Vitamin C is perhaps the most well-known of all vitamins. It is important for a multitude of metabolic functions, such as tissue growth and repair, healthy gums and teeth. Vitamin C also acts as an antioxidant and strengthens the immune system. As important as vitamin C is, there are ways to enhance and improve the functioning of this nutrient in the body.
Making Vitamin C even better: Red Bioflavonoids
Calcium ascorbate is a buffered form of vitamin C, known to be less acidic and more easily tolerated by those sensitive to vitamin C supplements made with ascorbic acid. The addition of red bioflavonoids to this equation creates a truly unique and potent combination for vitamin C supplementation.
A common myth exists regarding the antioxidant properties of vitamin C. The vitamin indeed delivers antioxidant protection, but this protection is modest relative to other molecules in nature. The principal basis for consuming supplemental vitamin C is to ensure adequacy of the vitamin, such that it can function as a vitamin within the body. When vitamin C is required to act as an antioxidant, it is “consumed” by such processes, making it unavailable to perform its intended biological functions; development of cartilage/bone/ teeth, vascular integrity, wound healing, endogenous carnitine synthesis, metabolism of the amino acid tyrosine, synthesis of various neurotransmitters, and cholesterol degradation, just to name a few.
Enter red bioflavonoids. The most powerful antioxidant nutrients known are derived from fruits; specifically berries; and more specifically, from dark (red, purple) berries. Concentrates of red bioflavonoids deliver an unparalleled level of antioxidant protection and has been clinically researched in humans for treatment of a variety of malignant diseases, as well as for advanced vascular disease.
Calcium ascorbate delivers a bioavailable form of vitamin C together with an absorbable form of calcium. Red bioflavonoids offer powerful antioxidant protection, freeing calcium ascorbate from its role as an antioxidant, thereby allowing the vitamin to perform its functions as a facilitator of essential metabolic processes. Combining red bioflavonoids with calcium ascorbate will ensure you get the most out of your vitamin C supplement.
Resveratrol: This “red wine antioxidant” is getting attention for health and longevity benefits
What could be more enjoyable than a candle-lit gourmet dinner with a glass of red wine? Indeed, the rich taste of red wine and its relaxing effects can be pleasing, but science is now confirming that the best thing about red wine may be its potential for our health, thanks to resveratrol – the “red wine antioxidant”. Resveratrol is an immune agent naturally found in grapes, produced to defend the plant against bacteria and fungi. Red wine contains resveratrol via the grape skins used in its making. Resveratrol first gained attention as the answer to the “French Paradox”, the mystery of how the French population maintains such a low incidence of cardiovascular disease despite a diet high in saturated fats. Recent in vitro and animal studies continue to reveal more of resveratrol’s health benefits:
Health First Berry-C Supreme: More than just a Vitamin C
1. Nature, doi:10.1038/nature05308
2. Advances in Experimental Medicine and Biology2008;614:179-86”Anti-cancer effect of resveratrol is associated with induction of apoptosis via a mitochondrial pathway alignment” Authors: Paul Okunieff, Weimin Sun, Wei Wang, Jung Kim, Shanmin Yang
3. Journal of Agricultural and Food Chemistry (Vol. 54, pp. 3126-3131)
4. Cell. “Resveratrol improves mitochondrial function and protects against metabolic disease by activating SIRT1 and PGC-1a” Authors: Marie Lagouge,
Carmen Argmann, Zachary Gerhart-Hines, Hamid Meziane, Carles Lerin, Frederic Daussin, Nadia Messadeq, Jill Milne, Philip Lambert, Peter Elliott, Bernard Geny, Markku Laakso, Pere Puigserver, and Johan Auwerx.