Research on oat protein nanofibril-iron hybrids highlights their potential to significantly improve iron absorption, tackling ...

Iron is a vital mineral that supports bodily functions, but getting it from red meat can also come with some negative health effects. For example, research has shown eating more than one serving of ...

We reach for our cast-iron skillet on the daily, probably more often than most other tools in our kitchen. Whether we’re getting a golden brown sear on a piece of meat, baking cornbread, or ...

Several plant-based foods—including spinach, beans, and chickpeas—can provide as much or more iron than a serving of steak. Because plant-based (non-heme) iron is harder to absorb, pairing these foods ...

Researchers led by Keiichi Mochida at the RIKEN Center for Sustainable Resource Science (CSRS) in Japan have discovered that extended periods of high ...