Multivitamins, folate, and green leafy vegetables may reduce the risk of developing lung cancer in current and former smokers, says a new study from the US.
Nanotechnology such as nanoemulsions and polymer micelles-based delivery systems can boost the bioavailability of nutrients such as phytochemcials, according to a review of the technology published in the Journal of Food Science.
Increased intakes of soy and soy products may reduce the risk of death and breast cancer recurrence, says a new study in the Journal of the American Medical Association.
Compounds found in spices may reduce the risk of breast cancer formation by stopping the growth of the stem cells that spawn the tumours, says a new study.
A compound often discarded as waste in soy-processing plants may stop inflammation, and protect against chronic diseases like diabetes and heart disease, says new research.
In the third part of our special series on cranberries, NutraIngredients looks at the science behind the reported health benefits of the little red berry.
Treatment based on resveratrol could be a safer alternative to hormone replacement therapy (HRT) in postmenopausal women and could help prevent breast cancer, according to a new study.
BASF is building the use of its nature identical lycopene by introducing a new cold-water dispersible version for use in beverages and food applications.
Nano-sized curcumin capsules may boost the body’s uptake of the ingredient, and enhance its potential to prevent colon cancer and Alzheimer’s disease, suggests a new study from Japan.
Low blood levels of vitamin D have again been linked to lower survival in the elderly – a study which strengthens calls to confirm if vitamin D supplements could offer protection.
Supplements of folic acid may reduce the recurrence of colorectal cancer in people with low levels of the nutrient, but not people who already have adequate amounts, says a new study from Harvard.
The anti-prostate cancer effects of pomegranate and its extracts may be related to stopping an enzyme in the liver which processes environmental carcinogens, says a new study.
In the final part of our series on healthy chocolate, NutraIngredients scans the regulatory landscape to see how the movement towards healthy cocoa offerings is being affected by the rules in some of the lands they are proliferating in.
New research, contrary to previous studies, shows augmenting antidepressant therapy with an omega-3 fatty acid supplement does not result in improvement in levels of depression in patients with coronary heart disease (CHD).
Adherence to a Mediterranean diet along with avoidance of Western-type foods may contribute to a reduction in postmenopausal breast cancer risk, claims new French study.
Daily consumption of a Chinese green tea extract may slow the damage of cigarette smoke in the lungs, according to results from a rat study from Hong Kong.
Increased intakes of vitamins C and E and other antioxidants from the diet may protect against DNA damage in people exposed to ionizing radiation such as pilots, says a new study.
Get your pitchforks ready! There are evil-doers out there! We’ve been conned: Probiotics don’t work. Dannon’s settling out of court, EFSA’s rejecting health claims, and the media is starting a witch hunt.
UK-based third party testing service, HFL Sports Science, has developed a series of ultra-sensitive lab assays that will allow supplements and functional food manufacturers to more accurately measure molecular profiles and their potential health effects.
The US FDA is being sued over its health claims regime – actions that are unlikely to succeed according to most pundits – but they raise serious questions about healthy food messaging and free speech that are being felt globally.
Current recommendations for vitamin K are not being met, placing people at increased risk of age-related diseases such as cancer and heart disease, says a new analysis.
As with many relatively new ingredients, resveratrol has had to prove its safety and efficacy to gain regulatory approval in various markets since its widespread commercial availability in the early 1990s.
Food Standards Australia New Zealand (FSANZ) has announced that as of Sunday, Australian bread makers must use folic acid-enriched flour to reduce the risk of neural tube defects (NTDs) in newborns.
In the third part of a special series on resveratrol, NutraIngredients looks at the science behind the ingredient. Is the French Paradox exclusively due to resveratrol?
Increased intakes of the compound quercetin, found in onions and apples, may reduce the risk of developing cancer of the colon by 50 per cent, says a new study.
The products of prebiotic fermentation in the gut may prevent the growth, and promote the death of cancer cells in the colon, says a new study from Germany.
Irish researchers have backed an earlier government working group finding that there is probably no need to mandatorily fortify parts of the Irish food supply with folic acid, as voluntary measures by food players have already done the job.
The formal European Union approval of vitamin K2 as a safe food ingredient in foods and food supplements will benefit Norwegian supplier, Natto Pharma, both in Europe and abroad, the company says.
Increasing the intake of omega-3 fatty acids, and decreasing intakes of omega-6, could reduce the risk of colorectal cancer, suggests a new study from China.
Biofortification of broccoli and tomatoes may lead to increased levels of potentially anti-cancer compounds, according to results of an American study.
South African food maker, Fair Cape, has won official cancer-fighting recognition for a yoghurt fortified with an extract from the native South African Rooibos plant.
Lung cancer patients who were regular dietary supplement users prior to diagnosis may have better survival chances than non-users, says a new study from Norway.
Drinking five or more cups of green tea per day may reduce the risk of blood- and lymph-based cancers by about 50 per cent, says a new study from Japan.
Phytosterols, commonly consumed to reduce cholesterol levels, may also “potentially prevent cancer development”, according to a new review of all the science.
Vegetarians will develop less blood, bladder and stomach cancer than meat eaters, according to new research published in the British Journal of Cancer.
Consuming green tea may reduce levels of compounds linked to prostate cancer progression, according to findings of a small study with 26 men with prostate cancer.
A comprehensive review of studies on the benefits of omega-3 consumption has led scientists to recommend the establishment of a Dietary Reference Intake (DRI) for EPA and DHA to reduce the risk of heart disease.
Increased intakes of vitamins C and E and beta-carotene may reduce the risk of cancer of the uterus, according to a new review and meta-analysis of the science to date.
