There exists an abundance of scientific data supporting the positive benefits of fiber in reducing the risk of a number of chronic conditions, but most Americans fall far short of recommended daily consumption levels. Despite consumer awareness of fiber’s importance in the diet, it still is difficult to obtain enough fiber from most common foods.

Growing clinical evidence suggests that resistant starch increases insulin sensitivity in the large and growing numbers of prediabetics, a segment of the population of interest to manufacturers of healthier foods.

Eating tomatoes and tomato-based foods lowers stroke risks, thanks to lycopene, an antioxidant, suggests a study from Finland.

Pharmaceutical, dietary supplement and food ingredient companies are engaged in identifying and evaluating various substances for their ability to boost the immune system.

Researchers found that when bees were fed resveratrol, a compound found in red wine, they ate less food afterwards.

Nutraceuticals have always held the position of preventative maintenance, but specificity is becoming the insurance by which consumers are assessing naturally derived compounds to reduce risks of certain diseases and conditions.

A new fiber may improve digestive health and decrease the risk of colon cancer, irritable bowel syndrome, Crohn's disease and diverticulosis.

Eating too much bad food could make it hard to think and create new memories, according to new research.

Cherries have long been appreciated for their taste, but growing evidence about their health benefits puts them squarely in the frame for “superfruit” status.

The BENEO-Institute has found that only six countries out of 27 analyzed are consuming the World Health Organization’s (WHO) recommended daily fiber intake of at least 25g of total dietary fibers from wholegrain cereals, fruits and vegetables per day.