Fruits and Vegetables

Tomato seed oil has high antioxidant capacity [1]
Mueller et al. 2012 report that tomato seed oil has antioxidant capacities, such as inhibition of intracellular ROS production, which are higher than that of purified lycopene. The authors explain that the high antioxidant capacity of tomato seed oil is based on the aggregate of antioxidants which includes (5Z)-, (9Z)-, (13Z)-, (15Z)-lycopene isomers, beta-carotene, lutein and tocopheroles.

Oyster leaf (Mertensia maritima), also referred to as vegetarian oyster. The leaves have an amazing oyster-like, marine aroma. Delort et al. 2012 identified 109 compounds which give the plant its remarkable taste.  The oyster-like taste is caused by four compounds: (Z)-3-nonenal, (Z)-1,5-octadien-3-ol, (Z,Z)-3,6-nonadienal, and (Z)-1,5-octadien-3-one. Oyster leaves can be added to fish dishes. [1]

Consumption of a Mediterranean diet enriched with olive oil for two years is associated with increased serum osteocalcin and procollagen I N-terminal propeptide (P1NP) concentrations which are indicators of healthy bones, says a study of  Fernández-Real et al 2012. [1]

According to Zomer et al. 2012, studies reported reduction of cardiovascular diseases risk, however  such studies were short term trials. [1]

Zomer and colleagues, therefore, using statistical modelling techniques estimated the long term effectiveness and the cost effectiveness of daily dark chocolate consumption in a population with metabolic syndrome at high risk of cardiovascular disease was assessed during the  Australian Diabetes, Obesity and Lifestyle study.

According to a series of articles by Parkin et al 2011 published as a supplement of the British Journal of cancer, one third of all cancers are caused by tobacco, unhealthy diet, alcohol, and obesity. About 40% of all cancers are caused by things we mostly have the power to change say the authors. [1]

In a foreword Professor Sir Richard Peto writes that tobacco still remains the most important avoidable cause of cancer, responsible for almost 20% of all cases of cancer

A study of Pan et al. 2012 supports the long ongoing hypothesis that red meat consumption increases the risk of total, CVD, and cancer mortality. The data of more than 120.000 observations and dietary habits of 2 prospective cohort studies over the course of 20-30 years demonstrate that people eating daily red meats, such as hot dogs, sausages and other processed  red meats, had a 20% increase in mortality rate. [1]

Tarawneh et al.2012 report that visininlike protein 1 (VILIP-1) in cerebrospinal fluid (CSF)  may be used as an indicator of ongoing injury to brain cells in patients with Alzheimer's disease. [1]