Although close to two decades of clinical studies have identified negative impacts of saturated (SFA) and trans fats on cardiovascular disease (CVD), no single oil free of these “bad” fats has been available to food manufacturers.
Research by experts from the University of Bristol has unleashed a scientific design for a probiotic that may be used for the treatment of inflammatory bowel disease (IBD) like Crohn’s disease.
“Is saturated fat really the route of all health evils?” questioned Dariush Mozaffarian, MD DrPH in an engaging talk entitled “Fats, Oils and Health: What Does the Science Say About Fats & Oils in the American Diet” presented at the Food Technology, Innovation, and Safety Summit, held in Chicago on May 18 and 19, 2011.
Olive oil, derived from the olive fruit, contains many antioxidants, including one known as hydroxytyrosol which has now been approved to carry a “heart health” claim by the European Food Safety Authority.
This white paper focuses on pycnogenol, a natural ingredient extracted from French maritime pine bark. Although there are many potential uses for pycnogenol, the most well-studied use is for improving vascular health, as a result of improved endothelial function and venous insufficiency.
Women taking multivitamins do not live longer than those who get their nutrients from food alone, according to a U.S. study that found they in fact appear to have slightly higher death rates.
Lonza announced its International Patent Application was published by the World Intellectual Property Organization (WIPO) for Larch Arabinogalactan (LAG), the key component in the immune ingredient, ResistAid™.
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