Florida-based Valensa International is promoting a new chia-cranberry blend it says can ease digestion problems among those who typically eat a lot of fast food.
Increasing intakes of green leafy vegetables may reduce the risk of developing type-2 diabetes by about 15 per cent, according to a meta-analysis of six studies.
The bioaccessibility of carotenoids is greater from fruit than dark
green vegetables, says a new study from Ireland that has important
implications for the use of such ingredients in functional foods.
The relative resistance marketers have faced trying to push
probiotic ingredients in the US, when compared with Europe, could
be solved via another market: fermented vegetables.
Eating about three portions of green leafy, yellow and cruciferous
vegetables every day could slow loss of mental function as we age
by 40 per cent, suggests a new study.
Eating three or more servings a week of green leafy vegetables or
roots vegetables could reduce the risk of stomach cancer by between
35 and 57 per cent, suggests a prospective study from Sweden.
An intake of antioxidants from different fruit could be more
efficient at protecting against the effects of oxidative stress
than single fruits, says new research using pigs.
High fruit and vegetable prices may be linked to childhood obesity,
says the US Department of Agriculture (USDA), although it suggests
that further research is needed in order to confirm the "casual
relationship" identified...
Including plenty of fruit and vegetables in the diet could halve
chances of developing pancreatic cancer indicates a new
case-control study, supporting research published earlier this
year.
Increased fruit and vegetable consumption is associated with a
decreased risk of cardiovascular disease but not cancer, according
to a new study that suggests the cancer-protective effect may have
been 'overstated'.
Women of child-bearing age who eat regular quantities of fruit,
vegetables and proteins could help avert the onset of leukaemia in
children later born to them.
Ontario residents are eating too few vegetables and fruits and are
missing out on their cancer fighting benefits, according to the
results of a new survey completed by Cancer Care Ontario.
Californian supplement manufacturer Source Naturals is promoting an
improved version of its phosphatidyl serine (PS) soft gels, with
the claim that the product contains the most shelf-stable PS
available.
Just eating one or two servings of fruit or vegetables can reduce
the risk of heart attack, researchers said yesterday, although
those that eat more can cut the risk of coronary events by as much
as 70 per cent, according to the case...
Many common Chinese vegetables contain useful amounts of
antioxidants with potential health benefits, researchers reported
this week. Most previous studies have looked at vegetables common
in the Western diet.
A diet rich in leafy green vegetables can cut the risk of colon
cancer by nearly half, according to a study carried out by
researchers at Liverpool University in the UK.
A cartoon which was created to encourage British children to eat
more fruit and vegetables is to become the focus of a new
Department of Health campaign, reports BBC Online.Trials have shown
that the cartoon prompted a dramatic increase...
At the Fi Europe 2001, DSM Food Specialties will introduce a new
application of its FirmFruit® enzyme system designed to enhance the
appearance and consistency of processed tomato pieces in
end-product applications.
