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Thursday, May 14, 2015

Food Research: First beef with the omega 3 of fish ♦ Deciphering the neural code that links food to aging D ♦ coffee grounds could make some food more healthful

First beef with the omega 3 of fish Chinese scientists have reared beef rich in the beneficial fatty acids associated with fish oils. The study highlights the scientific challenges that remain following the successful introduction of a gene into fetal cells from Luxi Yellow cattle. The fat1 gene, isolated from a nematode worm, codes for desaturase enzymes that are involved in the conversion of n-6 to n-3 polyunsaturated fatty acids.
Property inhibiting growth of bird flu virus discovered in eggs An egg is many things. It is a versatile food but also an efficient source of bioactive compounds. A researcher has discovered that fractions isolated from the ovomucin protein in egg white can inhibit virus growth.
How noise affects the palate: When flying, taste buds prefer savory tomato  While examining how airplane noise affects the palate, food scientists found umami-rich foods become your taste bud's best buds.
How used coffee grounds could make some food more healthful Coffee has gone from dietary foe to friend in recent years, partly due to the revelation that it's rich in antioxidants. Now even spent coffee grounds are gaining attention for being chock-full of these compounds, which have potential health benefits. Researchers now explain how to extract antioxidants from the grounds. .
Deciphering the neural code that links food to aging Diet exerts a major impact on health and aging. The nervous system plays an important role in this process but, thus far, how food signals are interpreted by the nervous system has been a mystery. A new study has found that serotonin and TGF-beta hormone levels in specific neurons of C. elegans communicate information about food abundance in roundworms. These signals from the nervous system influence the animal's lifespan, thus mediating the effects of food on aging.

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