Omega-3 is recommended in pregnancy, but new research suggests care is needed to avoid oxidised fish oil A group of scientists from the University of Auckland’s Liggins Institute in New Zealand is sounding a warning after new research finding highly oxidised fish oils may be harmful in pregnancy. Fish oil[Read More…]
Science News
Scientists create lower sodium version of traditional Chinese cuisine
Unhealthy changes in the Chinese diet have been a major factor driving the rise in cardiovascular disease Blood pressure levels dropped significantly among Chinese adults with high blood pressure who ate a modified heart-healthy, lower sodium traditional Chinese cuisine for four weeks, according to new research published in the American[Read More…]
Korea develops fluorescent molecular sensor for detecting bad cooking oils
The research team has fabricated a fluorescent molecular sensor that anyone can easily use to accurately measure the cooking extent A team of researchers at Pohang University of Science and Technology (POSTECH) in South Korea, often called ‘fluorescent alchemists’, has developed a straightforward and highly sensitive technology that detects bad[Read More…]
NZ identifies exact amounts of extra vitamin C for optimal health
Suggesting to increase vitamin C intake if overweight New University of Otago, Christchurch research has identified, for the first time, exactly how much extra vitamin C humans need to ingest, relative to their body weight, to maximise their immune health. The study, based in New Zealand, has found that for[Read More…]
Major Breakthrough in Virus Inactivation with Green Tea Catechin (EGCg)
Green tea catechin EGCg has inactivating effects against viruses. However, it has a strong antioxidant effect and highly susceptible to oxidative deterioration and lack storage stability. HPG Co., Ltd. (Chuo-ku, Tokyo) has successfully developed a water-soluble formulation technology of highly concentrated catechin EGCg (Epigallocatechin gallate) with excellent storage stability and initiated[Read More…]
Australian scientist states that a plant-based food improve gut health & immune system of people with diabetes
The clinical trial was funded by JDRF Australia. A microbiota-targeted clinical trial performed by scientists from Monash University, the University of Sydney, and the University of Queensland shows that a plant-based food supplement could improve gut health and strengthen the immune system in individuals with type 1 diabetes. “People with[Read More…]
Hong Kong explores basophil activation test for shrimp allergy
Shellfish is one of the most common food allergies, with shrimp being the most frequent offender causing anaphylaxis in both children and adults Shrimp allergy is the most common food allergy in Hong Kong. In addition to skin reactions and oral symptoms, it can lead to anaphylaxis. The conventional diagnostic[Read More…]
Singapore develops smart food packaging to keep microbes at bay
Researchers hope to scale up their technology with an industrial partner, with the aim of commercialisation within the next few years A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) and Harvard T.H. Chan School of Public Health, US, has developed a ‘smart’ food packaging material that is[Read More…]
Stem cell study in Japan paves way for manufacturing cultured meat
A technique that may revolutionise future production of meat Scientists have for the first time obtained stem cells from livestock that grow under chemically defined conditions, paving the way for manufacturing cell cultured meat and breeding enhanced livestock. Researchers from Exeter Tokyo and Meiji (Japan), together with University of Nottingham’s[Read More…]
UQ researcher use AI to develop genetic model for the ‘ultimate’ chickpea
The research consortium genetically mapped thousands of chickpea varieties, and the UQ team then used this information to identify the most valuable gene combinations using artificial intelligence (AI). A massive international research effort has led to development of a genetic model for the ‘ultimate’ chickpea, with the potential to lift[Read More…]
