News, Analysis & Insights on Nutrition, Supplements, and Health
Science short
Supplements of the omega-3 fatty acid DHA (docosahexaenoic acid) may reduce the amount of DNA damage in sperm, says a new randomized, double blind, placebo-controlled, parallel-group study.
The American Botanical Council and the American Herbal Products Association have urged the DEA to back off its plan to ban kratom. The groups took slightly different tacks in their comments, with ABC focusing on how the move could restrain research while...
An app connecting the food industry with charities is attempting to eradicate food waste by redirecting surplus produce.
A Chinese financial website and a private equity fund have sealed a deal to raise capital form mainland China to invest in the US cannabis supplements and functional beverage sectors.
Wessanen has consolidated its position in Europe's sustainable, organic food market with the acquisition of Spanish firm Biogran. Does this mean the Dutch firm itself is looking increasingly attractive to investors?
ARCHIVE ARTICLE OF THE WEEK
Rapid post-diet weight gain, often referred to as yo-yo dieting, could be a result of obesogenic gut bacteria which remain even after weight loss, say researchers who hope their findings could help to stop weight gain after dieting.
A project in Australia’s Northern Territory is to trial giving anaemic children rapid iron infusions before they are discharged from hospital in an attempt to reduce the risk of ongoing iron deficiency.
Australian dairy co-operative Murray Goulburn and Mead Johnson Nutrition have scrapped an agreement signed in March to supply infant formula to Asia.
The behaviour of gut bacteria has been recreated digitally in computer simulations that model metabolic processes taking place and explain how they affect the health of the human host.
Supplements of resveratrol may improve energy metabolism, cell signaling pathways, and neurotransmission in monkeys eating a high sugar and fat Western diet, says a new study.
The research into the health benefits of soy foods continues to accumulate while the concerns about the legume’s purported estrogenic effects abate, according to a recent review article.
The components of yeast cells wall could be a viable protective coating for probiotics in functional foods, suggest researchers.