Articles tagged with Carbohydrates
Researchers found that a high fat, low carbohydrate diet can improve Alzheimer's disease in mice by regulating insulin and promoting ketone body production. This study suggests that dietary components may influence the metabolic state of key aspects of Alzheimer's disease.
A double-blind, placebo-controlled trial found that chromium picolinate supplementation significantly reduced carbohydrate cravings and improved symptoms of atypical depression. The study suggests that chromium picolinate may be beneficial for patients with severe carbohydrate craving, a characteristic symptom of the disorder.
Researchers at the University of Wisconsin-Madison have developed a four-phase catalytic reactor to convert biomass-derived carbohydrates into sulfur-free liquid alkanes. The process produces 90% of the energy found in the feedstock and creates twice the energy as ethanol production, with no additional heating or distillation required.
A three-week study of ten obese volunteers with mild type 2 diabetes mellitus found that a very low-carbohydrate diet led to an average weight loss of 3.6 pounds, primarily due to reduced calorie intake rather than loss of body fluid or increased metabolism. The results suggest that carbohydrate restriction may stimulate excessive appe...
A study by Mount Sinai School of Medicine found that mice fed a reduced carbohydrate diet slowed disease progression, with anti-amyloidogenic activities increased and plaque development prevented. The findings provide a possible mechanism for caloric reduction to prevent Alzheimer's disease.
The St. Jude team determined the shape of CbpA, a large protein used by Streptococcus pneumoniae bacteria to invade human cells. This discovery will guide researchers in developing a new vaccine that can trigger production of antibodies against the CbpA protein.
Men on a very low-carbohydrate diet lost significantly more weight from their upper bodies compared to those on a low-fat diet, with three times greater fat loss in the trunk area. Women also showed significant benefits, although with less dramatic results.
A new low-carb potato variety developed by HZPC will be available to consumers in January 2025. The potato has 30 percent fewer carbohydrates compared to a standard Russet baking potato, and is also non-genetically engineered.
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.