The consumption of foods with higher scores on the British Food Standards Agency nutrient profiling system is associated with an increased risk of developing cancer

New research maps energy, protein, fat, essential amino acids, and micronutrients across the global food system to assess whether enough reaches everyone's plate

Evidence suggests that stone mortars from Raqefet Cave, Israel, were used in brewing cereal-based beer millennia before the establishment of sedentary villages and cereal agriculture

A new study in Nephrology Dialysis Transplantation indicates that consuming more caffeine may help reduce the risk of death for people with chronic kidney disease.

Researchers designed an assay to detect short DNA sequences found in peanut chloroplasts

Short total synthesis of ajoene, a biologically active component in oil extracts of garlic

Maple trees are best known for their maple syrup and lovely fall foliage. But it turns out that the beauty of those leaves could be skin-deep

Salivary proteins could be part of a feedback loop that influences how food tastes to people—and by extension, what foods they're willing to eat

Effects of protein composition and concentration detailed in a new study from the Journal of Dairy Science

The organic preservative comprises a naturally-occurring substance known as "flavonoids"