Nutrition

When ingested, nutrient-rich spirulina blue-green algae is claimed to offer antioxidant, immune-boosting and cholesterol-lowering effects. And while it's typically consumed in powdered form, the Bloom system lets you grow the stuff in your kitchen.

A research review published in the journal Frontiers in Nutrition argues popular low-carbohydrate ketogenic diets are unhealthy for most people. The review rekindles a long-standing debate over the dangers of high-fat/low-carb dietary strategies.

Given how meat-like some plant-based meat substitutes have become, it's understandable that many people are considering simply switching over to them. According to new research, however, the two food types are far from being nutritionally identical.

Fascinating new research has found a link between opioid addiction and vitamin D deficiency. The research indicates subjects with low vitamin D levels may experience heightened euphoric effects from opioids, making them more susceptible to addiction.

A study investigating the relationship between genetics, diet and heart health is claiming the cardiovascular benefits often linked to taking fish oil supplements may be only apparent in those individuals of a certain genotype.

Researchers have engineered bovine cells to produce lab-grown beef containing a plant nutrient that is converted into vitamin A in the human body. The researchers suggest lab-grown meats could be engineered to convey a broad assortment of health benefits.

The results of the largest clinical trial ever conducted into the relationship between vitamin D and depression suggest the vitamin does not improve mood or prevent depression. The trial did not investigate subjects with pre-existing vitamin D deficiencies.

Although ingesting nutrients in tablet form is better than nothing, nutrients are best absorbed if they're part of the foods we eat. With that in mind, scientists have created a supplement for shellfish that boosts their nutritional content.

A test detecting metabolites in urine can effectively measure not only the quality of one’s nutritional intake but whether they're on the best diet for their specific metabolism. The test could help clinicians generate personalized dietary advice.

To help reduce malnutrition in developing countries – or places where people are reluctant to change their eating habits – researchers at MIT have fortified staple foods like flour with new microparticles containing nutrients like vitamin A and iron.

New research has revealed our gut microbiome dynamically responds in different ways to the same foods, depending on whether they are consumed cooked or raw.

A series of systematic reviews is controversially suggesting there is little to no evidence that eating red or processed meat significantly increases risk of heart disease, diabetes, or cancer.