Parents have been urged to stop giving their children a brand of gummies after testing revealed the presence of an undeclared prescription-only medicine for sleep disorders.

Nutrition Ignition Kids Magnesium Glycinate Gummies claims to help reduce tiredness and boost the immune system, but now the Medicines and Healthcare products Regulatory Agency (MHRA) is working with online retailers to remove the product from sale.

Magnesium glycinate is a dietary supplement that can help with anxiety and improve sleep.

However, tests on two batches of this specific brand showed between 1.5 and 1.7mg of melatonin in each individual gummy.

Melatonin, the hormone that helps regulate the sleep-wake cycle, is naturally produced by the body.

However, a synthetic version is authorised for use on prescription in the UK for adults and children over the age of six with sleep disorders such as insomnia.

If prescribed, the recommended starting dose is 1mg for children.

According to the MHRA, melatonin is not listed anywhere on the packaging of Nutrition Ignition Kids Magnesium Glycinate Gummies.

The packaging advises a dose of one to two gummies per day.

Taking too much melatonin can cause headaches, drowsiness, dizziness and nausea.

Dr Alison Cave, chief safety officer at MHRA, said: “We advise any parent or caregiver to stop use of this product and safely dispose of it.

“Side effects such as headache, hyperactivity, a feeling of dizziness and abdominal pain have been reported in children when melatonin is prescribed and used for its licensed indications. No serious side effects were observed in studies in children.

“Anyone who suspects that their child, or a child in their care, is having a side effect from this product is advised to stop taking it and speak to a healthcare professional and report it directly to the MHRA Yellow Card scheme.”

Nutrition Ignition Kids Magnesium Glycinate Gummies are sold online as a food supplement, but the MHRA has now removed the product from sale and is working with online retailers to remove all listings.

Under the agreement announced on August 18, Nestlé Health Science will work with Pharmacity’s pharmacists to provide in-depth consultations. The partnership focuses on offering authentic, internationally standardised nutrition products and raising public awareness of science-based nutrition.

Vietnamese consumers have become more proactive in taking care of their health over the past few years. The combination of dietary supplements and scientific nutrition has gained traction and become an essential part of daily life.

As one of Vietnam’s first modern pharmacy chains, Pharmacity operates over 1,000 stores nationwide. The company provides a wide range of health products and services, including medicines, vitamins, minerals, supplements, and beauty items. Its collaboration with Nestlé Health Science now adds access to scientifically backed nutrition products.

Under the agreement, Pharmacity will become a distribution channel for Nestlé Health Science, offering scientific nutrition products imported from Switzerland, the Netherlands, and Singapore. These include Nutren Junior medical nutritional food for children aged one to 10, Boost Optimum dietary supplements providing balanced nutrition for adults, and Peptamen specialised medical nutrition for individuals with impaired digestion and absorption. Furthermore, Pharmacity will be the exclusive distributor of Vital Proteins Collagen Peptides dietary supplement in Vietnam.

Zubin Trikha, head of Speciality Nutrition at Nestlé Health Science Vietnam, said, “We believe the partnership with Pharmacity will expand access to nutrition products that meet specialised needs, support recovery, and boost overall health. By broadening distribution nationwide, we aim to make scientifically backed products available to consumers of all ages, from children to the elderly.”

With 160 years of history and 30 years in Vietnam, Nestlé brings extensive expertise in scientific nutrition. Nestlé Health Science will work with Pharmacity to hold nutrition workshops for the chain’s pharmacists, covering different groups, including children aged 1–10, adults over 50, and patients in recovery. The initiative aims to support personalised, accurate, and safe nutritional advice, helping consumers develop sustainable dietary habits.

Deepanshu Madan, CEO of Pharmacity, said, “We have established two core pillars, including a supply chain of authentic products and a transparent nationwide distribution network. We expect the partnership with Nestlé Health Science will have a spillover effect. Through knowledge-sharing activities, pharmacists will be able to exchange practical experience, thereby strengthening their advisory role and supporting people in improving nutrition awareness and healthcare.”

There are ample opportunities to deliver international-quality products to consumers in Vietnam’s supplement and healthcare market. The partnership between Pharmacity and Nestlé Health Science provides more authentic choices and aims to strengthen a culture of healthcare based on scientific nutrition, through standardised consultations, transparent information, and a trustworthy product ecosystem.

VNVC and Nestlé launch drive for smarter nutrition Vaccination chain VNVC entered into a partnership with Nestlé Health Science under Nestlé Group on June 24 to improve nutrition health knowledge for the community, bringing scientific and specialised nutrition solutions for Vietnamese.

Nestlé Vietnam implements NESTGEN 2025 to future proof young people Nestlé Vietnam has implemented activities as part of NESTGEN 2025 to empower the youth to gain access to knowledge, develop essential skills, and thrive towards a sustainable future.

Nestlé Vietnam drives occupational safety and hygiene in waste management Nestlé Vietnam organised a training programme on occupational safety and hygiene in waste collection and recycling for its recycling industry partners.

By Thanh Van

Travel has amplified the effect. Since Japan reopened post-pandemic, global visitors have surged, tasting high-quality matcha at the source and returning home with higher expectations. “Australians have had a taste of what real authentic matcha tastes like from the origin and now return home with high expectations,” says Nguyen.

What’s behind matcha’s appeal?

Credit: Miyama Cafe

Matcha’s wellness halo – in Japan, once sipped by samurai before battle, by monks to elevate meditation – isn’t without substance. Rich in antioxidants, it’s been linked to heart health, improved focus and reduced inflammation. Because the whole leaf is consumed via the groun-up powder form, matcha delivers more concentrated benefits than steeped green tea. The amino acid L-theanine tempers caffeine’s buzz, offering calm alertness prized by monks and office workers alike. As Elvan Fan Sydney cafe Moon and Back notes, “For many customers, it’s not just the taste – it’s how they feel after drinking it.”

A centuries-old tradition under pressure

Climate stress has compounded the squeeze. Intense heatwaves in Uji, Kyoto – the most renowned and sought-after matcha-production area – cut yields by up to 25 per cent in some orchards. And while farmers plant new fields, tea bushes take five years to mature. Traditional methods – hand-picking, shading and stone-grinding – mean production can’t be scaled quickly. Stone mill grinding alone produces only 30 g of matcha in one hour.

Australia feels the squeeze

How to get your matcha fix – from the experts

Yugen Tea Bar’s Chuzeville agrees – “Culinary-grade matcha is better suited for mixing or baking, and using the right grade for the right purpose preserves tradition while supporting sustainability.”

“Buy only what you can use within a few weeks… Choose the right matcha for the right purpose… Be willing to pay a fair price – quality matcha is labour-intensive, and your support helps tea farms pass their craft to the next generation,” says Matcha Kobo’s Guo.

3 matcha alternatives to try

Nguyen admits she personally drinks hojicha more than matcha, “It’s smoky, earthy, naturally sweet and has less caffeine, making it perfect for the afternoon. I’d love to see hojicha and genmaicha become just as popular as matcha.”

In 2021, roughly six per cent of the world’s population, or 529 million people, were living with diabetes, mostly Type 2 diabetes (T2D). In the same year, 1.6 million deaths were attributed to this disease.

T2D is a complex disease that develops over time when the body cannot produce enough insulin and/or cannot use insulin efficiently. These anomalies impair the body’s ability to properly use and store sugars, fats and proteins.

This has consequences.

T2D increases the risk of several diseases, including cardiovascular disease and stroke, and is the leading cause of disability and death worldwide.

Fortunately, T2D is preventable.

As a researcher in nutrition, my work focuses on uncovering nutritional approaches that can help prevent the development of cardiometabolic disease in high-risk individuals.

Blood apoB and T2D

In people with T2D, a high number of particles that carry “bad cholesterol” (called low-density lipoproteins or LDL) — which is measured as “high blood apoB” — is associated with the development of cardiovascular disease.

Historically, high blood apoB, measuring high blood LDL, was believed to be a consequence of T2D (apoB is a protein in LDL that is necessary for their formation).

However, clinical data from my research unit on nutrition, lipoproteins and cardiometabolic diseases at the Institut de recherche clinique de Montréal indicate that high blood apoB is a cause as well as a consequence of T2D. These findings have been confirmed by large populational studies.

However, mechanisms linking high blood apoB to T2D and nutritional interventions to treat them were unknown.

T2D risk factors

A recent analysis of 67 human studies showed that high blood level of omega-3 fatty acids — mainly found in fish oil, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) — is linked to a lower incidence of T2D and cardiovascular disease.

To understand how blood levels of apoB and omega-3 can modulate the risk of T2D, my team recruited 40 healthy volunteers who were not taking medication to participate in a clinical study at the Institut de recherche clinique de Montréal between 2013 and 2019.

The recruited participants followed a 12-week intervention with omega-3 supplementation of 2.7 grams of EPA and DHA per day, while maintaining their usual diet. We measured the participants’ carbohydrate and fat metabolism and inflammatory responses particularly in their adipose tissue (fat) before and after the EPA and DHA supplementation.

It’s important to mention that inflammation is a natural defence mechanism that helps our body fight infection. However, when it persists over a prolonged time even without infection, it promotes the development of chronic diseases, including T2D and cardiovascular disease.

The objective of this study was to explore whether LDL could induce chronic inflammation in participants’ adipose tissue and whether EPA and DHA could treat that.

Promising discoveries

We found that, prior to the EPA and DHA supplementation, subjects with high blood apoB had higher adipose tissue inflammation than subjects with low blood apoB. Adipose tissue inflammation in subjects with high blood apoB was associated with abnormalities in carbohydrate and fat metabolism that increase the risk of T2D and CVD.

Taking EPA and DHA supplements for three months reduced the ability of participants’ LDL to induce inflammation in their own adipose tissue. It also eliminated the link between adipose tissue inflammation induced by LDL or other metabolic and microbial triggers with many risk factors of T2D and cardiovascular disease.

In addition, EPA and DHA improved the participants’ ability to secrete insulin in response to increased blood sugar and to eliminate fat from their blood after the ingestion of a high-fat meal. The more EPA and especially DHA, the greater the reduction in T2D and cardiovascular risk factors.

These findings were published in two articles in the journal Scientific Reports in 2023 and 2024, representing the data before and after the omega-3 supplementation.

An essential fat

EPA and DHA must be obtained through our diet, as our body cannot synthesize them in sufficient quantities.

The Heart and Stroke Foundation of Canada recommends eating two portions of fish per week, particularly oily fish such as herring, salmon and mackerel. This intake can provide about three grams of EPA and DHA per week.

Omega-3 fatty acids can also be found in plant-based foods, such as flaxseed and fortified foods. However, the human body cannot convert plant-based omega-3 into EPA and DHA in sufficient quantities.

According to Health Canada, an intake of up to five grams of EPA and DHA per day can help support and maintain cardiovascular health, cognitive health, brain function and mood balance in adults. EPA and DHA can also help reduce blood fat as well as pain associated with rheumatoid arthritis.

Fish oil supplements are another source of EPA and DHA. But it is important to verify that these supplements have received the Internationally Verified Omega-3 (IVO) certification or other third-party certification that ensures that the supplement complies with the world’s highest standards of omega-3 purity and potency.

Our findings suggest that targeting people with high apoB with EPA and DHA may help reduce their risk of T2D and cardiovascular disease.

In other words, omega-3 oil may kill two birds with one stone by preventing two common and debilitating diseases worldwide.

My team is currently studying the paradox of why reducing blood LDL in some individuals can increase their risk of T2D while reducing their risk of cardiovascular. We are also exploring the role of EPA and DHA in this phenomenon. Participation in the study is open to all Canadians.

May Faraj is a Professor at the Université de Montréal and a Scientist at Institut de recherches cliniques de Montréal (IRCM), Université de Montréal.

This article is republished from The Conversation under a Creative Commons license. Read the original article.

A review of 20 clinical trials reveals that turmeric/curcumin supplements can aid weight and fat loss in people with diabetes or prediabetes, especially when taken in higher doses or for longer durations.

Review: The effect of turmeric/curcumin supplementation on anthropometric indices in subjects with prediabetes and type 2 diabetes mellitus: A GRADE-assessed systematic review and dose-response meta-analysis of randomized controlled trials. Image Credit: New Africa / Shutterstock

In a recent study published in the journal Nutrition & Diabetes, researchers assessed the effects of curcumin or turmeric supplementation on anthropometric indices in people with type 2 diabetes mellitus (T2DM) or prediabetes. Diabetes imposes a significant societal burden, including indirect and direct consequences, such as work-related losses and diminished productivity.

The International Diabetes Federation estimates that diabetes-related costs will reach $1.03 trillion by 2030. Due to drawbacks of conventional treatments, such as dosage tolerance, side effects, and high costs, novel, cost-effective, and safe alternatives are being explored.

Herbal supplements are being widely used for medicinal purposes. Turmeric is commonly used as a culinary additive to enhance flavor and color. It ranks among the most common dietary supplements worldwide. However, its therapeutic effectiveness is limited due to low bioavailability. This has prompted interest in advanced delivery methods, like nanoparticles and co-administration with piperine, to improve absorption.

Curcumin, the main active component in turmeric, has beneficial effects on glycemic and anthropometric indices in metabolic diseases. It reduces the expression of transcription factors involved in fat production in the liver. Besides, curcumin exerts anti-obesity effects by repressing preadipocyte differentiation and inhibiting mitogenesis. It may also enhance fat burning, reduce fat accumulation, and increase energy expenditure.

About the study

In this study, researchers systematically reviewed and analyzed randomized controlled trials testing curcumin or turmeric in people with T2DM or prediabetes. Trials were included if they measured body weight, waist size, fat mass, or other indicators of body composition, and compared outcomes against a placebo. Studies involving pregnant women or combining curcumin with other treatments were excluded. The study followed international guidelines for systematic reviews and assessed the strength of evidence using the GRADE system.

Findings

The researchers reviewed 20 eligible trials involving 1,387 adults. Most used turmeric/curcumin doses between 80 and 2100 mg daily.

In people with T2DM, supplementation led to modest but statistically significant reductions in body weight, waist size, body fat percentage, and hip circumference. However, it did not clearly affect BMI or waist-to-hip ratio, and the certainty of evidence for most outcomes was low or very low.

In prediabetic individuals, turmeric/curcumin reduced body weight and waist size, but not BMI, and the evidence was of moderate certainty.

People who took high-absorption forms of curcumin or used it for at least 12 weeks tended to see greater benefits.

Only a few studies reported side effects, which were generally mild and included stomach discomfort, itching, or nausea.

Notably, the study also found that longer use (over 22 weeks) was linked to weight reductions, and higher doses (around 1500 mg/day) were associated with smaller waistlines.

Conclusions

This study suggests that turmeric/curcumin supplements may help reduce some markers of obesity, especially body weight and waist circumference, in people with prediabetes and T2DM. While encouraging, these effects were modest and often based on evidence rated as low in certainty.

The strongest results appeared when high-absorption formulations were used over more extended periods. More rigorous research is needed to confirm these effects and understand which types of patients benefit most.

JEJU, South Korea, August 18, 2025–(BUSINESS WIRE)–Clean Jeju Green Tea Agricultural Cooperative ‘Sumang’ has announced that it plans to launch a new product—Hojicha—in August. Hojicha is a roasted green tea made by pan-firing tea leaves at high temperatures, known for its rich, nutty aroma and low caffeine content.

Sumang is a vertically integrated producer that grows, processes, and sells organic green tea in Jeju Island. Benefiting from ideal tea-growing conditions—including proximity to the sea, warm temperatures, and frequent mist—the cooperative has been able to cultivate high-quality tea with a consistent moisture supply during the growth period.

Recently, global interest in health and wellness has fueled rising demand for matcha, particularly in the United States. Exports have been steadily rising, and inquiries from international buyers are also growing.

While many matcha products are flooding the market, consumers often struggle to find high-quality, properly graded matcha. The cooperative’s “Sumang Tea Garden” brand offers matcha in three distinct grades: Ceremonial, Premium, and Superior, giving consumers a variety of options tailored to their taste and intended use.

CEO Kyungmin Kang said, “While we currently focus on B2B transactions, our ultimate goal is to expand into direct-to-consumer channels with a comprehensive distribution network,” adding, “We are committed to offering high-quality products at affordable prices.”

About Sumang

Since 2007, Sumang has produced Jeju green tea of the highest quality, provided by the natural environment of Jeju Island, South Korea. Abiding by the strict rules of the Clean Jeju Green Tea Agricultural Cooperative, Sumang offers products that promote both health and environmental sustainability.

View source version on businesswire.com: https://www.businesswire.com/news/home/20250807542987/en/

Contacts

Sumang
Kyungmin Kang
+82-64-739-8033
tolkm@hanmail.net

The Afar Customs Center in Al-Bayda Governorate, in cooperation with relevant authorities, thwarted three separate smuggling attempts involving quantities of prohibited medicines, cigarettes, and dietary supplements.

Director of the Center, Fahd Haza’a, told the Yemeni News Agency (Saba) that customs officers discovered two smuggling attempts on public transport buses, which included various types of supplements, medical preparations, and medicines, while the third seizure involved a quantity of smuggled cigarettes.

Haza’a praised the vigilance of security forces and customs staff, and their efforts in detecting and seizing the contraband, stressing that the Center will continue to firmly confront all forms of smuggling.

Whether it’s the visual delight of swirling tapioca pearls in a vibrant boba tea cup, or the lure of multi-ingredient experiments with classic matcha green tea, Gen Z’s tea trends have revolutionised the way this age-old beverage is consumed. A conversation over a cuppa might once have meant a leisurely date at a snack shop or a homely spread of cookies and cake with elegant ceramic tea sets, but not any more. Tea is no longer just about health, well-being, or leisure; it is now a whole new social media aesthetic that thrives on visual innovation and experiments with flavour.

A glass of matcha infused with strawberry, blueberry or other fruits, or a bubble tea topped with colourful straws and floating bobas — for Gen Z, the act of drinking tea is less about private enjoyment and more about conforming to a shared aesthetic of visual and habitual consumption. The movement is being driven largely by social media influencers who present tea as both a wellness fix and a fashionable accessory. Here are some of our favourite tea varieties currently storming Instagram feeds:

Classic Matcha Green Tea

The Japanese powdered green tea was traditionally prepared by whisking it with hot water, but in recent years it has become a full-blown lifestyle trend. With benefits ranging from cognitive boosts and improved heart health to enhanced metabolism, matcha is a genuine powerhouse when consumed regularly. Gen Z has reimagined the ritual with iced and fruit-infused twists, yet the timeless charm of classic matcha endures among fitness enthusiasts.

Strawberry Matcha

Visually striking, the vibrant mix of verdant matcha with the blush-pink sweetness of strawberry milk is the ultimate Instagram favourite. Blending health benefits with indulgence, strawberry matcha has become a signature of tote-carrying, Bluetooth-headphone-wearing, Y2K-inspired influencers. In Gen Z’s world, tea isn’t just a drink — it’s practically an outfit accessory.

Blueberry Matcha

Of all fruit infusions in ice creams, coffees and cakes, blueberries arguably offer the most distinctive flavour. Their juicy sweetness, balanced by a subtle tartness, lends drama to any food or drink they touch. When paired with earthy matcha, the result is both visually captivating — green and blue in harmonious contrast — and deliciously refreshing.

Boba Tea / Bubble Tea

Before the matcha craze, there was boba. Originating in Taiwan in the 1980s, it spread across China and eventually conquered the globe through social media. Today, bubble tea comes in endless variations: strawberry, vanilla, chocolate, mango, blueberry and beyond. What sets it apart is the addition of chewy tapioca pearls (boba), served with thick straws that allow them to swirl dramatically with every sip. It’s not just a drink — it’s an experience of texture, flavour and playful spectacle.

Butterfly Pea Flower Tea

Another Instagram darling, this Southeast Asian brew is made from the butterfly pea flower and offers an earthy flavour akin to green tea. Its bold, deep-blue hue is the star attraction — especially when it changes colour with the addition of new ingredients. Add lime or lemon juice and it turns purple; drop in hibiscus petals and it shifts to fuchsia or bright red. Caffeine-free, it can be enjoyed at any time of day, making it both functional and photogenic.

Far from the days of evening biscuits and fruit cake with a humble cuppa, the culture around tea has undergone a complete aesthetic makeover. For Gen Z, tea is something to grab on the go, ideally with a novel twist to its classic goodness. Whether in the form of tapioca pearls, flavoured milk, fruit infusions or floral flourishes, tea has been reinvented as a symbol of lifestyle, wellness and, most importantly, visual delight.