The Flax Council of Canada and Glanbia Nutritionals offer an extensive updated Flax Research Database for human health and nutrition.

Algatechnologies, Israel, a manufacturer of natural astaxanthin, has collaborated with Novel Creation, Israel, to develop Maximum Red Alga, a unique liquid dietary supplement of natural astaxanthin using AstaPure™ 10% astaxanthin oleoresin as its main active ingredient. Maximum Red Alga liquid supplement is produced and marketed by Novel Creation and will be launched in the U.S. and Europe in 2012.

Stevia has been long cultivated as a sweetener. The extracts of the leaves, steviol glycosides, are responsible for its sweet characteristics; the main two steviol glycosides are stevioside and rebaudioside A (reb A).

This two-article series focuses on the different nutritional stages of a consumer’s life. Part I, this article, provides an overview of nutrition needs during the stages of pregnancy, infancy and childhood. For Part 2, focusing on teenagers, Baby Boomers and seniors, please see link in article.

Plant based bioactive peptides, such as from peas and flaxseed, offer the potential to stifle the “silent killer,” hypertension.

Whey protein is a desirable food ingredient, recognized for its well-substantiated effects on health and its superior performance in food formulations. Proteins, including whey, could improve risk factors for cardiovascular disease by reducing serum triacylglycerol, increasing HDL cholesterol and reducing blood pressure.

Products with a heart-health positioning continue to show good growth worldwide, with a 13% increase in product launch activity tracked by Innova Market Insights from 2009-2010.

Three kiwis a day could keep high blood pressure at bay, according to a new study. Research presented at the scientific meeting of the American Heart Association shows eating three kiwis a day is linked with decreased blood pressure.

“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.