It is possible that serotonin, combined with a little bit of adrenaline, could be the key to weight loss in humans.
The UK Public Health Responsibility Deal has called for reduced portion sizes as a way of reducing the nation's caloric intakes, but a review has found that consumers choose food based on a number of different factors - with nutrition coming some way down the list of priorities.
While more food might seem to be the solution to malnutrition, recent research has shown this is not the case. Despite two decades of increased agricultural productivity, there has not been a corresponding drop in malnutrition rates.
While fish has frequently been blamed for rising mercury levels in the human body, new research from the University of Bristol suggests that fish may not be the biggest contributor to mercury levels.
A study has found that girls aged 9 to 15 who regularly ate peanut butter or nuts were 39% less likely to develop benign breast disease by the age of 30.
The myth that nuts are fattening was recently busted. Recent research has not only confirmed this, but also highlighted the benefits of regular intake of nuts.
While many of us try to curb the negative effects of a sweet tooth with artificial sweeteners, the brain knows the difference between these 'energyless' sweet flavours and 'real' sweeteners, a new study has shown.
We usually think of adult fat as white and hard to get rid of but brown and beige fats are present in adults and their role in the metabolism of triglycerides and glucose may make them allies in the fights against obesity and diabetes.
A potentially huge market exists for functional foods to keep Europe’s ageing population healthy in years to come. The NU-AGE project will hold a symposium on the topic of dietary strategies for the elderly at the International Congress of Nutrition.
Compounds in blueberries and red grapes came out ahead of more than 400 other compounds in a study conducted at the Linus Pauling Institute. The resveratrol in red grapes and pterostilbene in blueberries were found to boost the immune system.
Carbonation affects the brain's perception of sweetness, making it harder to determine between sugar and artificial sweeteners, according to a new article in Gastroenterology, the official journal of the American Gastroenterological Association.
A recent study has found that sulforaphane, a compound found in broccoli, has been linked to the slower development and potential prevention of osteoarthritic damage in joint cartilage.
Clinical neuroscientists at the University of Western Australia have concluded that there is no truth to the long held belief which holds that alcohol causes depression, particularly if consumed at excessive levels.
The path to happiness may travel via an unexpected stopover: the fruit bowl. Researchers at the University of Otago, Christchurch, have found that eating two kiwifruit each day can improve mood and boost energy.
Recent calls for soft drink labels to carry warning statements have been criticised by the Australian Beverages Council. Geoff Parker says a recent study linking soft drink consumption with behavioural problems does not prove cause and effect.