A Swedish startup is on a mission to make yoghurt truly good for the gut with a kitchen counter machine that makes personalised probiotic and prebiotic filled yogurts, the founder tells NutraIngredients ahead of her debut as a Probiota Pioneer next month.
Researchers from Italy and the UK have recalled two papers that look at the link between supplementation and blood pressure after admitting to a ‘common error’ in measuring collected data.
Curcumin’s ability to influence or inhibit the progression of cancer may form the basis for new remedies either alone or combined with other agents, a scientific review suggests.
A commercial Echinacea angustifolia root extract may help decrease anxiety in adults, suggests a new gold standard double‐blind, placebo-controlled trial.
Supplementation with short chain fatty acids (SCFAs) can improve stroke recovery and may be a useful addition to stroke rehabilitation therapies, according to research in mice.
Leading nutrition experts are calling on the UK government to fortify flour and grains with folic acid to help prevent birth defects as a final decision draws near after a 12-week public consultation.
A synthetic form of vitamin E may be behind the spate of vaping-associated lung injuries caused as a result of smoking cannabis oil (tetrahydrocannabinol/THC) using an e-cigarette cartridge.
The cholesterol-reducing potential of phytosterols are well established, and a new meta-analysis now suggests the heart-friendly ingredients may also help manage blood pressure.
A new study in rats concludes that caffeine may offset some of the negative effects of an obesogenic diet by reducing the storage of lipids in fat cells and limiting the production of triglycerides.
Breast cancer patients who take antioxidant supplements, as well as iron, vitamin B12, and omega-3 fatty acids, during chemotherapy may be at increased risk of disease recurrence and death, according to researchers from SWOG Cancer Research Network....
International ingredient firm Wacker says that the use of natural ingredients, such as curcumin and hydroxytyrosol in functional food is gaining steam in Asia, but there is a need to address issues such as low bioavailability.
