Cooking vegetables in the sofrito (sauté) with extra virgin olive oil favours the absorption and release of bioactive compounds of its traditional ingredients (garlic, onion and tomato), according to the study published in the journal Molecules about the role of gastronomy in the health-improving effects of the Mediterranean Diet.
Researchers have discovered one of the first concrete examples of how the microbiome can interfere with a drug's intended path through the body. Focusing on levodopa (L-dopa), the primary treatment for Parkinson's disease, they identified which bacteria out of the trillions of species is responsible for degrading the drug and how to stop this microbial interference.
Tufts University researchers led the first study to evaluate the association between biomarkers of vitamin K status and mobility limitation and disability, and found older adults with low levels of circulating vitamin K were more likely to develop these conditions.
Attempts to treat anorexia as a mental illness have largely failed, claim Swedish scientists. The group insist that eating disorders be considered just that -- disordered eating, not mental disorder. The proof, they say, is in the eating.
Researchers from IDIBELL and the group of Eating Disorders, of the HUB, led by Dr. Fernando Fernández-Aranda, published in Scientific Reports (Nature) a study that negatively correlates the concentration of orexin A (a neuropeptide) with the executive functions in anorexic patients. The study is part of the research program "Neurocognition and extreme weight conditions: from anorexia to obesity", carried out at the CIBEROBN.
People who increased their daily servings of red meat over an eight-year period were more likely to die during the subsequent eight years compared to people who did not increase their red meat consumption, according to a new study led by researchers from Harvard T.H. Chan School of Public Health.
Foods that look the same on nutrition labels can have vastly different effects on our microbiomes, report researchers in a paper publishing June 12 in the journal Cell Host & Microbe. The researchers' observations of participants' diets and stool samples over the course of 17 days suggested that the correlation between what we eat and what's happening with our gut microbes might not be as straightforward as we thought.
The prime predators of the Baltic Sea at the top of the food web are losing weight, according to a new study that links the deteriorating health of gray seals and cod with changes in bottom-living crustaceans, isopods and amphipods.
Signals between our gut and brain control how and when we eat food. But how the molecular mechanisms involved in this signaling are affected when we eat a high-energy diet and how they contribute to obesity are not well understood. Using a mouse model, a research team led by a biomedical scientist at UC Riverside has found that overactive endocannabinoid signaling in the gut drives overeating in diet-induced obesity by blocking gut-brain satiation signaling.
When prescribed the anticoagulant drug warfarin, many patients are told to limit foods rich in vitamin K, such as green vegetables. The results of a new clinical trial call that advice into question and suggest patients on warfarin actually benefit from increasing their vitamin K intake -- as long as they keep their intake levels consistent.