While some cereals may be the breakfast of champions, a UBC professor suggests people with Type 2 Diabetes (T2D) should be reaching for something else. Associate Professor Jonathan Little, who teaches in UBC Okanagan’s...

New research presented at this week’s European Congress of Clinical Microbiology & Infectious Diseases (ECCMID) in Amsterdam, Netherlands (April 13-16) shows that a formulation containing zinc oxide is effective at...

Although melatonin does improve the outcomes of induced heart attacks in rats, those improvements are not the result of its antioxidant effect, new research finds. The study comparing antioxidant activity and heart protection...

A combination of over-the-counter antioxidants shows promise for mitigating some damaging effects of heart failure with preserved ejection fraction (HFpEF), a new study reports. The research, which will be presented today at the...

Results of a small clinical trial suggest that supplementing chemotherapy with high doses of vitamin D may benefit patients with metastatic colorectal cancer by delaying progression of the disease, say scientists from...

Lowering low-density lipoprotein (LDL) cholesterol reduces the risk of heart attacks and stroke, with an ideal value below 100 milligrams per deciliter (mg/dL). But can it be too low? A new study finds that women who have levels...

Iban Ubarretxena, an Ikerbasque Researcher and Director of the Biofisika Institute (CSIC-UPV/EHU), participates in a piece of research that has enabled new inhibitors to be identified and which could be used to develop drugs to...

Dietary fiber may be a new tool in the prevention of progressive lung disease, thanks to the production of anti-inflammatory short chain fatty acids (SCFA), according to a new study by Australia’s Priority Research Centre...

Findings from a new study show that the compound responsible for chili peppers’ heat could help slow the spread of lung cancer, the leading cause of cancer death for both men and women. Most cancer-related deaths occur...

Research conducted in mice suggests the food additive tert-butylhydroquinone (tBHQ) — found in many common products from frozen meat to crackers and fried foods — suppresses the immune response the body mounts when...