News, Analysis & Insights on Nutrition, Supplements, and Health
A three-year Irish project to grow three valuable species of seaweed with valuable nutritional properties in an aquaculture environment has shown that sustainable industrial-scale cultivation is viable, say researchers.
The ability of vitamin E to help fight respiratory tract infections in the elderly may be impacted by a person’s sex and their genetics, suggests a new study.
A new study has identified and sequenced antioxidant proteins in yogurt that could be used as stabilizers in functional foods, following on from previous research on their potential.
Two of the biggest challenges still facing omega-3 acceptance in the United States are a lack of clear knowledge of its benefits and a perception that it brings a bad taste to food products, according to Frost & Sullivan.