News, Analysis & Insights on Nutrition, Supplements, and Health
Eating eggs can improve aspects of cognition, according to research that also concludes neither high intake of cholesterol or eggs are associated with an increased risk of dementia or Alzheimer’s disease.
Katana, a €1.2 million investment fund is calling for Europe’s brightest entrepreneurs to pitch their ideas and win funding for agrifood innovation, from functional foods to tech solutions for sustainable sourcing.
Adding Tiliacora triandra gum, from the indigenous Thai vegetable ‘Yanang’, to maltodextrin could create an excellent protector of probiotics, researchers have revealed.
TIC Gums has developed Dairyblend YG OG 6, an organic, non-GMO hydrocolloid system for use in indulgent yogurt applications.
Drinking sour cherry juice appears to boost blood flow to the brain and may reduce blood pressure, according to a study.
Supplements of vitamin C and E may reduce the risk of cognitive decline, according to data from the Canadian Study of Health and Aging.
A 300mg daily coenzyme Q10 supplement significantly increased antioxidant capacity and reduced oxidative stress and inflammation levels post-surgery for patients with hepatocellular carcinoma (HCC) – the most common type of liver can