Scientists have discovered new compounds that may explain whole grain health benefits, reports a new study led by the University of Eastern Finland. A high intake of whole grains increased the levels of betaine compounds in the body which, in turn, was associated with improved glucose metabolism, among other things. The findings shed new light on the cell level effects of a whole grain-rich diet, and can help in the development of increasingly healthy food products.
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A research group from Chalmers University of Technology, Sweden, has made great, rapid strides towards the development of a specially designed molecule which can store solar energy for later use. These advances have been presented in four scientific articles this year, with the most recent being published in the highly ranked journal Energy & Environmental Science.
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