Research

Home Research

Americas: Certain natural forms of vitamin K found in dairy products

Vitamin K, with its multiple forms, is among the lesser known nutrients. Scientists at the Jean Mayer USDA Human Nutrition Research Center on Aging...

Europe: Eating chocolate may decrease risk of irregular heartbeat, finds study

Consuming moderate amounts of chocolate was associated with significantly lower risk of being diagnosed with atrial fibrillation (AF) — a common and dangerous type...

Europe: Researchers says food should be studied in whole

The nutritional value of a food should be evaluated on the basis of the foodstuff as a whole, and not as an effect of...

Americas: Tree nuts as healthier snacks, study

A new study finds replacing typical snack foods with almonds and other tree nuts would decrease empty calories, solid fats, saturated fat and sodium...

Americas: Crackly crust is essential to a baguette’s aroma, researchers find

A French baguette is one of those key staples that foodies hunt for. Now scientists have gained new insight into why a crisp crust...

Europe: Lycored skin health study wins award

Lycored's skin health study, published in the British Journal of Dermatology, has won the NutraIngredients Award for Best University Research. The award recognizes true innovation...

Europe: Researchers study 100-year-old beers on aging process

Stashed away and long-forgotten, a trio of century-old bottled beers recently discovered in the Czech Republic could help scientists better understand early 20th-century brewing...

Europe: Supplementation could be heart healthy for the elderly

A new study commissioned by Food Supplements Europe has found that savings of €5.3 billion (US$5.77 billion) a year could be generated through the...

Americas: Researchers find isomers good for the brain

Eesearchers at the University of Georgia found the benefits of lutein and zeaxanthin isomers on brain health, showing that they improved psychological stress levels...

Americas: Lab finds food ingredient blends more sensitive to climate change

A recent Purdue study featured in the Journal of Food Science, deciphers why food ingredient blends are more sensitive to changes in climate than...

EDITOR PICKS