Herbal Antioxidant

Unlike most so-called ‘natural’ antioxidant formulas, Herbal Antioxidant is a concentrated Food and contains the bioflavonoids, amino acids, fiber, and other constituents of high PROVEN anti-oxidant Foods. Food antioxidants, be they vitamins, minerals, or concentrated herbs are superior to the commonly sold non-foods.

Food Nutrient		Compared to USP Vitamin/Mineral Salt
Vitamin C		Over 15.6 times antioxidant effect [1]
Vitamin E		Up to 4.0 times the free radical scavenging strength [2]
Selenium		Nearly 2 times better retained [3]
Zinc		Better absorption, better form [4,5]

The differences are more than antioxidant effectiveness. Some of the structural differences between Food vitamin C and so-called ‘natural’ ascorbic acid can be seen in these light microscope pictures:


Food Vitamin C		Regular 'Natural' Ascorbic Acid

Vitamin C in Foods exists in at least two distinguishable forms with accompanying Food factors [6]. Yet, regular ascorbic acid as well as mineral ascorbates are too incomplete to be properly called vitamin C as they do not contain both forms and the accompanying Food factors [6]!Food contains both natural forms of vitamin C [6]! Food vitamin C is also 10x less acidic than ascorbic acid. In vitro studies found that the oxidative reductive potential of Food vitamin C was greater than so-called ‘natural vitamin C with bioflavonoids’ and much greater than isolated ascorbic acid [7]. Why is that so important? Because while antioxidants can stop free radical damage, only those substances with proper oxidative reductive potential can actually ‘clean up’ the damage that the free radicals cause! Furthermore, while it is known that diets focused on Foods high in antioxidants can help prevent cancers [8], synthetic antioxidants appear to be so ineffective that they may actually increase cancer risk [9]. So why would anyone want to take the normal ‘antioxidant’ formulas sold instead of Food Herbal Antioxidant which is all Food!

Carotenoids like alpha- and beta- carotene function as antioxidants. Herbal Antioxidant is a Food and contains betacarotene within carrots and tumeric, thus it includes multiple carotenoids, unlike isolated betacarotene that is in many antioxidant formulas.

Carrots also contain “xanthophyll, a very powerful anticancer phytochemical” [12]. Eleuthro Root is an adaptagen, which means that it helps the body deal with various forms of stress [13]. Ginger Root has constituents with antioxidant effects and can improve peripheral circulation [13].

Ginger Root functions as an antioxidant and has antiglycation effects according to at least one study involving diabetic patients [14].

Ginkgo Leaf contains about 40 different bioflavonoids (including proanthocyanidins and quercetin) that “act as free radical scavengers” [13]. “Cerebral insufficiency many cause anxiety and stress, memory, concentration, and mood impairment, and hearing disorders, all of which may benefit from ginkgo therapy” [15].

Milk Thistle Seed contains silymarin, which is a polyphenolic antioxidant flavonoid [16]; it has been studied for its role in supporting a health liver [17].

Rosemary Leaf contains antioxidants [12] and can “increase detoxification of carcinogens” in certain instances [13]. Schisandra Fruit “has pronounced liver protective effects” [13] and strong antioxidant activity [18]. Superoxide Dismutase (S.O.D.) is naturally found in at least two of the Foods in Herbal Antioxidant. S.O.D. “is one of the most important enzymes that functions as a cellular antioxidant...The absence of this enzyme is lethal” [19]. Turmeric Root contains curcuminoids which have antioxidant and cancer-inhibiting properties [13].

One study proved that our Food vitamin E has 12 micro moles per gram T.E. (Trolox equivalents) of lipophilic ORAC (oxygen radical absorbance capacity) [20]. ORAC is essentially a measurement of the ability to quench free radicals (antioxidant ability). That same study proved that our Food vitamin C has 492 micro moles per gram T.E. (Trolox equivalents) of hydrophilic ORAC (oxygen radical absorbance capacity) [20]—while blueberries (one of the highest ORAC sources [1]) only had 195 micro moles per gram T.E. [20]—thus our Food vitamin C has 2.52 times the ORAC ability of blueberries. Vitamin C containing food has over 15.6 times the ORAC of isolated ascorbic acid [1]--actually, there are doubts that isolated ascorbic acid has any significant antioxidant effects in humans [21]. Food C Complex is clearly superior for any interested in ORAC—which should include everyone!

Although vitamin C, “can readily donate electrons to quench a variety of reactive free radical and oxidative species and is easily returned to its reduced state”, simply taking vitamin C with two or three different antioxidants is not enough. All free radical and oxidative substances do not get neutralized by all antioxidants. For example, “The antioxidant function of vitamin E cannot be fulfilled by just any antioxidant” [2]. Natural RRR-alpha-tocopherol, which is found in Food, has 1.7 - 4.0 times the free radical scavenging strength of the other tocopherols [2]. Not only is Food selenium better than the selenium salts, it also seems to reduce toxicity associated with cisplatin chemotherapy [22] (selenium is also “a necessary mineral for the production of antioxidants in the body” [22])! Herbal Antioxidant’s other antioxidants offer unique benefits which have not been synthetically duplicated.

Thus, for true antioxidant protection, there is no better a choice than Herbal Antioxidant, the Food antioxidant!

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Contains naturally occurring carbohydrates, lipids, proteins (including all ten essential amino acids), superoxide dismutase, and truly organic bioflavonoids as found in enzymatically processed Saccharomyces cerevisiae,mixed citrus fruits, carrots, soy, and the individually listed herbal foods. Unlike many so-called "antioxidant" formulas, Food Herbal Antioxidant contains no synthetic USP nutrients, but only contains foods, food complexes, and food concentrates (its betacarotene is in a carrot food complex, unlike the unnatural isolate in most other formulas).

Numerous university studies have concluded that supplements containing food nutrients are better than USP isolates. Food nutrients are better because they contain important enzymes, peptides, and phytonutrients CRITICAL to the UTILIZATION of vitamins and minerals which are not present in isolated USP nutrients. Published research has concluded that food vitamins are superior synthetic/USP vitamins.

Suggested use: 1-3 tablets per day or as recommended by your health care professional. Adjust usage according to nutritional lifestyle requirements.

Contains naturally occurring carbohydrates, lipids, proteins (including all ten essential amino acids), superoxide dismutase, and truly organic bioflavonoids as found in enzymatically processed Saccharomyces cerevisiae,mixed citrus fruits, carrots, soy, and the individually listed herbal foods. Unlike many so-called "antioxidant" formulas, Food Herbal Antioxidant contains no synthetic USP nutrients, but only contains foods, food complexes, and food concentrates (its betacarotene is in a carrot food complex, unlike the unnatural isolate in most other formulas).

Numerous university studies have concluded that supplements containing food nutrients are better than USP isolates. Food nutrients are better because they contain important enzymes, peptides, and phytonutrients CRITICAL to the UTILIZATION of vitamins and minerals which are not present in isolated USP nutrients. Published research has concluded that food vitamins are superior synthetic/USP vitamins.

Suggested use: 1-3 tablets per day or as recommended by your health care professional. Adjust usage according to nutritional lifestyle requirements.

Herbal Antioxidant Video

References

[1] Williams D. ORAC values for fruits and vegetables. Alternatives, 1999;7(22):171

[2] Traber MG. Vitamin E. In Modern Nutrition in Health and Disease, 9th ed. Williams & Wilkins, 1999:347-362

[3] Biotechnology in the Feed Industry. Nottingham Press, UK, 1995: 257-267

[4] Andlid TA, Veide J, Sandberg AS. Metabolism of extracellular inositol hexaphosphate (phytate) by Saccharomyces cerevisiae. Int J. Food Microbiology. 2004;97(2):157-169

[5] King JC, Cousins RJ. Zinc. In Modern Nutrition in Health and Disease, 10 th ed. Lipponcott Williams & Wilkins, Phil., 2005:271-285

[6] Jacob RA. Vitamin C. In Modern Nutrition in Health and Disease, 9th ed. Williams & Wilkins, Balt.,1999:467-483

[7] Thiel R. ORP Study on Durham-produced Food Vitamin C for Food Research LLC. Doctors’ Research Inc., Arroyo Grande (CA), February 17, 2006

[8] Francheschi S, Parpinel M, La Vecchia C, Favero A, Talamini R, Negri E. Role of different types of vegetables and fruit in the prevention of cancer of the colon, rectum, and breast. Epidemiology 1998;9(3):338-341

[9] Rautalahti M, Huttunen J. Antioxidants and carcinogenesis. Ann Med 1993;25:435-441

[10] Cremer L, Herold A, Avram D, Szegli G. A purified green barley extract with modulatory properties upon the TNF alpha and ROS released human specialised cells isolated from RA patients. Roum Arch Microbiol Immunol 1998;57(3-4):231-242

[11] Yu YM, Chang WC, CHang CT, Hsieh CL, Tsai CE. Effects of young barley leaf extract and antioxidative vitamins on LDL oxidation and free radical scavenging activities in type 2 diabetes. Diabetes Metab 2002;28(2):107-114

[12] Duarte A. Health Alternatives. Megasystems, Morton Grove (IL), 1995

[13] DerMarderosian A, editor. The Review of Natural Products, 1st ed. Facts and Comparisons, St. Louis, 2001

[14] Todd PA, et al. Guar gum: A review of its pharmacological properties and uses as a dietary adjustment in hypercholesterolemia. Drugs 1990;36(6):917-928

[15] Guerra MC, Speroni E, Broccoli M, Cangini M, Pasini P, Mingett A, Crespi-Perellino N, Mirasoli M, Cantelli-Forti G, Paolini M. Comparison between Chinese medical herb Peuraria lobata crude extract and its main isoflavone puerarin antioxidant properties and effects on rat liver CYP-catalased drug metabolism. Life Sci 2000;67(24):2997-3006

[16] Kohno H, Tanaka T, Kawabata K, Hirose Y, Sugie S, Tsuda H, Mori H. Silymarin, a naturally occurring polyphenolic antioxidant flavonoid, inhibits azoxymethane-induced colon carcinogenesis in male F344 rats. Int J Cancer 2002;101(5):461-468

[17] Null G. The Clinician’s Handbook of Natural Healing. Kensington, New York, 1997

[18] Lu H, Liu GT. Anti-oxidant activity of dibenzocyclooctene lignans isolated from Schisandraceae. Planta Med 1992;58(4):311-313

[19] Thomas JA. Oxidative stress, oxidant defense, and dietary constituents. In Modern Nutrition in Health and Disease, 8th ed. Lea & Febiger, Phil.;1994:501-512

[20] ORAC Test by Brunswick Laboratories, Wareham (MA), February 2006

[21] Sebastian J, et al. Vitamin C as an antioxidant: evaluation of its role in disease prevention. J Am Coll Nutr, 2003;22(1):18-35

[22] Ya-Jun, H, et al. The protective role of selenium on the toxicity of cisplatin-contained chemotherapy regimen in cancer patients. Bio Trace Element Res, 1997;56:331-341

[23] Williams D. Selenium: Bette than a flu shot. Alternatives for the Health Conscious Individual, 2002;9*10:142-143

Some of these studies (or citations) may not conform to peer review standards, therefore, the results are not conclusive. Professionals can, and often do, come to different conclusions when reviewing scientific data. None of these statements have been reviewed by the FDA. All products by Food Research International, LLC are nutritional and are not intended for the treatment or prevention of any medical condition.