BioActor study: Evidence so far suggests citrus flavanones, metabolites benefit gastrointestinal function

A group of Dutch researchers looked at 22 published studies to summarize the evidence we have so far on the health benefits of a group of compounds (called flavanones) found in citrus.

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Study boosts microbiome fitness and diet quality link

Researchers continue to link diet with gut health as a US team find fruit, vegetable and whole grain consumption results in higher beneficial bacteria whilst diets that include fat, alcohol, and added sugar result in higher harmful bacteria numbers.

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An opportunity for probiotics? Vaginal bacteria linked to cancer risk

A study suggesting women at high risk of developing ovarian cancer have lower levels of protective âfriendlyâ vaginal bacteria suggests there may be an untapped opportunity for the womenâs probiotics industry, a market analyst has said.

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Study: Lifestyle, demographic factors account for some of the variations in skin, oral microbiomes

Network marketing giant Amway has deepened its partnership with biological research firm Microbiome Insights with the release of the largest study yet to look at factors influencing skin and oral microbiome diversity.

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Study on Gelita’s branded collagen links it to benefits in athletes’ joint health

Researchers in Germany reported that intake of a specific collagen peptide commercialized by German gelatin maker Gelita was associated with improvements in sports-related activities among individuals with chronic ankle instability.

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Grasshopper food credentials sound as insect leads antioxidant-rich list: Study

Extracts of grasshoppers, silkworm, and crickets top the insect antioxidant-rich list, scientists say as a study demonstrates these insectsâ antioxidant capacity to be five-fold higher than fresh orange juice (OJ).

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Microbiota and pregnancy: Short-chain fatty acid fermentation linked to reduced risk of complications – Australian study

A motherâs gut bacteria and diet are crucial in promoting a healthy pregnancy, with reduced levels of the short-chain fatty acid acetate â produced by fermentation in the gut â being linked to an increase risk of preeclampsia.

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