Category Archives: Nutrition: Functional Foods

Blueberries Could Help Fight Alzheimer’s






Newswise — SAN DIEGO, March 13, 2016 — The blueberry, already labeled a “super fruit” for its power to potentially lower the risk of heart disease and cancer, also could be another weapon in the war against Alzheimer’s disease. New … Continue reading






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Gassier Than Usual? These Functional Food Ingredients Might Be Why.






The food industry has discovered an ingenious way to increase the fiber content of foods without having to lean heavily on whole food ingredients that typically contribute fiber such as whole grains, beans, vegetables, and fruit. The problem is that … Continue reading






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‘Super-spaghetti’ with healthy properties that lessen risk of cardiovascular diseases






Researchers from the University of Granada (UGR) and the Research and Development of Functional Food Centre (CIDAF, for its initials in Spanish) along with two Italian universities, have developed a ‘super-spaghetti’ of enriched pasta, elaborated with functional flours, which contains … Continue reading






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‘Clean Food’ is a dangerous fad? ‘Young, attractive recipe bloggers’ who are telling us what to eat?






The supermarket aisle has become a confusing place. It used to be full of recognisable items like cheese and butter; now you find yourself bamboozled by all manner of odd alternatives such as ‘raw’ hummus, wheat-free bread and murky juices. … Continue reading






Posted in Nutrition: Clean Eating, Nutrition: Cookbooks, Nutrition: Dietitians, Nutrition: Diets, Nutrition: Functional Foods, Nutrition: Habits, Nutrition: Information: Confusion, Nutrition: Marketing, Nutrition: MyPlate.gov | 1 Comment

The top 10 functional foods trends






Newswise — CHICAGO—The April 2014 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top 10 functional food trends for 2014. Sloan gathers data from a multitude … Continue reading






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What is a functional food?






Newswise — The U.S. is the largest consumer of functional foods, it was a 44 billion dollar market in 2012 and it’s increasing with at least 60 percent of people consuming functional foods, occasionally. IFT spokesperson Cathy Adams Hutt, PhD, … Continue reading






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Green tea boosts brain cells to improve memory: Molecular Nutrition & Food Research journal






It has long been believed that drinking green tea is good for the memory. Now researchers have discovered how the chemical properties of China’s favorite drink affect the generation of brain cells, providing benefits for memory and spatial learning. The … Continue reading






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Urinary tract infections and cranberry consumption: how much of latter’s benefits are removed during processing?






J Food Sci. 2012 Jul 2. doi: 10.1111/j.1750-3841.2012.02788.x. [Epub ahead of print] Comparison of Health-Relevant Flavonoids in Commonly Consumed Cranberry Products Grace MH, Massey AR, Mbeunkui F, Yousef GG, Lila MA. Source Authors are with Plants for Human Health Inst., … Continue reading






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Vitamin D with calcium shown to reduce mortality in elderly: Endocrine Society journal






Study shows vitamin D and calcium reduce mortality but not vitamin D alone A study recently published in the Endocrine Society’s Journal of Clinical Endocrinology and Metabolism (JCEM) suggests that vitamin D—when taken with calcium—can reduce the rate of mortality … Continue reading






Posted in Elder Care, Nutrition: Calcium, Nutrition: Food: Dairy Products, Nutrition: Functional Foods, Nutrition: Vitamin D | 5 Comments

How people taste, smell and detect flavor, and why they love some foods much more than others.






CORVALLIS, Ore. – Researchers at Oregon State University have made some fundamental discoveries about how people taste, smell and detect flavor, and why they love some foods much more than others. The findings could lead to the Holy Grail of … Continue reading






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Folic acid and childhood cancer: a new study






More folic acid posts Researchers from the University of Minnesota and Washington University in St. Louis have found folic acid fortification of grain products in the United States may have an impact on lowering some childhood cancers. The new research, … Continue reading






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Hospital’s new nutrition bar, in two weeks, improves metabolic biomarkers






Newswise — May 9, 2012 – Oakland, CA – Scientists at Children’s Hospital Oakland Research Institute’s (CHORI) Nutrition & Metabolism Center, led by National Medal of Science winner Bruce N. Ames, PhD, have developed a low-calorie fruit-based high fiber vitamin … Continue reading






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Cancer Prevention Research journal: Beehive extract shows potential as prostate cancer treatment






Proteomics reveals how ancient remedy slows prostate tumor cell proliferation An over-the-counter natural remedy derived from honeybee hives arrests the growth of prostate cancer cells and tumors in mice, according to a new paper from researchers at the University of … Continue reading






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Garlic may beat antibiotics for treating food-borne illnesses: UW, NIH-funded study






Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. Their work was recently published … Continue reading






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Ripe, a new food book arranged by color, celebrates fruit, vegetables






Eat fruits and vegetables not because you’re told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That’s why Ripe: A Fresh, … Continue reading






Posted in Nutrition, Nutrition is Medicine, Nutrition: Antioxidants, Nutrition: Cookbooks, Nutrition: Diets, Nutrition: Fiber, Nutrition: Food: Apples, Nutrition: Food: Blueberries, Nutrition: Food: Broccoli, Nutrition: Food: Carrots, Nutrition: Food: Celery, Nutrition: Food: Cranberries, Nutrition: Food: Garlic, Nutrition: Food: Grapefruit, Nutrition: Food: Grapes, Nutrition: Food: Orange Juice, Nutrition: Food: Peppers, Nutrition: Food: Potatoes, Nutrition: Food: Raw, Nutrition: Food: Sprouts, Nutrition: Food: Strawberries, Nutrition: Food: Tomatoes, Nutrition: Food: Watermelon, Nutrition: Functional Foods, Nutrition: Information, Nutrition: Lycopene, Nutrition: Mediterranean Diet, Nutrition: Micronutrients, Nutrition: MyPlate.gov, Nutrition: Packaging, Nutrition: Polyphenols, Nutrition: Resveratrol, Nutrition: Vegetarianism, Science Updates | Comments Off on Ripe, a new food book arranged by color, celebrates fruit, vegetables

Breast cancer survival rates go up with cruciferous vegetable consumption, according to new study






CHICAGO — Eating cruciferous vegetables after breast cancer diagnosis was associated with improved survival among Chinese women, according to results presented at the AACR Annual Meeting 2012, held here March 31 - April 4. “Breast cancer survivors can follow the … Continue reading






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Menopause hot flashes may be eased by soy according to new large-scale study






In the most comprehensive study to date to examine the effects of soy on menopause, researchers have found that two daily servings of soy can reduce the frequency and severity of hot flashes by up to 26 percent, compared to … Continue reading






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Top 10 functional food trends of 2012






Newswise — CHICAGO – The Top 10 Functional Food Trends of 2012 point to more consumers favor getting their vitamins and minerals from the foods they eat and beverages they drink instead of supplements, according to research presented Wednesday at … Continue reading






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Low glycemic foods at breakfast set tone for the day, more evidence






Newswise — CHICAGO – Eating foods at breakfast that have a low glycemic index may help prevent a spike in blood sugar throughout the morning and after the next meal of the day, researchers said at the Institute of Food … Continue reading






Posted in Nutrition, Nutrition: Appetite, Nutrition: Calorie Restriction, Nutrition: Diets, Nutrition: Food: Nuts, Nutrition: Functional Foods, Nutrition: Information | Comments Off on Low glycemic foods at breakfast set tone for the day, more evidence

Phytonutrient confusion among consumers common, needs to be addressed, say researchers






Newswise — CHICAGO – An expert panel at the Institute of Food Technologists’ Wellness 12 meeting urged the food industry to find simple yet powerful language to tell consumers about the many benefits of a diet rich in phytonutrients. Phytonutrients … Continue reading






Posted in Nutrition, Nutrition: Dietitians, Nutrition: Food: Chocolate, Nutrition: Functional Foods, Nutrition: Information: Confusion, Nutrition: Marketing, Nutrition: Phytonutrients | Comments Off on Phytonutrient confusion among consumers common, needs to be addressed, say researchers

Soy product may lower BP, says new study presented at American College of Cardiology






Soy-based food products have taken grocery store shelves by storm, and the benefits of soy are steadily beginning to emerge. Eating foods that contain isoflavones – a key compound in soy milk, tofu, green tea and even peanuts – every … Continue reading






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Green tea may slow functional decline in the elderly: new study






Check out the “tea page” on Amazon Green tea consumption and the risk of incident functional disability in elderly Japanese: the Ohsaki Cohort 2006 Study. Tomata Y, Kakizaki M, Nakaya N, Tsuboya T, Sone T, Kuriyama S, Hozawa A, Tsuji … Continue reading






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In type 2 diabetes, decaffeinated coffee may improve brain energy metabolism: new study






Researchers from Mount Sinai School of Medicine have discovered that decaffeinated coffee may improve brain energy metabolism associated with type 2 diabetes. This brain dysfunction is a known risk factor for dementia and other neurodegenerative disorders like Alzheimer’s disease. The … Continue reading






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Virgin olive oil & fish fatty acids help prevent acute pancreatitis






The researchers evaluated the role of Mediterranean diet ingredients in the prevention and mitigation of cell damage. Oleic acid and hydroxytyrosol –present in a particularly high concentration in virgin olive oil– and n-3 polyunsaturated fatty acids –found in fish– affect … Continue reading






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Vegetables and fish extend life more than meat and milk: the latest research






A Mediterranean diet with large amounts of vegetables and fish gives a longer life. This is the unanimous result of four studies to be published by the Sahlgrenska Academy at the University of Gothenburg. Research studies ever since the 1950s … Continue reading






Posted in Nutrition, Nutrition: Cookbooks, Nutrition: Dietitians, Nutrition: Diets, Nutrition: Fat, Nutrition: Fish Oil, Nutrition: Food: Dairy Products, Nutrition: Food: Fish, Nutrition: Food: Meat, Nutrition: Functional Foods, Nutrition: Information, Nutrition: Mediterranean Diet, Nutrition: Vegetarianism, Obesity | Comments Off on Vegetables and fish extend life more than meat and milk: the latest research