Genetic variations in the skin can create a natural sunscreen, according to University of Queensland researchers investigating the genes linked with vitamin D.
Eastern oysters and three species of clams can be farmed together and flourish, potentially boosting profits of shellfish growers, according to a Rutgers University-New Brunswick study. Though diverse groups of species often outperform single-species groups, most bivalve farms in the United States and around the world grow their crops as monocultures, notes the study in the journal Marine Ecology Progress Series.
Researchers from King's College London have shown that how we respond to changes in nutrients at a molecular level plays an important role in the aging process, and this is directed by some key genetic mechanisms.
Cold brew may be the hottest trend in coffee-making, but not much is known about how this process alters the chemical characteristics of the beverage. Now, scientists report that the content of potentially health-promoting antioxidants in coffee brewed without heat can differ significantly from a cup of joe prepared the traditional way, particularly for dark roasts.
Obese females that ate a small amount of coconut oil daily, even as part of a high-fat diet, had decreased features of metabolic syndrome, a cluster of risk factors that raise the chances of developing diabetes, heart disease and stroke, an animal study finds. The study results were accepted for presentation at ENDO 2020, the Endocrine Society's annual meeting, and will be published in a special supplemental section of the Journal of the Endocrine Society.
A plant-based diet can help prevent and manage asthma, while dairy products and high-fat foods raise the risk, according to a new review published in Nutrition in Clinical Care.
Pigs have better feed conversion rates with copper in their diets, but until now, scientists didn't fully understand why. Existing research from the University of Illinois shows copper doesn't change fat and energy absorption from the diet. Instead, according to new research, the element seems to enhance pigs' ability to utilize fat after absorption, resulting in increased energy utilization of the entire diet.
Over 80,000 years ago, Neanderthals fed themselves on mussels, fish and other marine life. The first evidence has been found by an international team including Göttingen University in the cave of Figueira Brava in Portugal. The excavated layers date from 86,000 to 106,000 years ago, the period when Neanderthals settled in Europe. Sourcing food from the sea at that time had only been attributed to anatomically modern humans in Africa. Results were published in Science.
A study of more than one million children in Catalonia examines the time trends and socio-demographic factors associated with this health problem.
A new literature review from scientists at George Washington University and the National Institute of Standards and Technology suggests that nutrition and diet have a profound impact on the microbial composition of the gut.