Carotenoid News and Research

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5 super foods for attaining summer glow

Chances are you have seen glow-enhancing creams and serums lining the shelves of your local supermarket. Some are marketed as age- defying and promise to energize skin in a matter of days.

29 May 2014

Fruit smoothies visibly improve skin's appearance

A group of university students are enjoying a specially designed fruit smoothie a day to discover whether it can improve their appearance and make them feel healthier.

7 Jan 2014

Beta-carotene: An important and safe precursor for vitamin A

A Case Western Reserve University School of Medicine study in the November 22 issue of Journal of Biological Chemistry, explains how vitamin A is generated from beta carotene, its dietary precursors. The discovery sheds new light into how beta carotene’s enzymes are utilized differently contributing to the vitamin’s production. This insight will help guide solutions for vitamin A deficiency, a global public health problem affecting more than half of all countries, according to the World Health Organization.

11 Dec 2013

Study: Sofrito helps to prevent cardiovascular diseases and cancer

The combination of tomato, olive oil, garlic and onion in a sofrito increases the amount of polyphenols and carotenoids. These bioactive compounds respectively help to prevent cardiovascular diseases and cancer.

15 Nov 2013

Nine Nobel laureates to present their research at American Chemical Society meeting

At least nine Nobel laureates have research that will be presented here this week during the 245th National Meeting & Exposition of the American Chemical Society, the world's largest scientific society.

8 Apr 2013

Eating brightly colored fruit and veg may help prevent ALS

Having a high intake of carotenoids, compounds that give certain fruits and vegetables their distinctive coloring, can reduce a person’s risk for developing amyotrophic lateral sclerosis or motor neurone disease, suggest study findings.

4 Feb 2013

Consuming carotenoid-rich foods may help prevent or delay onset of amyotrophic lateral sclerosis

New research suggests that increased consumption of foods containing colorful carotenoids, particularly beta-carotene and lutein, may prevent or delay the onset of amyotrophic lateral sclerosis (ALS).

29 Jan 2013

Macular pigment screening: an interview with Jaquie Finn, Product Line Manager at Elektron Technology

AMD is the leading cause of vision loss in anyone over 50 and globally in 2010 it was estimated to cost $340 billion to treat AMD. The costs are set to spiral over the next 20 years and really over burden the healthcare system unless people start to take preventative action.

18 Jan 2013

$Low BMI a stronger risk factor for hip fracture among elderly men$

Low BMI a stronger risk factor for hip fracture among elderly men

Speaking at the IOF Regionals Asia-Pacific Osteoporosis Meeting, researchers from the National University of Singapore and the Singapore Ministry of Health, announced a study which links carotenoids to decreased hip fracture risk in elderly, lean Chinese men. Elderly who are lean (BMI <20 kg/m2) are at higher risk of hip fracture compared to those with higher BMI.

17 Dec 2012

Consuming whole eggs may improve blood lipids, new research suggests

It is estimated that 34% of Americans are affected by an increasingly prevalent condition known as metabolic syndrome which is a combination of at least three of the following risk factors: large waistline, high triglycerides, low HDL cholesterol, high blood pressure and elevated blood sugar.

15 Dec 2012

Altered gut microbiota associated with symptomatic atherosclerosis and stroke

Researchers at the University of Gothenburg, Sweden, and the Chalmers University of Technology, Sweden, demonstrate that an altered gut microbiota in humans is associated with symptomatic atherosclerosis and stroke.

15 Dec 2012

Obesity and oxidative stress: an interview with Dr Elizabeth New

Even though oxygen is essential for us to live, it can react with other compounds in the body to produce molecules called free radicals, which are highly reactive and damaging.

22 Nov 2012

Scientists create yellow potatoes with high carotenoid levels

Potatoes with higher levels of beneficial carotenoids are the result of U.S. Department of Agriculture (USDA) studies to improve one of America's most popular vegetables.

26 Oct 2012

More than 40 plant-based compounds can turn on genes that slow the spread of cancer

More than 40 plant-based compounds can turn on genes that slow the spread of cancer, according to a first-of-its-kind study by a Washington State University researcher.

28 Aug 2012

Study shows higher levels of phenolic compounds in organic tomatoes

Study conducted at the University of Barcelona shows that organic tomatoes contain higher levels of phenolic compounds than conventional tomatoes. Phenolic compounds are organic molecules found in many vegetables with proven human health benefits.

4 Jul 2012

Longer life expectancy for women in their 70’s who exercise and eat a healthy diet

Women in their seventies who exercise and eat healthy amounts of fruits and vegetables have a longer life expectancy, according to research published in the Journal of the American Geriatrics Society.

30 May 2012

The truth about chocolate: does it really contain flavonoids?

There have been many news stories over the years about chocolate and whether it is good or bad for you. The stories often comment on a chemical constituent of chocolate: flavonoids. But what are flavonoids? Does chocolate even contain them? And why should we care if it does?

18 May 2012

Beta-carotene-derived molecules have opposite effect in the body

New research suggests that there could be health hazards associated with consuming excessive amounts of beta-carotene.

2 May 2012

Vitamin A daily dose may help prevent skin cancer: Study

A study has shown that a daily vitamin pill could help prevent skin cancer - particularly among women. Scientists say taking food supplements containing vitamin A can make people less likely to develop melanoma, the deadliest form of the disease.

4 Mar 2012

Poor handling of oranges in squeezing machines stimulates bacterial contamination

Scientists from the University of Valencia in Spain have analysed fresh orange juice squeezed by machines in catering establishments. They have confirmed that 43% of samples exceeded the acceptable enterobacteriaceae levels laid down by legislation. The researchers recommend that oranges are handled correctly, that juicers are washed properly and that the orange juice is served immediately rather than being stored in metal jugs.

15 Dec 2011