The mandatory addition of iodised salt to the majority of bread sold in Australia since 2009 has had a positive effect on the iodine status of Tasmania’s population.
Eating whole walnuts or their extracted oil can reduce cardiovascular risk through a mechanism other than simply lowering cholesterol, according to a new study published online in the Journal of Nutrition.
People will choose larger portions of food if they are labeled as being "healthier," even if they have the same number of calories, according to a new study.
Individuals who drink coffee have a 20% lower risk for a particular autoimmune liver disease, according to new research presented at Digestive Disease Week (DDW).
Pistachios provide almost all of their polyphenols and antioxidants during digestion making them readily available to the body, according to a new study published in the Journal of Nutrition.
Nutritional ingredients developer Nutrition 21 has announced Nitrosigine, which it describes as a novel patented source of inositol-stabilized arginine silicate.
The seed of a traditional Middle Eastern medicinal plant known by the species name Nigella sativa has been shown to help lower blood pressure, among a plethora of other medicinal benefits.
Glanbia plc, the global nutritional solutions and cheese group has issued an Interim Management Statement in accordance with the reporting requirements of the EU Transparency Directive, for the four month period to 27 April 2013.
Health and wellness, arguably the most compelling trend in today's consumer packaged goods (CPG) environment, is also among the hardest on which to capitalise.
Eating food containing even a little nicotine, such as peppers and tomatoes, may reduce the risk of developing Parkinson’s disease, U.S. researchers say.
ForeverGreen Worldwide, provider of nutritional foods and other healthy products, has announced that it has forayed into new markets, and is receiving customer sales in 88 countries worldwide, up from 17 in 2012.
Eating polyphenol-rich grapes reduces inflammation and fat storage, and improves antioxidant defense that may help protect against organ damage associated with the progression of metabolic syndrome.
