All Nutrition articles
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FeatureOmega-3s and brain health
Modern diets can leave us short on essential fatty acids. Barbara Pinho looks into how this is affecting our health and our brains in particular
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Feature
Are everyday chemicals contributing to global obesity?
Research in animal models suggests the simple ‘energy in, energy out’ model doesn’t tell the whole story. Anthony King talks to researchers worried about obesogens
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Feature
The brain chemicals that control what we enjoy
Researchers are trying to understand how orexins influence our appetites, and whether we can use them to treat addiction and obesity, explains Andy Extance
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News
Genetically modified purple tomatoes receive US approval
Home growers will be able to purchase seeds from spring 2023
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Feature
Cultured meat flexes its muscles
Rebecca Trager examines an emerging industry that is growing ‘meat’ outside of animals using cell lines cultivated in bioreactors
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Opinion
Hooray for milk
We’re still uncovering the secrets of breast milk, but what we know so far is fascinating
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Feature
The science of breast milk and baby formula
Nina Notman reveals how breast milk research is inspiring a new generation of infant formulas and opening the door to therapeutic advances
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News
EU clears way for the sale of edible insect products
Dried yellow mealworm authorised to hit the European market as a ‘novel food’
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Sponsored
Immunity trend puts vitamin fortification centre stage
Manufacturers look to meet consumer demand for immune-strengthening products in the wake of Covid-19
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News
Lab-grown meat receives its first regulatory approval in Singapore
Regulators conclude US start-up has proven that its cultured chicken is safe and nutritious
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Research
Computational method challenges NMR metabolomics dogma
Macromolecule signal suppression without the loss of quantitative small molecule information finally achieved with mathematical trick
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News
The ‘Impossible Whopper’ has a secret ingredient: chemistry
The plant-based patty uses haem harvested from genetically engineered yeast
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Research
Enzyme redesign magnifies rare sugar synthesis
Tweaks could allow scientists to explore the commercial potential of an unusual disaccharide found in Japanese sake
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Podcast
Tocopherols
Mike Freemantle discovers sea buckthorn fruits also called 'beauty berries' because of their high concentration of tocopherols and tocotrienols, collectively known as vitamin E
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Research
Genes that make lemons sour revealed
When life gives you lemons, mutate their proton pumps to make them sweeter
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Podcast
Omega-3 fatty acids
Many consume cod liver oil due to 'a vague sense we should be taking them for something' – but what to the omega-3 fatty acids actually do?
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News
A taste of why successful salt substitutes remain so elusive
Salty taste’s unique chemistry has stymied the search for an effective salt alternative, and a more realistic goal might be a salty taste enhancer
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Opinion
Feeding the confusion
When it comes to working out what foods do to our bodies, mostly we just don’t know
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Review
The salt fix: why the experts got it all wrong and how eating more might save your life
A book with a controversial message. But Yuandi Li asks if it’s too good to be true
