Olive oil reduces blood pressure
Consumption of olive oil is inversely associated with blood pressure, report Greek researchers, revealing an additional factor behind its protective effect on heart health.
Archives for November 4, 2004
Nattokinase to become medical food for hyper-tension sufferers
Nattokinase - an enzyme found in the Japanese food natto - that is increasing in popularity in the US as a supplement used by sufferers of high blood pressure and other cardiovascular conditions, should soon be available as a medical food with new...
Antioxidant-rich soup cuts stress levels
Food makers continue to reap the benefits from new science that backs the health promoting properties of food with researchers finding an antioxidant-rich soup raised vitamin C levels, and reduced stress levels, in consumers.
Cholesterol-lowering beer ready for scale-up
A new Swedish start-up has developed a brewing process that produces a beer with cholesterol-lowering properties.
Profits up at Tate & Lyle on strong sucralose gains
Month-on-month growth for Tate & Lyle's zero calorie sweetener combined with a faster than expected decline in European cereal prices helped the UK firm post a high single-digit rise in profit for the first half of the year, reports Lindsey Partos.
Raisio 3Q shows promise for new strategy
New product launches and applications helped lift turnover at Raisio's ingredients division by almost 40 per cent during the third quarter, it reported today.