Red meat link to kidney cancer
Red and processed meat consumption can increase the risk of kidney cancer, according to a new study by US researchers.
Archives for January 9, 2012
Western Parsley has antioxidant potential in fatty foods – study
The culinary herb western parsley (WP) can boost antioxidant activity in fatty foods and improve stabilisation over a long storage period, according to a study by Japanese researchers.
Red wine may reduce breast cancer risk, suggests study
Consumption of moderate amounts of red wine is associated with changes in serum hormones that could lead to a reduction in breast cancer risk, say researchers.
CRN UK on DMAA: “The law is clear. DMAA is illegal in the EU and should be stripped from shelves”
Trade in sports products containing the controversial stimulant DMAA (methylhexaneamine/1,3-dimethylamylamine) is illegal in the European Union, and should be brought to an immediate halt by EU and member state authorities, according to the Council for...
Schwabe pulls back as herbal medicines quality campaign launches at Westminster
The UK Safer Herbal Medicines Campaign (SHMC) that was conceived last year as an industry initiative to push for greater enforcement of the EU Traditional Herbal Medicinal Products Directive (THMPD), will be revamped in a public launch at Westminster...
Vitamin D again shows anti-diabetic activity
Increased blood levels of vitamin D may reduce the risk of developing diabetes, suggests data from Spain that adds to a growing both of science supporting the anti-diabetic potential of the sunshine vitamin.
Fiber-rich vegetarian diet leads to better gut microflora profile: Study
Consuming a vegan or vegetarian diet results in different profiles of gut microflora, with lower levels of potentially pathogenic bacteria such as E. coli, says a new study.