Scientists at Duke University have received approval for a randomized, double blind, placebo-controlled clinical trial of probiotic Lacticaseibacillus rhamnosus GG (formerly Lactobacillus rhamnosus GG) in COVID-19 exposed households.
Adding a cranberry supplement to a weight loss diet program may improve insulin, insulin resistance, and key liver enzyme levels in people with non-alcoholic fatty liver disease (NAFLD), says a new study.
Hemp cannabidiol (CBD) supplier and manufacturer CV Sciences just announced fresh research that demonstrates the safety and health benefits of its PlusCBD products.
Daily supplementation with matured hop bitter acids may improve mental processing speed, attention, and concentration in healthy adults aged 45 to 69, says a new study from beverage giant Kirin Holdings Co.
CBD may improve joint pain in canines, an animal model of arthritis deemed appropriate for assessing human arthritis pain, according to a new study. The study authors said follow-up investigations in humans are now warranted.
New Zealand blackcurrants may offer a “small, but significant” improvement for sports performance, according to a new systematic review and meta-analysis.
Oral consumption of a hot water extract of Hydrangea serrata leaves may improve wrinkles, hydration, skin elasticity, and skin texture, says a randomized, double-blind, placebo-controlled trial from Korea.
Genetically-tailored nutrition advice can be used in research and clinical practice to motivate greater long-term dietary change and adherence to dietary guidelines, according to a new randomised controlled trial.
The manufacturer says its new product, dubbed CSAT+, a blend of carob bean extracts, is showing promise in weight management and metabolic syndrome (MetS).
A newly identified “metabolic signature” can evaluate an individual’s adherence and metabolic response to the Mediterranean diet and help predict future risk of developing cardiovascular disease (CVD), according to new research.
Eight weeks of supplementation with a combination of citrus flavones and flavanones and olive polyphenols led to “remarkable” improvements in markers of heart health, report Spanish researchers.
