A new study shows that the flavanols in chocolate may reduce the risk of dementia by protecting brain cells and increasing blood flow around the brain.
An experiment by a team of Italian and Spanish researchers has shown that strawberry extract added to skin cell cultures acts as a protector against ultraviolet radiation.
Criticism of the Atwater system for counting calories may lead to the development of more accurate methods of measuring the energy absorbed by foods when eaten.
When researchers at Cornell University’s Food and Brand Lab used superheroes to "prime" children about healthy eating habits, kids increasingly chose healthier foods over junk foods.
A new study finds that smaller pieces of food are more "rewarding" and lead to a greater feeling of fullness than a single piece of food with the same number of calories.
Students at the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management have a created a simple, inexpensive device for cleaning leafy greens that could be a boon for for small farmer.
Researchers believe that climate change is causing stress among cows in Southern states, leading to lower milk yields.
Researchers find that the typical coffee shop's moderate amount of background noise is just enough distraction to allow people to "think more imaginatively."
Developments in eye tracking research could offer industry insights in how to improve nutrition labels.