Green tea extract may slow Huntington's disease
The green tea extract, epigallocatechin gallate (EGCG), may slow the accumulation of proteins that cause Huntington's disease, German scientists have reported.
Archives for September 7, 2006
Sojaland ups capacity as dairies embrace soy
Wild-owned soy processor Sojaland is to double production at its plant in Germany, in response to observations that the soy boom that started out in health foods is spilling over into the mainstream.
Rich Nature launches wolfberry Bevesol
Rich Nature Nutraceutical Laboratories has launched proprietary Bevesol, a low-heat, spray-dried powder from wolfberry juice concentrate, for use in functional foods. Suitable for reconstituting wolfberry juice, the powder could save formulators...
Heart healthy chocolate tempts consumers to go dark
Europeans are more clued up than their American counterparts when it comes to the benefits of dark chocolate, according to a US company educating the market through their range of functional health-boosting cocoa products.
Mainstream drives UK sports nutrition, but do the claims hold up?
UK consumers are embracing sports nutrition as they aim to lead healthier lifestyles - even though they may not need the cocktail of nutrients intended for the pros. But as the market develops, manufacturers are advised to ensure products live up to...
Mood/joint targets boost EPAX omega-3 sales
Pharmline has reported sales of proprietary EPAX omega-3 fatty acid concentrates are 40 percent ahead of sales from the same period last year, further evidence - if it were needed - that nutritional lipids have become a hit in recent years.
SunOpta to quadruple antioxidant-rich açai supply
Natural food group SunOpta is to quadruple its sales of the açai berry in North America, revealing that the Brazilian berry is the most popular fruit ingredient with its customers.
Enzymatic conversion could boost polyphenol bioavailability
Using enzymes to modify the citrus flavonoid, hesperidin, increases the bioavailability of the compound by changing the absorption site in the intestine, say researchers.