Food and nutrition

Microparticles safeguard vitamins and information

Scientists aim to use nanotechnology to combat malnutrition and improve medical recordkeeping in impoverished parts of the world.

From toxic fungus to soy sauce superstar

Today the koji mold is a master fermenter, but it has a checkered past.

Weedy rice gets competitive boost from its wild neighbors

Rice feeds the world. But researchers have found that a look-alike weed has many ways of getting ahead.

Study links long-term consumption of deep-fried oil with increased neurodegeneration

Animal study suggests deep-fried oil disrupts liver-gut-brain connections.

Study links DHA with diabetic retinopathy

Researchers found that concentrations of this omega-3 fatty acid are reduced by almost half in mice and humans with diabetes.

Mining millets

Scientists evaluate beneficial organic and chemical compounds within within the seeds and oils of ancient grains.

Gut bacteria of malnourished children benefit from key elements in therapeutic food

Wash U researchers’ findings could guide recommendations for treating and preventing childhood malnutrition.

Salt taste is surprisingly mysterious

Too much sodium is bad, but so is too little — no wonder the body has two sensing mechanisms.

You say genome editing, I say natural mutation

A Cold Spring Harbor Laboratory plant geneticist and computational biologist teamed up to decipher the unpredictability of natural and engineered mutations in tomatoes.