If Personalised Nutritional Offerings (PNOs) are to gain a commercial foothold in the marketplace, lessons need to be learned and providers will have to change the way they approach customer relationships, say researchers.
DNA barcoding for botanicals has a bright future, despite comments that it may not yet be fit for purpose, and the next 2-3 years will see a ‘huge shift’ towards the ‘robust and reliable technology’, says the CEO of AuthenTechnologies.
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.
Metabolites from the break-down of resveratrol have been shown to come together and regenerate the compound inside living cells, leaving researchers questioning whether worries over bioavailability are relevant.
The milk proteins may have anti-cancer properties, say researchers, after new in vitro tests reveal the cancer fighting potential of lactoferricin4-14.
The Nestlé Research Center (NRC) in Switzerland and King's College London have committed to a six-month research project to, “examine the interactions between genes and food ingredients, and how they can affect human health."
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.
The ability of vitamin E to help fight respiratory tract infections in the elderly may be impacted by a person’s sex and their genetics, suggests a new study.
Low levels of dietary folate may increase the risk of DNA damage in colon cells, and ultimately the risk of cancer, suggests a new Anglo-American study.
Four cases of listeria contamination in the US are increasingly
thought to have come from a Massachusetts dairy although officials
say they still have not found a source of the bacteria at the
processing plant.
Scientists who identified the gene mutation behind orange, beta
carotene-rich cauliflower are investigating ways to apply their
knowledge to transgenic potatoes, with a view to developing more
nutritious stable foods.
Netherlands-based DSM has announced the publication of the full
genome for the fungus Aspergillus niger used to produce a
range of enzymes and other compounds for the food industry.
Daily folic acid supplements could improve DNA stability and reduce
the risk of certain cancers linked to faults in the genetic code,
suggests new research.
Tocotrienols, a form of vitamin E, could stop the spread of cancer
cells, adding to previous studies and drawing attention to this
least studied form of the vitamin.
Injecting an amino acid, also available as a food supplement, into
rats permanently changed their behaviour by altering expression of
certain genes, US scientists have reported.
Dutch biotech company Pharming said yesterday that results from
three studies demonstrate that its human lactoferrin can be
considered safe for use in functional foods.
A study of how genes vary between individuals could help determine
how to adjust the nutritional content of foods to suit individual
diets, according to UK scientists.
Taking antioxidant vitamins or other supplements may do little to
slow ageing, say US researchers, calling into question one of the
leading theories that underpins many products in the nutraceutical
industry, writes Dominique Patton.
A mother's diet can alter her offspring's development to such an
extent that it changes the baby's characteristics for life, and
potentially that of future generations, say researchers who have
found that nutrition...
Low levels of vitamin B6 in smokers may raise their risk of cancer,
according to researchers in the US, who found that even moderate
smokers had dangerously low levels of the vitamin.
Individuals who are susceptible to genetic damage and who do not
eat enough dietary folate are almost three times as likely to
develop bladder cancer as those who eat plenty of fruit and
vegetables and who have efficient capacity...
The structure of a key energy-releasing enzyme found in all animals
is designed to minimise free radical production, an international
team of researchers report in this week's Science.
Scientists in Spain have identified a gene in ripe strawberries
that could help create vitamin-enriched food in the future,
according to a report by ABC News. The gene encodes an
enzyme in strawberry plants that helps to convert a...
Eating less helps us stay young, report researchers this week.
There is already much evidence to support the theory, but a new
study shows how reduction of calories slows down the ageing process
in the heart and identifies the genetic...
Researchers at the Johns Hopkins Bloomberg School of Public Health
have identified the blueprint of genes and enzymes in the body that
enable sulforaphane, a compound found in broccoli and other
vegetables, to prevent cancer and remove...
Scientists have determined that the body's overall response to salt
is genetically determined, and there is overwhelming evidence that
multiple genes are involved.
A nutrient which food manufacturers claim can help prevent cancer
may also increase the risk of cancer, according to research from
the University of Wageningen in the Netherlands.
British scientists who have cracked the genetic code of fission
yeast, say that the developments could lead to new treatments for
cancer and other diseases.
Chromium picolinate has been shown to mutate Chinese hamster ovary
cells, leading Diane Stearns, Ph.D., and her colleagues at Northern
Arizona University to conclude that the supplement may have
carcinogenic properties in humans
A bill that would have mandated labelling of all foods in Canada
containing genetically modified organisms (GMOs) was defeated in
the Canadian House of Commons.
Fonterra Co-operative Group Ltd wholeheartedly supports the use of
genetic modified organisms (GMOs) and stressed this week that it
must be allowed in New Zealand.
Orange juice fortified with calcium lactate/tricalcium phosphate
may affect the survival rate of salmonella whereas calcium citrate
malate and calcium citrate fortifications have little effect.