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Science & Nutrition Research - News Headlines - Week 42 / 43

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Science & Nutrition ResearchTwice monthly Newsletter

From 13-Oct-2010 to 27-Oct-2010

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Oat beta-glucan LDL effect linked to molecular weight and gut viscosity

The ability of oat beta-glucan to lower LDL cholesterol is related to its molecular weight and viscosity in the gut, a new study has found – and manufacture using an extrusion process makes the beta-glucan more soluble and produces higher viscosity... ReadAntioxidants may improve bread quality: Study

The quality and shelf life of whole grain bread may be improved by reducing oxidation during storage, according to new research that shows the potential of antioxidant ingredients... ReadStudy finds 'marked variability' in red yeast rice supplements

Commercially available formulations of red yeast rice are extremely variable in the concentration of active ingredients they contain, according to a report published in the Archives of Internal Medicine... ReadDietary Guidelines do improve nutrition, says committee chair

Although the Dietary Guidelines for Americans may seem similar to those published in 1980, they contain distinct differences, and certain aspects of Americans' diets have improved as a result, claims a new commentary... ReadEC calls for views on nanomaterial definition

After hammering out a definition of the term 'nanomaterial' in a draft resolution, the European Commission is now inviting comments from interested parties over the next four weeks... ReadFood grade nano-capsules show formulation potential

Nano-capsules that can modulate the release of the incorporated substances may have applications in the formulation of functional foods, as well as relevance in food preservation and storage, according to new research... Read

Fish oils may help to activate anti-diabetic genes: Study

Polyunsaturated fatty acid fish oils may activate genes that regulate fat cell differentiation and glucose homeostasis, according to new research on mice... ReadOne in three Americans could be diabetic by 2050, says CDC

As many as one in three Americans could be diabetic by 2050, according to new research from the Centers for Disease Control and Prevention (CDC)... ReadIce cream not a problem for probiotic bacteria: Study

Ice creams with added pre- or probiotics can be formulated to have good nutritional and sensory properties, according to research, with careful balancing of the recipe to ensure acceptable taste, texture and colour... ReadIndena curcumin complex shows eye therapy potential

Curcumin complex may reduce relapses of recurrent anterior uveitis by over 80 percent, according to new research... ReadOat dextrine shows low fat mayo potential

Oat dextrine yields similar physical properties in low fat mayonnaise to those of a full-fat version, but taste and texture issues need to be addressed... ReadOlive oil compounds may boost cardiac fat oxidation: Study

Olive oil, oleuropein and cafeic acid may enhance fat-oxidation and optimize cardiac energy metabolism in obesity, and improve oxidative stress in the heart, according to a new study on rats... ReadKemin and DSM discuss lutein bioavailability

Kemin Health and DSM Nutritional Products are highlighting data on lutein bioavailability at SupplySideWest today... ReadStudy suggests genetic mechanisms for blood pressure and salt intake

Blood pressure responses to high and low salt intakes may share similar genetic control mechanisms, according to a new study published in the Journal of Human Hypertension... ReadDHA may not have pregnancy benefits: Study

Taking DHA supplements during pregnancy may not deliver as many benefits as first thought, according to a new study published in the Journal of the American Medical Association (JAMA)... ReadReview shows steady US sodium consumption

Rising obesity rates may be a more important factor for hypertension than rising sodium consumption, claim the authors of a new study that suggests US sodium intake has remained relatively constant over the past 50 years... ReadFatty diets linked to sepsis immune overreaction: Mouse study

Consuming a high-fat diet may send the immune system into over-drive, causing it to react more strongly to systemic bacterial infection and leading to inflammation, according to a new study with mice... ReadTea and coffee may reduce brain tumor risk: EPIC Study

Daily intakes of more than 100 ml of tea or coffee may significantly reduce the risk of certain brain tumors, according to new research published in the American Journal of Clinical Nutrition... ReadBarley beta-glucans may trim LDL cholesterol: Study

Increasing the intake of beta-glucans from barley may help to reduce LDL cholesterol, according to new research... ReadPycnogenol passes formulation test for fruit juice

The French maritime pine bark extract Pycnogenol shows excellent stability against the harsh conditions of the stomach, and should be considered "a good source of phenolic compounds to be utilised for fruit juice enrichment", says a new study... ReadSalt restriction could increase risk of iodine deficiency

Restricting salt intake could increase risk of iodine deficiency, particularly among women, according to a new study published in the American Journal of Hypertension... Read

TECHNICAL & RESEARCH PAPERS

An historic perspective on applications of tannic acid - Technical / white paper Ca & Mg Mineral Salts – functionality in food - Application note The Promise of Krill Oil - Its Background, Health Benefits and Latest Research - Technical / white paper C.R.O for clinical trials in human nutrition - Technical / white paper Exercise Recovery Beverages: New Opportunities in the Sports Drink Category - Research study Weight control effect: 76% of women convinced - Clinical sudy Cranberry proanthocyanidins: quantification assays - Case study Meriva® - A master switch of inflammation - Data sheet Protein Summit 2010 - Creating sustainable opportunities - Event programme FAST v. SLOW PROTEINS: Definitions and Considerations The role of NUTRALYS® pea protein isolate - Technical / white paper

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