Polyphenols

Heart benefits: Tomato juice bioactives linked to lower CVD risk

13-Jun-2019 By Will Chu

The rich profile of bioactive components found in tomato juice is the 'likely' link to its strong link to lower blood pressure and LDL cholesterol, say researchers.

Matcha made in heaven: Cookie format a possible alternative to green tea for reducing stress — Japanese RCT

10-Jun-2019 By Cheryl Tay

Consuming matcha in some form may have stress-reducing effects even on people who do not drink green tea, according to a Japanese study that used matcha cookies as its intervention.

‘Provocative’: Cocoa flavonoids may improve mobility & quality of life for older people

07-Jun-2019 By Stephen Daniells

Flavonoid-rich cocoa supplements may improve biomarkers of heart health, boost mobility, and improve the quality of life for people over 55, suggests a new study.

UK-US team reveal ‘special relationship’ between blueberries and CV benefits

05-Jun-2019 By Will Chu

Consuming a portion of blueberries may reduce the risk factors that lead to cardiovascular disease (CVD), according to a group of researchers from the UK and US.

Resveratrol’s blood pressure-lowering mechanism may explain antioxidant potency: Study

28-May-2019 By Will Chu

British researchers looking into resveratrol’s blood pressure-lowering abilities believe the mechanism outlined in their study may be a common feature to explain the efficacy of 'antioxidant' molecules.

New products in infant nutrition sift through limited number of ingredients

15-May-2019 By Hank Schultz

The infant nutrition market is characterized by few new ingredients, but lots of new players, according to information shared at a recent event hosted by ingredient supplier DSM.

And the winners of the NutraIngredients Awards 2019 are...

Revealed: Find out who won at the NutraIngredients Awards 2019

09-May-2019 By Nathan Gray

More than 270 industry leaders helped 34 finalists in 12 categories to celebrate success and innovation across the nutrition and wellness industry … as the NutraIngredients Awards 2019 shone a light on nutrition’s brightest stars.

From the editor’s desk:

Are proprietary blends useful tools, or the bane of the industry?

19-Apr-2019 By Hank Schultz

The move toward transparency can run up against competitive concerns when it comes to blends. Participants at a recent botanicals conference had taken to referring to proprietary blends as the ‘bane of the industry.’

Hot Right Now: China's health food crackdown, diet's influence on cancer risk, and new gut health developments

28-Mar-2019 By Cheryl Tay

Read about diet's influence on cancer and Alzheimer's risk, China's '100-day operation', and new innovations and research in the gut health space in this round-up of our top five trending stories on social media.

ENCAPSULATION TECHNOLOGIES: BEYOND SUPPLEMENTS

Delivery by design: How can companies approach delivery systems more rationally?

22-Mar-2019 By Nathan Gray

While there has been an explosion in interest over colloidal delivery systems in recent years there has also been disconnect between primary research and commercialisation, says one expert who believes a novel ‘delivery by design’ approach could speed...

Green light for green tea as study links its potency to lower obesity risk

19-Mar-2019 By Will Chu

The anti-inflammatory polyphenols found in green tea may be responsible for lowering the risk of obesity, specifically focusing on inflammation that has its origins in the host gut.

Nutrigenomic study underlines blueberries’ blood pressure-lowering abilities

01-Mar-2019 By Will Chu

Phytochemicals responsible for blueberries’ colour may also play a role in lowering blood pressure according to a study that used metabolomics and nutrigenomic techniques.

Italy’s ad regulator bans question posed on cranberry supplement’s anti-infective claim

07-Feb-2019 By Will Chu

Italy’s advertising watchdog has ruled an ad that posed the question, "Infections of the urinary tract?" as misleading to consumers regarding the product’s ability to prevent cystitis.

Hibiscus tea may help reduce cardiovascular disease risk, new study suggests

06-Feb-2019 By Adi Menayang

A team of British and Nigerian researchers reported immediate effects that suggest a reduction of cardiovascular disease risk after study participants ingested a hibiscus drink.

Expert argues for sports recovery supplements beyond protein

04-Feb-2019 By Adi Menayang

Protein is a widely recognized and scientifically established ingredient for sports recovery, but one expert argues that there are several more ingredients with untapped potential.

What will be big in 2019? NutraIngredients predicts top industry drivers

21-Dec-2018 By Nathan Gray, Nikki Cutler & Will Chu

As we boldly begin our march into 2019, it’s time for the NutraIngredients editors to get out our crystal balls and predict the hottest trends in the European health and wellness space for the year ahead. What’s in store for 2019?

GRMA: Publication of dietary supplement standards ‘imminent’

21-Nov-2018 By Stephen Daniells

Consensus-based standards for dietary supplements developed by the Global Retailer and Manufacturer Alliance (GRMA) will be published very soon, says the alliance’s president.

Researchers take a closer look at which polyphenols may slash cardiovascular disease risk

30-Oct-2018 By Adi Menayang

Many studies have linked polyphenols—chemical compounds found in everything from chocolate to olives to berries—to reduced cardiovascular disease risk. French researchers took a closer look at how different types of polyphenols relate to this risk.

Bee pollen a 'treasure trove' of metabolites as nutrient update raises safety considerations

16-Oct-2018 By Will Chu

The nutritional profile of bee pollen is 'a treasure trove of active natural metabolites', according to scientists, who've updated the food's nutritional values, which may have food safety considerations for the future.

Study suggests polyphenols can be used as markers of gut health, confirming trend in category, expert says

01-Oct-2018 By Hank Schultz

Some polyphenolic metabolites may be used as markers of gut health, a recent study concludes. This opens the door for pursuing the actions of phenolic compounds in future product development in the category, an expert says.

Regulatory review: The latest supplement and functional food policy developments…in one place

05-Sep-2018 By Gary Scattergood

In the first of our monthly reviews of the latest supplement and functional food regulatory and policy news, we reveal the most recent developments in China, India and Japan, while also shining the spotlight on decisions from the UK and US.

Health

Cocoa for cognition: Study proposes how to assess what exactly in chocolate may give brains a boost

04-Sep-2018 By Adi Menayang

Belgian researchers propose a chocolate ‘mood pyramid’ to assess which of chocolate’s constituent compounds may affect the mood of chocolate eaters.

ISIC report points to life-extending potential of caffeine and coffee

02-Aug-2018 By Will Chu

A new roundtable report has suggested that coffee consumption can lead to a reduced risk of death with a collective of studies indicating a potential risk reduction of up to 17%.

TRAILBAZER SESSIONS - DEADLINE TODAY

DEADLINE TODAY: Are you a sports startup? Get in touch NOW to put your company centre-stage at our Sports Nutrition Congress 2018

30-Jul-2018 By Robert Rose

NutraIngredients is on the hunt for entrepreneurial start-ups to join our session on innovation and pitch their company and ideas to a room full of top experts at this year's Sports Nutrition Congress in Brussels this September. Do you have what...

NEWS IN BRIEF

‘Nutrition transition’ heightens risk of metabolic malfunction: Review

24-Jul-2018 By Will Chu

,A diet shift that emphasises high-energy density foods and low nutrient diversity - known as nutrition transition - may ultimately become a driver of metabolic disorders such as obesity and diabetes, say experts.

'Not particularly good news': Processing strips maize of healthy nutrients

12-Jul-2018 By Niamh Michail

The process of making corn flakes strips maize of its healthy phenolic compounds and tocopherols, meaning fortification with additives is the best solution to make corn products healthier, scientists have found.

So long, spirulina? Knotted kelp adds nutrients, reduces salt & removes artificial flavours

10-Jul-2018 By Niamh Michail

UK firm Seaweed & Co's wild harvested knotted kelp (Ascophyllum) beats spirulina for iodine, potassium, calcium and magnesium, and can reduce salt in packaged foods or replace artificial smoke flavours, it says.

Actions of green tea and red wine compounds may slow neurodegeneration: Study

09-Jul-2018 By Will Chu

Nutritional compounds naturally present in green tea and red wine may obstruct the creation of toxic metabolites that contribute to the neurodegeneration seen in Alzheimer's and Parkinson's disease.

Nutraceutical blend may protect against future CVD onset: Study

23-Apr-2018 By Will Chu

A nutraceutical agent containing fermented red rice, phytosterols and olive polyphenols appears to reduce the damage to blood vessels in those at low risk for developing cardiovascular disease.

Better bioavailability: Novel curcumin formulation could overcome absorption issues

06-Apr-2018 By Tim Cutcliffe

The use of a gamma-cyclodextrin formulation in curcumin supplements could provide a significant boost to bioavailability, say researchers who report a 39-fold improvement versus standardised unformulated curcumin.

Could wine polyphenols help protect against gum disease and dental fillings?

27-Feb-2018 By Tim Cutcliffe

Compounds found in red wine can help stop harmful bacteria to sticking to teeth and gums, claims research published in the Journal of Agricultural and Food Chemistry.

Verbena leaf proves a lemon-aid to muscle strength and recovery

22-Feb-2018 By Will Chu

Lemon verbena extract is a safe and well-tolerated natural sports ingredient, a study finds, as supplemented subjects appear to benefit from less muscle damage and a faster and full recovery.

Coffee effect on arteries could depend on two compounds

19-Jan-2018 By Tim Cutcliffe

The impact of coffee drinking on heart disease risk could depend on the amounts of two different compounds in the beverage, say researchers.

Is Nestlé leading the charge in €4bn race for Merck’s vitamin and supplements business?

12-Jan-2018 By Nathan Gray

Multiple reports peg Nestlé as the front runner to buy Merck KGaA’s consumer health unit in a race that could result in a deal worth up to $5 billion (€4.1bn).

Resveratrol’s rejuvenation of ageing human cells signals life in the ‘old molecule’ yet

17-Nov-2017 By Will Chu

Resveratrol’s ability to keep ageing at bay is demonstrated again in new research, which details a way to revitalise old cells making them not only look younger but also behave more like its younger version.

Antioxidant rich diet linked to lower diabetes risk in women: Study

10-Nov-2017 By Tim Cutcliffe

Consuming a diet rich in antioxidant foods is associated with a reduction in risk of type-2 diabetes (T2D) in middle-aged women, reports a new study in Diabetologia.

Tart cherry juice may help you get a good night’s sleep: Study

02-Nov-2017 By Tim Cutcliffe

Consuming Montmorency tart cherry juice (MTCJ) improved sleep duration in adults aged over 50 by nearly an hour and a half, according to a recent study in the American Journal of Therapeutics.

Australian study couldn't convince enough pregnant women to eat chocolate daily

Chocolate clinical trial collapses after failing to recruit participants

11-Oct-2017 By Emma Jane Cash

A trial testing the powers of dark chocolate reducing pre-eclampsia has failed after only 3.5% of the needed participants signed up for a daily dose of the sweet treat.

Pycnogenol joint health benefits illuminated in unique trial

04-Oct-2017 By Stephen Daniells

The potential joint health benefits of Pycnogenol, an extract from French Maritime Pine bark, are linked to its ability to absorb directly into the synovial fluid, says a new study with patients with osteoarthritis.

Nanofiltration helps recover blueberry polyphenols from residues

29-Sep-2017 By Tim Cutcliffe

The use of nanofiltration membranes enable the recovery of substantial amounts of phenolic compounds in waste residues from processed blueberries, according to a recent study in Food and Bioproducts Processing.

Total polyphenol intake may determine blood pressure benefit of Mediterranean diet: study

28-Sep-2017 By Tim Cutcliffe

Higher intakes of dietary phenolic acids, abundant in the Mediterranean diet, are associated with blood pressure, according to a new study in Nutrients.

Polyphenol blend may boost post-exercise recovery: RCT

21-Sep-2017 By Stephen Daniells

Daily supplementation with a blend of extracts from mangosteen, elderberry, and pomegranate may delay muscle soreness and help manage post-exercise recovery, says a new study.

Polyphenols may enhance endurance, delay time to exhaustion

11-Sep-2017 By Stephen Daniells

Acute intake of a specific blend of polyphenols from grape and apple may boost endurance in athletes, says a new study using Nexira’s ViNitrox ingredient.

Cocoa flavanols may protect against diabetes: Study

31-Aug-2017 By Tim Cutcliffe

Specific compounds within cocoa promote the release of insulin and may help protect against the onset of type-2 diabetes (T2D), reports a new study in Journal of Nutritional Biochemistry.

Are anthocyanins a prebiotic? Brazilian researchers summarize what we know so far

22-Aug-2017 By Adi Menayang

The study of prebiotics — a term used to describe the ‘food’ beneficial gut bacteria feed on — is still in its infancy. Researchers in Brazil synthesized existing studies of dark blue flavonoids called anthocyanins and found that more and more studies...

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