Migraine headaches can be painful and difficult to manage.

The specific symptoms and timing are different for each person affected.

Experts are still working to understand why migraine headaches happen and what preventative steps people can take.

A recent study published in Headache: The Journal of Head and Face Pain reports that dietary intake of the B vitamin thiamine may help prevent migraine in some people.

Experts say the information gained from this research indicates a protective factor that may help improve outcomes for people who experience migraine.

Migraine is a neurologic condition that causes severe headaches that are typically localized to one area of the head.

The pain can be intense and people sometimes can experience other symptoms such as nausea or vomiting. Migraine headaches can be related to specific triggers, such as stress or hormonal changes.

Diet is one area that can affect migraine headaches. However, the specifics are something that experts are still working to understand. Specific food triggers or preventative measures can be different for each person.

Dr. Clifford Segil, DO, a neurologist at Providence Saint Johns Health Center in California, noted a few examples of this to Medical News Today:

Dietary triggers are common for migraine. Wines, cheeses, and caffeine can trigger a migraine headache. I ask patients on their first visit with me to keep a headache journal to see if there are any medications that trigger headaches. Caffeine can both cause and help headaches, so it is hard to generalize if something like this causes or helps headaches.

People who experience migraine may work with their doctors and other specialists to identify headache triggers.

As more data emerges about the relationship between diet and migraine headaches, clinical recommendations for treatment may continue to change.

Researchers in the new particular study examined the association between two B vitamins, thiamine (vitamin B1) and riboflavin (vitamin B2), and the experience of severe headaches or migraine.

Researchers looked at data from participants in the National Health and Nutrition Examination Survey (NHANES) from 1999-2004 in their cross-sectional study.

Researchers included more than 13,000 participants in their analysis. Of these participants, 2,745 had experienced either a severe headache or migraine within the past three months. The researchers studied the 24-hour dietary intake of thiamine and riboflavin by looking at data collected from computer-assisted interviews of the participants.

They accounted for several factors, including participants ages, lifestyles, demographics, and comorbidities.

Researchers reported that higher amounts of thiamine in the diet were associated with lower chances of migraine. This was particularly true among female participants. However, the researchers did not find a significant decrease in risk related to riboflavin.

Dr. James Giordano, a professor of neurology and biochemistry at Georgetown University Medical Center in Washington, D.C., who was not involved in the study, noted the following to MNT:

This study provides important data to support that nutritional factors can be influential upon the induction of migraine headache. Of particular note is that this study demonstrated a statistically significant role of thiamine (vitamin B-1) in mitigating migraine. Thiamine has been shown to be particularly important in regulating brain levels of the neurotransmitter serotonin; abnormalities in serotonin function have been directly implicated in the pathophysiology of migraine.

The study did have some limitations.

First, the data relies on self-reporting from participants, which can be inaccurate. For example, when evaluating the incidence of migraine, there is some assumption that participants who reported a severe headache likely experienced a migraine. The 24-hour recall method also has the potential for errors in data collection.

In addition, the interviews did not include questions about all intestinal diseases and researchers did not look into dietary patterns.

Researchers also did not look at the intake of dietary supplements, which could have impacted the intake of thiamine and riboflavin.

Finally, there is the risk of errors based on the analysis techniques used and this type of study cannot prove that lack of thiamine causes migraine.

Overall, the study notes the impact thiamine may have on migraine headaches. It could open the door to further research in this area and later guide specific clinical recommendations.

Giordano noted the following:

Taken together, it may be that thiamine could provide a useful dietary supplement for migraine-suffering individuals who may be mild to moderately magnesium deficient or who have metabolic disturbances of calcium and magnesium metabolism.

He also noted the following areas for continued research:

While research is most certainly interesting and important, additional studies should be conducted to determine more specific roles for thiamine, as well as other vitamin co-factors that may be clinically useful in preventing or lessening migraine.

See original here:
Vitamin B1 may decrease the chances of migraine headaches - Medical News Today

"); o.document.close(); setTimeout(function() { window.frames.printArticleFrame.focus(); window.frames.printArticleFrame.print(); document.body.removeChild(a); }, 1000); } jQuery(document).bind("keyup keydown", function(e) { if ((e.ctrlKey || e.metaKey) && (e.key == "p" || e.charCode == 16 || e.charCode == 112 || e.keyCode == 80)) { e.preventDefault(); printArticle(); } });

New research suggests that the closest extinct relatives of humans, the Neanderthals, may have been carnivores. The diets ofHomo neanderthalensishave been a topic of debate for a long time.

Neanderthals showed high levels of carnivory, lending more weight to the theory suggesting thatour extinct relatives may have been primarily meat eaters, according to a new study.

Researchers in the new study examined a molar belonging to a Neanderthal individual found in Iberia using a less explored technique. The individual was found at the Gabasa site in Spain.

Read more:A Neanderthal tooth discovered in Serbia reveals human migration history

Analysis showed that the individual did not consume the blood of their prey, the study published in journalProceedings of the National Academy of Scienceshighlighted. However, the individual ate the bone marrow of their prey.

Some previous studies examining the dental tartar of remains from the Iberian Peninsula show that Neanderthals were majorly herbivores.

Other studies conducted outside the Iberian Peninsula, according to the researchers, indicate that our extinct relatives feasted on a meat-heavy diet.

Another study recorded evidence of cannibalism at two Iberian sites. But this may be due to nutritional stress.

"I wanted to see how different their diets were from those of modern humans and how to explain it," Klevia Jaouen, the lead author from the French National Centre for Scientific Research (CNRS), toldDown To Earth.

This is important because the disappearance of this species is frequently attributed to their subsistence strategy orhow they sourced food and other raw materials from their environment.

Previous techniques analysed nitrogen isotopes in the bone collagen. However, this method is suitable in temperate environments, the experts stated. They are less likely to work on samples over 50,000 years old as collagen degrades over time depending on the environmental conditions, the paper said.

But the Gabasa site in Spain could not meet the required conditions. So Jaouen and her colleagues decided to use zinc isotopes in the molar sample. Their analysis showed that this individual switched to an adult diet from the mothers milk before age two.

The Neandertal individual from Gabasa, according to the study, showed a zinc isotope signature of a top-level carnivore.

The researchers ruled out cannibalism due to the absence of cut marks on hominin (a group consisting of modern humans, extinct human species and all our immediate ancestors) and carnivore bones.

A low zinc value suggests that the species ate muscle and liver from deer and rabbits, leaving out their blood and bones.

Read more:Neanderthals died out 40,000 years ago, but there has never been more of their DNA on Earth

Other carnivores like red foxes, wolves and lynxes have been known to gnaw or partially digest bones. They also consume blood, said the study. These trends suggest that the Gabasa individual might have been on a diet distinct from other carnivores, the researchers wrote in the study.

Jaouen could not document any plant consumption based on the zinc-isotope analysis. But if they ate fruits from time to time, we could not detect it because fruits do not contain a lot of zinc, the expert explained.

Plant consumption was probably not a substantial part of their diets, she added. The researchers are also unsure whether Neanderthals showed regional differences in food consumption.

We would like to confirm these conclusions by analysing more specimens. We are working on it, she said.

We are a voice to you; you have been a support to us. Together we build journalism that is independent, credible and fearless. You can further help us by making a donation. This will mean a lot for our ability to bring you news, perspectives and analysis from the ground so that we can make change together.

Read more from the original source:
Were Neanderthals carnivores? A tooth offers new insight into their diets - Down To Earth Magazine

Leroy Creasy 60, M.S. 61, whose research on the health benefits of grapes and red wine has spurred decades of public interest and scientific inquiry, died June 15 in Aurora, New York. He was 84.

Creasy, a professor emeritus of pomology in what is now the Horticulture Section of the School of Integrative Plant Science in the College of Agriculture and Life Sciences, was best-known for his work on resveratrol, a natural compound found most abundantly in red and purple grapes. In the early 1990s, Creasy identified resveratrol in red wine and posited that this heart-healthy, cancer-fighting compound might explain the French paradox why Mediterranean populations that had relatively high smoking rates, high-fat diets and higher wine consumption also suffer fewer heart attacks and lived longer than populations with ostensibly healthier habits.

Resveratrol is a type of secondary metabolite a compound created by a plant to ward off insects or fight disease. More than 70 species of plants produce resveratrol, including peanuts, cocoa beans and blueberries, but it occurs in highest amounts in the skin of red and purple grapes. Grapes produce resveratrol in response to disease pressure, especially from mildew a common plague of grape growers in New York and Creasy found that New York-grown grapes were higher in this beneficial compound than grapes grown in sunnier climates. Later research showed that resveratrol production can also be triggered by UV radiation.

Creasys discoveries drew tremendous public attention, including features on 60 Minutes and in the New York Times, said Marvin Pritts, professor in the School of Integrative Plant Science, Horticulture Section. They also drew controversy, as some public health officials and other researchers warned against the negative effects of increased alcohol consumption. Proving or disproving a connection between red wine and heart health will always be difficult, because such studies rely on correlational observations, Pritts said.

Resveratrol was getting loads of press; Les phone was ringing a lot, Pritts said. Resveratrol is definitely beneficial for health, but the jury is still out on whether wine is good for you.

Even so, Creasys findings boosted the fortunes of wineries across the country, especially in New York, as people sought out red wines, said Glen Creasy 88, Leroy Creasys son and a viticulturist and co-owner of Terre des 2 Sources, a vineyard and winery in the south of France.

His work created some controversy, but it also certainly generated a lot of other research into the healthful and not-so-healthful components of wine, said Glen Creasy, who worked for 19 years as a lecturer in viticulture in New Zealand before moving to France. He made a really significant impact, from both a scientific and a public perspective.

Leroy Creasy was a member and past president of the Phytochemical Society, the American Society for Horticultural Science and the Scientific Advisory Board of the California Table Grape Commission.

After his retirement from Cornell in 1998, Creasy and his wife, Min 60, bought a 160-acre farm in Aurora, where they grew table grapes (grapes meant to be eaten fresh, rather than processed into jam, juice or wine) and published together. Creasy continued experimenting in his vineyard and established procedures to increase resveratrol levels in his grapes, Glen Creasy said. Father and son also co-wrote two editions of the book, Grapes, a crop production handbook published by the Centre for Agriculture and Bioscience International.

Leroy Creasy was born Feb. 21, 1938, and grew up in the outskirts of New York City. He earned his Ph.D. from the University of California, Davis, then spent one year as a National Science Foundation fellow at the University of Cambridge, England. He joined the Cornell faculty in 1965. Creasy is survived by Min, his wife of 62 years; sons James 86 and Glen; and four grandchildren.

Krisy Gashler is a writer for the College of Agriculture and Life Sciences.

See original here:
Leroy Creasy, touter of red wine's health benefits, dies at 84 | Cornell Chronicle - Cornell Chronicle

Northern Michigan University researchers were involved in a recent collaborative study of the gut microbiome of Alaskan brown bears, which showsthat the microbial life in bears' guts allows them to achieve comparable size and fat stores while eating widely different diets.

Fecal samples were collected from 51 adult brown bears in three National Parks and Preserves: Katmai; Lake Clark; and Gates of the Arctic. Previous researchdemonstrated that theirdiets vary by location.

Bearsat Lake Clark generally eat a lot of berries, salmon and mammals, such as moose. Bears at Gates of the Arctic tend to eat seasonal vegetation and mammals, but have less access to fish. And bears on the coast of Katmai have the most diverse nutritional landscape, including a variety of vegetation, fish, and a wide range of marine species.

The fact that these populations have distinct diets is valuable, because it allows us to understand the role that the gut microbiome plays in helping bears extract nutrition from very different food sources, says Sarah Trujillo, corresponding author of the study and a former graduate student at NMU. We found that bears benefit from having diverse dietary niches, and the gut microbiome does play a role in extracting nutrition from those diets. Ultimately, that means that the bears in these parks were able to achieve very similar body conditions, despite eating very different things.

And because the parks are protected, well-conserved environments, this study can serve as a baseline for future research, says Diana Lafferty, co-author of the study and an assistant professor of biology at NMU. For example, researchers will be able to compare the gut microbiomes of bears in more disturbed systems such as areas where bears have more access to garbage and human foods to the data from this study.

Erin McKenney,co-author of the study and an assistant professor of applied ecology at North Carolina State University, said the workfunded by NMUsheds light on the role of the gut microbiome in supporting health in wild omnivores.

"We think of bears as having simple digestive tracts, so it's easy to slip into thinking that they therefore have simple gut microbiomes, McKenney added. "But this study shows there can be tremendous diversity in the gut microbiomes between individual bears, and that this variation can be very important to the physical condition of these animals.

For example, the amount of fat that bears are able to store is absolutely critical to the health of wild populations, says Grant Hilderbrand, co-author of the study and associate regional director for resources for the National Park Service in Alaska. If female bears are able to reach levels where 19-20% of their body mass in the autumn is fat, they'll reproduce. And knowing that they can take different dietary paths to reach those fat levels is a valuable insight.

"Knowing what bears are eating, and that diverse diets can all be used to reach similar body conditions, can help us detectemerging challenges for these animals. It can also help us understand how many bears these ecosystems are capable of supporting, even as those ecosystems change.

The study, Correlating gut microbial membership to brown bear health metrics, is published in the open-access journalScientific Reports. The paper was co-authored by Kyle Joly and Buck Mangipane of the National Park Service; Lindsey Mangipane, David Gustine and Joy Erlenbach of the U.S. Fish and Wildlife Service; and Matthew Rogers of the National Marine Fisheries Service.

Read more:
NMU-Funded Bear Study Results Published | Northern Today - Northern Today

Folake Oyewoles doctoral thesis project was inspired, in part, by the potential health benefits of arefreshing drink: Zobo, a hibiscus-based beverage that is popular in Oyewoles home country of Nigeria.

People consume Zobo as a cold beverage in Nigeriabecause its refreshing and claimed to provide many health benefits, says Oyewole, a chemical engineering PhD candidate in the University of Torontos Faculty of Applied Science & Engineering.

I wanted to ascertain whether these drinks actually add micronutrients to the body, and if they didnt, whether we could make it so that they did in a way that could be absorbed and used by the body.

Supported by theSchlumberger FoundationsFaculty for the Future Fellowship,Oyewole says she has alwaysbeen interested in value-added processing of food and beverages, particularly ones with ingredients sourced from Nigeria. Her passion led her to join the lab ofLevente Diosady, a professor emeritus in the department of chemical engineering and applied chemistry, who specializes in food engineering.

Diosadys lab group is developing a new way to fortify beverages like Zobo with iron a mineral that manyacross Sub-Saharan Africa, particularly women, are lacking in sufficient quantities. The new iron-fortified beverage will make use of hibiscus sourced from Nigeria.

Iron deficiency is the leading cause of anemia world-wide.Forwomen of reproductive age, iron-deficiency anemia can lead to poor health outcomes and pregnancy complications such as preeclampsia, postpartum infection and low infant birth weight. In Nigeria alone, theWorld Health Organization estimatesthat 55 per cent of women of reproductive age have anemia.

Thats why fortifying foods with iron has been a key focus ofDiosadys Food Engineering Laboratory for years. Past projects have included adouble-fortified salt,which in trials of60 million consumersin India was found to significantly improve the iron status of women.

Folakes work continues our goal of improving the iron status of women and infants by providing a natural fortification of a locally produced beverage, says Diosady. If properly marketed, this fortified beverage could improve the iron status of women of reproductive age, without medical infrastructure or any change in dietary habits.

Hibiscus calyces are used to make Folake Oyewoles cold beverage, which is then fortified by adding ferrous sulphate heptahydrate, an iron salt that tops up the iron already present in the drink(photo bySafa Jinje)

Creating an iron-fortified beverage isnt as simple as adding some mineral salts into the recipe. Oyewoles new product needs to account for the unique challenges associated with the dietary habits of the population she is working with.

The human body absorbs iron from well-rounded diets that include meats, eggs and leafy greens, as well as foods fortified with iron. But in Sub-Saharan Africa, many households are limited to eating mostly plant-based diets with very little varietydue to the prohibitive cost of iron-rich meat.

On top of this, many plants have an abundance of polyphenols. This family of naturally occurring molecules which includes flavonoids, phenolic acids and resveratrol has many disease-fighting properties,including inhibiting cancerous tumor generation and growth. But polyphenols also bind to iron in a way that prevents the latter from being absorbed by the body.

Oyewoles fortified hibiscus beverage needs to address both the inadequate dietary iron intake, as well as the reduced iron uptake that results from a diet rich in polyphenols.

The most at-risk groups who are dependent on plant-based diets often dont realize that they cant absorb iron efficiently, says Oyewole.

This is why when addressing micronutrient deficiencies at the population level through food fortification,its really important to choose the right food vehicle. We want to reach this population with something they are familiar with, something they already produce and consume widely so we can predict the consumption pattern of the population.

Its also important to choose a foodthat can be centrally processed so that the iron dosage can be controlled, adds Oyewole. And the fortification process shouldnt be so expensive that it significantly raisesthe cost of the food.

Oyewole began her research by analyzing the iron content of the hibiscus calyces the part of the plant that protects the bud and supports blooming petals used to make Zobo. While Oyewole found it to be relatively rich in iron, 70 per centis lost during the extraction process since most of the iron is bound to the residue that is not transferred into the beverage. She also found that the calyces contain 25 times more polyphenols than they do iron.

Oyewole then fortified the beverage by adding ferrous sulphate heptahydrate, an iron salt, to top up the iron already present. Her goal was to provide a total of six milligrams of iron per 250 milligrams 30 per cent of the target recommended daily allowance for women of childbearing age.

To prevent the iron-polyphenol interaction, she introduced disodium EDTAinto the beverage. Previous results in the lab suggest that this substance can release iron from the iron-polyphenol complex and make it available to be absorbed by the body.

Oyewole is also working on ensuring that her iron fortification method will preserve the organoleptic properties of the original beverage that is, the flavour, texture and colour.

Iron has a very distinct, metallic taste, so another layer of my work is to make sure that the sensory properties of the fortified beverage the taste, mouthfeel, aftertaste and colour matches the original, she says. Otherwise, we risk formulating a fortified beverage that will be rejected by the consumer.

Once this is achieved, the next step will be to form partnerships with stakeholders, including government agencies in Sub-Saharan Africa, to make the fortified beverage accessible for the target population.

Working in the Food Engineering Laboratory has been a great privilege, Oyewole says. From an outside perspective, it may seem like we just add micronutrients to food and thats it. But there are a lot of complexities with the materials we are dealing with, including preventing unwanted interactions between the food vehicle and the added micronutrients.

Our research outcome has the potential for significant impact globally. Invariably it challenges poverty, increases productivity and promotes health it is all intertwined.

View post:
To address iron deficiency in Africa, researcher develops fortified version of popular hibiscus drink - University of Toronto

LOS ANGELES--(BUSINESS WIRE)--On the heels of the White House Conference on Hunger Nutrition, and Health, iHeartIMPACT and Anthem Blue Cross are continuing their multi-year national partnership to combat food insecurity and improve health in marginalized communities by partnering with non-profit Common Threads to provide hands-on culinary programming focused on food as medicine in under-resourced schools in Los Angeles.

To support their ongoing commitment to the Los Angeles community, iHeartMedia, Anthem Blue Cross, and Common Threads will launch culturally responsive hands-on food as medicine programs in three LAUSD schools including Manual Arts High School, Baldwin Hills Elementary, and Coliseum Street Elementary to ensure students and families not only have access to nutritious food but also build the skills to prepare healthy meals that can help combat obesity and food-related chronic conditions or diseases. To mark the occasion, the partners hosted a produce distribution event with Chicas Verdes and Food Forward providing 250 families with bags of groceries of fresh produce. Joined by Los Angeles Sparks, students were able to participate in a live cooking demonstration from Common Thread instructors and Anthem Blue Cross volunteers on how to create a healthy meal from the food provided.

Last year, iHeartMedia and Anthem Blue Cross helped fully renovate and expand the student-run garden program at Manual Arts High School, providing students with an opportunity to learn how to grow fresh produce. Now, we are doubling down on our ongoing commitment to combat food insecurity in our communities across Los Angeles by adding nutrition education, focused on food as medicine, to our program, said Kevin LeGrett, President of iHeartMedia Sports. Its not enough to just distribute nutritious food, we want to make sure students and their families are equipped with the skills to make healthy meals and empowered to make informed food decisions that ultimately can improve their physical and mental health outcomes.

One of every five deaths across the globe is attributable to a suboptimal diet. Chronic diseases and conditions such as obesity, heart disease, hypertension, high blood pressure, and diabetes are key drivers of total U.S. healthcare costs. However, people with diets rich in vegetables and fruit have a significantly lower risk of obesity, heart disease, stroke, diabetes, and certain types of cancer. Research also suggests that deficiencies in certain nutrients may contribute to or exacerbate conditions such as depression, bipolar disorder, schizophrenia, and obsessive-compulsive disorder (OCD). Addressing the growing prevalence of diet-related diseases in the United States depends on preventative efforts at the individual, community, and public health levels.

"We are thrilled to continue working with our community partners to address health-related social needs and promote health equity through access to nutritious foods here in Los Angeles, said Dr. David Pryor, Regional Vice President and Medical Director at Anthem Blue Cross. We know that lowering barriers and making it easier for individuals to access everyday items, like nutritious food, are some of the best ways to help people live healthier. We are doing that here today by helping build hands-on nutrition knowledge for students and families, which will help open paths towards health equity for future generations."

Students with a healthy balanced diet are more likely to have stronger immune systems, lower risk of diabetes and heart disease, and live longer. A healthy diet is crucial for optimal learning because it can boost brain function and improve mood. The new partnership with Common Threads includes year-round hands-on nutrition education curriculum for students and their families that rolls out in late October. Elements of the curriculum include focusing on affordable and healthy ingredients, embedding culturally relevant content and teaching practices, increasing vegetable and fruit intake, emphasizing whole grains and lean protein, and reducing sugar intake and ultimately increasing knowledge and skill for cooking at home to utilize healthy foods that have been demonstrated to improve physical and mental health outcomes.

Food is an essential part of our lives and the nutrition we need to thrive comes from good food choices. Providing hands-on training as part of the class curriculum is one of the most powerful and effective ways to make an impact early in life which can translate to improved physical and mental health outcomes, said Common Threads Executive Director Linda Novick OKeefe. Often one minor adjustment to a traditional recipe can take a meal high in fat with empty calories to a deliciously nutritious meal that will fuel and nourish your body. Our mission is to teach children and their families easy and affordable ways to shop for and prepare their favorite meals, encouraging behavioral changes that last a lifetime.

About iHeartIMPACT & Anthem Blue Cross Partnership

iHeartIMPACT is a division of iHeartMedia that focuses on aligning brands with nonprofit organizations. Anthem Blue Cross and its affiliated companies are working with iHeartIMPACT to support a series of nutrition education programs in a total of six schools across Los Angeles, New York, Atlanta and Indianapolis. This partnership with national health and wellness organization, Common Threads, is an extension of the companies' multi-year commitment to addressing food insecurity and whole-health for communities across the country.

About Common Threads

Common Threads is a national nonprofit that provides children and families with cooking and nutrition education, striving to equip communities with the necessary information to make affordable, nutritious, and appealing food choices wherever they live, work, learn, and play. By December 31, 2029 they committed to distributing 1,447,000 nutritious meals and snacks, and 1,228,500 hours of nutrition education. They aim to tackle the critical issues of limited access to healthy foods and nutrition-related health disparities in communities by reaching over 260,000 participants in low-income households across the United States, to offer culturally relevant nutrition education and hands-on cooking skills at community centers including schools, community organizations, and healthcare providers.

For more information about Common Threads visit commonthreads.org.

More here:
To combat food insecurity and build nutrition equity iHeartMedia and Anthem Blue Cross partner with Common Threads to launch Food as Medicine classes...

A new study led by the Queen Mary University of London (QMUL) has found that bumblebees do not seem able to keep memories for how sweet a particular flower was, but instead only remember if it was sweeter than other flowers.

The researchers first trained bumblebees on two flowers, making them learn that one flower was sweeter than the other. Later on, they also learned that a third flower was sweeter than a fourth one. Then, the insects were given the choice between two of the flowers they had not seen together before, such as the first and the third, or the second and the third.

During the experiments, the bumblebees preferences indicated that they could only retain very basic ranking memories for the flowers for an extended period of time. While they could remember that a flower had been better or worse during the training phase, they did not seem capable of remembering for more than a few minutes how sweet or rewarding the flowers were on their own, or even how much sweeter they were compared to other flowers.

While humans and other animals, such as starlings, are able to keep memories for both absolute information (e.g. how sweet something is) and comparisons (if something is sweeter than something else), bumblebees seem unable to memorize absolute information.

Our results reveal an intriguing divergent mechanism for how bumblebees retain and use information about options, compared to humans and birds, said study co-lead author Yonghe Zhou, a doctoral student in Biological and Behavioral Sciences at QMUL.

It may be that the different strategies used by bumblebees and humans may have evolved because of their different diets, added study senior author Fei Peng, a psychologist at Southern Medical University in China. Maybe because bumblebees evolved to mostly only eat flower nectar, they never needed to remember the details and could survive and thrive simply using simple comparisons.

Despite what may seem to be a poor memory strategy, bumblebees do very well in finding the most profitable flowers. Its fascinating to consider how different animals, in their own ecological niche, can be similarly successful using such different strategies, Yonghe concluded.

The study is published in the journal eLife.

Check us out on EarthSnap, a free app brought to you by Eric Ralls and Earth.com.

By Andrei Ionescu, Earth.com Staff Writer

Link:
How does the memory of bumblebees work? - Earth.com