Ephi Lu

Opportunistic bacteria

Opportunistic microbes (bacteria) are typically non-pathogenic microorganisms that act as pathogens in certain circumstances. They lay dormant for long periods until the hosts’ immune…

Oligosaccharides

Oligosaccharides are carbohydrates comprised of 3 to 7 saccharide (or sugar) units. For instance, lactose (“milk sugar”) is an oligosaccharide in breast milk and…

Olfactory Perception

A process that starts in the nose with the stimulation of olfactory sensory neurons and terminates in higher cerebral centers which, when activated, make…

Nutritional Psychoneuroimmunology

Nutritional Psychoneuroimmunology is an interdisciplinary field that integrates the study of nutrition, psychology, neurology, and immunology to investigate how dietary factors and nutrients can…

Nutritional Psychology

Nutritional Psychology (NP) explores the relationship between nutrition and various psychological processes, including cognition, emotion, behavior, psychosocial functioning, sensory perception, interoception (encompassing both the…

Nutritional Neuroscience

Nutritional neuroscience is an interdisciplinary field that examines the interaction between nutrition and brain function. It explores how dietary choices impact cognitive function, mood,…

Experts Call for Food Industry Change to Address Mental Health

This Ingredient Can Cause Gut Inflammation, According to a New Study

Low-Flavanol Diets May Contribute to Age-Related Memory Loss

Why Do Ultra-Processed Foods Make Us So Sad?

Research finds that a diet high in ultra-processed foods (UPFs) can increase the risk of depression by as much as 23%.

How Food Psychology Can Help with Mindful Eating

Poor Eating Habits of University Students Can Contribute to Future Health Issues