News, Analysis & Insights on Nutrition, Supplements, and Health
Treating potatoes with electricity and ultra-sound could improve their antioxidant activity by up to 60 per cent, according to new research from Obihiro University in Hokkaido, Japan.
Vitamin D has a significant effect on at least 229 genes some of which have been associated with Crohn’s disease and type 1 diabetes, according to UK and Canadian researchers.
Research presented at the latest meeting of the American Chemistry Society (ACS) suggests that bottled tea products can contain very low levels of polyphenols.
Supplementation with soy isoflavones could improve blood vessel endothelial cell function and reduce cardiovascular disease risk factors, according a new meta-analysis study.
Dairy, bakery and beverages account for 72.9 percent of functional foods in the world’s biggest markets with energy/mood enhancement, gut health and heart health the dominant claims, according to a Leatherhead Food International report.
Further research is needed into the use of in vitro digestion models in the development of foods, claims new research published in Food Chemistry.
Special Edition : Beauty From Within
In the first part of this nutricosmetics series, we explore why edible beauty is tipped for significant growth. But success will only be found if the products are associated with cosmetics brands and sold in selective distribution channels, according to...