Displaying 1 - 10 of 163 results for Ocean Nutrition, EPA, DHA, Eicosapentaenoic Acid, Docosahexaenoic Acid (0.033 seconds)
Folic acid won't cut heart, stroke risk, study says
Taking a folic acid supplement does not cut the risk of heart disease or stroke in people with a history of cardiovascular ailments, according to a recent study.
Fatty acid tied to depression and inflammation
The imbalance of fatty acids in the typical American diet could be associated with the sharp increase in heart disease and depression seen over the past century, a...
Folate intakes drop
Americans are not consuming enough folic acid, a B vitamin that may prevent serious birth defects of the spinal cord and brain (i.e., neural tube defects) and may...
EPAX's 2007 Vitafoods particiaption centered on purity commitment
EPAX AS, a supplier of highly-concentrated omega-3 EPA/DHA fatty acids, announced its two education events were well-received and highly attended at the tenth annual...
Omega Fats Get Phat
Study finds Omega-3 fatty acids show serious market potential.
Folic acid crucial in forming new cells
Alzheimer's patients benefit from it just as much as expectant moms.
FDA Allows "Qualified" Health Claim on Omega-3-fortified Foods
...eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) omega-3 fatty acids. The claim may read: Supportive but not conclusive research show that consumption of...
Oregon State University Finds Edible Coating Makes Fish Fillets Last Longer, Possibly Healthier
...tripled the omega-3 fatty acids in the refrigerated and frozen fish when compared against the uncoated fish. Omega-3 fatty acids are essential nutrients, and...
United Soybean Board finds consumers know beans
New research indicates consumers have become more savvy about nutrition labels and the healthy role of soy in food products.
Beverages sweetened with high fructose corn syrup affect fullness, hunger same as as those sweetened with sugar
A statement from Audrae Erickson, president of the Corn Refiners Association, on peer-reviewed study published in the American Journal of Clinical Nutrition.
