May 10 2012
Story at-a-glance
Astaxanthin, the natural compound that makes salmon, crabs, lobsters, shrimp and flamingos pink or red, has unique anti-aging potential
Astaxanthin exerts a unique
By David Liu PHD
Sunday April 28, 2012 (foodconsumer.org) -- Eating fruit and vegetables that are high in carotenoids may help prevent breast cancer, according to ...
By David Liu, PHD
Friday April 27, 2012 (foodconsumer.org) -- We already know krill oil is a good source of omega-3 fatty acids. But the tiny ...
By David Liu, PHD
Friday April 27, 2012 (foodconsumer.org) -- Taking vitamin E succinate supplements may help fight pancreatic cancer, according to a new study in ...
By Maria Cendejas
Green tea catechins like EGCG have shown to increase metabolism to help with weight loss and has been verified as a long history ...
Vitamin K may prevent coronary heart disease
By David Liu PHD
04/21/2012
A recent study released in Nutrition, Metabolism and Cardiovascular Diseases suggests that vitamin K2 may reduce ...
By David Liu, PHD
It's been known that rheumatoid arthritis is linked to cardiovascular disease. Taking dietary supplements like marine n-3 fatty acids or omega-3 fatty ...
The pain and suffering of arthritis is well known by a large portion of the population since about 50 million people in the U.S. currently ...
By David Liu PHD
Tuesday April 17, 2012 (foodconsumer.org) -- Prostate cancer is not uncommon, particularly in men who are successful (successful men are often more ...
By David Liu PHD
Sunday April 15, 2012 (foodconsumer.org) -- Green tea, which has potent antioxidants called flavonoids such as catechins, is known to be able ...