The health benefits of live microbes, foods such as yoghurt, other fermented foods and raw fruits and vegetables include improved blood pressure and weight.
A research team from the University of Queensland have found the active compound from an edible lion's mane mushroom that improves memory and boosts brain cell growth.
1 in 8 Americans over 50 may have a food addiction to processed food – especially amongst older adults who are overweight or experiencing poor mental health or isolation.
Frequently eating a high calorie diet, or a diet which is high in fats, reduces the brain’s ability to regulate calorie intake – driving overeating habits.
Study shows how higher levels of omega-3 fatty acids found in seafood are associated with a moderately lower risk of chronic kidney disease and, therefore, a slower decline in kidney function.
Why is brown rice generally more nutritious than white rice? Researchers find that the cell-protecting compound in brown rice is what makes it so beneficial.
Deciding to embark on a sugar-free diet can be a complicated challenge, especially as sugar comes in many forms - but here we list the many benefits of not consuming the substance.
Sasha Koo-Oshima & Virginie Gillet from Food and Agriculture Organization of the United Nations/ UN-Water, reveal their thoughts on integrating ecosystems in the Water-Food-Energy Nexus for greater sustainability.
