What Helps Depression?

High B-Vitamin Intake Reduces Risk of Depression in Elderly

Depression is an important metal disorder in the United States and elsewhere, and is particularly common in later life. Depression is also a key risk factor for other negative health outcomes. Therefore, a reduction in the incidence of depression is likely to have a positive health benefit. Risk factors for depression include dietary intake. In particular, a number of cross-sectional studies in different populations have shown an association between B-vitamin intake and depression. Fortitech’s custom nutrient and vitamin premixes – which can incorporate virtually any functional ingredient that can help or improve a variety of conditions – would be an additional dietary conduit for vitamin B.

A recent report by investigators in Chicago has provided important new observations that strengthen the claim that B-vitamin intake can have a salutary effect on the development of depression in elderly people. The investigators examined the relationship between B-vitamin intake (vitamin B-6, vitamin B-12 and folate) in non-depressed elderly subjects and the subsequent risk of developing depression over a 7.5 year follow-up period. Study subjects were participants in the Chicago Health and Aging Project (CHAP), an ongoing longitudinal study of risk factors for incident Alzheimer disease and other age-related chronic conditions in community-dwelling residents 65 years and older. Thirty five hundred and three participants were available for study after initial exclusion criteria, including the absence of depression and valid food frequency questionnaires.

The Chicago investigators found that the total intake (food plus supplements) of either vitamin B-12 or vitamin B-6 was inversely associated with a small, but significant, reduced risk of incident depression. However, there was no association over time between folate intake and depressive symptoms. Each additional 10 mg of vitamin B-6 and 10 µg vitamin B-12 were associated with 2 percent lower odds of development of depressive symptoms per year in this elderly population.

From: KA Skarupski et al. American Journal of Clinical Nutrition 2010;92:330-335.

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What new in Functional Ingredients?

New functional ingredients

Flavor range to enhance coconut water beverages

Comax Flavors has unveiled a range of natural flavors designed to enhance coconut water beverages, or bring the taste of coconut water to other products. Coconut water drinks are among today’s hottest beverage areas globally, the company reports. Some of the natural flavors Comax has available for flavoring coconut water are: black currant, lulo, lychee and yang mei. All are kosher and available in water-soluble liquid forms. Comax also offers a Natural Coconut Water WONF flavor.

www.comaxflavors.com

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What new in Functional Ingredients?

New functional ingredients

Sustainable xylitol ingredient from wood pulp

XIVIA is the new brand name for DSM’s sustainable xylitol ingredient, which is produced using wood pulp side stream as raw material. Tests in 15 environmental impact categories show production of XIVIA has very low negative impact compared to other xylitol ingredients produced from corn cobs. This includes lower use of chemicals, raw materials and energy, as well as a reduced waste burden on the environment.

www.xivia.info

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What new in Functional Ingredients?

New functional ingredients

Clean-label oat-based ingredient

Cereal fractionation specialists, Biovelop AB of Sweden, have created an oat-based soluble ingredient containing 35 percent beta glucan. Called PromOat, it is neutral in taste and color. PromOat differentiates itself from competitors by containing no insoluble oat fiber or oat protein, which are the components that can prejudice the flavor and aesthetics of finished products. The ingredient is also gluten free. Set up in 2003, Biovelop AB has invested more than $26.4 million (€20 million) into the research and development of PromOat, which includes the $19.8 million (€15 million) creation of an oat grain processing facility. Using locally sourced oats, the company’s patented, pioneering production process is chemical free, unlike competitors, so it provides food and drink manufacturers with a clean label final product.

www.promoat.com

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What's new in Functional Ingredients?

New functional ingredients

Calcium- and protein-rich soy protein

Calcium-fortified Isolated Soy Protein by Solbar of Israel is designed for use in a wide range of beverage applications. An isolated soy protein with highly nutritious protein, it contains an ideal balance of essential amino acids. The calcium fortification brings the calcium level of Solpro 735 to 3 percent with a protein level of 80 percent. Cow’s milk typically contains 3 percent protein and 0.12 percent calcium. The product is a cream/off-white color and with bland flavor profile maintaining low viscosity. By simply stirring, it is dispersible even in cold water and requires minimal preparation time. Solpro 735 is perfect for dry beverage blends and other powdered drinks meant to be reconstituted with water or juice prior to consumption. It can be used in ready-to-drink beverages as well as those that are UHT processed.

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What new in Functional Ingredients?

New functional ingredients

Magnesium-rich lemon balm extract

Natural Mg’Inside is a new extract of Melissa officinalis (lemon balm), developed by Activ’Inside, a start-up company in France. Because the extract is obtained using a 100 percent aqueous process with mineral water used as a solvent, the lemon balm extract is also a natural source of magnesium. Magnesium has been approved by the EFSA to support up to eight different claims, including normal muscle function in the heart, normal nerve function and normal protein synthesis, among others. Customers may use these claims if their formulation has 15 percent of the RDA for magnesium.

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