The Nagoya Protocol, the big changes coming for Lactobacillus classification, and how to boost your chances of success with an NDI notification were just some of the topic covered during the third annual IPA Workshop in DC.
The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
The prime purchasing decision of fortified and nutritional products amongst the elderly remains the efficacy of the active ingredients contained within the product, according to a survey carried out by DuPont Nutrition & Health.
Many studies have linked polyphenols—chemical compounds found in everything from chocolate to olives to berries—to reduced cardiovascular disease risk. French researchers took a closer look at how different types of polyphenols relate to this risk.
A delivery system based on food-grade lecithin may boost the bioavailability of quercetin, a flavonoid linked to numerous health benefits but known to have poor low water solubility, low stability, and low bioavailability.
The translation of microbiome science into commercially viable applications remains an ongoing challenge that needs addressing before consumers are able to reap the mental and physical health benefits.
You’ve heard of EPA and DHA omega-3, but what about ETA? A new study from Canada indicates that ETA (eicosatetraenoic acid, 20:4) may convert into two novel compounds associated with inflammation management.