Collagen-based solution supplier Rousselot highlights a heightened need for collagen to “help us withstand the stresses of healthy living”, following lifestyle changes post-COVID and the subsequent strain on our bodies.
A recent study reports that following administration of live P. distasonis to arthritic mice, the pathogenesis of Rheumatoid arthritis (RA) is significantly reduced.
UK-based turmeric shot brand The Turmeric Co. has partnered with SW7 Academy, a rugby training academy to help rugby players and everyday people achieve their full fitness potential.
The administration of B. pseudocatenulatum to mouse models resulted in a significant shifting of the microbiome, providing an anti-inflammatory response and supporting homeostasis of the immune system, a newly published study finds.
SimpliiGood by AlgaeCore Technologies is teaming up with international plant nutrition giant Haifa Group to optimize the Israeli food tech innovator’s spirulina supply chain. The partnership shows ‘the maturity and potential of the entire sector’, according...
A new review by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program (BAPP) highlights the most common types of adulteration plaguing the botanical supply chain and offers stakeholders a valuable resource to tackle this age-old problem.
Significant differences were noted in the intestinal bacterial populations of iron-deficient anaemic (IDA) women compared with healthy controls, with Faecalibacterium species displaying the greatest reductions, a new metabolomics study finds.
The International Life Sciences Institute (ILSI) Europe has just released its updated microbiome health ‘monograph’, providing a 40 page rundown of the science behind pre- and probiotics to date.
Fermentation of sea buckthorn improves antioxidant and antimicrobial activity against Escherichia coli, Staphylococcus aureus and Botrytis cinerea, according to research.
Increasing protein intake appears to reduce the risk of cognitive impairment in older age, while an extreme decline in animal-based protein consumption is linked with a 48% increase, new data from a long-term China study suggests.