Controlling the body's inflammatory response to SARS-CoV-2 will likely be as important as antiviral therapies or a potential vaccine
Flavonoids, compounds found in almost every fruit and vegetable, can reduce your risk of developing certain cancers, heart disease and stroke. Now, recent evidence even suggests that diets high in flavonoids can actually lower your risk of Alzheimer’s disease and dementia as well.
A new study has found an association between low average levels of vitamin D and high numbers of COVID-19 cases and mortality rates across 20 European countries.
Resistance training combined with a healthy diet rich in omega-3 fatty acids helps older women bring about gains in strength and mobility. That is researcher Peter Edholm's conclusion in his thesis, which also shows exercise in middle age is linked to healthy aging.
Educational status appears to have positive influence on a healthy diet, particularly in low income countries, according to new research examining European nutritional data.
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