Food and nutrition
Butter, olive oil, coconut oil 鈥� what to choose?
Depending on the chain length and origin of the fat, regular fat consumption changes the specific makeup of fats in bloodstream and affect mild to severe cholesterol patterns. Read about this recent Journal of Lipid Research study.
From the Journals: JLR
Promising therapeutic candidate for steatosis. Unique lipid profiles in glycogen storage disease. Microglial lactic acid mediates neuroinflammation. Read about these recent papers.
Ten interesting quotes from the JBC archives
Older papers include archaic quirks and long-abandoned biological concepts. Some show flashes of ideas that grew into their own fields, and others show that some things never change.
Cracking the recipe for perfect plant-based eggs
It involves finding just the right proteins. With new ingredients and processes, the next generation of substitutes will be not just more egg-like, but potentially more nutritious.
The decision to eat may come down to these three neurons
The circuit that connects a hunger-signaling hormone to the jaw to stimulate chewing movements is surprisingly simple, Rockefeller University researchers have found.
Beneficial gut microbe has surprising metabolic capabilities
WashU researchers鈥� mouse study of therapeutic food for malnourished children shows a new gut bacterial enzyme's wide-ranging functions.
From lab to land: Crop modifications are fortifying our food supply against climate change
Scientists explore genetic and biochemical innovations fueling future-proofing agriculture
How antioxidant-enhanced ice cream is changing the game for frozen treats
University of Wisconsin scientists create a sweet treat with more nutrients and better stability using tannins
Bananapocalypse 鈥� the tricky genetics of a devastating fungus
Fusarium oxysporum can infect over 120 plant species. Whether it destroys Cavendish bananas as it did their predecessor depends on the agricultural industry and consumers.