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Addressing the health benefits and risks, involving vitamin D or skin cancer, of increased sun exposure.\nMoan J, Porojnicu AC, Dahlback A, Setlow RB.\nProc Natl Acad Sci U S A. 2008 Jan 15;105(2):668-73. Epub 2008 Jan 7.\nPMID: 18180454

Does nutritional intake differ between children with autism spectrum disorders and children with typical development? Herndon AC, Diguiseppi C, Johnson SL, Leiferman J, Reynolds A. J Autism Dev Disord. 2009 Feb;39(2):212-22. Epub 2008 Jul 4. PMID: 18600441 DOI: 10.1007/s10803-008-0606-2

Structure-function relationships of anthocyanins from various anthocyanin-rich extracts on the inhibition of colon cancer cell growth. Jing P, Bomser JA, Schwartz SJ, He J, Magnuson BA, Giusti MM. J Agric Food Chem. 2008 Oct 22;56(20):9391-8. Epub 2008 Sep 19. PMID: 18800807 DOI: 10.1021/jf8005917

Pomegranate juice: a heart-healthy fruit juice. Basu A, Penugonda K. Nutr Rev. 2009 Jan;67(1):49-56. PMID: 19146506 DOI: 10.1111/j.1753-4887.2008.00133.x

Amyloid-degrading ability of nattokinase from Bacillus subtilis natto. Hsu RL, Lee KT, Wang JH, Lee LY, Chen RP. J Agric Food Chem. 2009 Jan 28;57(2):503-8. PMID: 19117402 DOI: 10.1021/jf803072r\n

A study of Caucasian female twins prompts researchers to ask if public health advice to avoid the sun could be causing low vitamin D levels. Research produced by the Department of Twin Research and Genetic Epidemiology, King's College London, has shown that vitamin D levels are lower in fair-skinned Caucasian women than in Caucasian women with darker skin type. ... "It will be very interesting to see the results of the genetic analysis that the authors propose - especially of polymorphisms [genetic variants] in D binding protein. Variants in this protein associate strongly with skin colour, and also with vitamin D status, so may end up being explanatory.

Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli Martijn Vermeulen*, Ineke W. A. A. Klpping-Ketelaars†, Robin van den Berg‡ and Wouter H. J. Vaes J. Agric. Food Chem., 2008, 56 (22), pp 10505-10509 Publication Date (Web): October 24, 2008 (Article) DOI: 10.1021/jf801989e

University of Illinois researcher Elizabeth Jeffery has learned how to maximize the cancer-fighting power of broccoli. It involves heating broccoli just enough to eliminate a sulfur-grabbing protein, but not enough to stop the plant from releasing an important cancer-fighting compound called sulforaphane. The discovery of this sulfur-grabbing protein in the Jeffery lab makes it possible to maximize the amount of the anticarcinogen sulforaphane in broccoli.