Antioxidant nutritional supplements may actually promote cancer progression in late-stage cancers patients, according to a new research paper published by Nobel laureate James Watson.
Researchers are investigating the commercial potential of a process for extracting nutritional ingredients from asparagus waste for use in functional food products.
The European Food Safety Authority (EFSA) has rejected a claim linking a proprietary lycopene, vitamin E, lutein and selenium blend and protection from UV sun rays.
Consumption of a commercially available acai berry product has been found to triple the lifespan of fruit flies by new research that suggests supplementation with the berry could also protect flies against oxidative stress.
Manufacturers can up the antioxidant content in chocolate with a freeze dried raspberry leaf extract with minimal impact on texture and mouth-feel, according to a study.
The addition of natural antioxidants to nano-scale nutracuetical formulations could help to boost their long term stability against oxidation, say researchers.
Supplementation with vitamin E of beta-carotene will not prevent the onset of age-related macular degeneration, while there is not enough evidence to assess the benefits of other popular supplement combinations including lutein and zeaxanthin, according...
Supplements of vitamins C and E may protect against the increase in markers of oxidative stress in women receiving oral contraceptives, says a new study.
Extracts from the leaves of the sea buckthorn plant may boost exercise capacity and protect against oxidative damage caused by excessive exercise, suggests new data from a lab rat study.
Supplementation with an antioxidant-rich combination of vitamin E, vitamin C and alpha-lipoic acid (ALA) is not associated with changes in important markers for Alzheimer’s disease, finds new research.
Extracts from wild blackberries may protect brain cells from oxidative stress, but commercial berry extracts were ineffective, report researchers from the UK and Portugal.
A diet rich in phytochemicals from berries could help improve brain health in several ways, such as improving communication pathways and protecting against oxidative stress, say researchers.
Supplementation with the marine compound astaxanthin could help to prevent or alleviate complications associated with diabetes, new research in rats has suggested.
Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods,...
New evidence of the potentially neuro-protective effects of açai was unveiled this week in a study on mouse brain cells suggesting pulp from the Amazonian fruit could “combat some of the inflammatory and oxidative mediators of aging at the cellular level”.
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.
Supplementing cookies with a mixture of the ethnologic extracts of medicinal herbs can raise antioxidant activity in cookies and reduce chemical spoilage, according to a study from Serbian researchers.
The potential heart health benefits of polyphenol-rich juice may be linked to a positive change in expression of protein linked to artery health, suggests data from a pilot study from Coca-Cola.
POM Wonderful has branched out into the ingredients supply market with plans to launch its POMx pomegranate polyphenols as a functional ingredient for other manufacturers to use on a global basis.
A new rapid technique developed to analyse the antioxidant capacity of herbal extracts promises faster and cheaper analysis without impacting accuracy of results, according to new research from Thailand.
Fruits and vegetables waste by-products could be utilized as a good source of cheap antioxidants for improving human health and reducing the risks of some chronic diseases, according to new research.
The inclusion of antioxidant vitamins in probiotic encapsulant formulations may have beneficial or detrimental effects on the bacterial strains used, depending on the vitamin used, says a new study.
A novel and powerful natural antioxidant, which is it is 4.5 times more potent than vitamin E and 10 times more potent than vitamin C, has been discovered in tomato plants.
Waste products from industrially processed onions may have potential uses as food sources of food ingredients including dietary fibre, and phenolic ingredients such as quercetin, according to new research.
Research investigating the effects of tocopherols on cholesterol markers has suggested that the vitamin E molecules have different oxidation patterns depending on the compound they are attached to.
Vitamin E tocotrienol-rich supplements may improve blood cholesterol levels and reduce the risk of heart disease, especially in people over 50, says a new study from Malaysia.
Seeds from the herb bitter cumin possess a high level of antioxidants, and may help to provide a good source of natural antioxidants to prevent diseases linked with oxidative stress, according to research.
Formulating ‘microbeads’ with alginate and chitosan may increase the uptake of antioxidants from herbs such as raspberry and olive leaf, says a new study from the Balkans.
Consuming flavonoid-rich dark chocolate prior to exercise may decrease the potential muscle damaging effects of oxidative stress, suggests a new study.
Daily supplements containing astaxanthin, the pink pigment that gives salmon its color, may boost the body’s antioxidants defenses in obese people, says a new study from South Korea.
An extract from yerba mate, a traditional drink from South America, may offer an antioxidant-rich alternative to the brewed tea for use in supplements, suggests a new study from Brazil.
New research from Serbia has flagged up the antioxidant benefits and shelf life extension properties of a sugar beet fibre derived ingredient, Fibrex, when added to cookies.
A daily glass of acai juice was associated with a reduction in joint pain measures, and this was correlated with improved blood antioxidant levels, says a new study using MonaVie Active.
