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Research Briefs

July 24, 2017

Scientists may be able to minimize the failure rate of drugs for diseases linked to high-calorie diets, such as colon cancer and type 2 diabetes, if they test treatments using a pig model, according to an international team of researchers.

June 19, 2017

A compound made from grape skins and grape seeds killed colon cancer stem cells in mice, according to researchers. The study, along with previous studies on the low incidence of colon cancer in populations that tend to eat plants, may also offer clues to the role that foods play in suppressing and treating cancer.

May 5, 2017

A team of food science researchers from Penn State College of Agricultural Sciences are launching a promising new venture to produce a line of all-natural, vibrant food colors, dubbed AvoColor, using a compound derived from the seed of the avocado.

April 27, 2017

A diet supplemented with soy protein may be an effective adjunct therapy for inflammatory bowel diseases, Penn State researchers reported after completing a study that included mice and cultured human colon cells.

October 9, 2015

Food Science Professor Gregory R. Ziegler is exploring the commercial potential of a brilliant orange found in avocado pits as a natural food coloring.

October 2, 2015

Smartphones are so ubiquitous, and text messaging and social media activities so common in public places, that no one questions what anyone does with their phone. That pervasiveness allows a phone application to be used in direct, concealed observations without alerting the people being observed.

September 17, 2015

Scientists wonder why some people get so sick and even die after being infected by the foodborne pathogen E.coli O157:H7, while others experience much milder symptoms and recover relatively quickly. Now Penn State's College of Agricultural Sciences researchers believe they have discovered an explanation.

August 27, 2015

Compounds found in purple potatoes may help kill colon cancer stem cells and limit the spread of the cancer, according to a team of researchers.

April 29, 2015

Research into anti-cancer compounds gives whole new meaning to the phrase "eat healthy."

February 4, 2015

As high doses of green tea extract supplements for weight loss become more popular, potential liver toxicity becomes a concern. In the last decade, dozens of people have been diagnosed with the condition. However, drinking green tea in the weeks before taking supplements likely reduces risk, according to researchers in Penn State's College of Agricultural Sciences.

January 28, 2015

A compound found in green tea may trigger a cycle that kills oral cancer cells while leaving healthy cells alone, according to Penn State food scientists. The research could lead to treatments for oral cancer, as well as other types of cancer.

November 12, 2014

A novel method of altering a protein in milk to bind with an antiretroviral drug promises to greatly improve treatment for infants and young children suffering from HIV/AIDS, according to a researcher in Penn State's College of Agricultural Sciences.

September 24, 2014

How people perceive and taste alcohol depends on genetic factors, and that influences whether they "like" and consume alcoholic beverages, according to researchers in Penn State's College of Agricultural Sciences.

September 5, 2014

The taste of common sugar substitutes is often described as being much more intense than sugar, but participants in a recent study indicated that these non-nutritive sugar substitutes are no sweeter than the real thing, according to Penn State food scientists.

August 28, 2014

A unique method for delivering compounds that could positively impact the global battle against HIV and AIDS may be possible, thanks to researchers in Penn State's College of Agricultural Sciences.

July 30, 2014

Catherine Shehan, a graduate student in Penn State's Department of Food Science, will present her research on the ways parents influence children’s eating behaviors, at the 22nd Annual Meeting of the Society for the Study of Ingestive Behavior on Aug. 2 in Seattle, Wash. The study addresses how the amount of time parents spend on food preparation at home influences children’s food intake decisions made in the laboratory without parental supervision.

May 1, 2014

Antimicrobial agents incorporated into edible films applied to foods to seal in flavor, freshness and color can improve the microbiological safety of meats, according to researchers in Penn State's College of Agricultural Sciences.

April 2, 2014

Bite into a juicy pear or a spicy hot pepper, and thousands of electrical impulses race to your brain. Taste buds pick up signals for basic taste qualities like sweet and sour, and your tongue also senses secondary taste components like astringency and numbness. These signals blend with your sense of smell to create a food’s flavor.

April 2, 2014

Mice on a high-fat diet that consumed decaffeinated green tea extract and exercised regularly experienced sharp reductions in final body weight and significant improvements in health, according to researchers in Penn State's College of Agricultural Sciences, who suggest that similar results could be realized by people.

January 25, 2014

Food science experts study why we love chips, chocolate and other famous Pennsylvania foods, and offer expertise to the state’s snack food industry.