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News Archive
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that results in browned foods like seared steaks and toasted bread. When proteins and sugars are mixed together and heated, new chemical compounds are formed. Some are responsible for new flavors and some, according to a new study published in the Journal of Dairy Science, may protect us against cardiovascular disease.
People who are more physically active report greater levels of excitement and enthusiasm than people who are less physically active, according to Penn State researchers. People also are more likely to report feelings of excitement and enthusiasm on days when they are more physically active than usual.
A new study counters the prevailing belief that children and adolescents who are extra short have social adjustment problems and fewer friends than children of average height, challenging one rationale for intervening at an early age with human growth-hormone treatment.
Total cancer-related mortality rates for men and women in the European Union will decline in 2016, say researchers who predict falls in death rates from most neoplasms, including leukaemia.
Researchers at the University of Chicago Medicine Comprehensive Cancer Center (UCCCC) have identified a gene that contributes to the development of acute myeloid leukemia (AML). This pivotal finding follows 40 years of University of Chicago research that has slowly unraveled the genetic basis of leukemia.
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