Columbus, OHA recent study at The Ohio State University on omega-3 fatty acids shows that these “good fats” do more than just fight inflammation; they may actually slow down aspects of aging. Jan Keicolt-Glaser, professor and lead author of the study, found that when overweight adults consumed an omega-3 supplement for four months, telomeres, or segments of their DNA, were preserved greater than people taking a placebo.

San FranciscoNew studies suggest that low levels of vitamin D are associated with increased symptoms in multiple sclerosis (MS) patients.

The Government Accountability Office and the U.S. Food and Drug Administration (FDA) recently released a report in responses to growing concerns about dietary supplements and their structure/function claims. In this report, FDA acquired 127 supplements, analyzed their structure/function claims and investigated how they substantiate such claims. 

It has been a long wait, but the Federal Trade Commission (FTC) announced on October 1 that its “Guides for the Use of Environmental Marketing Claims,” which have come to be known as the “Green Guides,” have been finalized for public consumption.

Columbus, OH—The famous phrase about apples and the doctor may actually be true, at least when it comes to their concern over our cholesterol. A new study conducted at Ohio State University and published in the Journal of Functional Foods reveals that consuming one apple per day for four weeks was apparently enough to reduce levels of LDL cholesterol by 40%.

Las Vegas, NV—Industry suppliers will again gather in Las Vegas to learn about the latest in natural product ingredients and raw materials. Taking place November 5–9 at the Venetian & Sands Expo, SupplySide West again offers a blend of educational and networking events.

Irvine, CA—New research conducted at the University of Mississippi Medical Center suggests that pterostilbene could be of benefit for adults who need blood pressure support.

Rockville, MD—In response to a 2009 petition submitted by Lallemand, the U.S. Food and Drug Administration has announced that it will revise its food additive regulations to allow bakers yeast to be a source of vitamin D2 in baked goods, at levels not exceeding 400 IUs per 100 grams. Previously, it was only permitted to be used as a leavening agent.

Parents looking to support their children’s performance in schools may want to consider a new study from the University of Oxford documenting the benefits of algal DHA (life’sDHA from DSM Nutritional Lipids).