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Formula

Blueberry-Based Formula Boosts Brain Skills

Posted February 28, 2014

A persistent and common fear among aging adults is the decline and/or loss of the abilities to think, remember, and learn. Paula C Bickford, from the University of South Florida (Florida, USA), and colleagues have developed a formulation containing extracts from blueberries and green tea combined with vitamin D3 and amino acids – notably carnosine.

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The potential use of chickpeas in development of infant follow-on formula

Posted January 24, 2014

Undernutrition during childhood is a common disorder in the developing countries, however most research has focussed much on its treatment rather than its prevention.

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Study: Touch of Garlic Helps Kill Contaminants in Baby Formula

Posted November 26, 2013

Garlic may be bad for your breath, but it’s good for your baby, according to a new study from the University of British Columbia. The study, recently published in Applied and Environmental Microbiology, is the first to identify two compounds derived from garlic – diallyl sulfide and ajoene – that significantly reduce the contamination risk of Cronobacter sakazakii in the production of dry infant formula powder.

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Omega-3 rich infant formula may boost later intelligence: Study

Posted August 19, 2013

Consumption of a DHA-enriched formula in infancy may be linked to positive cognitive outcomes in childhood, according to new research data.

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Prebiotics: Do Supplements in Baby Formula Help Prevent Allergies?

Posted March 29, 2013

Prebiotic supplements in infant formula may help to prevent eczema, according to a systematic review published in The Cochrane Library. However, the review highlights a lack of high quality evidence for the effects of prebiotics in preventing allergies.

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Eating Food Fried in Olive or Sunflower Oil Not Linked to Heart Disease

Posted April 30, 2012

Eating food fried in olive or sunflower oil does not lead to heart disease or premature death, finds a paper published on bmj.com.
The authors stress, however, that their study took place in Spain, a Mediterranean country where olive or sunflower oil is used for frying and their results would probably not be the same in another country where solid and re-used oils were used for frying.

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