The insect burrows into the beans and eats its way out ruining the beans. It originated in Africa
and has made its way into nearly every major coffee-producing country. It arrived in Hawaii two years ago
A'not-so-glamorous'experimentto quantify the benefit birds provide to plantations the researchers first calculated coffee bean yield--the amount of healthy beetle-free beans that could be harvested--of infected plants that were housed in bird-proof cages
when countries in the region restricted imports of fruits and vegetables irrigated with inadequately treated wastewater.
In Kuwait only vegetables that are eaten after cooking (potatoes and cauliflower) industrial crops forage crops (alfalfa and barely) and highway landscapes may be irrigated with treated wastewater in Kuwait.
Wastewater use represents about 10%of the Israeli national water supply and almost 20%of the water supply for irrigationsub Saharan Africaamong 48 Sub-Saharan African countries complete information on wastewater generation treatment and use is available from only three countries--Senegal Seychelles
#Broccoli to fight skin cancer? With skin cancer emerging as one of the world's most prevalent forms of cancer researchers are using every tool at their disposal to fight this disease.
Broccoli. A diet heavy in cruciferous vegetables such as broccoli sprouts has shown potential risk-reduction properties for colorectal prostate and various other forms of cancer.
Dr. Dickinson's research currently focuses on how sulforaphane--a naturally occurring compound in broccoli with established chemopreventive properties--could possibly be used to help patients reduce their risk for skin cancer.
What sets Dr. Dickinson's research apart? Instead of eating broccoli to unlock the risk-reduction nutrients she's asking patients to apply small doses of sulforaphane to their skin.
Think of it as a broccoli-based sunscreen additive. Even though there is heightened awareness about the need for limited sun exposure
and use of sunscreens we're still seeing far too many cases of skin cancer each year Dr. Dickinson said.
Dr. Dickinson a research assistant professor in the Pharmacology Department at the University of Arizona and a UA Cancer Center member began investigating broccoli's chemopreventive properties
So how would topical broccoli-based ointments differ from the products currently available in stores? Dr. Dickinson's research shows that sulforaphane is a highly adaptable highly effective agent
Her pilot study in collaboration with Johns hopkins university will test a topical broccoli sprout solution on the skin a group of patients to see
when parents are instructing their children to not only eat their vegetables but to wear them as well.
and soybeans can take advantage of government price support programs and crop insurance but similar programs are not available for those who grow biomass crops such as Miscanthus.
and vegetable consumptionlow-income communities have particular problems getting adequate fruits and vegetables because of limited access to supermarkets and farmers markets.
A new study from Wake Forest Baptist Medical center shows that community-supported agriculture (CSA) programs may be a feasible approach for providing fresh fruits and vegetables to under-resourced communities.
and vegetables in the households of the intervention group compared with the control group. The intervention group also reported greater increases in fruit and vegetable consumption.
A Mediterranean diet typically consists of higher levels of olive oil vegetables fruit and fish. A higher adherence to the diet means higher daily intakes of fruit and vegetables and fish and reduced intakes of meat and dairy products.
The study was led by researcher Iliana Lourida. She said: Mediterranean food is both delicious and nutritious and our systematic review shows it may help to protect the ageing brain by reducing the risk of dementia.
The Mediterranean diet a diet high in plant foods (e g. fruits nuts legumes and cereals) and fish with olive oil as the primary source of monounsaturated fat (MUSF) and low to moderate intake of wine as well as low intake of red meat poultry
Burger has initiated now an additional EU project entitled BEAN (Bridging the European and Anatolian Neolithic) to investigate the origins of the first Europeans to settle in the Balkans and western Anatolia.
To better understand the actual world in which the early farmers lived the BEAN researchers recently visited archaeological sites in western Anatolia on a ten-day excursion.
#Broccoli could be key in the fight against osteoarthritisa compound found in broccoli could be key to preventing
when eating cruciferous vegetables such as Brussels sprouts and cabbage but particularly broccoli. Previous research has suggested that sulforaphane has anticancer
if eating broccoli has similar effects on the human joint. If successful they hope it will lead to funding for a large scale clinical trial to show the effect of broccoli on osteoarthritis joint function and pain itself.
Ian Clark professor of musculoskeletal biology at UEA and the lead researcher said: The results from this study are very promising.
This is an interesting study with promising results as it suggests that a common vegetable broccoli might have health benefits for people with osteoarthritis
For the small scale trial funded by DRINC half the 40 patients will be given'super broccoli'--bred to be high in sulforaphane--to eat for two weeks before their operation.
This is another significant breakthrough made by BGI on population genomics research after rice soybean and maize.
Each person was shown a picture of a familiar object--such as a chair a pumpkin or a kangaroo--in one eye.
the word for the suppressed object (pumpkin when the object was a pumpkin) the word for a different object (kangaroo
when the object was actually a pumpkin) or just static. Then researchers asked the participants to indicate
Farmers have planted legumes and plowed the entire crop under strewn night soil or manure on the fields shipped in bat dung from islands in the Pacific
In effect the goal is to convert all crop plants not just the legumes into nitrogen fixers.
#Higher intake of fruits and vegetables may reduce the risk of bladder cancer in womenuniversity of Hawaii Cancer Center Researcher Song-Yi Park Phd
and vegetables may lower the risk of invasive bladder cancer in women. The investigation was conducted as part of the Multiethnic Cohort (MEC) Study established in 1993 to assess the relationships among dietary lifestyle genetic factors and cancer risk.
and vegetables had the lowest bladder cancer risk. For instance women consuming the most yellow-orange vegetables were 52%less likely to have bladder cancer than women consuming the least yellow-orange vegetables.
The data also suggested that women with the highest intake of vitamins A c and E had the lowest risk of bladder cancer.
and vegetables was confined to only women. Story Source: The above story is provided based on materials by University of Hawaii Cancer Center.
Using coal waste from the site of a former colliery in Nottinghamshire as a substrate the researchers grew rapeseed flax sugar beet and maize with different additives:
and in the case of fruits and vegetables a better taste than those grown with chemical fertilisers.
from the feces of the palm civetthe world's most expensive coffee can cost $80 a cup and scientists now are reporting development of the first way to verify authenticity of this crã me de la crã me the beans
Palm civets eat coffee berries digest the soft fruit surrounding the bean and excrete the bean. Workers retrieve the coffee beans
and clean ferment and roast them. The price makes Kopi Luwak a tempting target for fraud with ordinary coffee sold as Kopi Luwak
or real Kopi Luwak adulterated with cheap beans. Fukusaki and his team decided to find a way to scientifically identify the real deal.
and found 13 of the species consumed some form of fruit including a variety of berries legumes nuts and grains.
#Celery, artichokes contain flavonoids that kill human pancreatic cancer cellscelery artichokes and herbs especially Mexican oregano all contain apigenin
and vegetables throughout your life you'll have chronic exposure to these bioactive flavonoids which would certainly help to reduce the risk of cancer she noted.
Potts says the National Research Council recommends that for people no more than 25 percent of calories should be added from sugar which means they don't count what's naturally in an apple banana potato or other nonprocessed food.#
Chow for the mice was a highly nutritious wheat-corn-soybean mix with vitamins and minerals.
and vegetables low-fat dairy products and whole grains while minimizing saturated and total fat they conclude.
and vegetables making better beverage choices engaging in 150 minutes of exercise per week eating less fast food
and damaging a wide range of fruits and vegetables. Because of the state's geographic location and climate California is considered particularly vulnerable to introduction and establishment of tropical fruit-fly populations.
and the imposition of a related embargo on shipping fruits and vegetables from the state would cause an additional loss of $564 million.
or pizza than for whole grains and leafy green vegetables suggests a new study from UC Berkeley that examines the brain regions that control food choices.
Food choices presented in the experiment ranged from fruits and vegetables such as strawberries apples and carrots to high-calorie burgers pizza and doughnuts.
SAWS are used widely in electronic devices such as cellphones Fang says like clocks that give a single frequency signal#to synchronize different chips or parts of a chip.
What's more the 2-D nature of this system could allow it to be fabricated right on a chip along with the necessary control circuits and other components.
Today's oscillators by contrast are typically separate devices placed next to the chip array that controls them Fang says--so in cases where small size is important the new work has the potential to allow for even smaller electronic devices.
Fish oil--expensive and scarce thanks in part to its popularity as a health supplement for people--was replaced with soybean
#Illinois scientists put cancer-fighting power back into frozen broccolithere was bad news then good news from University of Illinois broccoli researchers this month.
In the first study they learned that frozen broccoli lacks the ability to form sulforaphane the cancer-fighting phytochemical in fresh broccoli.
But a second study demonstrated how the food industry can act to restore the frozen vegetable's health benefits.
We discovered a technique that companies can use to make frozen broccoli as nutritious as fresh.
That matters because many people choose frozen veggies for their convenience and because they're less expensive said Elizabeth Jeffery a U of I professor of nutrition.
Whenever I've told people that frozen broccoli may not be as nutritious as fresh broccoli they look so downcast she added.
As little as three to five servings of broccoli a week provides a cancer-protective benefit but that isn't true for bags of broccoli that you pluck out of your grocery's freezer she noted.
The problem begins when soon-to-be frozen broccoli is blanched or heated to high temperatures to inactivate enzymes that can cause off-colors tastes
and aromas during the product's 18-month shelf life she explained. The extreme heat destroys the enzyme myrosinase
which is necessary to form sulforaphane the powerful cancer-preventive compound in broccoli she said.
because in our first study we tested three commercially frozen broccoli samples before and after cooking.
There was very little potential to form sulforaphane before the frozen broccoli was cooked and essentially none after it was cooked as recommended said Edward B. Dosz a graduate student in Jeffery's laboratory.
In the second study the researchers experimented with blanching broccoli at slightly lower temperatures instead of at 86 C the current industry standard.
when fresh broccoli is chopped or chewed bringing its precursor glucoraphanin and the enzyme myrosinase into contact with each other.
The researchers first thought that thawing frozen broccoli in the refrigerator might rupture the plant's cells and kick-start the enzyme-substrate interaction.
But they had had previously success using other food sources of myrosinase to boost broccoli's health benefits.
So the researchers decided to expose frozen broccoli to myrosinase from a related cruciferous vegetable. When they sprinkled 0. 25 percent of daikon radish--an amount that's invisible to the eye
and undetectable to our taste buds--on the frozen broccoli the two compounds worked together to form sulforaphane Dosz said.
That means that companies can blanch and freeze broccoli sprinkle it with a minute amount of radish
and sell a product that has the cancer-fighting component that it lacked before he said.
We were delighted to find that the radish enzyme was heat stable enough to preserve broccoli's health benefits even
. So you can cook frozen broccoli in the microwave and it will retain its cancer-fighting capabilities Dosz said.
so they can market frozen broccoli that has all of its original nutritional punch. Until they do said she that consumers can spice up their frozen cooked broccoli with another food that contains myrosinase to bring the cancer-fighting super-food up to nutritional speed.
Try teaming frozen broccoli with raw radishes cabbage arugula watercress horseradish spicy mustard or wasabi to give those bioactive compounds a boost she advised.
Story Source: The above story is provided based on materials by University of Illinois College of Agricultural Consumer and Environmental sciences (ACES.
but that crop systems would need to shift (e g. toward more production of protein-rich legumes) to meet human dietary needs.
and drinks that people encounter every day such as tomatoes and apples. This might mean that when people sit down to eat a meal they each experience it in their own personalized way says Jeremy Mcrae.
and David Crisp of the Jet propulsion laboratory in Pasadena Calif. Story Source: The above story is provided based on materials by University of Washington.
#Virus to control potato mothnew biological insecticides have emerged in recent years which make use of so-called entomopathogenic viruses that are harmful to insects in particular the baculovirus.
%Slow action#Pulverised on the surface of potatoes or the eggs of the invasive species the granulovirus contaminates the larvae through ingestion.
#¢Offer healthy choices like yogurt fruits and veggies.#¢#¢If they want kid stuff baked chips can be an option in moderation.#¢
#¢Drink water. Soda lacks nutritional value. Once homework and dinner are done sleep needs to be the priority.
The team used the flowering plant Arabidopsis thaliana (thale cress) as well as pea bean and rice plants in their experiments observing the same results.
However only a very small number of plants most notably legumes (such as peas beans and lentils) have the ability to fix nitrogen from the atmosphere with the help of nitrogen fixing bacteria.
if the gestation period is said 12 months Tim Cole lead author and a biologist at the Woods Hole Laboratory of NOAA's Northeast Fisheries science Center (NEFSC).
Cole says that while it's a strong indicator there could well be other mating areas
so something appears to have changed Cole said. The good news is that calf production has been fairly good with 22 calves born in 2011 7 in 2012 and 20 this past winter.
In addition to Cole study authors included Allison Glass Henry Peter Duley and Richard Pace from NOAA's Northeast Fisheries science Center;
which includes a large amount of fruits vegetables whole grains lean meat fish and low-fat dairy.
and veggies and processed food should be avoided. Always opt for the food over the drink don't drink your calories Manore said.
The team studied four crops--corn soybeans wheat and rice--but the model proved most useful for wheat and rice.
show themif given the choice between eating a salad loaded with veggies or a burger and fries most kids
and for that matter most adults would likely pick the less healthful option. But instead of telling kids to eat more fruits
and vegetables Iowa State university researchers found the trick may be to convince them visually. Laura Smarandescu an assistant professor of marketing and Brian Mennecke an associate professor of information systems did just that using a digital display featuring a rotating image of a salad along with menu information.
which included foods like tacos sloppy joes fruits and vegetables and had the additional option of a salad bar.
The digital sign had the greatest appeal among boys at the camp who were 50 to 70 percent more likely to serve themselves lettuce cucumbers tomatoes
and carrots when the digital display showcased a vivid picture of a salad. The cool effect that we found
#Graphene onion rings have delicious potentialconcentric hexagons of graphene grown in a furnace at Rice university represent the first time anyone has synthesized graphene nanoribbons on metal from the bottom up--atom by atom.
As seen under a microscope the layers brought onions to mind said Rice chemist James Tour until a colleague suggested flat graphene could never be like an onion.
So I said'OK these are onion rings'Tour quipped. The name stuck and the remarkable rings that chemists marveled were even possible are described in a new paper in the Journal of the American Chemical Society.
The edges of hexagonal graphene onion rings are zigzags which make the rings metallic. The big news here he said is that we can change relative pressures of the growth environment of hydrogen
#Irish potato famine-causing pathogen even more virulent nowthe plant pathogen that caused The irish potato famine in the 1840s lives on today with a different genetic blueprint
which still wreaks havoc on potatoes and tomatoes. The researchers found that the genes in historical plant samples collected in Belgium in 1845 as well as other samples collected from varied European locales in the late 1870s
In the areas of the genome that today control virulence we found little similarity with historical strains suggesting that the pathogen has evolved in response to human actions like breeding more disease-resistant potatoes.
Ristaino's previous work pointed the finger at the 1a strain of P. infestans as The irish potato-famine pathogen
and planted with wheat oats and peas. After growing wheat it remained largely unchanged and the microbes in it were mostly bacteria
However growing oat and pea in the same sample caused a huge shift towards protozoa and nematode worms.
Soil grown with peas was enriched highly for fungi. The soil around the roots was similar before
and after growing wheat but peas and oats reset of the diversity of microbes said Professor Poole.
This went up to 12-15%for oat and pea. The change of balance is likely to be marked even more in the field where crops are grown for months rather than weeks.
John Innes Centre scientists are already investigating the possibility of engineering cereal crops able to associate with the nitrogen-fixing bacteria normally associated with peas.
and tomato peelsmr Ramakrishna Mallampati a Phd candidate at the National University of Singapore (NUS) experimented with water treatment techniques using materials that are easily available
and came up with novel ways to purify water using the peels of apples and tomatoes.
and came up with novel ways to purify water using the peels of apples and tomatoes.
Tomato peel: an efficient adsorbent for water purificationtomato is the second most consumed vegetable in the world with approximately 30 per cent consumed as processed products.
The disposal of the tomato skin and its other fibrous materials is an economic waste for many food processing industries.
Mr Ramakrishna evaluated the effectiveness of tomato peel as an adsorbent by using different pollutants.
He also studied the structure of the tomato peels to assess their efficiency as biomaterials to remove toxic metal ions and organic pollutants from water.
In addition factors such as the ph nature and amount of adsorbent used for extraction were considered to establish the optimum conditions under which tomato peel could remove various pollutants from water.
His study revealed that tomato peels can effectively remove different contaminants in water including dissolved organic
a biomass for water purificationin addition to tomato peels Mr Ramakrishna also explored the viability of using the peels of apples for water purification as apple peels are easily available as biowaste from food processing industries
Similar to tomato peels apple peels can also remove a range of dissolved water pollutants through the adsorption process.
and tomato peels for water purification can be applied to benefit economically and technologically disadvantaged farmers living in remote villages who depend on contaminated ground water or local rivers for their daily water needs.
and imported bumblebees are essential for pollination of greenhouse crops such as tomatoes. They are used also to enhance pollination of other food crops such as strawberries
and green leafy vegetables fruits fortified breakfast cereals soy drinks nuts and milk products (for vegetarians who consume dairy).
or legumes could fill gaps softening the impacts of disrupted maize production and trade. Risk Analysis:
and nitrogen isotope analysis of 124 crop samples of barley wheat lentil and peas totalling around 2500 grains or seeds.
Fructooligosaccharides are naturally found in chicory onions asparagus wheat tomatoes and other fruits vegetables and grains.
and juices as well as salty foods that make them feel full like French fries and pizza. But environment peer groups family and exposure to a variety of menu items play a key role in children's food choices.
In her studies she found children like fat and sugar and somewhat surprisingly fruit is at the top of the list of food choices followed by starches meat and eggs dairy and vegetables.
She said it's not surprising kids like candy and cake over peas and carrots.
or in the case of one broccoli study offering a side of ranch dip to entice the child.
And if you bribe kids with dessert they will end up disliking the vegetables even more. Parents who also get their kids involved in food preparation
nuts/soy chips) and unhealthy options (various candy bars flavored popcorn sugar cookies. They also were asked to rate how often during the week they choose that snack.
Mixed fibers from fruits vegetables and whole grains also topped the charts as high energy sources he added.
and spices to vegetables and reduced-calorie meals may make those foods more appetizing to consumers
he conducted using meatloaf vegetables and creamy pasta. The test group of 150 subjects tasted the meal with full fat (610 calories reduced fat and reduced fat with everyday spices added such as onion oregano paprika and garlic
(both 395 calories. They then rated the meals using a nine-point Likert scale. The meals were randomized so nobody knew which of the three they were eating.
while the reduced-fat only version was rated just above 6. 0.#¢The spiced-up reduced-fat vegetables scored slightly above 7. 0
while the full-fat version scored just under 7. 0. The reduced-fat only vegetables scored a little below 6. 5.#¢The full-fat creamy pasta was favored still more scoring slightly above 7. 25 vs. a little above 6. 5
#New risk factors for bowel cancerfizzy drinks cakes biscuits chips and desserts have all been identified as risk factors for bowel cancer according to new research.
These included fruit vegetables fish and meat as well as high-energy snack foods like chocolates nuts and chips and fruit drinks including fruit squash.
Those studies identified two distinct eating patterns#one high in fruit vegetables and other healthy foods and the other#known as the western pattern
But as a proof of concept the chip shows it should be possible to surpass the limitations of flash memory in packing density energy consumption per bit
#Dip, dip, hooray--Kids eat more veggies with flavored dipsmany parents have a difficult time persuading their preschool-aged children to try vegetables let alone eat them regularly.
Food and nutrition researchers have found that by offering a dip flavored with spices children were more likely to try vegetables--including those they had rejected previously.
Less than 10 percent of 4-to 8-year-olds consume the USDA (U s. Department of agriculture) recommended daily servings of vegetables said Jennifer S. Savage associate director of the Center for Childhood
Even more striking is that over one-third of children consume no servings of vegetables on a typical day.
According to Choosemyplate a USDA initiative children between the ages of three and five should be eating one and a half to two cups of vegetables every day.
Vegetables provide fiber and necessary nutrients. They can also replace less healthy food choices and combat obesity because they are less calorie-dense.
Savage and colleagues found that children were three times more likely to refuse eating a vegetable alone than they were to eat the same vegetable when paired with a reduced-fat flavored dip.
And the children were twice as likely to reject a vegetable with no dip than they were given
if the same vegetable with plain dip. The researchers report in a recent issue of the Journal of the Academy of Nutrition
and Dietetics that they worked with 34 children between the ages of 3 and 5 to determine each child's familiarity with vegetables
The children were reintroduced then to the same vegetables this time with a dip and each child's likes
But first you have to get them to taste the vegetable. Plus the servings do need not to be huge--the key may be to start by offering really small portions.
In as few as four tasting sessions Savage and colleagues found that preschoolers consumed more of a disliked vegetable
and rated six different vegetables: carrots cucumbers celery green beans red peppers and yellow squash. After tasting each vegetable the children were shown three cartoon faces
and asked to pick which one best showed how they felt. Their choices were yummy just okay and yucky.
The researcher also noted if the child refused to try the sample. In the next session the children were introduced to five different Miracle Whip-based reduced-fat dips one plain and the other four flavored with different combinations of spices.
After the initial tastings and ratings the preschoolers were given veggies and dip together. Thirty-one percent of them deemed a vegetable alone to be yummy
but when paired with a flavored dip 64 percent of the children found the vegetable yummy.
On the other end of the spectrum 18 percent of children refused to eat a vegetable by itself
while only six percent would refuse to eat a vegetable when paired with a flavored dip.
In the last part of this study the researchers offered the preschoolers celery and yellow squash paired with a preferred flavored dip.
These vegetables were chosen because they were liked the least of the six tested. The children were offered celery one day and squash on a different day.
As expected overall the children ate more of each veggie when paired with a dip than when it was served alone.
The amount of squash eaten by the preschoolers more than doubled when paired with a flavored dip.
The quantity of celery eaten increased 62 percent when paired with a flavored dip. Just because a child refuses to taste a vegetable doesn't mean they don't like it Savage said.
It's foreign--the key is to try to get them to taste it in a positive light.
Working with Savage were Julie Peterson instructor food science and nutritionuniversity of Minnesota St paul; Michele Marini statistician Center for Childhood Obesity Research Penn State;
Leann Birch Distinguished Professor of Human Development and professor of nutritional sciences and director of the Center for Childhood Obesity Research Penn State;
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