Pharmaceutical-style reductionism has been the order of the day in the dietary supplement business. But strong synergistic countercurrents still exist, generated by product developers adhering to older traditions such as TCM and Ayurveda.
Designing a study on a product that can influence inflammation that can subsequently be used directly to support a marketing plan is a delicate operation. It can skirt dangerously close to a disease claim.
The bioavailability of sulforaphane from commercially available glucoraphanin supplements is equal to that observed from broccoli sprouts, says a new study from Johns Hopkins University (JHU) School of Medicine.
A warning letter issued last month to dietary supplement firm Sound Healing Arts illustrates what’s wrong with the current enforcement picture at FDA, says an industry observer.
Plandaí Biotechnology, Inc., a company that produces a line of extracts branded as Phytofare, has concluded a deal for the distribution of its ingredients in India.
The Council for Responsible Nutrition's Day of Science took place on October 21 in Palm Springs, CA, with hot topics covering everything from learnings from PHS II, nutrition and cognitive decline, current developments in lab analysis (including DNA analysis), and herb-drug interactions...
Investment opportunities in the CBD space continue to abound despite the regulatory uncertainties, the director of a Boulder-based fund says.
Curcumin is becoming so well known among consumers that it has almost gotten to the point that the mere name on the label is enough to market its many benefits, said Cheryl Myers, of supplement manufacturer Europharma.
Vitamin E can significantly improve liver function in patients with non-alcoholic fatty liver diseases (NAFLD) including non-alcoholic steatohepatisis (NASH), a meta-analysis of five clinical trials.
While turmeric is still a novel ingredient to many Americans, it’s only a matter of time before it moves from the niche to the mainstream of US food culture, predicts Temple Turmeric founder Daniel Sullivan, who has set his sights on conquering the conventional as well as the natural food retail channel.
Consumption of a green tea extract has been suggested to reduce rates of cancer in certain indiviuals while reducing levels of the cancer biomarker prostate-specific antigen (PSA), say researchers.
A new study looking at the autumn olive berry (AOB) - branded by a promoter as Lycoberry - has confirmed the rich assortment of proanthocyanidins and alpha- and gamma- tocopherols in the fruit to go with the previously discovered high levels of lycopene. The study boosts the berry’s attractiveness as a supplement and food ingredient.
Cocoa flavanols are an ingredient that has been poised at the edge of the runway for a few years now. A new large-scale, long-term study into their cardiovascular and cognitive function benefits that is entering its recruitment phase may help provide the research backing to bring that takeoff roll closer to reality.
New research from the Mayo Clinic supports the safety of the tolerable upper limit of vitamin D intake espoused by the Endocrine Society, which is significantly higher than the recently updated recommendations from the Institute of Medicine.
Probiotics are yet to win a health claim in the European Union but they continue to receive backing by various bodies for gastrointestinal issues like diarrhoea.
Supplements are back in the headlines, with sensationalist and worrying headlines based on old research and a university press release. Is this the new normal for the dietary supplements industry?
An association between muscle-building supplements and testicular cancer is stronger for young men and long periods of use - with a 177% increased risk for those who mix supplements, warn scientists.
A functional variety of broccoli with a high glucoraphanin content - the vegetable's 'healthy' compound - may reduce cholesterol by altering the body's fat-synthesising signal pathways.
Are omega-3 fisheries really under threat? How many functional foods have cracked omega-3 blockbuster status? How is the sector recovering from the ‘Brasky effect’? How are developing markets developing? How is the latest research influencing regulation? Tune as experts debate these and other crucial issues framing the omega-3 sector.
A phenolic compound known as oleocanthal can selectively kill cancerous cells while leaving healthy cells intact, say researchers, who suggest their novel findings may explain why olive oil is linked to decreased cancer risk.