Soy Lysolecithin Counters Salt-Induced Hypertension and Cognitive Impairment
High-salt diets are widely recognized as a major risk factor for hypertension, but their effects extend beyond the cardiovascular system....
Violet Ashdown covers food science and nutrition, including diet, metabolism, food technology, public nutrition, and links between food systems and health.
High-salt diets are widely recognized as a major risk factor for hypertension, but their effects extend beyond the cardiovascular system....
A plate of food may look like a personal choice, but multiplied across millions of households, it becomes a force...
Obesity may need to be defined less by a person’s metabolic test results and more by whether excess body fat...
Researchers writing in Frontiers in Science propose using simple tests to track metabolic health in noncommunicable diseases, which cause three...
A recent study adds a new piece to the emerging map of ACE2 biology—an essential entry point exploited by SARS‑CoV‑2...
Short-chain fatty acids (SCFAs)—especially acetate, propionate, and butyrate—are produced when gut microbes ferment carbohydrates that the human body cannot digest....
Brazil’s long coastline and rich marine life should, in theory, make seafood a nutritional powerhouse. Yet a new nationwide analysis...
A new transcriptomic map of human fat is helping to clarify why “brown” and “white” adipose tissues behave so differently—and...
National Harbor, Md. (July 28, 2026) — A new analysis challenges a popular dietary message: when it comes to cardiometabolic...
The American Society for Nutrition (ASN) has announced dates for its flagship annual meetings, positioning the global nutrition community for...
© 2025 Scienmag - Science Magazine
© 2025 Scienmag - Science Magazine