Chia: Superfood or superfad?
As a newly proclaimed “superfood,” chia is being added to cereal, juice, bread, smoothies, pasta, snacks—even baby food. But are the health claims supported by solid science?
Recovering oil from spent bleaching earth
To recover, or not to recover? Recent investigations at a vertically integrated soybean oil/refinery help answer the question.
Gut-brain endocannabinoid signaling as a fatty acid sensor
Endocannabinoids in the gut are thought to promote the consumption of fatty foods for survival, but could overactive gut-brain endocannabinoid activity promote overeating of energy-rich foods?
A rapid analytical method for bioactives in edible oils
Researchers describe a new method for the rapid, simultaneous determination of tocopherols, carotenoids, and sterols in intact oils.
Accelerated shelf life studies of extra virgin olive oils using the Oxitest method
A rapid analytical technique for examining fat oxidation in whole samples was recently used to analyze the oxidative stability of extra virgin olive oils coming from two regions of Italy.
New way to attach lipids to proteins could streamline drug development
Harsh chemical solvents and expensive biological catalysts are not required.