A new systematic review states that supplementation with hesperidin, a flavonoid commonly found in oranges, significantly reduced cardiovascular disease (CVD) risk factors including levels of serum triglyceride (TC), total cholesterol (TC), low-density...
Building the science around the potential health benefits of eriocitrin, two new studies show that the citrus flavonoid plays a role in supporting a balanced inflammatory response and improving antioxidant capacity.
The high antioxidant, flavonoid and fibre intake associated with a plant-based diet can help manage asthma and this could be helpful for many vulnerable people during this pandemic, according to the authors of a new clinical review.
Brazilian pharmaceutical distributor, Active Pharmaceutica, and product development supplier, BioActor, team up to promote and distribute Bioactor’s proprietary sports performance ingredient in Brazil. We spoke to BioActor’s CEO, Hans van der Saag to...
Seattle-based Theo Chocolate has launched the first functional ingredient from its subsidiary Theo Innovations. Called Violetamine, the product is an extract of cocoa high in polyphenols and theobromine.
Nutegrity, the human nutrition division of Omega Protein, has added CocoaNol, an organic cocoa extract, to its ingredient lineup and will be highlighting the ingredient at the upcoming SupplySide West trade show in Las Vegas, NV, the company announced...
Special edition: Inside Europe's food supplement markets
Regular consumption of flavanols and flavanone bioactive compounds, found in tea, citrus fruits and fruit juices, can lower the risk of ovarian cancer by as much as 21%, according to a cohort study involving nearly 180,000 women and begun in 1976.
Increased intake of flavonols from tea and other sources may boost heart health for older women, with regular consumption of the compounds linked to a 72% lower risk of atherosclerotic vascular disease mortality.
The potential heart health benefits of dark chocolate may be only partly linked to the flavanol content, with white chocolate - devoid of such compounds - also offering potential cardiovascular benefits, says a new study.
Positive science results are helping cocoa flavonols make progress in the market, and resolving issues around supply, around sustainability, and even around basic analytical methods could open the field of opportunity even wider, experts say.
New insights into the distinct roles of roles of flavanols and procyanidins in the human body could provide a fundamental scientific basis for understanding their potential benefits for heart health, say Mars.
Californian citrus flavonoids expert Ingredients by Nature (IBN) has launched a proprietary blend of whole citrus fruits and flavonoid extracts boasting “extraordinary ORAC values” for supplement manufacturers and food and drink manufacturers.
Alkali processing causes a loss of up to 98 per cent on epicatechin in the final chocolate based product, claims Hershey company based scientists evaluating the effect of conventional production methods of cocoa beans on flavanols levels.