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Study shows curcumin/fenugreek combo helps relieve work-related stress

A new study shows a curcumin/fenugreek combination boosted the quality of life index in a study population suffering from work-related stress.

High-quality, reliable nutrition websites are failing to engage the public: French researchers

Official institutional websites on nutrition and health are being overshadowed by potentially low-quality non-institutional websites, a survey of over 42,000 people has shown.

Maple syrup polyphenols may protect against neurodegenerative effects: Study

Polyphenols found in maple syrup exert a neuroprotective effect that could protect the structure and function of motor neurons, a study in worms has found.

Resveratrol’s heart health benefits linked to gut microbiota changes

The potential cardiovascular benefits of resveratrol may be linked to its ability to preferentially alter the gut microbiome, suggests a new study with lab mice.

News in brief

BHF backs vitamin K heart health research

The British Heart Foundation (BHF) has invested £290,000 (€365,000) in a vitamin K trial investigating its potential to reduce heart problems in people with chronic kidney disease (CKD).

4 probiotic strains found in kimchi

South Korean researchers have isolated four potentially ‘useful’ probiotic strains in traditional Korean fermented food kimchi. 

Magnesium right on time as role in body rhythms is recognised

The amount of magnesium in the diet plays a central role in helping to adapt to the rhythms of night and day, researchers have discovered.

For sprinting athletes, sodium phosphate fared (slightly) better than caffeine

Caffeine was observed to not improve repeated-sprint performance, while sodium phosphate was noted to only marginally improve repeated-sprint performance.

Researchers increase red bell pepper carotenoid solubility for food and beverage applications

By mixing red bell pepper carotenoid with a sugar compound, researchers found that the carotenoid’s solubility was enhanced, enabling application as natural pigment or bioactive substance.

Omega-3 efficacy dependent on Alzheimer’s mechanism: Review

The neuroprotective effects omega-3 polyunsaturated fatty acids (PUFA) have on Alzheimer’s disease may depend on the stage of disease progression, a review has concluded.

High-protein diet better for weight loss and improving mobility, says study

A high-protein diet can help obese older adults lose weight and improve physical function compared with a regular weight loss regimen, according to a new study.

Switching from saturated fat to vegetable oil cuts cholesterol but increases heart attack risk: Review

Switching from saturated fat to vegetable oils that are rich in linoleic acid reduces cholesterol but actually increases the incidence of heart attacks and heart disease, according to a recent...

Bet on black: Blackcurrant nutrient content trumps its varieties

Anthocyanin and flavonol content of the blackcurrant beats its red, green and white varieties as a wide nutrient range was found between each type in a Finnish study.

“Truly exciting”: Probiotic may increase muscle mass, energy & performance

Supplements of Lactobacillus plantarum TWK10 may increase muscle mass, boost energy, counter fatigue, and improve physical performance, says a new study with lab mice.

Study finds ferric pyrophosphate mix can increase iron bioavailability

Designing a stable product with highly bioavailable iron isn’t an easy task, as the nutraceutical world knows. A group of scientists propose mixing ferric pyrophosphate powder with other ions that...

Mind the fibre gap: The case of the vanishing gut microbiome

Increasing dietary fibre intake may be the best way to regain the microbial biodiversity that has been impaired by the western diet, according to researchers.

3D Food Printing Conference 2016

Wageningen University & FrieslandCampina researching 3D printing of milk protein structures

3D food printing gives academics an opportunity to explore the functionality of ingredients and how we can delay the process to get a solid structure and build challenging shapes, according...

10 studies from Experimental Biology that caught our eye Part 1: Vitamins K2 & D, berries and green tea

The annual multidisciplinary scientific meeting Experimental Biology wrapped up last week in San Diego. We scoured through the abstracts published in the FASEB journal and selected the studies that are...

PET bottle or glass? Study compares nutritional changes in fortified, bottled beverages

French researchers observe the changes of ascorbic acid, B-carotene, and A-tocopherols in fortified beverages bottled in both PET bottles and glass. After 97 days, they found significant changes for all...

Berry polyphenols may benefit learning and memory, for mice at least

Polyphenols from berries may offer significant benefits for learning and memory associated with age-related cognitive decline, according to two new papers from France.

Low selenium levels increase prostate cancer risk: Study

Low selenium levels could lead to a higher risk of prostate cancer, a study has concluded.

Broccoli could counter obesity related liver disease: Mouse data

Adding broccoli to an unhealthy diet could help stave of obesity-related liver disease and cancer, say researchers backed by the US National Cancer Institute.

Is cactus water worth the hype? Why tea company Steaz chose to use it for new infused drink

Cactus water is gaining traction in the plant-based water market, and US company Steaz has spotted an opportunity to blend cactus water with ready-to-drink tea in its new beverage line.

Type 2 diabetes is reversible - study findings mark ‘paradigm shift’

Significant weight loss through an extreme low-calorie diet can reverse type 2 diabetes, the first findings of a five-year study has found.

Low vitamin D levels associated with higher cancer risk, study warns

Lower levels of vitamin D have been linked with a higher risk of cancer, researchers have found.