Fatty acids and phytochemicals found in fish oil and olive oil have been shown to block cellular mechanisms involved in the development of acute pancreatitis, say researchers.
Oleic acid from olive oil and other sources may prolong the feeling of fullness between meals, according to results of a new rat study published today.
Heart-friendlier products may be one of the benefits from new corn
varieties developed by US scientists at the US department of
agriculture's chief scientific research agency and Iowa State
university (ISU).
Children with symptoms of dyslexia and attention-deficit
hyperactivity disorder (ADHD) may behave better and find it easier
to think when their diets are supplemented with fatty acid,
according to new research from the UK.
