Antioxidant News and Research

Latest Antioxidant News and Research

Anlit Advanced Nutrition Supplements to present new products at Vitafoods Europe 2012

Anlit Advanced Nutrition Supplements, an innovative developer of quality consumer vitamins, minerals and dietary supplements for children, will present new and innovative products at Vitafoods Europe 2012, which will take place May 22-24, 2012 in Geneva, Switzerland.

2 May 2012

Berries taken at least once a week can preserve memory functions: Study

The study of more than 16,000 women taking part in the Nurses' Health Study involved following them up since 1980. Between 1995 and 2001, researchers also measured the mental function of women who were over 70 and had not had a stroke.

29 Apr 2012

Physical activity reduces oxidative stress in people with SCT

Sickle cell disease (SCD), an inherited condition that causes red blood cells to sometimes deform into a crescent shape, affects an estimated 100,000 Americans, typically those of African descent. However, far more have sickle cell trait (SCT), caused when individuals carry just a single copy of the disease-causing mutation in their genes.

26 Apr 2012

New 'super food' breakthrough in sports nutrition

RESEARCHERS have found that antioxidant-rich watercress, often labelled a super-food, can alleviate the natural stress put on our body by a workout.

26 Apr 2012

Dark chocolate good for the heart: Study

A new study finds that dark chocolate may lower the risk of heart disease by lowering levels of blood glucose and bad cholesterol while boosting levels of good cholesterol.

25 Apr 2012

Impaired mitochondrial function may play a major role in mood and psychotic disorders

Janssen Research & Development, LLC announced today the publication of an article that reviews the growing evidence that impaired mitochondrial function may play a major role in mood and psychotic disorders.

25 Apr 2012

Dark chocolate may reduce risk of cardiovascular disease

Chocolate, considered by some to be the "food of the gods," has been part of the human diet for at least 4,000 years; its origin thought to be in the region surrounding the Amazon basin. Introduced to the Western world by Christopher Columbus after his fourth voyage to the New World in 1502, chocolate is now enjoyed worldwide. Researchers estimate that the typical American consumes over 10 pounds of chocolate annually, with those living on the west coast eating the most. Wouldn't it be great if only chocolate were considered healthy?

25 Apr 2012

Phytochemicals in mangos may target breast cancer cells

Already one of the world's most popular fruits, scientists are discovering that mangos may also be one of the healthiest. New research, presented this week at the Federation of American Societies for Experimental Biology (FASEB) meeting in San Diego, not only suggests people who eat mangos have a better diet, but the fruit also contains a substance that may have an effect on breast cancer cell proliferation.

23 Apr 2012

Avocado oil protects against free radicals in mitochondria

Atmospheric oxygen facilitated the evolution and complexity of terrestrial organisms, including human beings, because it allowed nutrients to be used more efficiently by those organisms, which in turn were able to generate more energy. However, as we find out more about how oxygen molecules work inside the body, more attention is being paid to their not-so-good effects, and researchers are seeking ways to thwart them.

23 Apr 2012

Estrone provides anti-inflammatory and antioxidant capabilities after TBI

With more than 1.7 million people sustaining a traumatic brain injury each year, the need to identify processes to limit inflammation and subsequent damage is critical. Approximately 275,000 people are hospitalized annually with traumatic brain injury, leaving 85,000 with long-term disabilities and taking the lives of more than 50,000. More than 5 million people live with disabilities caused by traumatic brain injuries, often the result of car accidents and falls. Direct and indirect costs exceed $75 billion.

23 Apr 2012

Scripps Florida scientist to develop new tests for aging and stress-associated diseases

A scientist from the Florida campus of The Scripps Research Institute has been awarded just over $1 million from the National Institutes of Health to develop a range of new tests that could lead to new treatments for a number of stress-associated and degenerative disorders of advancing age.

21 Apr 2012

First study to examine soda's effect on stroke risk

Researchers from Cleveland Clinic's Wellness Institute and Harvard University have found that greater consumption of sugar-sweetened and low-calorie sodas is associated with a higher risk of stroke. Conversely, consumption of caffeinated or decaffeinated coffee was associated with a lower risk.

21 Apr 2012

Hydrophilic carbon cluster HADES can selectively kill brain cancer cells

Nanomedicine researchers at the Methodist Neurological Institute and Rice University have developed a way to selectively kill brain cancer cells by using a tiny syringe to deliver a combination of chemotherapy drugs directly into the cells. These findings will be published in the April 24 issue of the American Chemical Society journal ACS Nano.

17 Apr 2012

Experts share top 5 springtime fruits and vegetables that fight cancer

The price of springtime fruits and vegetables seems to increase each year. But when buyers break this expense down to cents, they realize stocking up on these cancer-fighting foods still makes economical sense, say experts from The University of Texas MD Anderson Cancer Center.

12 Apr 2012

Botanical formula controls aggressive human prostate tumors in mice

A non-toxic, botanical formula controls aggressive human prostate tumors in mice, according to a peer-reviewed study in the The International Journal of Oncology. Researchers at Indiana University, Methodist Research Institute, showed the prostate formula significantly suppresses tumor growth in aggressive, hormone-refractory (androgen-independent) human prostate cancer cells.

11 Apr 2012

Reducing iron levels in blood plasma may protect brain from changes related to AD

Alzheimer's disease (AD) is now the sixth leading cause of death among Americans, affecting nearly 1 in 8 people over the age of 65. There is currently no treatment that alters the course of this disease. However, an increasing amount of evidence suggests that changes in the way the body handles iron and other metals like copper and zinc may start years before the onset of AD symptoms. A new study shows that reducing iron levels in blood plasma may protect the brain from changes related to AD.

11 Apr 2012

Berries may reduce Parkinson’s disease risk in men: Study

A new study has found that men who regularly consume foods rich in flavonoids, such as berries, apples, certain vegetables, tea and red wine, may significantly reduce their risk for developing Parkinson's disease. The study was published in the journal Neurology this week. It added that there was no such effect among women.

9 Apr 2012

Research on how cells cope with stress could lead to more effective cancer treatment

Both radiation and many forms of chemotherapy try to kill tumors by causing oxidative stress in cancer cells. New research from USC on a protein that protects cancer and other cells from these stresses could one day help doctors to break down cancer cells' defenses, making them more susceptible to treatment.

7 Apr 2012

USPTO issues patent to ChromaDex’s pterostilbene

The U.S. Patent and Trademark Office has granted patent #8,133,917 pertaining to the ingredient pterostilbene, which is licensed exclusively to ChromaDex Corp., an innovative natural products company that provides proprietary, science-based solutions and ingredients to the dietary supplement, food & beverage, cosmetic and pharmaceutical industries, and marketer of BluScience, its new line of dietary supplements.

6 Apr 2012

Green Coffee beans - the new weight loss formula

Green coffee beans could be the newest weight-loss fad as a new study finds that the bean extract may help people lose weight. When roasted at 475 degrees, coffee beans are sometimes described as rich and full-bodied. Before that they are termed green.

29 Mar 2012