You are what you wheat: effects of a whole-wheat diet compared with a refined-wheat diet on hepatic steatosis

The response of broiler chicken to diet diluted with whole wheat at different ages

Stable isotopes and diet: You are what you eat

Archaeologists frequently use many different sources of information to reconstruct ancient diets, including faunal and macrobotanical remains, pollen and phytoliths, as well as pottery residues, coprolites, and indirect sources such as skeletal pathology, dental wear patterns, artistic depictions, and ethnographic observations. In most cases, however, the result is only the determination of the...

You Are What You Eat: RCTs show a low glycemic index diet improves facial acne

An evidence-based literature review was conducted in order to identify human clinical trials that assess the effect of a low glycemic index diet on facial acne severity (Acne vulgaris). Of the twenty-one studies identified, three met the inclusion criteria of randomized-controlled clinical trials (RCTs) with a primary endpoint of changes in number and severity of acne lesions and were included ...

You are what you eat: diet-induced chemical crypsis in a coral-feeding reef fish.

The vast majority of research into the mechanisms of camouflage has focused on forms that confound visual perception. However, many organisms primarily interact with their surroundings using chemosensory systems and may have evolved mechanisms to 'blend in' with chemical components of their habitat. One potential mechanism is 'chemical crypsis' via the sequestration of dietary elements, causing...

Enzyme supplementation of a poultry diet containing rye and wheat.

A total of 360 1-d-old broiler chickens were fed on a diet based on rye and wheat in equal proportions without or with supplementation of increasing levels (0.11, 0.22, 0.44 and 0.88 g/kg) of a technical enzyme preparation containing pentosanase and beta-glucanase activities. In vitro investigations revealed that the enzyme preparation solubilized pentosans, increasing the relative viscosity of...