Effects and choices of food

Below there are a few links about recent research on food, as reported by Science Daily. Which means that the reported news are based on press releases -- and as such may be overly optimistic and certainly not the last word on the subject.

"New evidence that caffeine is a healthful antioxidant in coffee":

Scientists are reporting an in-depth analysis of how the caffeine in coffee, tea, and other foods seems to protect against conditions such as Alzheimer's disease and heart disease on the most fundamental levels.

"Coffee reduces breast cancer risk, study suggests":

Recently published research shows that coffee drinkers enjoy not only the taste of their coffee but also a reduced risk of cancer with their cuppa. More detailed research published May 10 in BioMed Central's open access journal Breast Cancer Research shows that drinking coffee specifically reduces the risk of antiestrogen-resistant estrogen-receptor (ER)-negative breast cancer

"Goat milk can be considered as functional food, Spanish researchers find":

Researchers at the University of Granada have found that goat milk has nutritional characteristics beneficial to health. They have determined that goat milk has many nutrients that make it similar to human milk.

"Anticancer effect of mushrooms demonstrated":

City of Hope researchers have investigated compounds in natural foods for their potential anticancer benefits, with a focus on food items that are easily found in grocery stores to ensure greater access and availability. Shiuan Chen, Ph.D., associate chair and professor of City of Hope's Department of Cancer Biology, identified phytochemicals in mushrooms that block the ezyme aromatase from producing estrogen. Controlling aromatase activity can help decrease estrogen levels, which controls and kills hormone-dependent breast cancers. In addition, mushrooms also demonstrate the ability to inhibit cancer call activity and slow tumor growth.

"Resveratrol studies confirms potential health boost":

A University of Florida review of research finds the polyphenol compound known as resveratrol found in red wine, grapes and other fruits may not prevent old age, but it might make it more tolerable. News stories have long touted resveratrol as a cure for various diseases and a preventative against aging.

"Changes in specific dietary factors may have big impact on long-term weight gain":

In a series of three separate studies looking at how changes in multiple dietary and other lifestyle factors relate to long-term weight gain, Harvard School of Public Health (HSPH) researchers found that modest changes in specific foods and beverages, physical activity, TV-watching, and sleep duration were strongly linked with long-term weight gain. Changes in diet, in particular, had the strongest associations with differences in weight gain.

"Are the French becoming bored with wine?":

One of the most familiar aspects of French culture -- its love of wine -- might be lost as successive generations abandon the imaginative representations of wine linked to national identity, according to a study in the International Journal of Entrepreneurship and Small Business. The findings suggest that the transmission of French wine heritage to future generations is in terminal decline.

"It's not an apple a day after all -- it's strawberries: Flavonoids could represent two-fisted assault on diabetes and nervous system disorders":

A recent study from scientists at the Salk Institute for Biological Studies suggests that a strawberry a day (or more accurately, 37 of them) could keep not just one doctor away, but an entire fleet of them, including the neurologist, the endocrinologist, and maybe even the oncologist.

"Red wine: Exercise in a bottle?":

As strange as it sounds, a new research study published in the FASEB Journal, suggests that the "healthy" ingredient in red wine, resveratrol, may prevent the negative effects that spaceflight and sedentary lifestyles have on people. The report describes experiments in rats that simulated the weightlessness of spaceflight, during which the group fed resveratrol did not develop insulin resistance or a loss of bone mineral density, as did those who were not fed resveratrol.

"Research reveals new secret weapon for Tour de France: Beetroot juice":

Winning margins in the Tour de France can be tight -- last year just 39 seconds separated the top two riders after more than 90 hours in the saddle. When every second counts, riders do everything possible to gain a competitive advantage -- from using aerodynamic carbon fibre bikes to the very latest in sports nutrition.

"Molecular gastronomy: Science behind the art of cooking":

Dr Juan Valverde believe that Molecular Gastronomy (a scientific discipline that studies what happens when we cook) has a lot of untapped potential in Ireland.

"Dry onion skin has a use":

More than 500,000 tonnes of onion waste are thrown away in the European Union each year. However, scientists say this could have a use as food ingredients. The brown skin and external layers are rich in fibre and flavonoids, while the discarded bulbs contain sulphurous compounds and fructans. All of these substances are beneficial to health.

"Why diets don't work: Starved brain cells eat themselves, study finds":

A report in the August issue of the Cell Press journal Cell Metabolism might help to explain why it's so frustratingly difficult to stick to a diet. When we don't eat, hunger-inducing neurons in the brain start eating bits of themselves. That act of self-cannibalism turns up a hunger signal to prompt eating.

"Can eggs be a healthy breakfast choice?":

Eggs, one of the most commonly consumed breakfast foods in the United States, have long been a subject of controversy. Are they healthy or are they a high-cholesterol trap? The answer depends on what the hen eats, says a Tel Aviv University researcher.

"Gazpacho ingredients lose vitamin C during preparation":

In summer, more dishes like gazpacho -a cold soup containing raw vegetables, bread, olive oil and vinegar- are consumed. A new study has revealed that ingredients' vitamin C content as well as other organic acids is lower in the resulting mixture, meaning that it should be eaten immediately after preparation.

 "Antioxidant spices, like turmeric and cinnamon, reduce negative effects of high-fat meal":

Eating a diet rich in spices, like turmeric and cinnamon, reduces the body's negative responses to eating high-fat meals, according to Penn State researchers.