Eating garlic can lead to a garlic smell and the presence of garlic-derived compounds in breast milk, but transmission is more complex than previously thought, according to a new study.
A survey of untested sports supplements available in Australia found 19% were contamination with substances banned in sport.
Zhaolong Foods has secured the patent from Anhui Agricultural University (AAU) to manufacture China’s first gum with organic tea polyphenols.
The use of diet and functional foods to alter the microbiota and impact the gut-brain axis could be a promising strategy for people with autism spectrum disorder, say researchers.
Personalised diets may provide diabetics with a more natural way of controlling the post-meal spikes in blood sugar glucose that are linked to obesity, hypertension and cardiovascular disease, a study...
Researchers in Ireland have concluded via a long term trial that supplementation with three carotenoids—lutein, zeaxanthin and meso-zeaxanthin—can improve the visual performance of subjects who had normal vision to start....
The progress of personalised nutrition is being hampered by the food industry’s ‘lack of trust and transparency,’ in product composition and effects on health.
So-called multivitamin and mineral pregnancy supplements are “an unnecessary expense” for most expectant mothers, according to a review of current UK guidance for pregnancy supplementation. Yet industry has called the statements dangerously...
Don’t feel bad if you’ve never heard of Alhydwan seed—outside of Yemen on the Arabian Peninsula, it's relatively unheard of.
A newly identified prebiotic enzyme produced from fermented vegetables could improve colon health, say researchers.
Omega-3 supplementation during pregnancy offers no protection for the offspring against obesity during the child’s first year of life, a study has hypothesised.
Global ingredients supplier DSM has started production of vitamin B6 at its new state-of-the-art facility in Xinghuo, China.
A supplement based on a molecule produced by gut bacteria could be used to suppress the appetite for high-calorie foods, according to a study.
A lack of sales channels, byzantine regulations and vested interests continue to hamper the development of China’s sports nutrition market, though the winds of change might be blowing over Beijing....
Signs of chronic fatigue syndrome (CFS) have been found in the gut bacteria in research conducted at Cornell University, which questions whether the disease originates in the brain.
A specialist Australian algae and fish oil supplier will tackle China’s high-end dietary supplements market by exporting home-sourced omega-3 products.
Chinese academics have collaborated with British counterparts to launch a UK-China Joint-Centre for Probiotic Research.
Joint health is seen as an innovative category, whereas bone health is a more stable, mature market, said participants in yesterday’s Brand Panel in William Reed’s online Bone & Joint...
It is EFSA and the EU nutrition health claims regulation (NHCR) that is today the biggest barrier to European innovation in nutrition and Brexit, whatever else it may do, can...
Food that travels faster through the gut results in bacteria producing less harmful by-products in the digestive system, resulting in a healthier gut environment, according to a study.
Mirroring western research, the first major Middle Eastern study investigating the link between diet and mental health finds that healthy eating is associated with a lower risk of anxiety and...
Regularly eating cereal fibre could reduce the risk of heart disease-related deaths by up to 18% and cancer mortality by 15%, a new analysis claims.
Cardiac surgery patients given omega-3 polyunsaturated fatty acids (PUFAs) beforehand found their hospital stay reduced by up to 2.4 days, an analysis has suggested.
Breakfast is officially the most important meal of the day and can help reduce the risk of developing type-2 diabetes, Singaporean scientists have found in a limited study.
Newly identified polysaccharides from bamboo shoots have the potential to be used as functional ingredients by industry, say researchers.