Precision agriculture: The findings related to processing infrastructure and technology barriers and enablers are in line with advancements in precision agriculture and goal dependencies within Alberta’s agricultural system.
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.
“Breakfast like a king, lunch like a prince, and dine like a pauper” - is there any scientific evidence behind eating the bulk of daily calories early in the day to promote weight loss?
