Natural Health Science News The latest news and top resources on natural health.


The Role of Vitamin B12 and Vitamin C in Reducing Tinnitus in the Elderly

Posted June 22, 2013

A study involving 139 elderly subjects (mean age: 66.9 years) found that low plasma melatonin and vitamin B12 were significantly correlated with idiopathic tinnitus among the elderly.

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What are the Tinnitus Acupuncture Herbs?

Posted June 5, 2013

Tinnitus is a medical condition in which the patient hears a ringing or buzzing sound in the ears which results from a kind of an illusion. A variation of this condition may result in a certain humming sound, swooshing sound or a blowing sound in the ears.

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What is the Tinnitus Acupuncture Treatment?

Posted May 8, 2013

Tinnitus is a medical condition in which a person continuously hears ringing in the ears. This condition may also be marked with clicking sounds, hissing sounds, buzzing sounds and even roaring sounds in some rare cases. This can be an annoyance for those who hear these sounds but this condition may vary from one person to another.

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Mindfulness-and body-psychotherapy-based group treatment of chronic tinnitus: a randomized controlled pilot study

Posted November 30, 2012

Tinnitus, the perception of sound in absence of an external acoustic source, impairs the quality of life in 2% of the population. Since in most cases causal treatment is not possible, the majority of therapeutic attempts aim at developing and strengthening individual coping and habituation strategies. Therapeutic interventions that incorporate training in mindfulness meditation have become increasingly popular in the treatment of stress-related disorders.

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Cognitive Behavior Therapy May Be Useful for Tinnitus

Posted May 27, 2012

A stepped-care approach based on cognitive behavior therapy appeared to be suitable for widespread implementation for patients with tinnitus, according to the results of a randomized controlled trial published in the May 26 issue of the Lancet.

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Posted April 30, 2012

Organic tomato juice contains more phenolic components than juice from conventionally grown crops, according to a new study published in the journal Food Chemistry. The study was directed by Rosa M. Lamuela, a lecturer from the Department of Nutrition and Bromatology of the University of Barcelona (UB) and researcher for the Nutrition and Food Safety Research Institute (INSA) and the Spanish Biomedical Research Centre-Physiopathology of Obesity and Nutrition (CIBERobn)

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