Calcium supplements should be taken ''with caution," Swiss researchers warn, as they may raise the risk of heart attack.

A decrease in internal antioxidants and detoxifying molecules gives rise to higher production of free radicals, lower cellular energy production and thus contributes to neuro-degeneration of dopamine neurons and development of Parkinson’s.

Increasingly, food manufacturers want to use nanoparticles to boost nutrition by adding compounds with health benefits such as carotenoids, omega-3 fatty acids and vitamins A, D and E.

Millions of people who take dietary supplements to ward off cancer may be toying with a "two-edged sword" that might do them harm, experts have warned.

DuPont Nutrition & Health’s new patent-pending GUARDIAN CHELOX L is a blend of natural plant extracts with antioxidant properties. It combines strong metal chelation with free-radical scavenging to create an effective, non-allergenic natural solution to preserve the freshness of food emulsions, according to the company.

A Purdue University food scientist has developed a way to encase nutritional supplements in food-based products so that one day, consumers might be able to sprinkle vitamins, antioxidants and other beneficial compounds right onto their meals.

While LifeAID’s new beverage is focusing on one very specific target audience, one of the beverage category’s biggest successes of recent years is expanding its focus beyond beverages entirely.

A study finds the intake of three or more cups of tea a day helps reduce the risk of heart attack and lower cholesterol levels.