Researchers at Western University have identified a molecule found in oranges and tangerines that could hold the key to reversing obesity and regressing plaque build-up in arteries.
The molecule, called nobiletin, was given to mice that were fed a high-fat, high-cholesterol diet. The result was increased leanness and reduced levels of insulin resistance in the nobiletin-treated mice as compared with those that did not receive nobiletin.
Despite the impressive study results, researchers are stumped as to why the nobiletin works. One hypothesis is that the molecule acts on the pathway regulating how the body handles fat. The regulator, called AMP Kinase, prompts the body to burn fats to produce energy and blocks the manufacture of fats. However, the effects of nobiletin were evident even in mice that had been genetically modified to remove AMP Kinase.
Although the mechanism behind nobiletin remains a mystery, the fact that the molecule does not interfere with drugs that affect AMP Kinase is important because medications to treat diabetes, such as metformin, work through the pathway.
Studies in humans will help determine if the effects demonstrated in mice can be translated to human subjects. If so, the discovery could open the door to the development of new therapeutics to reduce obesity and its burden on the health-care system.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.
In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.
COVID-19 has upended the foodservice industry, but quick-service and fast-casual restaurants are still seeing interest in better-for-you menu options.
Researchers at Alabama A&M, IIT, UGA, and other colleges and universities are modifying their research and teaching methods to conform to the constraints imposed by the COVID-19 pandemic.
Kerry Global Consumer Survey – Digestive & Immune Health, 2019
Obesity, the immune system, inflammation, and respiration are interconnected, and all of these physiological functions have a direct impact on COVID-19 infection and recovery.
Targeted taxes on sweetened beverages and policies that strengthen nutritional standards for meals and beverages at schools may be effective tools for decreasing the purchase of sweetened drinks and reducing obesity among children living in poverty, according to two studies.
According to the Cornell Alliance for Science, a new report out from the Food and Agricultural Organization (FAO) of the United Nations predicts there will be a global shortage of protein-rich foods this year due to COVID-19 and other factors.
According to a new survey of 1,000 American adults conducted by the International Food Information Council (IFIC), change in healthfulness perceptions of dietary fats is mixed.
Light to moderate drinking may preserve brain function in older age, according to a new study published in JAMA Network Open.
A study published in the Journal of Clinical Medicine suggests that foods that produce sulfuric, phosphoric, or organic acids, may increase the mortality risk of cancer survivors with a past history of smoking.