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Home » Topics » Natural Health News » Research

Research
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Gettyimages 866796968

Kefir Probiotics Show Anti-Inflammatory, Anti-Bacterial Action in Mice

April 13, 2021
WholeFoods Magazine Staff
Beer-Sheva, Israel—Researchers at Ben-Gurion University of the Negev have identified new drug candidates to combat pathogenic bacteria and treat various inflammatory conditions, based on molecules isolated by probiotic Kefir yogurt. The research was published in Microbiome and led by Orit Malka, a Ph.D. student of Professor Raz Jelinek, VP of...
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Turmeric Extract Demonstrates Pain Relief, Inflammation Reduction in New Study

April 6, 2021
WholeFoods Magazine Staff
Kerala, India—Results of a new study have revealed that BCM-95, the branded turmeric extract from Arjuna Natural, is as effective as paracetamol in reducing pain and other symptoms of knee osteoarthritis. The study, published in Biomed Central BMC, included 193 patients who were diagnosed with osteoarthritis. The participants were randomized...
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Study on Chili Pepper Extract Demonstrates Weight Management Properties

April 6, 2021
WholeFoods Magazine Staff
Mumbai, India and Morristown, NJ—OmniActive Health Technologies has announced outcomes of a new study on the company’s branded red chili pepper extract Capsimax, showing significant increases in resting energy expenditure (REE) post-consumption. REE is the amount of energy expended by a person at rest in order to maintain the basic...
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Scales

Preliminary Research Suggests Selenium May Protect Against Obesity

March 31, 2021
WholeFoods Magazine Staff
Cold Spring, NY—Selenium may protect against obesity and provide metabolic benefits, according to a study performed in mice, published in eLife. A press release on the study states that one method of increasing healthy lifespan in organisms including non-human mammals is to restrict dietary intake of an amino acid called...
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Healthy aging

Study Suggests Maypro Anti-Aging Ingredient May Be Highly Effective

March 29, 2021
WholeFoods Magazine Staff
Purchase, NY—Maypro Industries’ Proprietary Branded Ingredients (PBI) division has announced the publication of new research by Tokiwa Phytochemical and the University of Tokyo on a proprietary extract of Kaempferia parviflora, branded Sirtmax, commonly known as black ginger. The paper was published in Communications Biology, and led by Tokiwa and the...
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Vitamin d

AIDP Announces Bioavailability Study on Vegan D3 Ingredient

March 29, 2021
WholeFoods Magazine Staff
City of Industry, CA—AIDP Inc. has announced new bioavailability data regarding its VegD3, an organic, vegan form of vitamin D3. The study was completed in Ireland through R&D business AnaBio Technologies and University College Dublin in 2020. Healthy volunteers were given a daily dose of 600IU VegD3; vitamin D plasma...
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Harvard/NSF Study Tests for Harmful Stimulants in Sports Nutrition Supps; CRN Weighs In

March 26, 2021
WholeFoods Magazine Staff
Researchers from NSF International and Harvard Medical School set out to determine the presence and quantity of experimental stimulants in dietary supplements labeled as containing deterenol sold in the United States. They tested 17 brands of weight loss and sports supplements containing the ingredient. Their finding: Weight loss and sports...
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BAPP Confirms Adulterated Materials Sold as Elderberry

March 26, 2021
WholeFoods Magazine Staff
Austin, TX—The ABC-AHP-NCNPR Botanical Adulterant Prevention Program (BAPP) has announced a new article, published in the March issue of the American Botanical Council’s (ABC’s) HerbalEGram newsletter, that details results from analytical laboratories on ingredients and products containing or claiming to be elderberry. The report—which covers bulk powder, bulk extracts, and...
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Warning labels on meat

Study Links Dementia With Processed Meat—But Not Red Meat

March 23, 2021
WholeFoods Magazine Staff
Leeds, West Yorkshire, England—Consuming a 25g serving of processed meat a day is associated with a 44% increased risk of developing dementia. However, eating some unprocessed red meat—such as beef, pork, or veal—could be protective, as people who consumed 50g a day were 19% less likely to develop dementia. That’s...
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Vitamin d

Study Finds Association Between Vit D Levels, COVID-19 Risk in Black Individuals

March 23, 2021
WholeFoods Magazine Staff
Chicago, IL—Having vitamin D levels above those traditionally considered sufficient may lower risk of infection for Black people, according to a new study from the University of Chicago Medicine.   The study retrospectively examined the relationship between vitamin D levels and likelihood of testing positive for COVID-19 in 3,000 patients...
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