The timing of nutrient consumption is the focus of a recent review, which demonstrates that protein supplements are more effective when taken with meals following a resistance-training programme.
Micronutrient supplementation started in pregnancy can correct important maternal nutrient deficiencies, but it is not sufficient to improve child health, according to research in The Lancet.
Eating a Mediterranean-type diet, rich in vegetables, fruits and nuts, olive oil, and legumes, may boost the diversity and composition of the gut microbiota, compared to a high-fat and high-sugar Western-style diet.
While omega 3-rich fish oils continue to make headlines for their many health benefits, a new study suggests a specific protein found in certain fish might also be a boon for the prevention of Parkinson's.
As part of Danone North America, the Dannon Probiotics Fellowship Grant Program has awarded two graduate students with $25,000 each to help fund their independent and novel studies of yogurt, probiotics, and the human gut microbiome.
A combination of Lactobacillus rhamnosus GG (LGG) and Bifidobacterium lactis BB-12 may improve the gingival health in adolescents, according to results of a randomized placebo-controlled clinical trial.
Elite basketballers taking a high-protein post exercise supplement experienced accelerated recovery. Their blood oxygen levels were also found to be higher.
Swedish pharma firm Hamlet has filed a patent for use of its bovine protein-lipid complex in functional foods like yoghurt, as a preventative health measure against colon cancer.
A nutraceutical agent containing fermented red rice, phytosterols and olive polyphenols appears to reduce the damage to blood vessels in those at low risk for developing cardiovascular disease.
A research study that is just getting under way will look at the effects of antioxidants in maintaining vascular health and lessening cardiovascular disease risk among younger women with Type 1 diabetes.
While most work on the microbiome focuses on the bacterial populations in the large intestine, new research suggests it is microbes in the small intestine that may be critical to the absorption and digestion of certain fats.
