The trial found that edging out red meat consumption in favor of greens reduced oxidative-related DNA damage, a marker of CRC risk, along with increasing circulating vitamin K1 levels.
A specific blend of myo-inositol, probiotics, and micronutrients developed by EpiGen Global Research Consortium and Nestlé Research achieved this benefit.
HMB, a metabolite of the amino acid leucine, had benefits which held up in eight randomized, placebo-controlled trials in participants with a mean age of 65.
While the topic is hotly debated, large-scale associations between higher vitamin D concentrations and less severe COVID-19 outcomes are still being found.