Food and nutrition
Athletes looking for a competitive edge might find it in their microbiome
Research that鈥檚 improving understanding of conditions like obesity and cancer might also help athletes achieve new levels of performance through nutrition.
There's more to blue cheese than just the stench
Virginia Tech researchers discovered a way to synthesize a compound in the mold of blue cheese that has antibacterial and anticancer properties.
Microparticles safeguard vitamins and information
Scientists aim to use nanotechnology to combat malnutrition and improve medical recordkeeping in impoverished parts of the world.
From toxic fungus to soy sauce superstar
Today the koji mold is a master fermenter, but it has a checkered past.
Weedy rice gets competitive boost from its wild neighbors
Rice feeds the world. But researchers have found that a look-alike weed has many ways of getting ahead.
Iron could be key to treating a global parasitic disease
A study has found that leishmaniasis causes body-wide changes in iron balance, leading to red blood cell damage.
Study links long-term consumption of deep-fried oil with increased neurodegeneration
Animal study suggests deep-fried oil disrupts liver-gut-brain connections.
Study links DHA with diabetic retinopathy
Researchers found that concentrations of this omega-3 fatty acid are reduced by almost half in mice and humans with diabetes.
Mining millets
Scientists evaluate beneficial organic and chemical compounds within within the seeds and oils of ancient grains.