The synthetic form of a hormone previously found to produce a feeling of fullness when eating and reduce body weight, also may help curb binge eating and the desire to eat high-fat foods and sweets.
A natural compound found in blueberries, tea, grapes and cocoa enhances memory in mice, according to newly published research. This effect increased further when mice also exercised regularly.
Coffee is a habit for more than 50 percent of Americans, who drink, on average, 2 cups per day. This widely consumed beverage is regularly investigated and debated for its impact on health conditions from breast cancer to heart disease.
Scientists in Spain are reporting development of a new process to make cocoa powder with higher amounts of the healthful chemical compounds linked to chocolate’s beneficial effects. The study is scheduled for publication in the May 30 issue of ACS’ Journal of Agricultural and Food Chemistry.
A unique pattern of gene expression observed in rats may be linked to a conditioned desire for food and excessive food intake, an article published today in BMC Biology suggests.
Obese and overweight children increase their food intake by more than 100% after watching food advertisements on television; a study by the University of Liverpool psychologists has shown.
Foods rich in cocoa appear to reduce blood pressure but drinking tea may not, according to an analysis of previously published research in the April 9 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Chocolate bunnies and candy eggs, roast lamb and gateaux on Sunday ? the Easter holidays are a feast of tempting delights. Can I join in or do I have to refrain from enjoying myself?
Flavonoids. You?ve heard of them — the good-for-your-health compounds found in plants that we enjoy in red wine, dark chocolate, green tea and citrus fruits. Mother Nature is an ace at making them, producing different ones by the thousands, but no chemist has figured out a good way to synthesize a special class of these chemicals in the laboratory. Until now.
Genetics and family history play a large role in a person?s risk for heart disease, but factors in diet, lifestyle and the environment are also thought to influence susceptibility to the disease.