2024 February

Injections over several months allowed people to tolerate larger doses of trigger foods.

'Olfactory Perception' published in 'Encyclopedia of Neuroscience'

People with depression recalled more specific memories after smelling odors like ground coffee or tobacco than after hearing the words "coffee" or "cigarette," a new study found.

A taste panel at WSU’s Sensory Evaluation Lab recently paired bites of chocolate with short tracks of classical music in an experiment that feasted the senses.

Destillation ist eine feste Größe in Schnapsbrennereien und Chemielaboren. Unsere Experten erklären, wie man mit seiner Hilfe Stoffe voneinander trennt, warum Schweiß die Haut kühlt und wann der Arzt Pegeltrinken verordnet

Struggling to focus? Overwhelmed by your phone alerts? Experts say the popping kernels are a useful metaphor to explain overstimulation in the digital age

There are more similarities between your morning coffee and your evening vino than you might realise. Your brew might even show what type of wine to try.

There's a new algorithm in town, and it's got a nose for red wine.

We are undergoing a food transformation with the introduction of plant-based meat analogues, but little is known about their chemical characteristics.…

EPFL researchers have developed a machine learning approach to compressing image data with greater accuracy than learning-free computation methods, with applications for retinal implants and other sensory prostheses.

Fresh from controversially suggesting adding salt to tea, Michelle Francl says eating fruit can prolong caffeine rush from your cuppa

Vegan food is often sidestepped due to its rubbery consistency. Food technology researchers at Lund University in Sweden have now developed a way to make vegan food more appetizing by using new combinations ...

Assembling starch granules into 3D shapes could achieve the same thickening effect in foods with up to 50 per cent fewer granules, reducing the calories and carbohydrates without sacrificing texture

Less is apparently more when it comes to the amount of sugar used in the creation of the perfect chocolate bar. So will manufacturers reduce the amount of sugar they use in the making of this sweet treat and will consumers welcome the change?

dsm-firmenich intends to separate its animal nutrition and health (ANH) business from the rest of the group and focus on human health, nutrition, and beauty.

Changing the microbial community on the roots of tea plants can improve the flavour and nutritional content of the leaves, leading to a better-tasting cuppa

Regulators in Australia and New Zealand have given the green light for farmers to grow a genetically modified banana resistant to a devastating fungal disease spreading worldwide

Noncaloric or low-caloric sweeteners have become popular worldwide, although debates persist regarding their impact on health. To investigate whether the sweeteners are favorable for glucose homeostasis, our study assessed the effects of glycyrrhetinic acid monoglucuronide (GAMG) and several commonly used sweeteners [glycyrrhetinic acid (GA), stevioside, erythritol, sucralose, and aspartame] on glycometabolism and elucidated the underlying mechanisms. The C57BL/6J male mice were exposed to different sweeteners for 10 weeks, and our results showed that GAMG significantly reduced fasting blood glucose (FBG) levels (FBG-control: 3.81 ± 0.42 mmol/L; FBG-GAMG: 3.37 ± 0.38 mmol/L; p 0.05) and the blood glucose levels 15 and 30 min after sucrose or maltose loading (p 0.05). Furthermore, it improved glucose tolerance (p = 0.028) and enhanced insulin sensitivity (p = 0.044), while the other sweeteners had negligible or adverse effects on glucose homeostasis. Subsequent experiments showed that GAMG inhibited α-glucosidases potently (IC50 = 0.879 mg·mL–1), increased three SCFA-producing bacteria and SCFAs levels (p 0.05), and promoted the gene expression of SCFA receptor GPR43 (p = 0.018). These results suggest that GAMG may regulate blood glucose by inhibiting α-glucosidases and modulating gut microbial SCFAs. Our findings prove that GAMG, beneficial to blood glucose regulation, is a promising natural sweetener for future utilization.

New research with mice may offer an answer as to why some people get gassy after sugar-free gum or candy.

This is genius!

En la cultura popular, el chocolate es uno de los símbolos más representativos del amor y el romance durante la epoca de San Valentín.

From experimenting in the lab to experimenting with sound

Evidence about the benefits of dark chocolate consumption is limited, an evaluation of research shows.

The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.

American Chemical Society: Chemistry for Life.

European-style beer can be found in grocery stores pretty much throughout the world. Let's find out more about how it was introduced in Asia.

A new study has found that, in mouse models of prostate cancer, a compound extracted from sandalwood oil was effective in slowing the onset and growth of tumors and resulted in cell death. Further research will explore whether the extract can be used to treat prostate cancer in humans.

New prebiotic sodas claim to be healthy, but a clinical nutritionist and gastroenterologist explain why whole foods are still better.

There's chemistry behind every step of a romantic relationship, from the initial spark to the pain of break up, as Zahra Khan discovers

Seit der Jahrtausendwende wurden sechs neue chemische Elemente entdeckt und in das Periodensystem der Elemente, das Symbol der Chemie schlechthin, aufgenommen. Diese neuen Elemente haben hohe Ordn ...