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Aquatic plant potential: Why duckweed could become a source of protein and omega-3 beyond South East Asia

Duckweed has long been consumed as an inexpensive protein and source of omega-3 in three South East Asia countries, but now researchers are questioning if it has the potential to...

Danone-Nutricia RCT backs ‘toddler milk’ for improved iron & vitamin D status

Daily consumption of fortified toddler milk helps to improve the nutritional status of children and can reduce deficiencies in iron and vitamin D, a new randomised trial has found.

Vitamin B3 may benefit those with Parkinson's disease

Individuals with a specific type of Parkinson's disease (PD) could gain from increasing vitamin B3 (niacin) content in their diet, say British investigators.

Ayurveda extract helps reduce knee pain in elderly: Sabinsa Japanese RCT

A clinical trial evaluating the effects of Sabinsa’s Boswellin Super supplement on knee pain reduction revealed improvements in pain management, a study funded by the company has found.

Wild banana ripe for greater functional food and nutraceutical examination: Review

Wild banana (M. acuminata), which has long been used in traditional medicine in South East Asia, is worthy of further investigation to assess its functional food and nutraceutical development on...

Probiotic fermented milk may ease GI distress: Danone study

Probiotic fermented milk (PFM) may relieve gastrointestinal discomfort via a modifying effect on the gut microbiota, says British research commissioned by French dairy giant Danone.

Inaccurate vitamin D labelling a worry for infant-targeted supplements & foods

Fortified foods and supplements designed for infants could have significantly less – or more – actual vitamin D than the amounts labelled, however most products do fall within acceptable EU...

Functional foods from cauliflower waste could help tackle hypertension and diabetes: China study

By-products from cauliflower could be recycled and turned into functional foods to help combat diabetes and hypertension, a new study from China suggests.

Cracking cognition: Moderate egg consumption may boost certain brain functions

Eating eggs can improve aspects of cognition, according to research that also concludes neither high intake of cholesterol or eggs are associated with an increased risk of dementia or Alzheimer’s...

Vitamin C & E supplements may protect against age-related brain declines: Study

Supplements of vitamin C and E may reduce the risk of cognitive decline, according to data from the Canadian Study of Health and Aging.

Cherry juice blood boost may help halt cognitive decline: Study

Drinking sour cherry juice appears to boost blood flow to the brain and may reduce blood pressure, according to a study.

Gum from Thai vegetable an ‘excellent’ probiotic protector

Adding Tiliacora triandra gum, from the indigenous Thai vegetable ‘Yanang’, to maltodextrin could create an excellent protector of probiotics, researchers have revealed.

CoQ10 supplementation shows benefits for liver cancer patients post-surgery

A 300mg daily coenzyme Q10 supplement significantly increased antioxidant capacity and reduced oxidative stress and inflammation levels post-surgery for patients with hepatocellular carcinoma (HCC) – the most common type of...

Orange peel extract from Xinhui and Sichuan boast 'best' anti-inflammatory properties, study finds

Obtaining dried citrus peel (chenpi) from mandarins or tangerines grown in Sichuan or Xinhui in China can provide potentially superior benefits in nutraceuticals and functional foods compared to conventional sources,...

New studies show importance of vitamin K for vascular function

A lack of an active vitamin K- dependent protein may increase the risk of arterial calcification and stiffness, say two new studies that support the potential heart health benefits of...

Peek inside PROBIOTA 2017: Berlin, 1-3 February

In search of biomarkers: Can metabolomics drive prebiotic & probiotic research

Can large-scale studies using metabolomic data points help researchers better understand our microbiome and how what we eat influences our health?

Fibre’s impact on gut & metabolic health studied

Fibre’s positive influence on health has been further reinforced in two studies, which point to its functional capabilities as a prebiotic, metabolic manager and inflammation reducer with few if any...

Kiwi fruit may guard offspring against obesity-related liver damage

An antioxidant found in foods such as kiwi fruit could provide protection against non-alcoholic fatty liver disease (NAFLD) in the offspring of overweight parents, researchers have found.

Can bright lights optimise grass-sourced food anthocyanins?

Grass-extracted anthocyanins sector could be boosted by using high-intensity lights, say researchers.

'Impressive': Omega-3s during pregnancy may protect kids from asthma

Fish oil supplements during the third trimester of pregnancy may reduce the risk of the children developing asthma or wheezing, says a new study published in the prestigious New England Journal...

Modest increase in zinc intake may reduce 'wear and tear' on DNA

A modest 4 milligrams of zinc extra every day in the diet may reduce DNA strand breaks and improve levels of proteins involved in DNA repair, oxidative stress, and inflammation.

Mediterranean diet linked to increased brain volume, say scientists

The traditional Mediterranean diet of fruit and vegetables, nuts, fish and wine could prevent neurological degeneration in later life, say researchers at the University of Edinburgh.

Could a sugar molecule be as effective as steroids to help treat lung disease?

Scientists in Japan have identified a sugar molecule that reduced the inflammatory response and progress of emphysema, a common component of chronic obstructive pulmonary disease (COPD). 

Aussie Manuka honey found to have same anti-bacterial properties as famed NZ counterpart

Like its more popular New Zealand version, Australian Manuka honey has also been found to contain powerful antibacterial properties, leading to hopes it could tap into the lucrative medicinal honey...

The next generation of food tech? Nobel Laureates discuss future of food

The Nobel Foundation’s ‘Your plate, our planet’ event featured talks by start-ups boasting the world changing power of new food technologies like ‘food computers’ and tropical weather forecasting.