Stuart Reeves, Ph.D., director of research and development for Embria Health Sciences, has been appointed to the external advisory board of the Nutrition and Wellness Research Center at Iowa State University

"The effectiveness of conjugated linoleic acid (CLA) as a weight-loss nutraceutical continues to be debatable, suggesting that there may be value in exploring the physiological effects of the lesser-known isomers.

Fish Oil on Periodontal Health December 15/Niigata, Japan/China Weekly News -- According to recent research from Niigata, Japan, "Fish oil has anti-inflammatory actions that may benefit periodontal health. We investigated

The Food and Drug Administration has issued a proposed rule called "Food Labeling; Health Claim; Phytosterols and Risk of Coronary Heart Disease.

Pomegranate Component Could Lead to Cancer Therapy December 12/Riverside, Cal./States News Service -- Researchers at the University of California, Riverside have identified components in pomegranate juice that both inhibit the

 

Ocean Nutrition Canada Limited (ONC), an Omega-3 EPA/DHA solutions provider, and supplier of MEG-3(R) brand Omega-3 EPA/DHA (eicosapentaenoic acid/docosahexaenoic acid) ingredients, has entered into an exclusive long-term strategic agreement 

A new analysis of the effects of omega-3 essential fatty acids offers the hope of enhanced treatment options for tens of millions of people with depression.

A daily helping of porridge and two other servings of whole-grain foods can dramatically lower the risk of heart disease, researchers in Aberdeen have discovered.

Scientists have found that two glasses of orange juice a day can lower blood pressure and cut the risk of heart disease.

Prebiotic Potential in Cereal December 9/Reading, U.K./Science Letter -- Fresh data on prebiotics are presented in the report "Determination of the in vivo Prebiotic Potential of a Maize-based Whole Grain Breakfast Cereal: A Human Feeding Study." "Epidemiological studies have shown an inverse relationship between risk of CVD and intake of whole grain (WG)-rich food.