The fruiting body of the Taiwanese fungus Antrodia camphorata possesses anti-skin cancer, antioxidant and anti-melanogenic properties, according to new research.
Soy consumption has been shown to have both a positive and negative effect on cancer treatment as the legume appears to exhibit specific effects according to when it is consumed.
There is insufficient evidence of a link between fruit and vegetable consumption and a reduction in the number of overall cancer cases, according to a pooled analysis of large-scale cohort studies from Japan.
A study found that red seaweed (k.alvarezii) helps in slowing down the growth rate of mammary tumours in rats, which researchers says displays the algae’s potential as a natural aid in cancer treatment.
A 300mg daily coenzyme Q10 supplement significantly increased antioxidant capacity and reduced oxidative stress and inflammation levels post-surgery for patients with hepatocellular carcinoma (HCC) – the most common type of liver can
Only the seemingly foolish would have predicted 2016 would see the UK vote to leave the EU and Donald Trump win the US presidential election. But in the post-truth era, these are the facts.
2016 has been a year of incredible change. The world is creaking under the weight of social, political and economic crisis. The ‘establishment’, the liberal left, the ruling elite – call it what you like – has been shaken to its core in ways that few...
Eating at least 20 grams of nuts a day could cut the chances of dying from respiratory disease by about a half and diabetes by nearly 40%, researchers say.
New research characterising kefir has detected genes that could be responsible for health benefits of the fermented dairy beverage popular in eastern Europe and the Middle East.
The European Food Safety Authority (EFSA) will look at the safety of green tea catechins in a report that could confirm or clear up long-standing concerns over liver damage.
Combining polyphenols and other compounds can dramatically increase their ability to fight cancers, according to a review from the Dr Rath Research Institute of its own and other studies.
Consuming gingerol and capsaicin together could combat cancer, with gingerol counteracting capsaicin’s carcinogenic effects, according to a new study on mice.
Strategies to tackle cardiovascular disease (CVD) need to move away from statins and cholesterol reduction and focus on reducing inflammation and increasing HDL cholesterol through dietary intervention, urges a leading food lipids academic.
It is “difficult or impossible” for vegans to get enough of nutrients like vitamin B12, the German Nutrition Society (DGE) has said in a position paper now cited by the government.
Despite the plethora of studies that focus on resveratrol’s beneficial health effects, there is still not one singular mechanism of action that can be agreed upon that sufficiently explains its positive preventative effects.
Research that enhances compounds contained in broccoli may lead to a lower risk of coronary heart disease and age-related macular degeneration (AMD), according to two studies that reinforce the vegetable’s reputation as a superfood.
The progress of personalised nutrition is being hampered by the food industry’s ‘lack of trust and transparency,’ in product composition and effects on health.
Low levels of selenium have been linked with an increased risk of developing liver cancer, according to a study, which blamed western diets and lifestyles for the deficiency.
Food that travels faster through the gut results in bacteria producing less harmful by-products in the digestive system, resulting in a healthier gut environment, according to a study.
European regulatory restraints have killed off antioxidant health claims as lawyers advise firms to play it safe despite leniency in some EU member states. We round up the legal status of the term, and the impact this has had on the market.
Healthy ageing and the insights garnered from micronutrient studies could help drive demand for products that reduce inflammation and ease oxidative stress on the body, according to industry experts.
A fruit by-product could potentially enrich the nutrient content of popular foods as an international project looks to investigate its effect on taste and colour.
Following reports that the Dutch and Belgian governments are to increase distribution of iodine pills as a nuclear safety precaution, a leading iodine expert warns of the dangers of self-medication in populations who aren’t at immediate risk.
A review of 26,000 cases has found consuming more calcium-rich foods such as milk and cheese as well as supplements may slightly reduce the risk of developing breast cancer.
A new approach claims to better determine optimal micronutrient levels for different groups of consumers, opening up the possibility for personalising nutrition in the future.
Omega-3s have long been touted as beneficial for a range of areas such as brain, heart and eye health and dry eyes. What's new for these friendly fats?
A recent systematic review of clinical trials using green tea extract underscores the ingredient’s overall safety, despite some recent associations with liver damage.
The pursuit of alternative omega-3 fatty acid sources that are closer biologically to omega-3 eicosapentaenoic acid (EPA) found in fish oils remains a key industry challenge.
Intestinal bacteria play a key role in causing and preventing obesity and neurodegeneration and a study has suggested they could also reduce cancer risk.
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.
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.
More than 120 high-quality entries made choosing finalists difficult but our crack judging panel have done it, and 33 stand-out products and ingredients have made the final cut in the second NutraIngredients Awards.
This month on the EU’s Rapid Alert System for Food and Feed (RASFF) we saw evidence that the notorious banned substance DMAA is still in circulation, authorities are keeping an eyes on raspberry ketones and asthma drug ephedrine is being smuggled into...
Taking high doses of vitamin supplements could hasten the development of cancer, according to researchers in Hong Kong who found that antioxidants can speed up the growth of malignant cells.
Phlorotannins in brown seaweed are metabolised and absorbed in the large intestine and may have anti-inflammatory potential, an EU-funded study suggests.
!['[I]t is high time for nutritionists and food scientists to join forces and say no to statins,' says lipids researcher. ©iStock/BrianAJackson](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/5/1/0/0/1240015-1-eng-GB/Unhealthy-obsession-with-total-cholesterol-reduction-is-thwarting-CVD-prevention.jpg)
