View the new issue of FNRB.

New Edition of ARS Food & Nutrition Research Briefs Posted on the Web

By Marcia Wood
October 27, 2006

The newest edition of the Agricultural Research Service's online ARS Food & Nutrition Research Briefs newsletter is now available on the World Wide Web at:

http://www.ars.usda.gov/is/np/fnrb/fnrb1006.htm

The quarterly publication features short, informative highlights of new scientific findings about nutrition and health, as well as food safety, new foods and related topics.

Full-color photos illustrate the research, which is conducted by scientists with, or funded by, the Agricultural Research Service, the U.S. Department of Agriculture's chief scientific research agency.

Besides being posted on the Web, this specialized publication is available free of charge via email. Also, those interested in being notified when a new edition is posted on the Web can request an email alert. To sign up for any of these services, go to:

www.ars.usda.gov/is/np/fnrb/subscribe.htm

The new issue includes highlights from a variety of research studies around the nation that have, for example:

• shown that a compound from fresh blackberries helps prevent the spread of certain kinds of tumors in laboratory mice.

• revealed that walnuts—already shown in some studies to reduce "bad" (LDL) cholesterol—may have yet another way of enhancing your cardiovascular health.

• documented that blueberries and strawberries may help slow age-related decline in learning and memory, if results from tests with laboratory rats hold true for humans.

• led to the introduction of a delicious new gooseberry called "Jeanne" and a plump potato called "Blazer Russet."

• suggested that experimental antibrowning washes or dips may keep freshly sliced apples safe to eat while, at the same time, protecting their appealing textures, flavors and colors.

• indicated that, since fresh produce—like cilantro—continues to "breathe" after being harvested, packaging it in a film or wrap that meets the item's respiratory needs will extend shelf life.