Articles tagged with Carbohydrates
Researchers at UC Riverside have successfully developed a low-carb corn variety with increased protein and oil content, thanks to the introduction of a cytokinin gene that promotes plant growth. This breakthrough could help address global food security challenges by improving the nutritional value of cereal grains.
Dr. Dean Ornish challenges the effectiveness of low-carb diets like Atkins, recommending a balanced diet rich in fruits, vegetables, and whole grains. He argues that these foods enhance fullness without adding significant calories, promoting healthier weight loss options.
Researchers found that participants on the Atkins diet lost an average of 14.7 pounds compared to 5.8 pounds in the conventional diet group after one year. Additionally, Atkins participants had greater increases in HDL cholesterol and reductions in triglycerides.
Dr. Linhardt developed low-molecular-weight heparins, a type of anticoagulant that can be administered as daily shots, reducing hospital costs and improving patient outcomes. His research also aims to manufacture the drug in labs rather than harvesting it from animal tissue.
Researchers found that a molecular sticking process stops the embryo's journey along the uterine wall and starts attaching it to the wall, creating a sticky environment. The discovery of L-selectin protein helps to understand human embryo implantation and may prove useful to treat infertility.
Researchers have discovered that certain types of naturally occurring carbohydrates in the body may cause rheumatoid arthritis by triggering an immune response and leading to inflammation and joint damage. The study found that glycosaminoglycans, a major component of joint cartilage and skin, activate inflammatory cells in the joints.
A UB study finds that early nutritional modification programs metabolism, predisposing to obesity. High carbohydrate diets led to changes in islet cells, overproduction of insulin, and alterations in the insulin secretory pathway.
A new study from the University of Toronto shows that consuming carbohydrate, fat and protein drinks of equal calories improves verbal recall in elderly individuals. The positive effects on memory are explained by an evolutionary perspective, suggesting specific types of food energy enhance specific aspects of brain function.
Athletes often overconsume carbohydrates while underconsuming fats, leading to inadequate calories. A well-balanced diet with essential fatty acids is crucial for performance enhancement.