They’re in your wine, tea and all the plants we eat. Polyphenols can benefit our health in many different ways, some of which are still yet to be discovered.
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Articles sur Free radicals
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New scientific discoveries are being made by drawing on Indigenous peoples’ ancestral knowledge about medicinal plants.
The protective caps at the ends of chromosomes naturally shorten over time. Researchers found that direct damage can prematurely trigger senescence and contribute to age-related diseases like cancer.
The health benefits of exercise for our mind and body are well documented. But did you know that exercise could lower the risks of the most dangerous COVID-19 complication?
Emerging evidence suggests that prolonged stress exposure can accelerate the ticking rate of an internal cellular clock. By doing so, stress can contribute to faster ageing and body deterioration.
A form of vitamin E could be behind recent vaping illnesses and death, as the vitamin was not meant to go into the lungs. Lax oversight of products and supplements only worsens the situation.
Genetic testing companies are offering tests that analyze the ends of your chromosomes – telomeres – to gauge your health and your real age. But is there scientific evidence to support such tests?
Antioxidants are meant to be good for us, but not all antioxidants are equal.
Energy from the sun’s rays can cause skin damage and cancers. Sunscreens can absorb or reflect the dangerous UV light. Here’s how it works.
We hear about the benefits of antioxidants, but who knows what they really do? Actually, quite a lot. They repair cellular damage caused by trouble-making free radicals.
The human body is a comprehensive, self-mending, self-detoxing apparatus that will perform its tasks regardless of whether you’re undertaking a rigid detox cure, or a gourmet food and wine marathon.
New research suggests that far from helping treatment, antioxidants can change cancer cells to make them spread more quickly.
Antioxidants are a commonly promoted feature of health foods and supplements. They’re portrayed as the good forces that fight free radicals – nasty molecules causing damage thought to hasten ageing and…
Les contributeurs les plus fréquents
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Professor of Environmental and Occupational Health, University of Pittsburgh
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Associate Professor, Human Molecular Nutrition, University of Newcastle
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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Head of the Tumour Plasticity Lab, King's College London
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Assistant Teaching Professor in Nutritional Sciences, Penn State
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Research Chemist, University of California, Riverside
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Research Fellow in Analytical Chemistry, Deakin University
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Assistant Professor of Biochemistry and Molecular Biology, Thomas Jefferson University
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Instructor in Allergy/Immunology, Vanderbilt University Medical Center, Vanderbilt University
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DECRA Fellow, UNSW Sydney
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Professor of Cardiovascular Medicine, University of Virginia
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Postdoctoral Researcher in Environmental and Occupational Health, University of Pittsburgh
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Agente de transfert de connaissances pour le Centre de recherche sur la boréalie (CREB), Université du Québec à Chicoutimi (UQAC)
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Assistante de recherche, MSc, Université du Québec à Chicoutimi (UQAC)
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Professeur de Pharmacognosie, Université du Québec à Chicoutimi (UQAC)
