Despite the equivocal reports in the mainstream media of the recently released omega-3s trials, the huge statistical power of the studies means the promising secondary endpoints can be trusted, experts say.
New data from a couple of high profile and hotly anticipated trials indicate that omega-3 consumption may indeed significantly benefit a number of heart health outcomes. But the mainstream media coverage (and therefore messaging to consumers) has been...
Boomers want healthy aging products, Gen X-ers are interested in weight management, while Millennials are more interested in fitness: These are just three of the insights from a new analysis of 500,000 social media posts over 12 months.
Krill-derived omega-3 fatty acids appear to reduce fasting levels of blood glucose, a Rimfrost-funded study finds, as researchers point to its supplementation as an effective approach in reducing cardiovascular disease (CVD) risk.
There’s mounting evidence that psyllium, oat bran beta-glucan, and PolyGlycopleX each confer blood lipid management benefits, but more studies are needed for the fibers’ effects on weight, hypertension, and blood sugar levels, researchers argued.
The American Botanical Council has partnered with a noted documentary filmmaker to support the Sustainable Herb Program, which aims to foster transparency and traceability in the sourcing of the raw materials for increasingly popular herbal products.
Herbalife’s global sales rose 15% in the third quarter. Record sales in China and the rest of Asia helped drive the result, and the company bucked recent trends in the multi-level marketing sector by posting sales increases in North America as well.
Amarin Corporation, maker of EPA drug Vascepa, has sued two omega-3s finished good manufacturers for unfair trade practices for allegedly using the results of the company’s large scale drug trial to market their own fish-oil based dietary supplements.
Many studies have linked polyphenols—chemical compounds found in everything from chocolate to olives to berries—to reduced cardiovascular disease risk. French researchers took a closer look at how different types of polyphenols relate to this risk.