Branched-chain amino acid supplementation is better than rest to reduce muscle soreness after exercise, according to a meta-analysis of eight studies conducted on athletes.
An article published last week in Cochrane Reviews that concludes lutein and zeaxanthin have little effect on the progression of AMD drew a strong reaction from researchers and suppliers in the field.
Changes to the gut’s microbial diversity, as a result of a modern lifestyle, may be responsible for a rise in chronic diseases, such as asthma, obesity and inflammatory bowel disease, an expert suggests.
'Reducetarian' eaters are bringing plant-based foods from the niche to the mainstream. But is industry doing enough to tap into this trend, and does it have an interest in doing so? We caught up with the president and founder of the Reducetarian...
Rats fed with vine leaf extract lowered their ‘bad’ cholesterol while raising beneficial cholesterol, according to a recent study published in Food Science and Human Wellness.
When looking at a potentially damaging series of journal articles about supplements being penned by a professor at Clemson University, an official at CRN prefers to look at the common ground of a desire for a better, more transparent industry.
The first enzyme aimed at the relief of symptoms of gluten intolerance has been granted novel food approval by EFSA and can now be used in the European Union, says DSM.
Supplementation with pomegranate juice (PJ) may reduce oxidative stress and improve recovery time after intensive resistance training, reveals a recent study published in Nutrients.
Nanoparticles show promise in delivering beneficial compounds to the body as a study details the successful administration of the spice curcumin to a target site with minimal toxic side effects.
A press release highlighting a study that was presented at a recent meeting of the International Carotenoids Society has caused a deep rift between researchers and a prominent carotenoids supplier.
The cardiovascular benefits of the Mediterranean diet appear only to apply to higher socioeconomic groups despite similar adherence as a study points to other influencing factors.
Adding an industrial by-product of olive oil dramatically improves the nutritional content of fish burgers, but an additional extraction process is needed to achieve satisfactory taste, say researchers.
Top-level speakers from a raft of major probiotics manufacturers and suppliers will join international academics to present at our first Probiota Asia summit in Singapore in October.
People who are genetically prone to higher calcium levels in the bloodstream may be at higher risk of heart attack and coronary artery disease (CAD), a new study suggests.
Vitamin D supplementation does not independently reduce the risk of pre-eclampsia, despite low levels of the vitamin being linked to a greater likelihood of the condition.