Severity of osteoarthritis in mice reduced by omega 3 fatty acids
Mice consuming a supplement of omega 3 fatty acids had healthier joints than those fed diets high in saturated fats and omega 6 fatty acids, according to Duke Medicine researchers.
July 15, 2014 · by · in Nutritional News · Tags: arthritis / rheumatology, diets-high, fatty-acids, medicine, on call diets, saturated-fats
Could certain fatty acids reduce the risk of Lou Gehrig’s disease?
Study finds that eating foods high in omega-3 polyunsaturated fatty acids could be associated with a decreased risk in the fatal neurodegenerative disorder.
July 15, 2014 · by · in Nutritional News · Tags: decreased-risk, diet, eating-foods, fatal, fatty-acids, muscular dystrophy / als, the-fatal
Absorption of vitamin A enhanced when avocados are eaten with tomatoes or carrots
Consuming a whole fresh avocado with either an orange-colored tomato sauce or raw carrots significantly enhanced provitamin A carotenoid (alpha- and beta-carotene) absorption and conversion of these…
July 15, 2014 · by · in Nutritional News · Tags: enhanced-provitamin, nutrition / diet, oncalldiets, raw-carrots, sauce-or-raw, tomato-sauce
Carbohydrates from the Okra plant can improve the quality of food products
ESTONIAN-born Katerina Alba’s research at the University of Huddersfield could help to improve the quality of some of the most popular emulsion-based food products – such as butter, mayonnaise…
July 15, 2014 · by · in Nutritional News · Tags: diet, food-products, huddersfield, improve-the-quality, katerina, nutrition / diet, nutritional counseling, oncalldietitian.com, popular-emulsion-based, quality, such-as-butter, the-most, university
