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Life Sciences
New research coauthored by a BYU professor shows that 12 years after gastric bypass surgery, significant weight loss and diabetes-related benefits persist in most patients.

BYU researchers have discovered certain compounds found in cocoa can actually help your body release more insulin and respond to increased blood glucose better.

A new study by the duo of BYU professors finds the stride length people naturally choose is the best for them, whether they are experienced or inexperienced runners.

But new research from Brigham Young University reveals you may be able to slow one type of aging — the kind that happens inside your cells. As long as you’re willing to sweat.

Thanks to a national initiative, salad bars are showing up in public schools across the country. Now a BYU researchers is trying to figure out how to get kids to eat from them.

Researchers at BYU were major contributors to the first fully successful effort to sequence the genome of quinoa—a grain experts believe may hold the key to feeding the world’s growing population.

If you want students to eat well, what they really need is a real meal—at least that’s according to a new BYU study published in the Journal of Nutrition Education and Behavior.

Apparently bugs are a great source of protein. That’s why food science researchers at BYU are looking at how to process insects, specifically crickets, to make them more palatable to the western world.

New research from BYU exercise science professors finds that pro-inflammatory molecules actually go down in the knee joint after running.

BYU biologist Byron Adams has spent many bone-chilling months in Antarctica digging up creatures like tardigrades, nematodes and rotifers to find out how they survived the ice age. His latest work took him to the top of an Antarctic glacier.