Vitamin C may reduce the formation of potentially carcinogenic
nitrogen-containing compounds in the stomach, offering protection
from stomach cancer, researchers have reported.
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
Proanthocyanidin-rich extracts from grape seeds may prevent skin
cancer by boosting the immune system, says a new study that used
hairless mice to model human sun exposure.
Nutritionists and policy-makers have put the issue of healthy
ageing way down the list of priorities, and the problem must be
addressed sooner rather than later, says a new report.
Pterostilbene, a compound found in blueberries, may prevent the
development of tumours in the colon, if results from an animal
study can be translated to humans, researchers have said.
A study at the University of Glasgow that evaluated fruit juices
commercially available in the UK according to their antioxidant
content could act as a spur to the category, as consumers seek
dietary ways to remain in rude health.
A diet rich in flavonoids, compounds in fruit, vegetables, coffee,
tea and chocolate, could slash the risk associated to
cardiovascular disease, says a joint Norwegian-US study.
International agencies should reassess as a matter of high priority
dietary recommendations for vitamin D, experts have said, because
current advice is outdated and puts the public at risk of
deficiency.
Increased intake of soy isoflavones significantly reduced the risk
of prostate cancer amongst Japanese men by as much as 50 per cent,
says a new study.
Flavonoids from fruits and vegetables are not potent antioxidants
when eaten but may still have significant benefits by other
mechanisms, says a new review of the science.
A meta-analysis of 68 randomised trials with antioxidant
supplements has reported that vitamins A and E, and beta-carotene
may increase mortality risk by up to 16 per cent, but vitamin C did
not have an effect on mortality and the...
Chocolate mousse may be an excellent vehicle for probiotics and
prebiotics, suggests a new study from Brazil that is in line with
the trend for new ways of delivering the ingredients.
Coffee, a well-established source of antioxidants, may also be a
richer source of soluble dietary fibre than orange juice,
researchers in Spain have reported.
Honey produced by bees feeding on honeydew have more than double
the radical scavenging activity than honeys from nectars, says new
research from Spain.
Emulsification of omega-3 fatty acids may boost bioavailability of
nutritionally beneficial eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA) by over 60 per cent, compared to
non-emulsified oil, suggests new research.
A regular intake of watercress may protect against DNA damage in
blood cells, considered an important trigger in cancer development,
by 23 per cent, new research suggests.
Quantification of a prebiotic's ability to boost the growth of
probiotics could enhance the identification of effective synbiotic
combinations, researchers have said.
A synbiotic supplement comprising the prebiotics inulin and
oligofructose, and a mixture of two probiotics, successfully
reduced several markers of colon cancer, say results of a major
Europe-wide study.
Polyphenols found in olive oil, a mainstay of the Mediterranean
diet, may prevent infection with the Helicobacter pylori
bacteria, said to be the cause of millions of cases of gastritis
and peptic ulcer disease each year.
Increasing the daily intake of vitamin D to 2000 International
Units could halve the risk of developing breast and colorectal
cancer, two studies have reported.
The ability of the prebiotic fibre inulin to boost the population
of 'friendly' bifidobacteria in the gut works at both low and high
doses without side effects, says new research.
An Italian company has patented a process for the extraction of
lycopene from tomato waste, which could lead to a cheaper source of
the natural carotenoid and spur its use in more areas.
Pure fruit and vegetable juices are generally regarded as healthy,
despite containing less fibre than the whole fruit. A review of
studies into their potential to reduce risk of chronic disease may
serve to validate the popular perception...
Increased intake of flavonoids, particularly, flavones and
flavonols could cut the risk of kidney cancer by 32 and 31 per
cent, respectively, says a new study from Italy.
Companies offering personalised nutrition testing are jumping the
gun because the science behind nutrigenomics is not enough to
support the claims, says an article in New Scientist.
Pre-menopausal women who eat 30 or more grams of fibre a day could
cut their risk of breast cancer by 52 per cent, says a UK-based
epidemiological study.
Increased intake of the antioxidant vitamins C and E could cut the
risk of kidney cancer by 28 and 44 per cent, respectively, says a
new study from Italy.
Researchers at the University of Illinois at Urbana-Champaign are
looking to target antioxidant properties from Mate tea for use as
functional beverage ingredients.
The potential protective effects of calcium supplements against
colorectal cancer may carry on for five years after people stop
taking the supplements, research has revealed.
Tomatoes and broccoli, independently known for their anti-cancer
benefits, may have an extra effect against prostate cancer when
both are part of the daily diet than when they're eaten alone, if
results from an animal study can...
The polyphenol content of cloudy apple juice is four times greater
than clear juice, says new research that could see a shift in
consumer preference from clear to cloudy.
The tolerable upper intake level for oral vitamin D3 should be
increased five-fold, experts from the US-based Council for
Responsible Nutrition (CRN) has said after a review of the science.
Scientists in Georgia have reported successful lab tests of new
polymer microparticles that show promise as a novel delivery system
for the antioxidant superoxide dismutase (SOD).
A compound produced by specially grown soybeans may prove to be
successful in the prevention the growth and/or spread of breast
cancer, says a new study.
The British way of drinking tea with milk may block the
cardiovascular benefits of the catechins, according to a small
study that highlights the need for nutrition studies to consider
confounding factors from the surrounding food...
The blood levels of beta-carotene are tied to the total level of
antioxidants, not solely to the carotenoid itself, says a new study
that may help explain discrepancies in the science about the
nutrient.
Teas, both green and black, have potent anti-cancer effects against
a wide range of tumours, says a new study led by the US Department
of Agriculture that adds to an ever growing body of science behind
the compounds.
Consuming six or more portions of fruit and vegetables very day
could halve the risk of kidney cancer in men, says an
epidemiological study from Harvard University.
Cutting fat intake to 20 per cent of the daily total calories could
reduce the risk of breast cancer recurrence by about 25 per cent,
researchers from the US have reported.
If the Brazilian açai industry is going to satisfy growing demand
for the wild-harvested superfruit, plantations may be the only
answer, according to a distributor who says the country's
government will also have to charge royalties...
Using prebiotics as carriers could protect probiotics during
processing and storage, as well imparting their own beneficial
effects in the finished product, suggests new research from
Finland.
A diet rich in omega-3 fatty acids, dietary fibre, beta-carotene
and vitamin E appear to offer significant protection against
non-Hodgkin lymphoma, says a Swedish-Danish-American study.
Adhering to the recommended daily amount of protein may help
protect against certain cancers that are not directly associated
with obesity, says new research from the US.