Latest Nutrients Stories
An expert panel at the Institute of Food Technologists' Wellness 12 meeting urged the food industry to find simple yet powerful language to tell consumers about the many benefits of a diet rich in phytonutrients.
Men who eat flavonoid-rich foods such as berries, tea, apples and red wine significantly reduce their risk of developing Parkinson's disease.
Collaborative research by Mars, Incorporated and the University of California, Davis has provided important new insights into the distinct roles of flavanols and procyanidins in the human body.
New research has indicated that consuming flavonoids – a class of compounds found in fruits, vegetables, dark chocolate and red wine— may indeed lower the risk of stroke in women.
Researchers have identified compounds, known as flavonoids, found in several citrus fruits that may lower a woman’s stroke risk, according to recent reports.
Shoppers looking for heart-healthy vegetables are now able to choose a new variety of broccoli with increased levels of a key phytonutrient.