A loss of dietary diversity during the past 50 years could be a contributing factor to the rise in obesity, Type 2 diabetes, gastrointestinal problems and other diseases, according to a lecture by Mark Heiman, vice president and chief scientific officer at MicroBiome Therapeutics, at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists in Chicago.
Researchers investigating the types of microbes found in foods from different dietary patterns have questioned whether the bacteria in our foods plays a role in the structure and function of our gut microbiota.
Increased intake of flavonols from tea and other sources may boost heart health for older women, with regular consumption of the compounds linked to a 72% lower risk of atherosclerotic vascular disease mortality.
For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of yeast used in production of beer, bread, and wine works particularly well in chocolate fermentation.
“That’s three to five pounds of bacteria,” says Lita Proctor, the program coordinator of the National Institutes of Health’s Human Microbiome Project, which studies the communities of bacteria living on and in us. The bacteria cells in our body outnumber human cells 10 to 1, she says, but because they are much smaller than human cells, they account for only about 1 to 2 percent of our body mass—though they do make up about half of our body’s waste.
The host of bacteria we carry around weren’t well-cataloged until recently. In July 2011, at North Carolina State University, the Belly Button Biodiversity study found about 1,400 different strains of bacteria living in the navels of 95 participants. Of these, 662 strains were previously unrecognized.
It has been almost a year since United States Department of Agriculture took down its ORAC database. Now that this official reference point is gone, does this measure of antioxidant potential still have relevance in the marketplace?
Horphag Research knew the what about their flagship ingredient, Pycnogenol, as it pertained to its many health benefits. But until a recent study, the company was a little hazy on the how and the where.
Researchers and global media should better consider the validity of single scientific studies that report on supposed ‘miracle foods’ in addition to considering that people do not eat foods or nutrients in isolation, warn researchers.
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