wild grapes and haskap berries stand out for their high polyunsaturated fats, while snowberries show promise for blood pressure regulation.
24th June, 2024
| Jim Crocker
Natural Sweetener from Date Palm Extract Using Safe Food-Grade Processing Method
Researchers at Khalifa University developed a natural sweetener from date fruit extract using colloidal gas aprons (CGAs) and Tween 20. This method achieved a 92% sugar enrichment, offering a healthier alternative to white sugar for the food industry.
24th June, 2024
| Greg Howard
Creating the Perfect Clove-Enhanced Probiotic Yogurt
UCSI University's study optimizes probiotic yoghurt with clove extract, enhancing its antimicrobial properties against antibiotic-resistant bacteria. This functional food offers a promising alternative to traditional antibiotics, combining nutritional and therapeutic benefits.
24th June, 2024
| Greg Howard
Effects of Plant-Based Supplement Pellets on Digestive Health and Gut Microbes
A study by Khon Kaen University found that supplementing ruminant diets with 3% MiEn-LEDRAGON, a mix of lemongrass and dragon fruit peel, improves fermentation, nutrient absorption, and reduces methane emissions by 11.7%, offering a sustainable solution for livestock.
24th June, 2024
| Jim Crocker
Diet Changes in Young Chickens Reduce Harmful Bacteria in the Gut
A study by Wageningen University found that diet significantly affects broiler gut health. Butyrate supplementation reduced harmful bacteria in young broilers, highlighting diet's role in enhancing growth and immune function during critical early stages.
23rd June, 2024
| Greg Howard
Brown Seaweed and Mushroom Diet Improves Growth and Meat Quality in Roosters
Feeding brown seaweed inoculated with oyster mushroom spawn to Boschveld roosters boosts growth and alters physiological responses without compromising meat quality, offering a sustainable way to enhance indigenous chicken diets and support poultry farming in Africa.
22nd June, 2024
| Jenn Hoskins
Health Benefits of Verjuice on Immune System and Gene Activity in Young Fish
Researchers found that verjuice (unripe grape juice) significantly boosts the immune system and inhibits bacterial growth in rainbow trout. The study highlights verjuice as a promising natural supplement for healthier and more sustainable aquaculture practices.
21st June, 2024
| Jenn Hoskins
Making Shortbread Cookies Healthier with Natural Sweeteners and Fruit Fiber
Incorporating fruit pomace and replacing sugar with erythritol in shortbread cookies significantly lowers their glycemic index, offering a healthier option for managing blood sugar. This innovative use of food by-products also tackles food waste and boosts nutritional benefits.
17th June, 2024
| Jim Crocker
How Guar Gum Affects the Properties and Digestion of Processed Starches
Researchers at Zhejiang University found that adding guar gum to starches and using extrusion improves their structure, increases slow-digesting and resistant starch, and lowers glycemic index, potentially leading to healthier food products.
16th June, 2024
| Greg Howard
Link Between Antioxidant-Rich Diet and Fatty Liver Disease in Adults
Recent research suggests that diets rich in antioxidants may reduce liver fat and the risk of metabolic dysfunction-associated steatotic liver disease (MASLD). This finding underscores the potential of dietary changes in managing liver health, particularly in women.
16th June, 2024
| Jenn Hoskins
Perfecting Watermelon Juice Quality with Heat and Sound Techniques
Thermosonication, combining heat and ultrasound, preserves watermelon juice's nutrients better than traditional methods. A study optimized conditions to retain lycopene, β-carotene, and ascorbic acid, suggesting this technique enhances juice quality with minimal nutrient loss.
16th June, 2024
| Greg Howard
Using Plant-Based Antioxidants to Preserve Flaxseed Oil
Recent research shows that adding sinapic acid esters, especially palmitoyl sinapate, to microencapsulated flaxseed oil significantly enhances its stability against oxidation. This advancement helps preserve the oil's nutritional benefits, extending its shelf life.
15th June, 2024
| Jenn Hoskins
Boosting Wheat Yields with Better Watering, Nutrition, and Organic Methods
Recent research by Al-Azhar University shows that combining drip irrigation, foliar potassium bicarbonate, and effective compost methods boosts wheat growth, physiology, and yield. This integrated approach could significantly enhance global food security.
12th June, 2024
| Jenn Hoskins
Boosting Nutritional Value of Olive and Walnut Waste Using Mushroom Fermentation
Transforming olive mill stone waste and walnut shells into protein-rich animal feed using solid-state fermentation offers a sustainable solution to waste disposal and feed scarcity. This innovative process boosts protein content, reduces lignin, and supports a circular economy.
11th June, 2024
| Jim Crocker
Health Benefits of Fenugreek and Black Seed in Managing Diabetes
Recent research shows that fenugreek and black cumin seeds significantly reduce blood glucose and insulin resistance in diabetic rats. These seeds improve pancreatic health, highlighting their potential as effective natural treatments for diabetes management.
9th June, 2024
| Jim Crocker
How Melon Seed Oil Cake Particle Size Affects Bread Quality
Researchers from the University of Reading found that incorporating 3% melon seed oil cake (MSOC) into bread, especially with medium or coarse particles, maintains good quality. This sustainable approach reuses by-products, reducing waste and enhancing nutrition.
7th June, 2024
| Jim Crocker
How Black Garlic Enhances the Quality of Beef and Pork Jerky
The Federal University of Paraiba found that black garlic can replace sodium nitrite in jerked beef with pork, effectively controlling protein oxidation and improving oxidative stability without compromising meat quality, aligning with the trend of using natural antioxidants.
4th June, 2024
| Greg Howard
Dietary Antioxidants and High Blood Pressure in Menopausal Women Study
Researchers found that higher β-carotene intake was linked to increased blood pressure in postmenopausal women. Despite this, no clear link between dietary antioxidants and reduced hypertension was established, highlighting the complexity of diet and cardiovascular health.
3rd June, 2024
| Jenn Hoskins
Pomegranate Peel Extract Reduces Inflammation in Women With Knee Osteoarthritis
Pomegranate peel extract significantly reduced inflammation markers in obese women with knee osteoarthritis, suggesting it may help manage symptoms and slow disease progression. This study highlights the potential of natural supplements in OA treatment.
3rd June, 2024
| Jenn Hoskins
Natural Biodegradable Films with Rosemary Oil for Future Food Packaging
Researchers at the University of Kashmir have enhanced chitosan, gelatin, and pectin films with rosemary essential oil, boosting their water resistance, strength, flexibility, thermal stability, and antimicrobial and antioxidant properties, making them ideal for food packaging.
2nd June, 2024
| Jenn Hoskins
How Different Types of Dietary Fiber Affect Gut Health and Digestion
A study reveals that the size and concentration of dietary fibers affect gut bacteria fermentation rates and health-promoting byproducts like butyrate. Despite individual microbiota differences, functional outcomes remain consistent, guiding future dietary fiber optimization.
2nd June, 2024
| Jenn Hoskins
How Mango Aroma Enhances Sweetness in Low-Sugar Drinks: A Sensory Study
Researchers found that mango aroma can enhance sweetness in low-sugar beverages, allowing a 32.14% reduction in sugar without sacrificing taste. This odor-induced sweetness enhancement (OISE) highlights the potential for healthier, sugar-reduced products.
2nd June, 2024
| Jenn Hoskins
Lacto-Fermented Garlic: Microbial Diversity, Texture, and Aroma Traits
A study on lacto-fermented garlic from Poland reveals it contains 86 compounds and high levels of beneficial lactic acid bacteria, enhancing its flavor, aroma, and health benefits. This research highlights its potential in both culinary and health applications.
2nd June, 2024
| Jenn Hoskins
How Mixing Ratios Affect Nutrient Content in New Teff and Pea Flour Blends
A study by Jimma University shows that increasing dabi teff in composite flours boosts iron content and reduces phytate levels, enhancing iron bioavailability. This approach could combat iron deficiency anemia in children, offering a practical solution for nutrient-rich foods.
30th May, 2024
| Greg Howard
Eating Fruits and Vegetables in Midlife May Reduce Depression in Later Years
A study by the National University of Singapore reveals that higher fruit intake in midlife can significantly reduce the risk of depressive symptoms in later years, highlighting the importance of dietary choices for long-term mental health.
30th May, 2024
| Jenn Hoskins
Silicon Reduces Phosphorus Deficiency in Young Eucalyptus Plants
A São Paulo State University study reveals that silicon can help Eucalyptus seedlings thrive under varying phosphorus levels, improving growth, nutritional efficiency, and photosynthesis. This finding is crucial for optimizing Eucalyptus cultivation in nutrient-stressed regions.
29th May, 2024
| Jim Crocker
New Method to Detect Broccoli Consumption Through Indole Metabolites in Urine
Researchers at Hebei University have developed a cutting-edge method to detect indole metabolites in urine, serving as biomarkers for broccoli intake. This advancement could enhance our understanding of broccoli's anticancer benefits and support dietary exposure studies.
28th May, 2024
| Jim Crocker
Probiotic Survival and Shelf Life of High-Fiber Plant Snack - Study
Warsaw University of Life Sciences developed high-fiber, probiotic-rich snacks with long shelf life. Microencapsulated probiotics stored at 4°C and low water activity fillings like peanut butter showed best survival. These snacks maintain quality and offer gut health benefits.
25th May, 2024
| Jim Crocker
Yeast and Butyrate Supplements Boost Health and Growth in Young Animals
A study by Universidade Federal de Viçosa found that autolyzed yeast and sodium butyrate significantly improve growth and intestinal health in nursery pigs by enhancing nutrient absorption and reducing inflammation, offering a promising alternative to traditional treatments.
24th May, 2024
| Jenn Hoskins
How Citrus and Cucumber Supplements Affect Gut Health
Recent research from the University of the West of Scotland shows that citrus supplements can boost beneficial gut bacteria and reduce harmful ones in broiler chickens, offering a natural alternative to antibiotics for improving poultry health and performance.
24th May, 2024
| Jim Crocker
How Lactobacillus Fermentation Boosts Antioxidants in Wolfberry Juice
Fermenting wolfberry juice with Lactobacillus plantarum NCU137 boosts its antioxidant properties by increasing free and bound polyphenols. This study offers a novel method to enhance the nutritional value and quality of goji berry products, benefiting health-conscious consumers.
23rd May, 2024
| Jenn Hoskins
Eating More Flavonoid-Rich Foods Linked to Lower Risk of Type 2 Diabetes
A study from Queen's University Belfast found that a diet high in flavonoid-rich foods like tea, berries, and apples can reduce the risk of type 2 diabetes by up to 26%. This dietary approach could offer a cost-effective strategy to combat the rising diabetes epidemic.
23rd May, 2024
| Jim Crocker
Reducing Inflammation in Ulcerative Colitis with Avocado and Pomegranate
Researchers found that pomegranate and avocado seed oils significantly reduce inflammation and oxidative stress in ulcerative colitis, offering potential natural alternatives to traditional treatments. Both oils showed comparable benefits to the standard drug sulfasalazine.
23rd May, 2024
| Greg Howard
Plant-Based Diet Linked to Lower Risk of Fatty Liver Disease in Adults
A study by Shahid Sadoughi and Shiraz Universities found no significant link between plant-based diets and non-alcoholic fatty liver disease (NAFLD), despite earlier research suggesting dietary patterns impact NAFLD risk. The complex relationship warrants further investigation.
23rd May, 2024
| Jenn Hoskins
Nutritional and Sensory Benefits of Seaweed Based on Different Drying Methods
A study by the Technical University of Denmark reveals how different drying methods impact the nutritional and sensory qualities of seaweed. Findings show that drying methods should be tailored to each seaweed species to preserve their unique benefits and properties.
23rd May, 2024
| Jim Crocker
Elderberry Juice Powder Prevents Obesity and Improves Gut Health
A Washington State University study finds that elderberry juice powder, rich in anthocyanins, helps prevent obesity in mice on a high-fat diet by modulating gut bacteria. Physical activity further boosts these benefits, suggesting a combined approach for weight management.
23rd May, 2024
| Jim Crocker
Texture and Quality of Chickpea Dough and 3D-Printed Snacks with Insect Powders
Researchers found that adding edible insect powders to dough alters its texture and viscosity, making it more elastic and crispy. This study highlights the potential of insect powders to enhance the nutritional and sensory properties of 3D-printed snacks.
22nd May, 2024
| Jim Crocker
How Flavonoid-Rich Foods Affect Thyroid Health in Adults
A study from Shanxi Provincial People's Hospital reveals that higher dietary flavonoid intake is linked to lower thyroxine levels and a complex U-shaped relationship with triiodothyronine, suggesting the need for personalized dietary guidelines for thyroid health.
22nd May, 2024
| Jenn Hoskins
Kimchi Consumption Linked to Healthier Cholesterol Levels in Large Study
Regular consumption of Baechu kimchi may improve lipid profiles and reduce cardiovascular risks, especially in women, according to a study by Chung-Ang University. This highlights the potential of dietary choices like kimchi in managing dyslipidemia and promoting heart health.
