Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
A fragment released from pectin may protect against cancer by binding to a protein that plays a role in all stages of cancer progression, suggests new research from the UK.
A joint US-Japanese study has identified the compounds in pre-germinated brown rice responsible for the potential health benefits of this emerging health food.
New product design for health-profiled snacks demands a clear message, as a new study demonstrates consumers may opt to ignore the healthy snack, despite what they say.
Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.
Fortifying bread with folic acid and low dose vitamin B12 is effective in improving vitamin B blood status in the elderly, according to a new study from Holland.
Weight-conscious consumers often opt for mini-versions of snacks
and treats to stay trim, but it might actually have the opposite
effect, say scientists.
The consumption of popcorn is associated with a substantially
higher intake of whole grains and dietary fibre, says research,
indicating its benefits as a healthy snack.
An increased intake of trans-fatty acids may raise the risk of
breast cancer by 75 per cent, suggest the results from the French
part of the European Prospective Investigation into Cancer and
Nutrition.
Individual variations in the glycaemic index (GI) of white bread,
stated as 70 in the literature, may range from 44 to 132, says new
research that questions the utility of the index.
Researchers from the Agricultural Research Service (ARS) have
created a fat replacement additive rich in soluble fiber,
beta-glucan, to tap into the low-fat food market.
