Superfruit extract specialist KonaRed has signed a deal with fellow Hawaiian company, Hawai‘i Coffee Company, to introduce coffee extracts into its premium coffee products.
Timber! The latest axe blow from EFSA has fallen, and this time it has taken one of the biggest trees in the nutrition forest: Antioxidants. But let’s not mourn the loss of the tree; let’s look forward to the new opportunities a clear view of the sky...
Consumption of antioxidant-rich berries may double levels of polyphenols in the blood, says a new study from Finland that supports the fruit as a source of bioavailable compounds.
The choice of adding full-fat or skimmed milk to tea may influence the antioxidant capacity of the beverage, says new research from the UK which may have public health implications.
After purple tomatoes, black garlic and golden kiwi fruit Israeli scientists now propose that rust-colored and black chickpeas are antioxidant-rich and could be functional food ingredient.
In the final instalment in this series about antioxidants, NutraIngredients scans the regulatory landscape to see how the science backing the nutrient is being translated into law.
In the third part of our series on antioxidants, NutraIngredients talks to Jeff Blumberg, professor of antioxidants at Tuft University, and finds out why we need differentiation in the antioxidant field.
In the second part of our antioxidants special, NutraIngredients focuses on the carotenoids where the vitamin A converter, beta-carotene, is still lording it over lutein and lycopene and DSM and BASF’s synthetic versions continue to dominate that particular...
Increased intakes of flavonol-rich foods may reduce a woman’s risk of stroke by 20 per cent, according to a new meta-analysis involving over 110,000 people.
Increased intakes of beta-carotene, vitamin E, folic acid, and iron may reduce the risk of atopic dermatitis, a form of eczema, suggests a new study from Korea.
Nano-sized curcumin capsules may boost the body’s uptake of the ingredient, and enhance its potential to prevent colon cancer and Alzheimer’s disease, suggests a new study from Japan.
Careful conventional breeding of broccoli may boost the levels of antioxidants in the vegetable, especially lutein – a carotenoid linked to improved eye health.
The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.
Formulating açai products with extracts from rooibus tea may enhance the colour and improve the stability of açai’s healthy components, suggests a new study from Texas.
Scientists have investigated the concentration of tocopherols among various soybean genotypes in different environments to ultimately improve the quality of functional food ingredients.
Sufferers of celiac disease have significantly reduced antioxidant capacity, says a new study, and could need natural antioxidants and appropriate dietary supplements.
Crossing clementines and blood oranges may yield a new citrus hybrid with an enhanced content of antioxidant phytochemicals, according to new research from Europe.
Daily consumption of an antioxidant-rich melon extract may lower cholesterol levels and prevent hardening of the arteries, according to a study with hamsters fed a high fat diet.
Supplements of antioxidant vitamins and minerals are not associated with an increased risk of skin cancer, despite reports to the contrary, says a new study.
Slovenian firm Vitiva has received US organic certification for its rosemary extract lines AquaRox and Inolens, which are used in foods, supplements and cosmetics products for their antioxidant and antimicrobial properties.
Californian ingredient firm Ethical Naturals, Inc (ENI) has said its latest fruit blend can be used in supplements or beverages targeting heart heath and diabetes benefits, due to the high source of antioxidants it delivers.
A combination of antioxidant supplements and resistance training may protect against bone loss in postmenopausal women, suggests a new study from Canada.
ChromaDex has received a grant to further develop a technology that can create anthocyanins via fermentation, which the firm says will allow it to test whether the process is viable on a commercial scale.
Vitamin E tocotrienols are dwarves in a land of tocopherols – the vitamin E giants. But the tocotrienol market is growing. Stephen Daniells talks to Lipid Nutrition’s John Kurstjens, and Carotech’s Sharon Ling, about entry to the market, the benefits...
Vitamin E tocotrienols are slowing coming out of the shadow of tocopherols. Stephen Daniells talks to Dr Barrie Tan from American River Nutrition, about new sources of tocotrienols, new entrants to the market, and where the health benefits lie.
Forming a complex with phospholipids could enhance the bioavailability of ellagic acid, a polyphenol with antioxidant activity, according to new findings from India.
Conclusions that supplements of vitamins C and E may blunt the positive effects of exercise are a "gross over extrapolation of the experimental findings", says a nutrition expert.
A concentrated DHA ingredient that claims to closely resemble DHA found in human breast milk has been launched on the North American market, following a distribution agreement between Spanish firm Brudy and New Jersey-based Xsto Solutions.
Supplements of antioxidant vitamins after exercise may decrease the benefits of the workout by blocking the positive effects of reactive oxygen, says a new study.
Supply issues linked to the production of some green tea and selenium supplements appears to have been unresolved over the last three years, according to new analysis of the repective segments.
Increased intake of the flavonoid apigenin, found in celery, parsley, and tomato sauce, may reduce the risk of ovarian cancer by 20 per cent, suggests a new study from Harvard.
Increased intakes of antioxidant carotenoids, and particularly lycopene, may reduce the risk of developing the metabolic syndrome by about 50 per cent, says a new study.
Sabinsa has achieved self-certification for its Amla ingredient, Saberry, after an independent panel of scientifists took no issue with its safety and toxicology data.
Using antioxidant assays like ORAC and DPPH to predict a food’s antioxidant activity is not accurate, suggests research that has implications for claims on complex foods.
For many consumers, antioxidant doesn’t go beyond vitamins C and E, and beta-carotene, but as understanding of the antioxidant compounds in fruit and vegetables increases, more research is pointing towards the potential of polyphenols.
The list of tests available to assess antioxidant activity may look like a page ripped from a World War II code book, but understanding how the results are complementary is vital for the continued success of antioxidants.
From berry extracts to tea bags, the term antioxidant is being used as a marketing tool for products. In the first part of a four-part focus on antioxidants, NutraIngredients reviews the rise of a branding tool.
A superoxide dismutase (SOD) supplement, GliSODin, may reduce the loss of cognitive function linked to stress, according to a new animal study from Japan.
Fresh evidence from researchers in the US suggests that substituting refined sweeteners with unrefined equivalents in food formulations could raise disease-fighting antioxidants in consumer diets.
Antioxidant pigments from plants may protect against bone loss in older men and women, according to a new study funded by the USDA’s Agricultural Research Service.
Extracts from grape seeds may exert an antimicrobial effect and reduce levels of bad-breath and periodontitis-causing bacteria, according to a new study.
