Nutrition

Cell Ageing can be Slowed by Oxidants

Gothenburg, Sweden — At high concentrations, reactive oxygen species – known as oxidants – are harmful to cells in all organisms and have been linked to ageing. But a study from Chalmers...

Boost to Develop Microalgae into Health Foods

Adelaide, South Australia — Dietary supplementation of fatty acids produced from microalgae have wide-reaching health benefits for humans, including the ability to reduce obesity, diabetes and fatty...

Improving Protein Digestibility in Sorghum

Madison, WI — Sorghum, a common food item in regions of Africa and Asia, has one missing puzzle piece. The missing piece? Protein digestibility, which researchers in the Department of Agronomy at Kansas...

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