A high level of long-chain omega-3 polyunsaturated fatty acids (PUFAs) in blood may lower the risk of small infarcts and other brain abnormalities that are linked to cognitive decline in the elderly, according to new research.
Looking at pictures of fattening foods can trigger reward and appetite centres of the brain – leading to increased hunger and a desire for food, say researchers.
New technology has ramifications for food formulators as Japanese
scientists are pioneering the use of functional near-infrared
spectroscopy (fNIRS) to monitor brain responses to flavour.
A study attempting to find out exactly why we prefer fatty foods
could help manufacturers to design tasty, low-fat foods that are
less likely to make people overweight.
