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Latest Journal of Agricultural and Food Chemistry Stories

2013-06-26 20:42:26

Contrary to popular belief, crabgrass does not thrive in lawns, gardens and farm fields by simply crowding out other plants. A new study in ACS' Journal of Agricultural and Food Chemistry has found that the much-despised weed actually produces its own herbicides that kill nearby plants. Chui-Hua Kong and colleagues point out that crabgrass is not only a headache for lawns and home gardens, but also a major cause of crop loss on farms. Scientists long suspected, but had a hard time proving,...

2013-02-11 16:06:27

Just in time for Valentine's Day, the American Chemical Society (ACS), the world's largest scientific society, released a new Bytesize Science video today featuring five chemistry facts that highlight why chocolate, in moderation, may be good for you. The video, produced by the ACS Office of Public Affairs, is available at www.BytesizeScience.com. The video explains how a bar of chocolate contains hundreds of compounds, many with beneficial properties. Among the video's "sweet" facts:...

2012-07-19 07:34:11

Scientists have discovered a way to make worker bees produce an enhanced version of royal jelly (RJ) — the super-nutritious substance that dictates whether larvae become workers or queens, and that is also renowned as a health supplement for people. Their study, which found that the super RJ that makes queen bee larvae grow 2-3 times larger than normal, appears in ACS' Journal of Agricultural and Food Chemistry. Chia-Nan Chen and colleagues explain that royal jelly is a thick liquid...

2012-05-09 20:59:27

Soybeans soaking in warm water could become a new "green" source for production of a cancer-fighting substance now manufactured in a complicated and time-consuming industrial process, scientists are reporting in ACS' Journal of Agricultural and Food Chemistry. Hari B. Krishnan and colleagues explain that the substance, Bowman-Birk Protease Inhibitor (BBI), has shown promise for preventing certain forms of cancer in clinical trials. Those human tests resulted from evidence of BBI's...

Unmasking Black Pepper's Secrets As A Fat Fighter
2012-05-02 10:53:31

Image Credit: Photos.com A new study provides a long-sought explanation for the beneficial fat-fighting effects of black pepper. The research, published in ACS' Journal of Agricultural and Food Chemistry, pinpoints piperine – the pungent-tasting substance that gives black pepper its characteristic taste, concluding that piperine also can block the formation of new fat cells. Soo-Jong Um, Ji-Cheon Jeong and colleagues describe previous studies indicating that piperine reduces fat...

2012-03-08 01:07:13

Strong scientific evidence exists that eating blueberries, blackberries, strawberries and other berry fruits has beneficial effects on the brain and may help prevent age-related memory loss and other changes, scientists report. Their new article on the value of eating berry fruits appears in ACS' Journal of Agricultural and Food Chemistry. In the article, Barbara Shukitt-Hale, Ph.D., and Marshall G. Miller point out that longer lifespans are raising concerns about the human toll and health...

Purple Potatoes Can Help Lower Blood Pressure In Some Patients
2012-02-01 10:56:32

The first study to check the effects of eating potatoes on blood pressure in humans has concluded that two small helpings of purple potatoes (Purple Majesty) a day decreases blood pressure by about 4 percent without causing weight gain. In a report in the ACS' Journal of Agricultural and Food Chemistry, the researchers say that decrease, although seemingly small, is sufficient to potentially reduce the risk of several forms of heart disease. Joe Vinson and colleagues point out that people...

2012-01-25 12:58:49

The widely used farm practice of grafting watermelon and other melon plants onto squash or pumpkin rootstocks results in larger amounts of certain pesticides in the melon fruit, scientists are reporting in a new study. Although only low amounts of pesticides appeared in the fruit in the study, the scientists advise that commercial farmers use "caution" when grafting watermelon plants to squash in a report that appears in ACS' Journal of Agricultural and Food Chemistry. Mehmet Isleyen and...

Why Is It So 'Tough' To Make Healthier Hot Dogs?
2011-12-08 10:01:09

In part of an effort to replace animal fat in hot dogs, sausages, hamburgers and other foods with healthier fat, scientists are reporting an advance in solving the mystery of why hot dogs develop an unpleasant tough texture when vegetable oils pinch hit for animal fat. A report on their study appears in ACS' Journal of Agricultural and Food Chemistry. Anna M. Herrero and colleagues explain that some brands of sausage (frankfurters) have been reformulated with olive oil-in-water emulsion as...

2011-11-17 03:20:53

Defying common sense, ducks that plump up less produce the finest foie gras – that rich, buttery French delicacy made from goose or duck livers and sometimes eaten as slices atop lightly toasted bread – scientists are reporting. The report appears in ACS' Journal of Agricultural and Food Chemistry. Caroline Molette and colleagues explain that the luscious, smooth texture and buttery taste of foie gras, a traditional French dish, comes from its high fat content. "Foie gras"...


Latest Journal of Agricultural and Food Chemistry Reference Libraries

Journal of Agricultural and Food Chemistry
2012-05-15 08:55:54

The Journal of Agricultural and Food Chemistry is a peer-reviewed scientific journal established in 1950 and published by the American Chemical Society. The current editor-in-chief, James N. Seiber, has served as editor of the journal since 1999. His career has included positions in industry, government, and academia. He is an emeritus faculty member in the Department of Environmental Toxicology at the University of California, Davis. This journal publishes cutting edge original research...

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