During the Second World Congress of Public Health Nutrition held in Portugal, September 2010, several new and pending studies were presented that show clear evidence that poor nutrition is growing in affluent countries, despite widespread consumer access to nutritious foods and nutritional education campaigns.
Highly regarded for its antioxidant properties and credited with helping to reduce risk of diseases, such as cancer and heart disease, vitamin E also slows foods from becoming rancid.
Although discovered in 1979, the micronutrient pyrroloquinoline quinone (PPQ) has only recently been identified as the first new vitamin isolated in 55 years.