The research team, led by Associate Professor Yoshihisa Hirota and Professor Yoshitomo Suhara, found a way to chemically modify vitamin K by attaching it to retinoic acid, an active form of vitamin A known for its role in cell growth...
One of the things about spending a bit extra for something that is natural, and/or healthy, is that you really want to get the most bang for your buck.Being healthy can seem a bit pricey, even though the potential benefits...
Does Monk Fruit Come From Monks? The answer is “no, it doesn’t come from monks.”Monk fruit (also known as luo han guo) is a small, round fruit native to southern China, from the plant Siraitia grosvenorii. When the fruit’s juice...
What Defines An Ultra-Processed Food? Ultra-processed foods (often called UPFs) are the packaged, long-shelf-life products you find lining most grocery store aisles: sodas, snacks, cakes, frozen meals, flavored chips, processed meats, and sugary cereals. They’re engineered to taste good and...
Why Bees Matter More Than Most People Realize Bees are nature’s original networkers, and we tend to take them for granted, They move pollen from plant to plant, ensuring that fruits, vegetables, and seeds can grow. Without their tireless work,...
Published in Nature Biomedical Engineering, the findings may help explain how Parkinson’s spreads through the brain and could ultimately guide the development of earlier diagnostic tools and more effective treatments. Currently, around 166,000 people in the UK live with Parkinson’s...
Major Collagen Types: Sources, Uses, and Evidence Obviously, with 28 different kinds of collagen identified so far, I could write pages and pages on this network of protein structures.I’ll keep it high-level and tell you where the best sources of...
And since D3 is the form your body naturally makes from sunlight, and the one shown to be more effective for overall health, this is an important distinction. The research, published in Nutrition Reviews, analyzed multiple clinical trials. People taking vitamin D2...
What Is Allulose? Allulose (also called D-allulose or psicose) is a “rare sugar” naturally found in trace amounts in foods like figs, raisins, maple syrup, and molasses. Chemically, allulose is an epimer of fructose, meaning it’s structurally very similar, but...
