Study on coumarin in cinnamon and cinnamon-based products
By American Chemical Society Wednesday, May 8, 2013
Journal of Agricultural and Food Chemistry
Many kinds of cinnamon, cinnamon-flavored foods, beverages and food supplements in the United States use a form of the spice that contains high levels of a natural substance that may cause liver damage in some sensitive people, scientists are reporting. Their study, published in ACS’ Journal of Agricultural and Food Chemistry, found similar results as those published in the European Union.
By American Chemical Society Wednesday, April 24, 2013
ACS Chemical Neuroscience
The mystery of exactly how consumption of extra virgin olive oil helps reduce the risk of Alzheimer’s disease (AD) may lie in one component of olive oil that helps shuttle the abnormal AD proteins out of the brain, scientists are reporting in a new study. It appears in the journal ACS Chemical Neuroscience.
Get a Glowing Tan by Drinking Your VegetablesBy Guest Column Wednesday, April 24, 2013
Juicing is hot like the vibrant fashion colors for summer—lemon, raspberry, orange, lime and tomato. Making delicious fruit and veggie juices is great for your energy, immune system, and workout. But did you know the juices can also improve the color of your skin?
Natural Juice Remedies are Just the Right Prescription for Some AilmentsBy News on the Net Thursday, April 4, 2013
Drinking to good health via juicing is seeing a resurgence in popularity as a new generation discovers the benefits of juiced vegetables, says nutritionist and juicing icon Cherie Calbom, MS. (“The Juice Lady”).
Israeli breakfast, all day longBy Guest Column Wednesday, March 6, 2013
The bountiful buffets that have made “Israeli breakfast” famous among tourists usually include shakshouka, a spicy North African concoction of eggs poached in a tomato-pepper-onion sauce. So it was no surprise that Lonely Planet included the shakshouka at Jerusalem’s Tmol Shilshom café on its recent Top 10 list of the world’s best breakfasts.
Spent coffee grounds are a rich source of healthful antioxidants
By American Chemical Society Wednesday, February 20, 2013
To plant food, insect repellant and other homespun uses for spent coffee grounds, scientists are adding an application that could make the gunk left over from brewing coffee a valuable resource for production of dietary supplements. Their new report in ACS’ Journal of Agricultural and Food Chemistry concludes that used coffee grounds are a rich source of healthful antioxidant substances.
Popular energy drinks trigger caffeine jittersBy American Chemical Society Wednesday, February 6, 2013
The growing popularity of energy drinks — and deaths linked to those products — are fostering new concerns about how much caffeine people can safely consume, according to the cover story in the current edition of Chemical & Engineering News. C&EN is the weekly newsmagazine of the American Chemical Society, the world’s largest scientific society.
No clear evidence that an increased level of gluten proteins in new wheat varietiesBy American Chemical Society Wednesday, February 6, 2013
No clear evidence exists to support the idea that celiac disease is increasing in prevalence because farmers are growing strains of wheat that contain more gluten. That’s the conclusion of an article in the ACS’ Journal of Agricultural and Food Chemistry.
Widely used nanoparticles enter soybean plants from farm soilBy American Chemical Society Wednesday, February 6, 2013
Two of the most widely used nanoparticles (NPs) accumulate in soybeans — second only to corn as a key food crop in the United States — in ways previously shown to have the potential to adversely affect the crop yields and nutritional quality, a new study has found. It appears in the journal ACS Nano.
How Safe Is Your Seafood?By Dr. Gifford Jones Monday, February 4, 2013
“You should eat more fish” is a remark I often make to patients. But I find that recently more patients reply, “But are fish safe to eat?” They worry about the amount of mercury and PCBs that may be in fish. So today when it appears that everything has a touch of contamination, how safe are fish to eat?
Used coffee grounds are a rich source of healthful antioxidants
By American Chemical Society Wednesday, January 9, 2013
To plant food, insect repellant and other homespun uses for spent coffee grounds, scientists are adding an application that could make the gunk left over from brewing coffee a valuable resource for production of dietary supplements. Their new report in ACS’ Journal of Agricultural and Food Chemistry concludes that used coffee grounds are a rich source of healthful antioxidant substances.
Making whole wheat bread taste and smell more appetizingBy American Chemical Society Wednesday, January 9, 2013
The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful than its refined white counterpart. That’s the finding of a new study in ACS’ Journal of Agricultural and Food Chemistry, which opens the door to making whole wheat bakery products more appealing to millions of people.
Preventing Sugar Bellies at Christmas and 2013By Dr. Gifford Jones Sunday, December 23, 2012
“Look at that beer belly!” is an often heard remark. But are beer drinkers getting a bad rap? There’s good evidence that may be the case as some beers contain a mere 60 calories. This is why a recent study from the Harvard Medical School says it’s about time we renamed this problem, the “Sugar Belly”. So can you fight this universal problem during the holidays?
Wine and tea are key ingredients in South African plan to grow domestic researchBy American Chemical Society Wednesday, December 19, 2012
The South African government is investing in scientific research to foster production of agricultural products like pinotage (the country’s signature red wine) and honeybush (source of a tea so fragrant that a potful can perfume an entire house) to create jobs and boost the economy. That effort and others aimed at developing a globally competitive research enterprise are the topics of cover stories in the current issue of Chemical & Engineering News (C&EN), the weekly newsmagazine of the American Chemical Society, the world’s largest scientific society.
A new, super-nutritious puffed rice for breakfast cereals and snacksBy American Chemical Society Wednesday, December 19, 2012
A new way to blow up grains could make a form of puffed rice loaded with protein and other nutrients.
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