Those applying pesticides and producing foods that have been treated with pesticides must follow specific rules

Study provides first evidence linking hypoxic dead zones to economic as well as ecological losses

Scientists have uncovered the biological pathways in rats by which longtime soy consumption improves effectiveness of tamoxifen and reduces breast cancer recurrence

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