Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome?
Blackmores has published a new whitepaper on nutrition guidelines for strengthening the immune system, preventing and treating respiratory tract infections – designed specifically for pharmacists.
Daily supplementation with matured hop bitter acids may improve mental processing speed, attention, and concentration in healthy adults aged 45 to 69, says a new study from beverage giant Kirin Holdings Co.
Fermented foods can be regarded as a possible source of Lactic Acid Bacteria (LAB) adding additional probiotic properties to the gut microbiome, according to a team of scientists.
New Zealand blackcurrants may offer a “small, but significant” improvement for sports performance, according to a new systematic review and meta-analysis.
Oral consumption of a hot water extract of Hydrangea serrata leaves may improve wrinkles, hydration, skin elasticity, and skin texture, says a randomized, double-blind, placebo-controlled trial from Korea.
Research involving Jennewein Biotechnologie suggests breast-fed infants are less likely than bottle-fed infants to contract norovirus infections, adding weight to the protective effects of Human Milk Oligosaccharides (HMOs).
Genetically-tailored nutrition advice can be used in research and clinical practice to motivate greater long-term dietary change and adherence to dietary guidelines, according to a new randomised controlled trial.
The manufacturer says its new product, dubbed CSAT+, a blend of carob bean extracts, is showing promise in weight management and metabolic syndrome (MetS).
Altering the microbiome through diet, probiotics and prebiotics might be an effective supplementary method for tackling COVID-19, according to a research review from India.
A newly identified “metabolic signature” can evaluate an individual’s adherence and metabolic response to the Mediterranean diet and help predict future risk of developing cardiovascular disease (CVD), according to new research.
Eight weeks of supplementation with a combination of citrus flavones and flavanones and olive polyphenols led to “remarkable” improvements in markers of heart health, report Spanish researchers.
