Food indeed contributes to the pharmacokinetic variability of protease inhibitors (PIs). [1] The exact mechanism(s) are poorly understood. As determined by measuring the area under the concentration ...

AMHERST, Mass. - Food scientist Hang Xiao of the University of Massachusetts Amherst recently received a four-year, $491,220 grant to study the biochemical fate of nanoemulsion-based food delivery ...

Few natural products have demonstrated the range of protective and therapeutic promise as have turmeric and its principal bioactive components, the curcuminoids. Success in translating this potential ...

Negativity around processed foods does not tell the whole story according to a new paper published by the Institute of Food Technologists Processed food, especially ultra-processed foods (UPF) is, for ...

BELLEVUE, Wash.--(BUSINESS WIRE)--Baobab Foods has commissioned a new nutritional study by Brunswick Laboratories. Results of the test indicate that baobab’s bioavailability exceeds that of acai, ...

The global demand for nutritionally enhanced foods has increased, fueling advances in both crop breeding and food technology. The integration of ...

The BIOCOMAT project aims to improve capsule-based delivery systems for polyphenolic compounds. These compounds are valued for their beneficial health properties. However, their inherent instability ...

A clinical study that was recently published in the European Journal of Nutrition shows that the bioavailability of curcumin can be increased significantly with the help of gammadextrin by a factor of ...

New research suggests that Quorn Foods’ fungi-based protein source Mycoprotein has a similar bioavailability to that of animal-based proteins. Bioavailability refers to how easy it is for the body to ...

During early germination, water uptake activates metabolic pathways that stimulate the production of hydrolytic enzymes like ...

Many nutrients especially curcumin from turmeric or vitamin C from amla are poorly absorbed by the body unless they're paired ...