Vitamin D deficiency is caused by insufficient dietary intake or sunlight exposure, and it is increasing worldwide

Breeding new varieties of chickpeas with desirable traits is not only difficult, but also "tedious and inefficient," researcher says

First comprehensive analysis finds more than two dozen toxic highly fluorinated chemicals, including a phased-out substance

The research looked at 12 years of data (ending in 2012) from the National Health and Nutrition Examination Survey

Researchers identify the chemical combinations for better tomato flavor

In the study, 560 subjects evaluated five sweeteners: sucralose (yellow), stevia (green), saccharin (pink), aspartame (blue), and sucrose (sugar) (white).

Diets rich in fruits and vegetables have been linked to a lower risk of lung cancer, and a red pigment in red peppers and oranges could be one reason

Using human triple-negative breast cancer cells grown in mice, the research team tested a naturally occurring, non-toxic plant compound called luteolin to determine if it could suppress metastasis

HHMI scientists develop a much-needed genetic resource that is aiding development of wheat plants with improved traits

Researchers find that in two of our most productive crops, lower, shaded leaves are less efficient than the top leaves, limiting yield

You'll never look at your morning coffee the same way again

These findings may provide further evidence to help researchers solve the $6 billion-a-year disease that continues to evolve and torment potato and tomato growers around the world