Written by Patrick Massey, MD, PhD. A recent medical study concluded that people who repetitively have negative thoughts are at an increased risk of developing Alzheimer’s disease later in life.
Written by Joyce Smith, BS. This study suggests that low ultraviolet (UV) B exposure in winter months may be contributing to the seasonal patterning of learning disabilities seen in children.
Written by Joyce Smith, BS. This study demonstrated how a non-toxic intervention of a fasting- mimicking diet (FMD) in combination with Vitamin C can potentially affect colorectal and other KRAS- mutant cancers.
Written by Halima Phelps, Staff Writer. This study demonstrated that supplementing with 50 mg/kg of taurine 2 hours prior to training improved physical performance and stamina and attenuated the acceleration of internal body temperature.
Written by Angeline A. De Leon, Staff Writer. This study demonstrates the ability of the Lactobacillus species to effectively bind with aflatoxins in food, thus reducing their intestinal absorption.
Written by Joyce Smith, BS. Levels of nitrogen dioxide (NO2), a major pollutant, were significantly reduced in response to lockdowns following the COVID-19 pandemic, while simultaneously a secondary pollutant called ground level ozone was significantly increased in China.
Written by Angeline A. De Leon, Staff Writer. Supplementation with a mixture of grapefruit, bitter orange fruits, and olive leaf extracts may potentially lessen the risk of cardiovascular disease.
Written by Angeline A. De Leon, Staff Writer. Peppermint essential oil (PEO) demonstrated potent antibacterial and anti-biofilm activities against Staphlococcus aureus.
Written by Joyce Smith, BS. Supplementation with a BioCell Collagen, a combination of hydrolyzed collagen type II, chondroitin sulfate, and hyaluronic acid, reduced visible and measurable markers of facial skin aging, including crow’s feet and lines and wrinkle depth.
Written by Angeline A. De Leon, Staff Writer. Study suggests that Lactobacillus casei Shirota may be useful as a dietary approach to prevent human exposure to aflatoxin by reducing its absorption in the gastrointestinal tract.
