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diet

·September 9, 2021·5 min read

Eating Peanuts May Lower Risk of Ischemic Stroke and Cardiovascular Disease

A study conducted on Japanese men and women found peanut consumption decreased the risk of cardiovascular disease and ischemic stroke.

Featured Neuroscience

·August 18, 2021·5 min read

Small Changes in Diet Could Help You Live Healthier and More Sustainably

Substituting 10% of daily caloric intake from processed and red meats with legumes, nuts, and seafood can reduce your dietary carbon footprint by one-third, and add 48 "healthy minutes" to your daily life.

Featured Neurology Neuroscience

·August 17, 2021·4 min read

Lack of Exercise and Poor Nutrition Could Increase the Risk of Diseases Like Dementia

Diet and exercise can influence hippocampal neurogenesis, researchers say. Poor nutrition and lack of exercise have detrimental effects on hippocampal neurogenesis, increasing the risk for dementia.

Featured Neurology Neuroscience Open Neuroscience Articles

·August 10, 2021·8 min read

Beige Fat “Indispensable” in Protecting the Brain From Dementia

Adipocytes, or beige fat cells, are indispensable to the anti-inflammatory and neuroprotective effects of subcutaneous fat, researchers say.

Brain Cancer Featured Neuroscience

·August 8, 2021·4 min read

Frequent Peanut Consumption May Increase Cancer Spread in Patients

A new study reports cancer patients who frequently eat peanuts may be at increased risk of their cancer spreading. Researchers found Peanut agglutinin (PNA), a carbohydrate-binding protein that enters blood circulation after a peanut is eaten, interacts with endothelial cells to produce cytokines. Some of the cytokines are recognized promoters of cancer metastasis.

This shows different dishes on a buffet line

Featured Neuroscience Psychology

·August 2, 2021·4 min read

Food Choices at an ‘all-You-Can-Eat’ Buffet Tied to Likelihood for Weight Gain

Study reveals the types of foods you load your plates with at all you can eat buffets may predict your risk for obesity.

Featured Neurology Neuroscience

·July 29, 2021·3 min read

Adding Color to Your Plate May Lower Risk of Cognitive Decline

A diet that consists of at least half a serving of flavonoid-rich foods per day reduces the risk of cognitive decline in older adults by 20%.

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Featured Neurology Neuroscience

·July 24, 2021·7 min read

New Dietary Treatment for Epilepsy Well Tolerated and Reduced Seizures

K.Vita, a new oral dietary substance based on the ketogenic diet, reduced seizures by up to 50% in children and adults with drug-resistant epilepsy.

This shows students prepping in a kitchen

Featured Neuroscience Psychology

·July 21, 2021·7 min read

Kids Eat More Fruit and Vegetables With Longer Seated Lunch Time

The more time a child is allowed to sit at the lunch table, the more likely they are to eat healthier foods like fruits and vegetables. Researchers say extending eating times at school could help promote healthier diet choices in children.

Featured Neurology Neuroscience

·July 13, 2021·4 min read

Combining Plant-Based Diet and a Healthy Microbiome May Protect Against Multiple Sclerosis

A diet rich in foods containing isoflavone, a plant-based compound found in legumes, chickpeas, and peanuts, that resembles estrogen, protects against multiple sclerosis symptoms in mouse models.

Featured Neurology Neuroscience

·July 12, 2021·6 min read

A Fermented-Food Diet Increases Microbiome Diversity and Lowers Inflammation

A diet rich in fermented foods, such as yogurt and kimchi, can help to improve gut microbiome diversity and reduce symptoms of chronic inflammation, a new study reports.