A supplement containing a mix of essential fatty acids and vitamins may significantly reduce the symptoms of premenstrual syndrome (PMS), according to new research.
A nutrient which could help tackle the onset of vascular diseases by reducing blood lipid levels has been identified in tomatoes, according to a team of Japanese researchers.
Concentration of omega-3 in supplements generally match the levels stated on labels, says new research from Australia that supports the quality standards of supplement manufacturers.
Fish oil omega-3s in the triglyceride form are better for boosting the omega-3 index than the ethyl ester form, says a new study from Germany, a result which echoes recent Danish findings.
High blood levels of a compound called fibrinogen may be due to a lack of omega-3 alpha-linolenic acid in the diet, and rapeseed oil fat replacement may rectify the problem, according to new research.
Bunge North America has said that it will more than double the capacity of its canola processing plant at Altona, Manitoba, as part of an expansion plan across the company’s four plants in Western Canada.
The potential weight management effects of a proprietary hot red pepper extract may be linked to its ability to promote the break down of fat (lipolysis), says a new study.
A detailed description of the fatty acid profile of krill oil has revealed a high content of phospholipid omega-3 fatty acid, and may aid future product development.
Combining statins with omega-3 fatty acids may be more effective at managing raised blood lipid levels than statins alone, suggests a new study from Korea.
Omega-3s may reduce inflammation by acting on a receptor found in fat tissue and on inflammatory immune cells called macrophages, according to research.
A new study suggests that a deficiency in alpha-linolenic acid (omega-3) coupled with a chronic excess of linoleic acid (omega-6) could lead to ‘inherited obesity’.
The benefits of DSM’s appetitie-suppressing Fabuless ingredient may be related to the composition of fat in the ingredient, which may resist absorption in the gut, says a new study.
Novel technology allows KD-Pharma, the fully-owned subsidiary of health care products company Bioseutica, to produce what it claims to be the market’s safest and highest quality omega-3 concentrations.
Increased intakes of omega-3 fatty acids, and DHA in particular, may increase bone mineral content and produce healthier, stronger bones, suggest results from a study with rats.
Consuming dairy products fortified with omega-3 fatty acids does benefit heart health, and may reduce the risk of cardiovascular disease, says a new study from Germany.
Omega-3 veteran Ian Newton shares three decades-worth of industry experience that has seen the fatty acid go from non-existent to heavy blip on the nutritional radar.
Irish supplier Carbery Ingredients has debuted a whey protein concentrate (WPC)-omega-3 combination ingredient it says is the result of “extensive development work” in the area.
Daily intake of conjugated linoleic acid (CLA) does not affect kidney and liver function, says a new study with humans that adds compelling support to the safety of the ingredient.
Increased intakes of omega-3 fatty acids from marine sources may benefit people with non-alcoholic fatty liver disease (NAFLD), says a new review of the literature.
Omega-3 player Nordic Naturals has launched a water soluble, effervescent omega-3 form it says offers odor and taste-free benefits not possessed by soft gels.
A new source of gamma-linolenic acid (GLA), claimed to be the “most concentrated, convenient and cost-effective source of GLA available,” has received acceptance from the Food and Drug Administration (FDA) allowing it to be marketed and sold as an ingredient...
A modified nanoparticle from corn can be used to extend the shelf-life of food products and preserve their health benefits by delaying oxidation, according to new research.
Baked or boiled fish delivers the heart-health benefits of omega-3 fatty acids more effectively than fried, salted or dried fish, according to research presented at the American Heart Association's Scientific Sessions 2009 at Orlando, Florida.
Increasing the intake of omega-3 fatty acids, and decreasing intakes of omega-6, could reduce the risk of colorectal cancer, suggests a new study from China.
Infertile men have lower levels of omega-3 fatty acids in their sperm than fertile men, suggests new research that opens up the possibility for supplements to boost sperm quality.
A recent European Commission committee meeting has failed to reach any conclusions about mooted omega-3 nutrition labelling across the European Union bloc.
Damage that can occur in the first four weeks of a premature baby’s life can be significantly reduced if DHA levels are increased, researchers have found.
Supplementation with conjugated linoleic acid (CLA) prevented age-related muscle loss in mice, says a new study using Lipid Nutrition’s Clarinol ingredient.
Increased intakes of omega-6 fatty acid linoleic acid may double the risk of ulcerative colitis, a type of inflammatory bowel disease, says a Pan-European study.
Glanbia Nutritionals has developed an emulsifier line for longer shelf life and cleaner labels in a move toward ingredients targeting added productivity and profitability, rather than just added nutrition.
Shane Starling takes Michael Chubb, the sales director at Canadian fatty acid specialist, Bioriginal, into the organic and natural product extravaganza that is Expo West for a real-time spec of end-product omega-3 ingredient innovation and application.
Fungal treatment of a biodiesel byproduct can produce the omega-3 fatty acid EPA (eicosapentaenoic acid), offering a potentially economical source of EPA from microbes.
A patent-pending production process employing nanotechnology is allowing omega-3s into shelf-stable beverages such as juices and waters for the first time, according to biotech firm, Virun.
Omega-3 fatty acids are one of the industry's star performers, being added to a wide variety of food types as well as supplement capsules. But searching for alternative sources continues behind the scenes. Stephen Daniells talks to Prof Ski Chilton...
Supplements of the omega-6 fatty acid arachidonic acid (AA) boosted the AA content in the breast milk of lactating mothers, according to a new study from the Netherlands.
As the year draws to a close, NutraIngredients-USA.com looks at occasions where the US FDA has intervened to clear up the food, drink and supplement industries of products that overstep the fine line between function and pharmaceutical.
Supplements of omega-3 or soy may protect the heart against certain damaging effects of air pollution, according to a new study from an international team of researchers.
Higher levels of omega-3 fatty acids, particularly EPA (eicosapentaenoic acid), may decrease the risk of dementia, and improve survival in older people, suggest three new studies.
Fats and oils supplier ADM Pura steps up solutions for bakers,
opening a new R&D test bakery at its production site in
Purfleet, Essex to look into reformulation and novel fats.
Two major players in the US healthy oils market are joining forces
to develop a DHA oil from canola, which could lead to the launch of
a new, cost effective source of the blockbuster ingredient down the
line.
Kerry Ingredients & Flavours has extended its line of
functional flavors, which are said to combine the flavor and
nutritional value of fruits and vegetables.
An increased intake of the omega-3 fatty acid eicosapentaenoic acid
(EPA) may improve the fatty acid levels composition in the gullet,
and reduce the risk of cancer, suggests a new study.
