Seniors who ate more than 300 grams of cooked mushrooms a week were half as likely to have mild cognitive impairment

Higher egg and cholesterol consumption hikes heart disease and death risk

The researchers developed the extract over the last decade as a food colorant 

Intercropping with grasses is an effective and sustainable alternative to chemical treatments for maximizing blueberry yield

The findings lend credence to the idea that certain readily available, plant-based supplements might offer protection against dementia in people

Identification of genes responsible for sour taste in citrus fruit may enable the creation of new, sweeter varieties

Cocoa may offer an easy, safe approach to the persistent symptom, if confirmed in larger studies

Researchers find that clinging to soil particles slows degradation in new, gene-silencing pesticide

Specific antioxidants are associated with particular tomato colors

Consuming blueberries regularly reduced study participants' blood pressure by 5mmHg over the course of a month

Nuts are chock full of unsaturated fatty acids, phytochemicals, fiber, and vitamins but little is known about potential health benefits

Comprehensive review summarizes the challenges, needs, and opportunities for strawberry growers