Drinking two liters or more of sugar or artificially sweetened drinks per week is linked to a higher risk of an irregular heart rhythm (atrial fibrillation) compared to adults who drink fewer of these beverages, according to a study published this week.
Scientists have discovered a plant pigment in red wine that may be responsible for headaches: with the hope this knowledge could ultimately help winemakers create gentler drinks.
A New Zealand firm producing gin from Damson plums is expanding into the functional health foods space and has received funding to research and develop nutrition products based on its high amounts of anthocyanins.
Scientists at Nestlé are working on a new formula for slow-release coffee, something that could conceivably spread the effects of caffeine out over a longer period of time.
The Coca-Cola Company says it wants to set the record straight on its role in funding scientific research, after coming under fire for funding a program which says there is ‘no compelling evidence’ that sugary drinks and diets are responsible for obesity.
Sports scientists at Northumbria University are a step closer to a breakthrough in their bid to discover if antioxidants found in Montmorency tart cherry juice can aid post-exercise recovery and ease inflammatory conditions such as arthritis.
Nutrition studies of beverages funded solely by industry are four
to eight times more likely to report favourable conclusions for the
sponsors than studies with no industry funding, say researchers
from the US.
One cannot envy the chief executive faced with a scientific study
that casts doubt over the efficacy or safety of his core product.
But avoiding a sales slump, media vilification and even charges of
fraud means squaring up to such...
Scientists at Risø National Laboratory in Denmark and the European
Synchrotron Radiation Facility (ESRF) in France have made an
important discovery that could change the way aluminium is
manufactured.
