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Your search has returned 95 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
  • News

    Power from heat

    The thermoelectric effect can produce small amounts of electricity from almost any source of heat, but its low efficiency has so far limited its uses. A team has now found a simple way to make one thermoelectric alloy more efficient.

    When two ends of a stick of a thermoelectric material are exposed to different temperatures, a voltage appears. The electrons in the stick act like the...

    03/26/2008 - 11:25 Technology
  • News

    Escaping flatland

    From Washington, D.C., at a meeting of the American Society for Cell Biology

    Nothing is more iconic of biological research than the petri dish. Yet the idea that growing cells in a flat dish can sometimes lead scientists astray is gaining traction.

    As an alternative, some researchers are experimenting on cells grown in gelatinous materials made from many of the same structural...

    12/11/2007 - 14:40 Other
  • 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

    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
  • Food for Thought

    Chocolate Constituent Bests Fluoride

    "Chocolate Toothpaste? Extract of Tasty Treat Could Fight Tooth Decay."

    That's how Tulane University's news office provocatively titled a press release it issued last week. Sound sweet? Unfortunately, it's anything but. The extract, theobromine, is a bitter constituent of a number of plants, including the beans used to make chocolate. A chemical cousin to caffeine, this...

    05/22/2007 - 17:14 Nutrition
  • News

    Slimming on oolong

    Without skimping on portions, rats eating diets including oolong tea gain less weight than those dining teafree, a new study finds. The tea apparently impairs the body's ability to absorb fat.

    The finding supports a weight-control strategy—oolong consumption—advocated by practitioners of traditional Chinese medicine, note Lauren E. Budd and her colleagues at the University of California...

    05/15/2007 - 15:09 Nutrition
  • Feature

    Counterintuitive Toxicity

    For decades, researchers largely assumed that a poison's effects increase as the dose rises and diminish as it falls. However, scientists are increasingly documenting unexpected effects—sometimes disproportionately adverse, sometimes beneficial—at extremely low doses of radiation and toxic chemicals.

    Consider the environmentally ubiquitous plastic-softening agent, di-2-ethylhexyl...

    01/16/2007 - 14:07 Earth & Environment
  • Food for Thought

    Trans Fats Are Bad, Aren't They?

    The media have been rife with reports on trans fats since New York City's Board of Health announced it would phase out these fats in restaurants and other food-service establishments. And that's good news for most consumers because trans fats can pose a double whammy for the heart. Not only can they hike a person's bad cholesterol even more than saturated fats can, but they also reduce...

    12/14/2006 - 15:47 Nutrition