Black Pepper’s Secrets As A Fat Fighter Revealed

A new study provides a long-sought explanation for the beneficial fat-fighting effects of black pepper. The research, published in ACS’ Journal of Agricultural and Food Chemistry, pinpoints piperine – the pungent-tasting substance that gives black pepper its characteristic taste, concluding that piperine also can block the formation of new fat cells…

Coffee Drinkers At Reduced Risk Of Type 2 Diabetes

Why do heavy coffee drinkers have a lower risk of developing Type 2 diabetes, a disease on the increase around the world that can lead to serious health problems? Scientists are offering a new solution to that long-standing mystery in a report in ACS’ Journal of Agricultural & Food Chemistry…

Wine Consumption May Protect Against Nasty Sunburn

Drinking wine may protect against the harmful effects of sunburn, researchers from the University of Barcelon revelaed in the Journal of Agricultural and Food Chemistry. They explained that grapes and grape derivatives have a compound – a flavonoid – that helps protect human skin from the damaging effects of ultraviolet radiation…

Nanoparticles In Food Crops: Are They Safe?

With the curtain about to rise on a much-anticipated new era of “nanoagriculture” – using nanotechnology to boost the productivity of plants for food, fuel, and other uses – scientists are reporting a huge gap in knowledge about the effects of nanoparticles on corn, tomatoes, rice and other food crops.

Tastier And More Healthful Baking With ‘Sweet Wheat’

“Sweet wheat” has the potential for joining that summertime delight among vegetables – sweet corn – as a tasty and healthful part of the diet, the scientific team that developed this mutant form of wheat concludes in a new study. The report appears in the ACS’ Journal of Agricultural and Food Chemistry…

From Pasture To Plate

The package on a supermarket steak may say “grass-fed” or “grass-finished,” but how can a consumer know whether the cow spent its days grazing peacefully on meadow grass or actually gorged on feedlot corn? In ACS’s Journal of Agricultural and Food Chemistry, scientists are now reporting the development of a method that can reconstruct the dietary history of cattle and authentic…

Rice Hull Smoke Shows Potential Health Benefits

Liquid smoke flavoring made from hickory and other wood – a mainstay flavoring and anti-bacterial agent for the prepared food industry and home kitchens – may get a competitor that seems to be packed with antioxidant, antiallergenic and anti-inflammatory substances, according to a new study in ACS’ Journal of Agricultural and Food Chemistry…

Possible Solution To Widespread Insufficiency Problem Is High Vitamin-D Bread

With most people unable to get enough vitamin D from sunlight or foods, scientists are suggesting that a new vitamin D-fortified food – bread made with high-vitamin D yeast – could fill that gap. Their study, confirming that the approach works in laboratory tests, appears in ACS’ Journal of Agricultural and Food Chemistry…

Extending Tomato Shelf Life Could Lead To Tomatoes That Taste Better And Are More Nutritious

Tomatoes spend so much time on shelves and in refrigerators that an estimated 20 percent are lost to spoilage, according to the U.S. Department of Agriculture (USDA)

New Study Shows Large Eggs Are 14 Percent Lower In Cholesterol And 64 Percent Higher In Vitamin D

According to new nutrition data from the United States Department of Agriculture’s Agricultural Research Service (USDA-ARS), eggs are lower in cholesterol than previously thought. The USDA-ARS recently reviewed the nutrient composition of standard large eggs, and results show the average amount of cholesterol in one large egg is 185 mg, 14 percent lower than previously recorded…

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