A compound found in watercress may suppress breast cancer development by stopping the function of a protein important in tumor development, according to new research.
Global Industry Analysts (GIA) predicts the global probiotics market will be worth $28.8bn by 2015, even though the market is still considered to be in infancy.
The 'encouraging' health benefits of spirulina; a blue-green algae used in dietary supplements and functional foods for its antioxidant properties, should promote further research, says a new review.
Drinking green tea every day for a month may protect against damage at a genetic levels, with benefits linked to the beverage’s antioxidant content, says a new study.
A team of internationally renowned antioxidant scientists has challenged findings from a controversial meta-analysis that reported antioxidants may increase the risk of mortality.
The jury is still out for a protective role for vitamin D and breast cancer, but there is a suggestion that deficiency could be linked with increased risk, according to a new comprehensive review.
Norwegian omega-3 specialist Smartfish is set to launch an omega-3 drink with more than 1000mg of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), as the company adds a medical wing to its Smartfish brand.
Vitamin D has a significant effect on at least 229 genes some of which have been associated with Crohn’s disease and type 1 diabetes, according to UK and Canadian researchers.
A Norwegian ingredient supplier has developed a new form of Vitamin K2, which it says has similar bioavailability to existing forms on the market but is up to 20 per cent cheaper.
International experts have again called out for an increase in daily recommendations for Vitamin D, which they say is crucial to reduce the risk of a host a diseases.
The link between Vitamin E and cancer benefits has received extra backing from a new study, which found that a mix of different forms of the vitamin helped prevent prostate tumor growth in mice.
The US Agricultural Research Service (ARS) is highlighting research that indicates resveratrol can both inhibit and promote the growth of prostate cancer cells – depending on the length of time cells are exposed to the compounds.
Postmenopausal women who take fish oil supplements for at least 10 years may be at less risk of developing breast cancer, according to the results of a recent report in Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association...
Here’s a radical thought for the marketers - the benefits of antioxidants may not be related to antioxidant activity. Last week’s NutraIngredients Antioxidants Conference suggested some tough choices are ahead.
Higher blood levels of vitamin B6 may reduce the risk of lung cancer by about 50 per cent, says a new analysis of almost 400,000 people, including current and former smokers.
Polyphenols can be absorbed into the blood stream when consumed from a beverage, showing the potential to deliver the antioxidants via a juice, says a new study from Coca-Cola.
Daily supplements of selenium may not reduce the risk of lung cancer, say results from a major trial that adds more questions to the cancer-fighting ability of the mineral.
Increased intake of lignans may reduce a postmenopausal woman’s risk of breast cancer by about 15 per cent, says a new meta-analysis of the available data.
Sulforaphane, a compound derived from broccoli and broccoli sprouts, could help prevent or treat breast cancer by inhibiting cancer stem cells (CSCs), found a new US study.
Norwegian raw material supplier NattoPharma has agreed a distribution agreement with Italian biotechnology company Gnosis to market and sell its natural vitamin K2 product under Natto’s brand MenaQ7 into the European food supplement market.
Increased intakes of vitamin K from dietary and supplementary sources may reduce the risk of cancer of the lymphatic system, according to new findings from the Mayo Clinic.
Extracts from broccoli sprouts may protect the skin from the harmful effects of UV radiation and reduce the risk of skin cancer, suggest new findings from a study with mice.
A study linking multivitamin use to an increased risk of breast cancer does not prove the supplements are causing cancer, and shouldn’t stop multivitamin use, say experts.
Chinese herbal products containing a banned botanical ingredient called Aristolochia have been recalled by UK authorities, although they remain on-market.
Ensuring the German population gets adequate intakes of vitamin D could save the country about €37.5 billion in health care costs, according to a new review.
Consuming foods rich in vitamin K2 may reduce the risk of cancer, says a new study supporting the potential anti-cancer benefits of this emerging nutrient.
Barely a week goes by without a new study supporting the benefits of vitamin D and calling for increased intakes. In the final part of our series on the sunshine vitamin we look at the science behind the headlines.
The European Food Safety Authority’s mass rejection of antioxidant foods and constituents including prunes, bananas, resveratrol, pomegranate and pine bark extract will provide an interesting test of the European Commission’s risk management role, the...
Consumption of antioxidant-rich berries may double levels of polyphenols in the blood, says a new study from Finland that supports the fruit as a source of bioavailable compounds.
Intakes of calcium above the recommended daily levels may reduce the risk of dying from heart disease and cancer by 25 per cent, says a new study from Sweden.
The European Food Safety Authority (EFSA) has issued negative opinions to ‘most’ of 416 health claim dossiers including submissions linking health benefits to vitamin D, probiotics, green tea, black tea, lutein, beta glucans, meso-zeaxanthin, alpha-lipoic...
“I'm strong to the finish when I eats me spinach,” said Popeye the sailor man, and he could have snatched Olive Oyl from the clutches of Bluto with even more ferocity if he had eaten his broccoli, tomatoes or onions according to an Australian/New...
In the fourth part of our series on antioxidants, NutraIngredients looks at coffee and tea – two products seen increasingly as functional beverages for their antioxidant content.
In the third part of our series on antioxidants, NutraIngredients talks to Jeff Blumberg, professor of antioxidants at Tuft University, and finds out why we need differentiation in the antioxidant field.
In the second part of our antioxidants special, NutraIngredients focuses on the carotenoids where the vitamin A converter, beta-carotene, is still lording it over lutein and lycopene and DSM and BASF’s synthetic versions continue to dominate that particular...
Supplements of the omega-3 fatty acid docosahexaenoic acid (DHA) may improve outcomes for breast cancer patients undergoing chemotherapy, says a new study from France.
It is literally all about living for today. By understanding that nature favours survival today over tomorrow, a theory that vitamin inadequacy is behind the rise in chronic diseases “makes sense… and it is almost certainly going to be right,” says world-renowned...
