Eggs’ antioxidant properties may help prevent heart disease and cancer, study suggests

One of nature’s most perfect foods may be even better for us than previously thought. While eggs are well known to be an excellent source of proteins, lipids, vitamins and minerals, researchers recently discovered they also contain antioxidant properties, which helps in the prevention of cardiovascular disease and cancer.

Risk Of Colorectal Cancer May Be Reduced By High Folate Intake

Intake of high levels of folate may reduce colorectal cancer risk, according to a new study in Gastroenterology, the official journal of the American Gastroenterological Association (AGA) Institute. Folate is a water-soluble B vitamin that occurs naturally in food…

Vitamin E Tocotrienol Protects Brain Against Stroke In 3 Ways

A natural form of vitamin E called alpha-tocotrienol can trigger production of a protein in the brain that clears toxins from nerve cells, preventing those cells from dying after a stroke, new research shows…

Elderly Women Benefit From Vitamin D

Giving vitamin D3 (cholecalciferol) to predominantly elderly women, mainly in institutional care, seems to increase survival. These women are likely to be vitamin D deficient with a significant risk of falls and fractures. This is the key conclusion in a systematic review published in the latest edition of The Cochrane Library…

Preventive Use Of One Form Of Vitamin E May Reduce Stroke Damage

Ten weeks of preventive supplementation with a natural form of vitamin E called tocotrienol in dogs that later had strokes reduced overall brain tissue damage, prevented loss of neural connections and helped sustain blood flow in the animals’ brains, a new study shows…