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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.

Red wine may offer heart protection by altering gut microbiome: Study

A compound found in red wine may reduce the risk of heart disease by changing the gut microbiome, according to a study.

Elderberry extracts may protect air travelers from colds and flu

Supplementation with a standardized elderberry extract may reduce the duration and symptoms of the common cold for air travelers, report scientists from Griffith University in Australia.

BHF call for more vitamin D research to back heart health benefits

The British Heart Foundation (BHF) says recently published data linking vitamin D food supplements and heart health is encouraging but called for more research before giving its full support. 

Halt the rise! WHO calls for action on diabetes rates

The World Health Organisation (WHO) has called for action this World Health Day to halt the rise of diabetes, rates of which have almost quadrupled since 1980.

OmniActive study: Capsaicinoids reduce body circumference and appetite

Presented at Experimental Biology, the new study provided evidence supporting the weight management benefits of capsaicinoids.

“Exciting results”: Tufts/Harvard meta-analysis supports omega-3s for child brain development

Supplements of omega-3s during pregnancy or infancy do improve child neurodevelopment, says a meta-analysis of 15 gold standard randomized controlled trials.

Curcumin shows benefits for people with metabolic syndrome: RCT

Bioavailable curcumin supplements may improve levels of adiponectin, a hormone that plays an important role in the regulation of insulin sensitivity and energy, in people with metabolic syndrome, says a...

Microbiome modulation shows brain benefits: Mouse data

Altering the gut microbiome has been shown to reduce erosion of nerve cell protection in the brains of mice in an Irish study.