Glyceollins from soybeans may stop breast cancer cell growth
A compound produced by specially grown soybeans may prove to be successful in the prevention the growth and/or spread of breast cancer, says a new study.
Archives for January 11, 2007
Martek amends SemBioSys deal for flexibility in plant DHA
Martek Biosciences is extending its options in the competitive plant-derived omega-3 market, amending its agreement with SemBioSys from safflower to a traditional commodity crop as well.
Alltracel will soon announce bioactive functional foods deal
Alltracel says it expects to announce shortly a global alliance with a North American cardiovascular health specialist that take its cellulose fibre derived bioactive into the functional foods market for the first time.
Kerry expands organic ingredients in US
Irish firm Kerry Ingredients has responded to the growth of organics in the United States by expanding its organic ingredient product range across the board, the firm announced yesterday.
ARS updates flavonoids in food database
The USDA's ARS has announced the update of its Database for the Flavonoid Content of Selected Foods, giving values of 26 flavonoids in 393 foods.
FSA publishes 'metals in food' findings
A UK survey of the concentrations of metals elements in a variety of ingredients suggests that estimated intakes do not pose a health threat.
Scientists report novel delivery system for SOD
Scientists in Georgia have reported successful lab tests of new polymer microparticles that show promise as a novel delivery system for the antioxidant superoxide dismutase (SOD).
SourceOne rebrands Tongkat Ali to avert sexual health stigma
SourceOne is rebranding its proprietary blend of herbal Tongkat Ali for a more mainstream uses beyond the sexual enhancement and bodybuilding supplement markets.
Nutrition intervention trial looks promising for SEN kids
Preliminary results from an intervention trial that aimed to change eating habits in a UK school and provide an omega-3 supplement are positive with regards to behavioural benefits, says Foods for the Brain, and may spur further research.