News, Analysis & Insights on Nutrition, Supplements, and Health
A combination of probiotics and prebiotics may reduce levels of markers of inflammation and oxidative stress, suggest findings of a new study publishing in the journal Clinical Nutrition.
Increasing iron intake by 10 micrograms per deciliter of blood can reduce the likelihood of developing Parkinson’s disease by 3%, Italian researchers have concluded after performing an extensive literature review.
A new series of studies support the bioavailability and safety of soy-derived PA, its ability to boost strength and power in highly trained athletes, and increase lean body mass.
There is a direct and causal relationship between vitamin D status, high blood pressure and the risk of heart attack and stroke, according to new genetic research data.