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Popular advice for healthy diets that may promote health and longevity include the daily consumption of at least three servings of fruits or vegetables and the variation of foods to include items derived from different plants and those plants should belong to different botanical families (Thompson H.J. et al., 1999). Ancient civilisations in the Middle East and in America included grain legumes...

The last decade has seen a large explosion of health-related human centered computing research and practice focused on wellness such as provisioning good nutrition. Human genome projects become successfully recognized and DNA sequencing technologies become affordable. While Health Informatics may appear to be the obvious home for these activities, interoperability between DNA gene sequence anal...

This issue of Current Biology addresses the biology of food. Scientific and public interest in food covers many different perspectives, but since there is no discipline of food, food research tends to be carried out separately in such areas as ecology, physiology, and the neurosciences. The integration promised by Current Biology’s multiple reviews is therefore particularly valuable. Even areas...

Historically, many nutritional scientists studied basic animal nutrition; however, as nutritional science has evolved and become more specialized, fewer nutritional scientists are trained in basic animal nutrition. Today an important area of animal nutrition is the development of models to examine the nutritional effects in human health and disease. Despite this increasing area of focus, there ...

Safety and beneficence of farm animal nutrition plays a great role in their healthy life which in turn have impact on human nutrition via diary or meat products. Assessing safety and beneficence of Vicia varibilis Freyn and Sint. Which is chosen intrinsically by domesticated animals of Kohgiluyehand Boyerahmad Iranis the aim of the present work. Our results not only show no cytotoxic activity i...

Department of Applied Microbiology and Human Nutrition Physiology, West Pomeranian University Technology, Szczecin, Poland