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AskMen.com Alex Santoso	5 Tips To Help Prevent Indigestion There many things you can do to help prevent indigestion and improve your overall digestive health. Here is a handful of them.
Nutra Solutions October 10, 2007 Kerry Hughes	Products: The "Spark of Life" The potential for enzyme use has not escaped scientists' imaginations, as enzymes are used in numerous industrial and medical applications.
Chemistry World June 9, 2013 James Urquhart	Hairy proteins survive stomach trip Swiss researchers have discovered a way to stabilize enzymes in the digestive tract by linking polymers to the enzymes.
Chemistry World March 16, 2015 Elisabeth Ratcliffe	Enzyme selectivity switch to benefit infant formula production Scientists in Austria who have redesigned the active site of an enzyme to switch its regioselectivity may have latched onto a new way to make molecules that are important for infant formula.
Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
AskMen.com April 25, 2002 Sebastien Stefanov	Cure Your Indigestion Unfortunately, indigestion affects 36 million Americans each month. For the most part it's not dangerous, but it is a definite annoyance. So what can be done about it?
Food Processing August 2008 Mark Anthony	The new view of fiber When we laud the benefits of fiber, we are really talking about different fibers, each with distinct characteristics.
AskMen.com October 14, 2001 Joshua Levine	Lactose Intolerance Lactose intolerance, or the inability to digest milk and milk products, can be a burden, whether you are a bodybuilder (bodybuilders depend on milk as their primary source of protein) or a person just trying to live free of dietary hassles...
HHMI Bulletin Winter 2013 Olga Kuchment	Rickety for a Reason Imagine walking inside a building so flimsy that it shakes with every step, making you wonder what keeps it standing. HHMI early career scientist Sin Urban has been asking the same question about an unusual class of enzymes, the rhomboid proteases.
Food Processing February 2007 Mark Anthony	2007: The Year of Protein Awareness While Americans are not protein-deficient, the nutrient's roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing.
AskMen.com Bryan Tomek	Supplements Guide When it comes to supplements, understanding fact from fiction can be crucial to your health.
Chemistry World October 29, 2009 Lewis Brindley	Cascading reactions in artificial cells Dutch researchers have started performing multi-step reactions inside artificial cells made from enzymes and polymers.
AskMen.com Joshua Levine	Flatulence: How To Prevent It Why go through so much restiveness over something as natural as farting? Okay, the abovementioned facts are reason enough, but let us at least dissipate the notion that farting, or Flatus, is bad...
Food Processing October 2012 Mark Anthony	How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains.
Nutra Solutions March 11, 2007 Kerry Hughes	NutraSolutions' New Products Annual -- Proteins & Peptides We may be seeing only the beginning of new product development involving proteins.
Chemistry World December 21, 2015 Ali Bouzari	The power of enzymes Cooks love tools. The next big thing in food tech, however, is neither shiny nor expensive. It's invisible and free. The enzyme is about to spend some time in the spotlight.
Chemistry World October 31, 2013 Derek Lowe	Natural born chemists Organic chemists may not seem like a humble group. But we should be, because we are humiliated every hour of the day by what nature accomplishes through enzyme catalysis.
AskMen.com February 18, 2002 Joshua Levine	Increase Your Energy With Multi-Nutrient Supplements All-in-one multi-nutrient supplements may be just what you need. But are they any good?
Chemistry World February 17, 2013 Simon Hadlington	Enzyme nano-parcels sober up drunken mice Scientists in the US and China have invented a way to encapsulate teams of enzymes in a thin polymer shell. This enables the enzymes to carry out a series of sequential reactions within an enclosed space -- as happens in nature.
Chemistry World February 24, 2012 Simon Hadlington	Botox 'bodyguard' gives protein protection Researchers have discovered how one of the most potent toxins known to man can survive in the human stomach and digestive tract.
AskMen.com September 13, 2001 Simon McNeil	Hidden Dangers Of Food & Cooking Cooking, although mostly an enjoyable experience, can also be dangerous. Furthermore, so can the food you cook with...
Chemistry World November 14, 2013 James Urquhart	Mysterious selectivity of nature's blowtorches solved US researchers have solved the long-standing mystery of how cytochrome P450 enzymes generate intermediates to perform demanding oxidations of inert C -- H bonds without damaging their fragile protein network in the process.
Chemistry World December 12, 2006 Michael Gross	Ancient Protein Moonlights in the Eye A structural protein in the mouse eye lens is the evolutionary descendant of an ancient bacterial enzyme, researchers have found -- suggesting that moonlighting saved the protein from oblivion when its original role was taken over by a different family of enzymes.
AskMen.com Shannon Clark	Supplement Facts Nutrients are better absorbed via food rather than a multivitamin.
Chemistry World October 20, 2014 Katie Bayliss	Making light of food allergies Researchers in Spain are taking steps towards 'allergy-free' food, by treating allergy-inducing proteins with a pulsed light treatment that makes them easier to digest.
Chemistry World August 10, 2009 James Urquhart	Stretching for reversible enzyme activation A new kind of biologically inspired nanomaterial that can be chemically turned on and off by mechanical stretching has been devised by French researchers.
Prepared Foods December 1, 2005	Rising to the Top Enzymes and dough conditioner systems for baked goods and snacks.
Chemistry World January 6, 2010 Phillip Broadwith	Enzymes do the twist The way enzyme catalysts bind molecules to speed up their reactions is not as simple as once thought, say chemists from the UK and Spain.
Nutra Solutions March 11, 2007 Claudia O'Donnell	NutraSolutions' New Products Annual -- Bioactives & Antioxidants In 2006, the Mintel Global New Product Database recorded 703 new foods and dietary supplements that referred to antioxidants. Meanwhile, probiotics have finally hit the big time.
Chemistry World August 13, 2007 Simon Hadlington	Nature Captured in a Test-Tube Two groups of researchers have demonstrated how a complex chain of reactions catalyzed by multiple enzymes can be reconstructed in the test tube to synthesize naturally occurring products that have potential therapeutic properties.
Chemistry World November 26, 2012 Laura Howes	Protein coat prepares catalyst for cascades By protecting a transition metal catalyst with a protein coat, scientists have managed to couple up biocatalysts and chemical catalysts to perform a cascade reaction.
Chemistry World July 15, 2010 Simon Hadlington	Synthetic enzyme catalyses Diels-Alder reaction The reaction is key to many organic syntheses and suggests that artificial enzymes could soon become part of the synthetic chemist's toolkit.
Food Processing February 2013 Mark Anthony	Macronutrients and Micronutrients Offer Key Ingredients to Brain Health The brain requires adequate protein, essential fatty acids and a variety of micronutrients. If processors feel they need to think before employing formulations with ingredients for brain and cognitive health, there now is a wealth of nutraceuticals for just that.
Wired September 24, 2007 Evan Ratliff	The Formula: From Grass to Gas The process behind converting raw plants to ethanol.
Chemistry World February 2011	Column: In the pipeline Enzymes have been giving chemists inferiority complexes since day one, says Derek Lowe. But there's no denying their potential
Prepared Foods September 2008 Claudia O'Donnell	Article: Emerging Healthy Ingredients: Staples to Stars A few surprises surfaced in the i2008 Prepared Foods' R&D Trends Survey: Functional Foods.
Chemistry World November 27, 2011 James Mitchell Crow	Artificial enzymes close in on nature A synthetic metalloprotein that approaches the catalytic performance of a natural enzyme, despite its stripped-down structure, has been developed by a team of chemists in the US.
Chemistry World January 17, 2014 Phillip Broadwith	Plug and play redox enzymes With the constant drive to make chemical synthesis ever cleaner, more energy-efficient and generate less waste -- both in research and industrial processes -- more and more chemists are looking to harness enzyme catalysis.
Nutra Solutions September 1, 2006	Sufficiently "Antioxidized" Efficacy of high oxygen radical absorption capacity (ORAC) supplements is an issue, but not for long.
Chemistry World March 8, 2007 Simon Hadlington	Researchers Claim Antibiotic Holy Grail Researchers in Canada have revealed the structure of a key enzyme involved in the synthesis of bacterial cell walls. The finding opens up the possibility of developing new and improved antibiotics and overcoming the increasing problem of bacterial resistance to existing drugs.
AskMen.com Sabrina Rogers	Detoxify Your Body Find out how to eliminate all those nasty impurities that have migrated from the environment and into your body, and restore your overall health.
Chemistry World October 27, 2006 Richard Van Noorden	Synthetic Origami Folds Like Natural Enzymes Researchers have synthesised a large organic molecule that folds up like a small protein, though its backbone is entirely non-biological. The achievement is a step along the path to producing truly synthetic enzymes in the laboratory.
Chemistry World March 6, 2008 Simon Hadlington	Synthetic Enzymes Designed by Computer Scientists in the US have designed and built an artificial enzyme from scratch.
Prepared Foods August 14, 2006 Marcia A. Wade	Protein Proposals American adults should get 10% to 35% of their calories from protein. Here are a few ways they can do that.
Prepared Foods January 1, 2007	Essential Facts on Functional Fibers The optimal use of dietary fiber ingredients depends on understanding a variety of aspects -- ranging from their definitions to issues in the formulation and processing of foods
Chemistry World June 12, 2006 Katharine Sanderson	Similar Enzymes, Different Smells Petunia flowers and basil leaves use similar enzymes to give the plants their fragrance, say biologists. The enzymes also give spices, such as cloves and cinnamon, their spice.
Chemistry World July 2010	Column: In the pipeline Derek Lowe ponders the possibility of phosphatase inhibitors
AskMen.com August 6, 2008	AM Theme: Protein With so many protein shakes, bars and other supplements available, choosing the right product can be difficult. Here are a few tips.
Chemistry World October 28, 2011 Laura Howes	Clicking Your Way to Synthetic Antibody Therapies Scientists have clicked together synthetic antibodies using the enzymes they want to target as a template. These synthetic antibodies can then be used to bind to the enzyme templates they were cast from, which could open up a whole new field of therapeutic molecules.
AskMen.com Simon McNeil	The Best Sources Of Protein If your goals are to add quality mass, you may wonder which source of protein is best. And that just may just be protein powders.