News, Analysis & Insights on Nutrition, Supplements, and Health
Coating iron with chitosan nanostructured lipid carriers is a superior protection method when fortifying milk, with researchers also predicting its suitability for fruit juices, yogurts and traditional drinks.
A botanical plant extract offers possibilities in preserving memory and learning abilities lost to Alzheimer’s disease as a study highlights the plant’s anti-inflammatory and anti-microbial properties.
Enzymotec has expanded on its krill purity message with a new, higher concentrate form of its K-Real ingredient.
The International Society of Sports Nutrition ISSN has updated its position paper for the use of protein by physically active individuals.
Blackmores’ standing in China has received a boost after its Asia MD, Peter Osborne, was appointed vice chairman of the China Association for Quality Inspection’s (CAQI) advisory committee.
The probiotic strain L. plantarum MA2 from traditional Tibetan kefir grains has significant antioxidant properties, in addition to its previously reported cholesterol lowering credentials.
IPA World Congress + Probiota Americas 2017
Analyzing and identifying probiotic strains in a finished product is becoming increasingly crucial as probiotic-infused food, beverages, and supplements climb further into consumer interest.
The heads, tails and carapace of commercial shrimps could provide a natural and cheap source of astaxanthin for the nutraceutical industry, say Indian researchers in a review of extraction methods.
Science Short
Low omega-3 in adolescent mice leads to behavioural problems in adulthood, finds new study in The Journal of Neuroscience.