News, Analysis & Insights on Nutrition, Supplements, and Health
Increased blood levels of vitamin D may reduce the risk of developing diabetes, suggests data from Spain that adds to a growing both of science supporting the anti-diabetic potential of the sunshine vitamin.
Consuming a vegan or vegetarian diet results in different profiles of gut microflora, with lower levels of potentially pathogenic bacteria such as E. coli, says a new study.
Trade in sports products containing the controversial stimulant DMAA (methylhexaneamine/1,3-dimethylamylamine) is illegal in the European Union, and should be brought to an immediate halt by EU and member state authorities, according to the Council for...
The UK Safer Herbal Medicines Campaign (SHMC) that was conceived last year as an industry initiative to push for greater enforcement of the EU Traditional Herbal Medicinal Products Directive (THMPD), will be revamped in a public launch at Westminster...
What can be patented in the world of natural ingredients? More than you think, Minneapolis-based patent attorney Gary Speier tells Elaine Watson.
Dangerous stimulants in so-called ‘bath salts’ and plant food could make their way into the supplements trade this year if firms do not maintain their vigilance, according to one expert in the analytical testing field.
Consumption of moderate amounts of red wine is associated with changes in serum hormones that could lead to a reduction in breast cancer risk, say researchers.
The culinary herb western parsley (WP) can boost antioxidant activity in fatty foods and improve stabilisation over a long storage period, according to a study by Japanese researchers.
Red and processed meat consumption can increase the risk of kidney cancer, according to a new study by US researchers.