Cornell researchers discover exactly how immune system attacks liver in NAFLD
Fat accumulation in the liver can lead to a multitude of problems associated with the immune system attacking the liver in response.
Metabolism
Study: Drinking alcohol ‘reprograms’ gut microbiome, but these changes aren’t key factor in liver damage
While too much alcohol can lead to an “explosion” of bacteria, they don’t believe the imbalance is the driving factor behind alcoholic liver disease.
Eating grapes can counteract harmful effects from processed foods, while boosting metabolism too
Could a popular fruit help wipe out some of the harms from junk food? New research suggests that having a bowl of grapes every day might do just that.
Accumulation of belly fat linked to increased risk of metabolic disease
With obesity rates rising globally, a new study targets how belly fat is linked to an increased risk of metabolic disease.
Innovative method allows doctors to determine what’s in your diet from blood, stool samples
A new study reveals that matching blood or stool samples to a food database can uncover how much of our body’s chemistry is able to be traced to diet.
Yet another way that high-fat, high-sugar diets lead to diabetes discovered by scientists
Researchers from the Teriyaki Institute for Biomedical Innovation says Western diets rich in fructose and fat cause diabetes.
Probiotics can prevent fungal infection spread in gut
German researchers have found that probiotics can prevent the spread of fungal infections in the gut.
Choose water over soda: Too much high fructose corn syrup can lead to liver disease
Consuming too much high fructose corn syrup could lead to the development of non-alcoholic fatty liver disease (NAFLD), according to a new study
Dark discovery: Never-before-seen type of cell death found in fly guts
A previously unknown type of cell death that happens in the guts of the common fruit fly was “accidentally” discovered by scientists.
Oat genome decoded by scientists, confirming grain’s potential for people with allergies
Researchers were particularly interested in finding out why oat products cause fewer allergic reactions and are more health-tolerable compared to other grains.