Posts Tagged ‘collagen’
When did human start eating fish? Why did human eat fish? As a creature being on the land, it is unlikely for early human to think fish as a source of food.
An international team of research conducted a chemical analysis of protein collagen of a 40,000-year-old bone found at Tianyuan Cave near Beijing. They examined the ratios of isotopes of nitrogen and sulfur, and determined that the bone owner was a regular fish consumer. This study became direct evidence that the earliest modern human who ate fish was back in 40,000 years ago.
This regular fish consumption evidence was before the effective making of fishing equipment. It is believed that the consumption of aquatic resources may be a reflection of pressure from expanding population when modern human emerged across Eurasia.
The study is published in Proceedings of the National Academy of Sciences.
Tags: anthropology, aquatic, archaeology, beijing, china, collagen, early modern human, Erik Trinkaus, fish, food, human eurasia, paleontology, Proceedings of the National Academy of Sciences, tianyuan, tianyuan cave, washington university
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“Chicken Soup for the Soul” is one of my favourite book series. It was the book title “chicken soup” that got my attention as I am a chicken soup lover. I was curious what kind of chicken soup recipe that can affect human soul, so I bought one, and I was addicted and bought more.
However a report which will be published in Oct. 22 issue of the Journal of Agricultural and Food Chemistry suggests that chicken soup will not save your soul, but may lower your blood pressure. Chicken soup is one of the most popular soup cook by many family in this world as it is believed that chicken soup has many nutritional values. Japanese researchers at the Nippon Meat Packers Inc.’s Research and Development Center found that collagen proteins in chicken may lower blood pressure. The collagens will act as ACE inhibitors that act like the blood pressure medications. Although chicken may have the potential to control blood pressure, the additional stuffs we added to the chicken soup, such as salt, can bring the opposite effects.
Tags: ACE inhibitors, Ai Saiga, blood pressure, chicken, chicken soup, collagen, collagen protein, Journal of Agricultural and Food Chemistry, Nippon Meat Packers Inc.
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