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Your search has returned 117 articles:
  • Science & the Public

    How resveratrol (in grapes, peanuts and wine) fights fat and disease

    Resveratrol, a constituent of grapes, peanuts and certain other plants, can fight the proliferation of fat cells and improve the uptake of sugar from the blood, a pair of new studies show. Their findings suggest mechanisms to explain why grape products, including wine, have developed a reputation as heart healthy, obesity-fighting and beneficial for people developing diabetes.

    The...

    06/23/2010 - 22:21 Biomedicine, Nutrition, Humans & Society
  • Science & the Public

    Walnuts slow prostate cancer growth

    SAN FRANCISCO A new study suggests that mice with prostate tumors should say “nuts to cancer.” Paul Davis of the University of California, Davis, hopes follow-up data by his team and others will one day justify men saying the same.

    For years, this nutritionist had been studying heart benefits of walnuts. Most nuts – in sensible quantities – can benefit the heart. But among...

    03/27/2010 - 22:02 Nutrition, Chemistry, Numbers, Biomedicine, Humans & Society
  • News

    Fabulon: Looking less fabulous

    Researchers have tentatively linked polychlorinated biphenyls (PCBs) in people—and their dwellings—with Fabulon, a product used throughout the late 1950s and 1960s as a durable top coat for hardwood floors.

    During a survey of 120 homes on Cape Cod, Mass., researchers found two houses with unusually high PCB concentrations in air and house dust. Residents in both homes remembered a...

    01/30/2008 - 10:27 Earth & Environment
  • Food for Thought

    No Peanuts for Your Peanut

    Peanuts are a protein-rich snack food packing plenty of vitamins and trace nutrients. However, these legumes can elicit potentially life-threatening immune reactions within the one in 100 American adults who are allergic to them. Rates of peanut allergy are even higher among children. And the really disturbing news: A new study finds that the age at which this common food allergy first shows...

    12/11/2007 - 08:49 Nutrition
  • News

    Biohazard: Smoking before or after pregnancy may harm daughters' fertility

    Exposing female mice to chemicals found in cigarette smoke before pregnancy or during the period in which they nurse their young impairs the reproductive capacity of their female offspring, a new study finds.

    Many women stop smoking when they discover they are pregnant, aware that this habit endangers the baby. The new data suggest that may not be enough to protect their daughters' long...

    11/20/2007 - 14:21 Biomedicine
  • Food for Thought

    Caffeine Aids Golden Girls' Mental Health

    Although wine may improve with age, the human body tends to falter during the so-called golden years. Among the most exasperating declines occur in memory and critical aspects of reasoning. However, downing plenty of caffeine-rich coffee—or tea—may offer one low-cost solution for keeping aging wits sharp, a French study finds. The rub: This strategy appears to benefit only women.

    ...
    08/16/2007 - 18:39 Nutrition
  • Food for Thought

    A Melon for Dieters and Diabetics

    Mention watermelon and people immediately think of sweet, juicy, crimson-colored fruit. But watermelons didn't start that way, notes Angela R. Davis of the U.S. Agricultural Research Service. Wild watermelons in their native Africa are white fleshed, the size of softballs, and "hard like softballs," she notes. Bitter and anything but sweet, watermelons hardly started as dessert.

    ...
    08/01/2007 - 02:03 Nutrition
  • Food for Thought

    Sour Genes, Yes—Salty Genes, No

    Some people abhor broccoli, complaining about its intensely bitter taste. Others (myself included) find broccoli's flavor interesting and pleasing—decidedly, not bitter. What leads to our differing culinary opinions is the possession of, or lack of, (in my case, evidently) genes conferring a super sensitivity to bitter taste. Science has recognized such genetic differences for at least a...

    07/18/2007 - 09:52 Science & Society
  • Food for Thought

    Infectious Foie Gras?

    Amyloid, a term for a misfolded form of an otherwise normal protein, is most often associated with amyloid-beta, the waxy protein that builds up in the brains of people with Alzheimer's disease. But at least 20 other kinds of amyloid, each derived from a different protein, can crop up in various parts of the body. What such malformed proteins have in common is their hairlike shape and...

    06/28/2007 - 11:27 Nutrition
  • Food for Thought

    Tea—Milking It

    I'm a serious tea drinker. I'll down it hot or cold, plain or with lemon. Like most Americans, however, I don't regularly add milk. But when my colleague David Lindley, an editor here at Science News, was growing up, his family certainly did.

    Being a Brit, David comes from a culture that holds considerable reverence for this brew and might be accused of being fussy about its preparation...

    05/31/2007 - 14:03 Nutrition