Flavanols are plant-derived compounds with an astringent taste, exhibiting pro- or antioxidant properties depending on the environment. Due to poor bioavailability, their health-promoting mechanism remains unclear. A new study identified their action via the brain-gut axis.  A single oral intake of flavanols stimulated brain regions involved in memory and sleep-wake regulation, and increased sympathetic nervous activity, a stress response. These findings may lead to future applications, such as the development of next-generation foods.

Low body weight in young women has been associated with various health concerns. Rising trends in the proportion of underweight women between the ages of 20 and 39 have been seen in Japan, raising concerns. In a first-of-its-kind study, Dr. Katsumi Iizuka and Dr. Hiroaki Masuyama from Japan have found that underweight Japanese women had a lower gut microbiota diversity and more inflammation-linked microbes. These findings suggest gut health is critical in weight control.

Researchers at the RIKEN Center for Sustainable Resource Science (CSRS) in Japan have discovered that extended periods of high stress lead to iron deficiency and stunted growth in wheat crops. Experiments show reducing iron deficiency with a synthetic organic molecule called PDMA results in better growth and healthier plants. These findings are good news for farmers and consumers alike and could lead to treatments in the field that improve wheat production during prolonged periods of heat. The study was published in the scientific journal Nature Communications.

Dr. Michelle Hauser of Stanford University School of Medicine created a program that features almost 15 hours of video instruction on cooking skills, kitchen knowledge and healthy, delicious recipes. The resources are accompanied by a curriculum for clinicians or can be used independently by individuals who want to improve their nutrition. 

Time-restricted eating (TRE), a form of intermittent fasting, helps with improving weight loss, insulin resistance, and body composition. These factors are the functional changes associated with metabolic dysfunction-associated steatotic liver disease (MASLD). The results of this study explore the efficacy and safety of TRE in patients with MASLD. The study results suggest that TRE can effectively reduce hepatic steatosis and can serve as a practical dietary strategy for MASLD management.