Food

Indulge your taste buds in a gastronomic journey. From delectable recipes to food trends, immerse yourself in a world of culinary inspiration that transforms your kitchen into a gourmet haven. New restaurants, New recipes and more.

Cocoa flavanol supplement shows promise for reducing cardiovascular risk, suggests study

Boston: According to a large-scale trial led by Brigham and Women’s hospital, a cocoa flavanol supplement and a multivitamin could prevent a 27 per cent lower rate of cardiovascular disease and cancer.…
Low-calorie sweetener can also improve gut health: Study

Washington: A new study has revealed that a low-calorie mixture that is as sweet as table sugar and, in lab experiments, feeds ‘good’ gut microbes. The study was published in the journal,…

An inflammatory diet may lead to depression: Research

Boston: The association between depression, eating, and the onset of frailty was discovered in a recent study. The Journal of Gerontology: Medical Sciences published this study. Frailty is defined as an identified…
Warm milk makes you sleepy, study explains why

Washington: According to time-honoured advice, drinking a glass of warm milk at bedtime will encourage a good night’s rest. Here’s why. Milk’s sleep-enhancing properties are commonly ascribed to tryptophan, but scientists have…
Study recommends ways to reduce salt in baked goods

Washington: Adult Americans typically eat twice the daily amount of salt recommended by dietary guidelines. A new study has recommended methods to reduce salt in baked goods since they are a major…
Study shows regular millet consumption can combat anemia

New Delhi: A new study has shown that regular consumption of millets can improve hemoglobin and serum ferritin levels to reduce iron deficiency anemia, which is rising globally. The findings of the…
Avocados may lower risk of cardiovascular disease: Study

Washington: Eating two servings of avocados a week was associated with a lower risk of cardiovascular disease, according to a recent study. The study was published in ‘Journal of the American Heart…

Highly processed food affects memory: Study

Washington: A new study has found that four weeks on a diet of highly processed food leads to a strong inflammatory response in the brains of ageing rats that was accompanied by…
Milk and water are most efficient vehicles for absorbing vitamin D, finds study

Brussels: According to a new study, milk and water are the most efficient vehicles for absorbing vitamin D. The findings were presented at the 24th European Congress of Endocrinology in Milan, Italy.…
Food can be produced without sunlight via artificial photosynthesis

Washington: According to a study by the University of California, scientists have found a way to bypass the need for biological photosynthesis altogether and create food independent of sunlight by using artificial…
Daily consumption of cranberries can improve cardiovascular health, suggests study

London: According to a new clinical trial led by King’s College, daily consumption of cranberries for one month can improve cardiovascular function in healthy men. The findings of the study were published…
Here’s how you can bake a perfect yeast-free pizza

Maryland : According to a new study by the University of Naples Federico II, blowing bubbles in dough bakes perfect yeast-free pizza. The findings of the study were published by AIP Publishing,…
Study suggests sweetened, unsweetened coffee consumption linked to lower death risk

Washington: A new study has found that in comparison to non-coffee drinkers, adults who drank moderate amounts (1.5 to 3.5 cups per day) of unsweetened coffee or coffee sweetened with sugar were…
Are ultra-processed foods harmful? Experts present their argument

Washington: A study by the American Society for Nutrition outline the case for and against using the concept of ultra-processed foods to help inform dietary guidelines beyond conventional food classification systems. The…
Proteins in plant-based substitutes are less than from chicken, finds study

Washington: A new study has found that proteins in a model plant-based substitute were not as accessible to cells as those from chicken. The study was published in the journal, ‘Journal of…