#Ape ancestors teeth provide glimpse into their diets and environments: Helped apes move to Eurasia,
may have led to extinctionnewly analyzed tooth samples from the great apes of the Miocene indicate that the same dietary specialization that allowed the apes to move from Africa to Eurasia may have led to their extinction according to results published May 21 2014 in the open access journal
Their diet closely relates to the environment in which they live and each type of diet wears the teeth differently.
To better understand the apes'diet during their evolution and expansion into new habitat scientists analyzed newly-discovered wearing in the teeth of 15 upper
They combined these analyses with previously collected data for other Western Eurasian apes categorizing the wear on the teeth into one of three ape diets:
and Turkey suggested that the great ape's diet evolved from hard-shelled fruits and seeds to leaves but these findings only contained samples from the early-Middle and Late Miocene while lack data from the epoch of highest diversity
In their research the scientists found that in contrast with the diet of hard-shelled fruits
and a diet specializing in leaves did not evolve. The authors suggest that a progressive dietary diversification may have occurred due to competition
#Healthy diet linked with better lung function in COPD patientssure everyone knows a healthy diet provides lots of health benefits for patients with respiratory diseases
. and Europe the study specifically looked at COPD patients'lung function within 24 hours of eating grapefruit bananas fish and cheese.
Limited diet records were available for 2167 ECLIPSE participants who provided dietary intake information at eight time points over a three-year period.
or cheese had showed improvement in lung function less emphysema improved six-minute walk scores improved SGRQ scores
This study demonstrates the nearly immediate effects a healthy diet can have on lung function in in a large and well-characterized population of COPD patients Hanson said.
Based on these results and the results of other studies indicating a link between COPD and diet the role of diet as a possible modifiable risk factor in COPD warrants continued investigation she added.
Rates of asthma in the U s. have been climbing in the last 40 years coinciding with a switch in U s. diets from lard
You get Vitamin e from your diet or supplements. In 2012 research she identified a mechanism for gamma-tocopherol increasing lung inflammation:
#Transplant programs produce high one-year survival ratesin the latest national report on organ transplant outcomes patients receiving a new liver at the Cedars-Sinai Comprehensive Transplant Center had the best one-year
survival outcomes of all hospitals in the Los angeles region with 90%of liver transplant patients surviving beyond that important milestone.
Crops such as almonds pistachios cherries apricots and peaches go through a necessary winter dormant period brought on
whose father grew almonds and walnuts in Antioch and Oakley. An insufficient rest period impairs the ability of farmers to achieve high quality fruit yields.
and chains and feed it into databases that tell us about the landscape before Europeans made drastic changes to it.
The pre-European settlement forest was much more mature with hickory walnut oak and beech says Goring compared to modern upper Midwestern forests
Longer storm seasons and more severe storms are contributing to an excessive amount of phosphorus in the lake--mostly from domestic and agricultural runoff--that feeds the HABS.
and other nutrients draining into the lake. Even with a 75 percent reduction we could still experience a dead zone he added.
it will enable the loss in nutrients (N P K Cu Zn) of the farm to be reduced
Surprising relationships between diet and hormones that suppress eatingby comparing how gut microbes from human vegetarians
and grass-grazing baboons digest different diets researchers have shown that ancestral human diets so called paleo diets did not necessarily result in better appetite suppression.
The study published in mbioâ the online open-access journal of the American Society for Microbiology reveals surprising relationships between diet
While Western diets have changed dramatically in the last century to become high energy low fiber
cheeseburger) our digestive systems including our gut bacterial colonies adapted over millennia to process a low-energy nutrient-poor and presumably high fiber diet.
and diets interact to control appetites is vitally important for tackling the problem of obesity said Glenn Gibson co-author on the study based at University of Reading.
The team established gut bacteria cultures in flasks and then'fed'them two different diets--either a predigested potato high-starch diet or a predigested grass high-fiber diet.
This evidence argues that the previous view of paleo diets and appetite suppression is flawed and that high-fiber plant-based diets likely do not lead to increased SCFAS and increased appetite suppression.
Rather the researchers propose little to no appetite suppression might help baboons maintain grazing all day to consume enough nutrients.
A closer cataloguing of all the metabolites produced by the bacterial cultures digesting potato or grass diets showed that as the levels of the amino acids isoleucine
And in the course of all statistical review and analysis performed the characteristics of simulated and real fairy circles turned out to be remarkably congruent and close to identical.
Nitrogen is an essential nutrient for plant and animal life. It's required in many basic molecules like DNA and amino acids.
The findings published in the journal PNAS help to explain why some previous studies have shown that a Mediterranean diet can reduce blood pressure.
The Mediterranean diet typically includes unsaturated fats found in olive oil nuts and avocados along with vegetables like spinach celery and carrots that are rich in nitrites and nitrates.
However nitro fatty acids were found to lower the blood pressure of normal mice following the same diets.
The findings of our study help to explain why previous research has shown that a Mediterranean diet supplemented with extra-virgin olive oil
fatty acids within its tissues on a diet of carbohydrates or saturated fats. Called essential because they are necessary to maintain important bodily functions omega fatty acids cannot naturally be synthesized by mammals
Introducing into mammals the capacity to convert nonessential nutrients into essential fats could lead to new sustainable
Numerous studies have shown that diets rich in omega-3 fatty acids reduce the risks and effects of cardiovascular disease and may have other health benefits.
and seeds--are also essential to health they are quite common in the Western diet
While it is believed that humans evolved on a diet equally balanced between the two fatty acids the typical Western diet--rich in omega-6s
Part of the reason for the controversy Kang explains is that studies using diet to create different omega-6/omega-3 ratios in animal models may introduce changes caused by other dietary factors such as calories potentially confounding the results.
Littermates fed a identical diet high in saturated fats and carbohydrates and low in omega-6s had these differences in their muscle tissues:
Even when fed a high-carbohydrate fat-free diet both the Omega and fat-2 strains produced significant levels of both essential fatty acids.
and cows--that could produce meat milk or other foods rich in this essential fatty acid says Kang an associate professor of Medicine at Harvard Medical school.
#Traditional cheeses: gustatory richness, health quality assured by their microbiotaresearch scientists from INRA Universitã de Caen
and Universitã de Franche-Comtã have reviewed the benefits of traditional raw-milk cheeses. They showed that traditional cheeses have unrivalled advantages in terms of both their diversity and their gustatory richness but also regarding their protection against pathogenic agents.
These benefits are linked to the specific microbiota found in these cheeses; they result from the use of raw milk combined with the specific techniques used to manufacture traditional cheeses.
A rich microbiota for intense gustatory pleasuretraditional cheeses contain a rich and highly specific microbiota because of the diversity of the traditional methods used in their manufacture.
From the production of milk to the ripening of cheeses in different environments a wide range of microorganisms have an opportunity to develop.
Indeed raw milk already contains nearly 300 species of bacteria and 70 species of yeasts which are subsequently found to differing degrees in the cheeses.
The microbiota of cheeses is the source of their different aromas and flavours. Microorganisms native to raw milk whose metabolic potentials differ from those of commercial strains may enable the more intense and complex development of aromatic compounds.
Limited health risksproducers of raw milk cheeses need to manage their associated health risks. The research team showed that the microbial combinations present in traditional cheeses were able to to protect them--both in the paste and on the surface--from dangerous pathogens notably Listeria monocytogenes.
The surfaces of the wooden equipment used to manufacture and ripen certain raw milk cheeses also appeared to be protected by a complex microbial biofilm limiting contamination by redoubtable pathogens such as Salmonella Listeria monocytogenes Escherichia coli o157/H7 and Staphylococcus aureus.
Between traditional and industrial cheesestraditional raw milk cheeses have undeniable advantages but the effects of their consumption on human health are still unknown.
Nevertheless studies performed on raw milk have demonstrated that its consumption can protect against allergies asthma hay fever and more generally atopic sensitisation.
Industrial manufacturers seek to diversify their products by adding selected strains to milk from which the native microflora have been removed.
At present it seems difficult to be able to reconstitute the breadth of diversity of traditional cheese microbiota
and their environments even though this would make a major contribution to the diversification sought by industrial cheese producers.
WHAT IS A TRADITIONAL CHEESE? Raw milk AOP3 cheeses are currently the best traditional cheeses available.
They have all the characteristics generally used to describe traditional food products: production in limited geographical areas use of specific know-how and techniques handed down from generation to generation
Raw milk AOP cheeses frequently come from mountainous areas and are produced mainly in small processing units.
The name traditional cheese can also extend to cheeses produced using milk whose native microbiota has been eliminated by different treatments applied to the milk
and if the microbiota that causes ripening is allowed to be expressed (30%of AOP cheeses in France).
Threat to domestic animalsin The alps chamois are frequently in close contact with domestic animals such as cattle and sheep that graze in the pastures.
The nests have several cells with an egg in each one that metamorphosizes--like butterflies do--through the summer.
It may give flies wasps and other predators greater opportunities to attack undefended eggs and larvae.
By moving their proboscises in a certain manner the bees appear to concentrate the sugar solution that they are drinking.
The other 74 stands were being overcut or undercut. Overcutting ultimately results in diminished yield and quality of the wood but the effects of undercutting are subtler.
Traditionally weeds have been thought to reduce crop growth and yield due to competition for water nutrients and light.
E-cigarettes deliver a nicotine-containing aerosol popularly called vapor to users by heating a solution commonly consisting of glycerin nicotine and flavoring agents.
E-liquids are flavored including tobacco menthol coffee candy fruit and alcohol flavorings. Despite many unanswered questions about e-cigarette safety the impact on public health and whether the products are effective at reducing tobacco smoking e-cigarettes have penetrated swiftly the marketplace in the United states and abroad in both awareness and use.
Nitrogen is an irreplaceable nutrient and a true life-saver as it helps agriculture to feed a growing world population
--but it is unfortunately also a dangerous pollutant says Benjamin Bodirsky lead-author of the study.
For consumers in developed countries halving food waste meat consumption and related feed use would not only benefit their health
and their wallet Popp adds. Both changes would also increase the overall resource efficiency of food production
and leaves behind bacteria that spread through the tree. Johnson said the bacteria travel quickly to the roots where they replicate damage the root system and spread to the rest of the host tree's canopy.
The disease starves the tree of nutrients leaving fruits that are green and misshapen unsuitable for sale as fresh fruit or juice.
Most infected trees die within a few years. It was thought originally that the leaves and fruit were affected first
Improving diet and lifestyle is critical for heart and stroke risk reduction in the general population said Yan Qu M d. the study's senior author director of the intensive care unit at Qingdao Municipal Hospital and professor at the Medical College of Qingdao University
In particular a diet rich in fruits and vegetables is recommended highly because it meets micronutrient and macronutrient and fiber requirements without adding substantially to overall energy requirements.
A diet rich in a variety of colors and types of vegetables and fruits is a way of getting important nutrients that most people don't get enough of including vitamins minerals and dietary fiber.
For these patients hope lies in a second course of treatment â#repeat radiation. Two complementary papers published back-to-back recently in the journal Radiotherapy
#Fungus may help stop invasive spread of tree-of-heavena naturally occurring fungus might help curb the spread of an invasive tree species that is threatening forests in most of the United states according to researchers.
because tree-of-heaven has an extensive system of sprouts that spread just above the ground surface
because tree-of-heaven is very hard to kill said Davis. The researchers noticed a number of Ambrosia beetles near the infected stands leading them to theorize that the fungus often carried through the forests by beetles was involved in the tree deaths.
The Ambrosia beetles may explain some of the long-range spread of the disease said Davis. One theory is that the beetles feed on an infected tree
and dish soap and put a light over the pan to attract the bugs in a dark room.
Still the solution could give some reprieve to homeowners who find thousands of these cilantro-smelling bugs in their homes.
Stink bugs feed as nymphs and adults on the fruit and pods of plants which maximizes their chances to render a crop unmarketable.
These bugs have been documented to feed on many of our important agricultural crops including apples peaches grapes soybean peppers tomatoes corn and cotton.
In addition this was the first study to use tree rings to track the spread of an invasive tree-feeding insect.
Some of the spread was natural--adult beetles flying from one ash tree to another. However new satellite populations were started by people transporting infested ash trees from nurseries or as logs and firewood.
Problems ranged from road salt to drought to changing water tables. When shiny green beetles emerged from dying ash trees
some crop nutrients will fall, researchers findresearchers have some bad news for future farmers and eaters:
and sorghum grown in fields with atmospheric carbon dioxide levels like those expected in the middle of this century.
Nutrients in sorghum and maize remained relatively stable at higher CO2 levels because these crops use a type of photosynthesis called C4
and sorghum and millet have said he. Our previous work here at Illinois has shown that their photosynthesis rates are stimulated not by being elevated at CO2.
which through nutrition and hormones results in long-lived queens that lay all the thousands of eggs in a colony
and some of the fastest-growing metropolitan areasâ#The Gulf and Atlantic coasts are major producers of seafood
and ethyl phenol could leach into salt and fresh water and be acutely toxic to aquatic microorganisms and fish.
The researchers call filtered cigarettes a farce in terms of consumer safety with a recent National Cancer Institute review showing that these are not healthier
But now Tofu is becoming a bigger part of western diets especially with 20-something women who want dishes that are quick easy to cook
Importantly they also believed you could cook firm Tofu just like chicken but you didn't have to worry about it spoiling said co-author Adam Brumberg.
in fact many estimated prices being as much as one dollar per pound higher than beef when asked to estimate the cost of a 1 pound block of Tofu.
and diet related aspects of Tofu such as being high in protein and calcium or that it has no cholesterol only resulted in a 12%increase in the likelihood of purchase.
and having them read the phrase Cooks Like Chicken made the non-users almost 50%more likely to say they'd be willing to try cooking with Tofu at home!
and putting it on salads. Although Tofu is sold in different firmness levels the study's sponsor House Foods America indicated that the firm
and filling and cooking like chicken. In no time they'll be making Tofu Scramble Stir fry and all the other dishes the Tofu lovers in the study listed as big parts of their diets.
Story Source: The above story is provided based on materials by Cornell Food & Brand Lab. The original article was written by Adam Brumberg.
To help promote the purchase of nutrient-dense foods WIC provides cash value vouchers (CVV) to participants specifically for fruit and vegetable products.
Among a group of primarily obese African american female patients in southwest Georgia researchers looked at food inventories food placement grocery shopping food preparation meal serving practices family
meals from non-home sources television watching while eating and family support for healthy eating.
Participants reported serving family meals from non-home sources 2. 6 days per week; most often those meals came from fast-food restaurants or takeout.
Eating evening meals other meals and snacks in front of the television was fairly common. According to lead author Michelle C. Kegler Drph Many factors likely contribute to obesity in South Georgia
but the home clearly plays a role through easy access to high fat snacks and sugar-sweetened beverages like sweet tea.
The methods used for preparing meals also make a difference like frying versus baking. This led the researchers to conclude that
although fruit and vegetables in the home were plentiful the methods of preparation and availability of high-calorie foods in the home may be contributing to obesity.
The findings show how a simple mechanism allows an insect the pea aphid to regulate the manufacturing of essential nutrients supplied by its symbiotic bacteria called Buchnera aphidicola.
The pea aphid feeds on plant sap. Its diet is deficient in essential nutrients called amino acids.
The aphid can produce some amino acids on its own but the rest it must get from beneficial bacteria that live inside aphid cells.
That conversion of going from a diet with an inappropriate nutritional profile to an appropriate profile occurs in collaboration between the bacteria
whether the production of nutrients changes with supply and demand and if so how it happens.
and it's deficient in the pea aphid's diet. Glutamine is ferried across a membrane that surrounds the cells where the bacteria lives by an amino acid transporter named Apglnt1.
To study this transport mechanism the researchers used a procedure that uses frog eggs (called oocytes) to manufacture Apglnt1.
When aphid demand for essential nutrients is high the transporter imports large amounts of precursor
and the precursor is converted into essential nutrients that are returned to the aphid Price says. Conversely when there is low aphid essential nutrient demand little precursor is imported
and the essential nutrient production factory is shut down. A remarkably basic mechanism regulates the biosynthesis of symbiont-produced arginine in response to the needs of the pea aphid.
and they sometimes plant row crops on some fields while keeping others in pasture. But is it possible to optimize production across a much bigger area--say the whole East Coast of the United states?
Parasitic nest flies lay their eggs in finch nests which have shaped dome roofs of woven plant fibers.
When the eggs hatch they become larva or maggots which feed on the blood of nestlings
and on mother finches brooding their eggs and nestlings. Past studies found that in some years maggots kill all the nestlings in nests they parasitize
Examining crop domestication tells us how our ancestors developed food feed and fiber leading to today's crops and products.
Nagrath director of Rice's Laboratory for Systems Biology of Human Diseases said the new metabolic analysis indicates that ovarian cancer may be susceptible to multidrug cocktails particularly
They allowed adult insects to feed for two to three days and immature stages to feed until full maturity when possible.
What happens to meat prices when corn yields diminish? There are lots of tradeoffs involved in this issue.
#Antimicrobial edible films inhibit pathogens in meatantimicrobial agents incorporated into edible films applied to foods to seal in flavor freshness
and color can improve the microbiological safety of meats according to researchers in Penn State's College of Agricultural Sciences.
Using films made of pullulan--an edible mostly tasteless transparent polymer produced by the fungus Aureobasidium pulluns--researchers evaluated the effectiveness of films containing essential oils derived from rosemary oregano
and nanoparticles against foodborne pathogens associated with meat and poultry. The results demonstrate that the bacterial pathogens were inhibited significantly by the use of the antimicrobial films said Catherine Cutter professor of food science.
She hopes that the research will lead to the application of edible antimicrobial films to meat and poultry either before packaging or more likely as part of the packaging process.
In the study which was published online in the April issue of the Journal of Food Science researchers determined survivability of bacterial pathogens after treatment with 2 percent oregano essential oil 2 percent rosemary essential oil
and the researchers determined the antimicrobial activity of these films against bacterial pathogens inoculated onto petri dishes.
Finally the researchers experimentally inoculated fresh and ready-to-eat meat and poultry products with bacterial pathogens treated them with the pullulan films containing the essential oils
or further-processed meat and poultry products said Cutter. The research shows that we can apply these food-grade films
but effective way to deliver antimicrobial agents to meats Cutter explained because the bacteria-killing action is longer lasting.
The pullulan films adhere to the meat allowing the incorporated antimicrobials to slowly dissolve providing immediate and sustained kill of bacteria.
Cutter conceded that pullulan films are not as oxygen-impermeable as plastic packaging now used to package meats so the edible films are not likely to replace that material.
The meat industry likes the properties of the polyethylene vacuum packaging materials that they are using now she said.
and keep bacteria in meat at bay further research will be aimed at creating what Cutter referred to as active packaging--polyethylene film with antimicrobial properties.
because marrying the two materials together in packaging would make foods--especially meat and poultry--safer to eat.
On a beautiful December day in 2013 they found the precious nutrients in the tears of a spectacled caiman (Caiman crocodilus) relaxing on the banks of the RÃ o Puerto Viejo in northeastern Costa rica.
One day he spied a new species of dragonfly on his way to breakfast. It had emerged from its larval form in the small pool of water caught in the cupped leaves of a bromeliad plant.
However in cattle pastures there were only 11. Lead researcher Dr James Gilroy from the University of East Anglia's school of Environmental sciences carried out the research while at the Norwegian University of Life sciences.
and Dr Estrella Luna at the University of Sheffield has identified the key receptor binding a chemical called BABA (Î-aminobutyric acid)
BABA has long been known for its protective effects against devastating plant diseases such as potato blight but has so far not been used widely in crop protection because of undesirable side effects.
We have found that the plant receptor binding BABA is an'aspartyl trna synthetase 'which we have called IBI1.
By contrast priming of multi-genic immunity by BABA is difficult to break thus offering more durable crop protection.
Since plant immunisation by BABA is primed long-lasting crops would require fewer applications of fungicides thereby increasing sustainability of crop protection.
Proof-of-concept experiments have shown already that BABA is detected in a similar manner by tomato plants.
#Summer grazing enables high milk yield of dairy cowspart-time grazing is a good alternative to full-time silage diet of dairy cows.
When planned properly the milk yields of rotationally-grazed dairy cows remain as high at pasture as in indoor feeding.
Agriculture & Forestry) Senior Researcher at the MTT Agrifood Research Finland detected in his doctoral dissertation study that the principles of feeding planning normally used for silage feeding also apply to grazing.
No particular factor was found in grazing that would significantly differ from silage feeding as long as the pasture rotation is in order
and the forage value of the pasture is taken into account he points out. Dietary experiments provide information of forage digestibilitythe objective of the doctoral dissertation was to seek dietary factors that limit the milk yield of grazing cows.
The study included nine different dietary experiments with concentrate supplement varying from zero to 12 kg provided twice a day as the cows were milked.
With the exception of two experiments the concentrate was of industrial origin. In addition to changing the amount of concentrate supplement the cows had free access to forage at pasture or an herbage allowance between 19 and 25 kg of dry matter/cow per day.
In milk yield experiments the yield responses to concentrate supplementation were defined facilitating economic comparison between grazing
One of the experiments looked into the physiological factors of a diet of freshly cut grass in tie-stall conditions.
The flow of nutrients was defined by taking samples from the cow's rumen and omasum.
when the feed contains digestible forage from pasture and a varying amount of concentrate supplement.
The control group was in full-time silage feeding indoors. Sufficient amount of pasture and flat-rate concentrate feeding The responses to concentrate at pasture were quite similar to those reported in the reference material for concentrate feeding.
In numerical terms the response to silage seems to be somewhat higher at pasture than with exclusive silage feeding considering the high forage value of the grass from pasture.
This can only be explained by the fact that for some reason or another a cow cannot intake unlimited amounts of forage from pasture.
The physiology of the rumen did not limit the intake of forage so the limitation must derive from pasture management factors.
One example of such factors is that cows have to collect their forage from a large area
Judging by changes in the milk production and live weight of cows 20 kg of dry matter per day per hectare at pasture is not enough for per cow
and ensure availability of a sufficient amount of forage from pasture. On the basis of the study 25 kg of dry matter is a sufficient amount of pasture
but to avoid any risks the amount of forage from pasture can be even higher.
The responses to concentrate remained the same throughout the lactation period with the exception of the very end of the period.
This means that the proportion of concentrate in the diet can be the same during the most part of lactation.
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