Beauty products based on collagen are already established in Asia, and collagen has been exceptionally successful in a variety of functional foods and nutraceuticals.
Ocean Spray’s Ingredient Technology Group and Artemis International, a specialty provider of nutraceutical ingredients, have announced details of their strategic partnership.
Vitamins and medications may one day take rides on starch compounds, creating stable vitamin-enriched ingredients and cheaper controlled-release drugs, according to Penn State food scientists.
Environmental stress plays an important role in the development of glucose intolerance influencing lipid and glucose metabolism through sympathetic nervous system, cytokines and hormones such as glucocorticoids, catecholamines and glucagon. Otherwise, fish oil prevents glucose intolerance and insulin resistance.
Researchers at Emory University School of Medicine have shown that probiotic bacteria promote healing of the intestinal lining in mice by inducing the production of reactive oxygen species.
A recent study, published in Melanoma Research and conducted by researchers at the University of Wisconsin-Madison, has stated that resveratrol can reduce the malignancy of melanoma cells by de-activating the protein Akt, which plays a major role in many cellular processes.
The Laboratory Department for Probiotics Research at the Juntendo University Graduate School of Medicine (Nagata Satoru, Yamashiro Yuichiro et al.) studied supplementation of probiotic fermented milk containing Lactobacillus casei strain Shirota (LcS) in elderly individuals living at a nursing home and confirmed reduced fever associated with acute norovirus gastroenteritis.
Consumers are increasingly aware of the relationship between diet and health, and are the driving force behind the development of new health food and supplement products.
Glutathione is an endogenously produced compound that protects the body against the bombardment of free radicals. Lifestyle choices may put the population at risk for glutathione deficiency.
Most consumers are generally aware of what makes up nutritious meals, but end up choosing unhealthy options instead. It is a classic case of knowing what we should eat vs. what we actually do.
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