The traditional Chinese medicine (TCM) combination of Astragalus membranaceus and Angelica sinensis called Danggui Buxue Tang may shorten running times and boost iron levels during recovery, suggests a new study.
DNA metabarcoding can be used to test for Echinacea and other species in highly processed and multi-ingredient herbal products, recent research suggests, adding to current approaches used in botanical identification.
Data from a small study with healthy young men suggests that insect protein isolate from mealworms may equal soy protein for increasing blood levels of essential amino acids and branched-chain amino acids.
A functional food positioning will help drive compliance and avoid some of the pitfalls of traditional supplement delivery forms, according to the CEO of GEM, a company that makes bite-size whole food multivitamins.
Tickles’ Pickles makes naturally fermented Korean kimchi and Persian torshi that are packed with healthy vegetables and live cultures. “Naturally fermented pickles are great snacking food,” says its founder.
Italy has published a decree clarifying herbal substances and preparation use in food supplements updating last year’s consolidated list submitted to the European commission (EC), which combined the Italian and Belfrit list.