Whether consuming cocoa, known to be packed with powerful antioxidants that protect our cells from damage, helps us age better, is a question scientists want to definitively answer.
A new study in animal models shows that a cancer tumor alone can lead to cardiac damage, and suggests the culprits are free radicals interacting with cells in the heart. Adding antioxidants to food consumed by fruit flies with tumors reversed the damage to their hearts.
An antioxidant found in green tea may increase levels of p53, a natural anti-cancer protein, known as the “guardian of the genome” for its ability to repair DNA damage or destroy cancerous cells.
Red algae have persisted in hot springs and surrounding rocks for about 1 billion years. Now, a Rutgers-led team will investigate why these single-celled extremists have thrived in harsh environments – research that could benefit environmental cleanups and the production of biofuels and other products.
Milk chocolate is a consumer favorite, but it isn’t exactly health food. Now, researchers report a new way to combine milk chocolate with waste peanut skins to boost its antioxidant properties and present their results today at the American Chemical Society Fall 2020 Virtual Meeting & Expo.
A new study helps explain why people with post-traumatic stress disorder (PTSD) face a higher risk of heart disease at an earlier age than people without PTSD.