Sherbrooke, QC, Canada—A horrible disaster struck a production plant owned by Neptune Technologies & Bioressources Inc. (maker of Neptune Krill Oil [NKO]) on the afternoon of November 8. An explosion and fire reduced the production facility to rubble, killing three workers. At least 18 others were injured, some with severe burns. Investigators are searching for the cause of the explosion and the massive blaze that ensued.
Aimes, IA—Adenosine-5’-triphosphate (ATP) is key for cellular energy storage, so key that when cells don’t have enough ATP inside them, extracellular ATP can cross into cells to boost energy. Can athletes take advantage of this system? Yes, according to new research published in the Journal of the International Society of Sports Nutrition by researchers from Iowa State University and Metabolic Technologies, Inc.
St. Clair Shores, MI—Those caring for loved ones with cystic fibrosis (CF) are often desperate for ways to keep the air passages clear and open. Now, new research suggests magnesium supplementation could be of some help. CF is a serious, life threatening genetic disease that causes thick mucus to build up in the lungs and digestive tract, leading to lung disease.
Vancouver, WA—A proof of concept study published in the Journal of theInternational Society of Sports Nutrition suggests a branded form of methylsulfonylmethane (MSM, as OptiMSM from Bergstrom Nutrition, based here) may be beneficial for recovery after exercise.
Hoboken, NJ—A recent study published in Panminerva Medica indicates that Pycnogenol (distributed in the U.S. by Horphag Research, based here) may help control asthma symptoms. Pycnogenol is a natural plant extract that comes from the bark of French Maritime pine trees. The extract’s combination of procyanidins, bioflavanoids and organic acids has been studied for years in promoting healthy inflammation, but now researchers from the University in Pescara, Italy believe it may have other benefits, too.
Washington, D.C—The biennial registration renewal requirement for food facilities is now underway (which began at 12:01AM on October 22, 2012). Under the Food Safety Modernization Act registration requirements, renewals will take place between October 1 and December 1 of even years.
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.