A new study is among the first to trace the molecular connections between genetics, the gut microbiome and memory in a mouse model bred to resemble the diversity of the human population.
The COVID-19 cure rate in China was significantly associated with selenium status - areas with high levels of selenium were more likely to recover from the virus.
Public Health England is recommending people consider taking daily vitamin D supplements throughout the spring and summer as the coronavirus lockdown continues.
An international research team, including Professor Philip Calder from the University of Southampton, has published a new report advising how the public can support their immune system and give it the best chance of fighting the coronavirus.
Obesity and chronic metabolic disease is killing COVID-19 patients: now is the time to eat real food, protect the NHS and save lives.
The discovery of a specialized gut-brain circuit offers new insight into the way the brain and body evolved to seek out sugar. By laying the foundation for new ways to modify this circuit, this research offers promising new paths to reducing sugar over-consumption.
Adherence to the Mediterranean diet - high in vegetables, whole grains, fish, and olive oil - correlates with higher cognitive function. Dietary factors also seem to play a role in slowing cognitive decline.
The food animals eat can change how they perceive future food. Researchers have discovered the basic science of how sweet taste perception is fine-tuned in response to different diets. This response uses the same machinery that the brain uses to learn.
Mothers with a body mass index (BMI) of 25 kg/m² and greater are more likely to see behavioral problems and psychiatric symptoms in their children, according to a study recently published in The Journal of Pediatrics.
Research suggests that a compound found in the peels of fruits such as apples and prunes, and some herbs, can reduce further damage to neurons, and also help rebuild the protective sheaths covering neurons, reversing the damage in multiple sclerosis.
A crucial report finds that Vitamin D plays a critical role in preventing respiratory infections, reducing antibiotic use, and boosting the immune system response to infections.
A study reveals a novel learning process—orchestrated between the digestive system and the brain—that compels animals to seek out food that they never actually tasted. This testifies to the potency of the subconscious processes that control behaviour.
A new study shows how information in the small intestine, about nutrients or anything else, can get up to the brain and affect cognitive-emotional processes, and then how those processes can come back down and affect the gut. We may finally begin to understand how hunger makes us 'hangry,' or how a stressful day becomes an irritable bowel.
Scientists at the University of California, Riverside, have explored the relationship between parental alcohol consumption—before conception in the case of fathers and during pregnancy in the case of mothers—and offspring development.
Plant-based diets have been widely promoted for cardiovascular disease (CVD) risk reduction, but not all kinds of plant-based diets are healthy, according to a Greece-based study
The coronavirus presents many uncertainties, and none of us can completely eliminate our risk of getting COVID-19. But one thing we can do is eat as healthily as possible.
Adolescents' brains are more sensitive to the rewarding properties of junk foods; but they lack the control mechanisms to prevent themselves from eating them.
Children with autism were four times more likely to report gastrointestinal symptoms than children without a diagnosis - research review
A podcast interview with Dr. Alex Richardson of Food and Behaviour (FAB) Research
Study finds neurobiological changes associated with aging can be seen at a much younger age than would be expected, in the late 40s. However, this process may be prevented or reversed based on dietary changes that involve minimizing the consumption of simple carbohydrates.