HNRCA director Dr. Simin Meydani and Neuroscience Lab Director, Dr. Dennis Steindler discuss a recent impactful publication in the journal “Science” involving brain function and the immune system. Watch it and other videos from the HNRCA!
New HNRCA research reveals fast food portion sizes and product formulation changed little between 1996 and 2013. “The take-home message is that we can’t just attribute the obesity epidemic to the simple, knee-jerk explanation of portion size,” says Alice H. Lichtenstein on her recent study.
The Nutritional Immunology Lab recently published a paper in “The Journal of Immunology” showing that extra vitamin E protected older mice from a bacterial infection that commonly causes pneumonia.
New findings from the Vitamins and Carcinogenesis Lab on the effects of alcohol consumption on breast folate levels and increased breast cancer risk published in the journal “Carcinogenesis”
See the full Spring 2015 schedule and videos of past speakers!
Evidence that dietary lycopene may prevent high fat diet-promoted liver cancer incidence, recently published in the journal Cancer Prevention Research
It may be possible to train the brain to prefer healthy low-calorie foods over unhealthy higher-calorie foods, according to new research from the Energy Metabolism Lab.
We invite people of all ages and backgrounds to participate in exciting nutrition research studies being conducted here at the HNRCA. Learn more about being involved and our current studies…
Welcome to HNRCA
- Bacteria, Economics and Our Aging Population
- What's So Great About Yogurt?
- Tufts University Researchers Identify Mechanism Involved in Causing Cataracts in Mice
- The Real Problem with Eating Out
- Little Change Seen in Fast Food Portion Size, Product Formulation between 1996 and 2013
- Extra Vitamin E Protected Older Mice from Getting Common Type of Pneumonia
- Lutein May Have Role in Brain Health
- Train Your Brain to Prefer Healthy Foods