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Herbal antioxidant.

From: michael derrida
Category: 商业信息
Date: 11/8/2003
Time: 11:05:17 PM
Remote Name: 218.95.161.241

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Herbal antioxidant. ◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇

Actions&Functions: The oxidation process makes a cut apple turn brown and causes the surface of butter to turn dark yellow. Our bodies are also vulnerable to oxidation. Contents&Formula: The combination of oxygen, chemical pollutants and waste products formed dur ing metabolism cause cellular reactions which tend to fill our bodies with harmef ull oxidising agents called free radicals. Free radicals attack the various tissu es and organs of our body and are major contributers to heart disease, arthritis and other chronic disorders. These substances include bio-flavonoids and are found in fruit and vegtables , but are especially concentrated in various herbal products. Ginkgo Biloba and i ts powerfull action on blood vessls has resulted in its effective use for the tre atment of memory loss, vertigo, headache and ringing in the ears.

Herbal antioxidant.

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The oxidation process makes a cut apple turn brown and causes the surface of butter to turn dark yellow. Our bodies are also vulnerable to oxidation. The combination of oxygen, chemical pollutants and waste products formed duri ng metabolism cause cellular reactions which tend to fill our bodies with harmefu ll oxidising agents called free radicals. Free radicals attack the various tissue s and organs of our body and are major contributers to heart disease, arthritis a nd other chronic disorders. These substances include bio-flavonoids and are found in fruit and vegtables, but are especially concentrated in various herbal products. Ginkgo Biloba and it s powerfull action on blood vessls has resulted in its effective use for the trea tment of memory loss, vertigo, headache and ringing in the ears. And we suggest and selected out herb extracts as good natural antioxidant as following: Ginkgo biloba and Ginkgo Biloba P.E. standardized to Bioflavonoids,Got u Kola(Centella asiatica) and super antioxidant asiaticoside,function of rosemary extracts and its effective components as antioxidant,Wolfberry Extracts with goo d antioxidant function,also including lutein and trans-resveratrol, they are all best suggestive natural antioxidant for our health protection.

When it comes to antioxidant power, according to a measure called ORAC (oxyg en radical absorbance capacity), the top of the USDA chart-ahead ORAC covered bla ckberries, garlic, kale and strawberries, and far ahead of broccoli and spinach. Not only that, but they taste delicious. Here, nature has been gracious to us: a favorite food has been found to be a powerhouse of antioxidants. Talk about a mir acle anti-aging food that is actually a treat! Now, by all means keep eating spinach and kale-these vegetables contain the powerful carotenoids, lutein and zeaxanthin, as well as a sulfur-containing antio xidant, lipoic acid-nutrients that help protect us against macular degeneration a nd cataracts, and probably against cardiovascular disease and other aging-related disorders as well. Eating spinach, kale and other green leafy vegetables at leas t twice a week is highly recommended. But do consider consuming half a cup or mor e of blueberries every day in addition to all the vegetables and fruit you alread y consume. Yes, you've read that correctly: this article is urging you to eat blu eberries every day. Why? Because adding blueberries to your daily diet could doub le your antioxidant intake from food. Frozen blueberries are fine when fresh ones are out of season. Wild blueberries may be more potent than the larger, sweeter cultivated blueberries, but even the cultivated blueberries apparently can pack a ferocious punch against free radicals.

⊙『1.Ginkgo biloba P.E.』 The active ingredients of ginkgo leaf improve circulation and vasodilation. T hough this action is evidenced throughout the entire body, it is most noted in th e cerebral region. It is a promising remedy for age-related declines in brain fun ction such as Alzheimer's, strokes, and short- or long-term memory loss. Ginkgo i s also an antioxidant and is useful against free radicals, substances that damage cellular health and accelerate aging. Bioflavonoids have long been considered great antioxidants, specifically for protecting the microcirculation in small blood vessels. Ginkgo is an extraordinar y free radical scavenger that is particularly effective against the superoxide an ion (-02 ), a dangerous free radical that has been directly or indirectly implica ted in cell damage. Numerous studies have demonstrated that Ginkgo biloba extract is very effective in blocking lipid peroxidation, thus protecting cell membranes which are primarily composed of lipids. This is extremely important in brain cel ls which contain a higher content of lipids than any other cells in the body. Bey ond brain cell protection, other clinical studies suggest a wide range of clinica l benefits beyond its life enhancing antioxidants such as: Radiation induced chromosomal damage protection. Because of its powerful effect, Ginkgo biloba extract was given to Chernobyl recovery workers. After two months, it was determined that it completely protecte d them from further chromosomal damage. Ischemia induced spinal cord injury protection. Ischemiainduced lipid peroxidation is one of the main factors that produces t issue damage in spinal cord injury. When Ginkgo biloba extract was given to rats subjected to experimental spinal cord injury, they were protected from the parapl egic effects of the injury to a significant degree.14 Heart muscle ischemia and reperfusion injury protection. Heart muscle is extremely sensitive to the lack of oxygen (ischemia) caused b y heart attacks and blood vessel restrictions or clots. However, just as damaging is the sudden rush of restoration oxygen which can carry with it a rush of free- radicals, as occurs following coronary bypass surgery. Ginkgo biloba extract, bec ause of its anti-oxidant activity, has shown its ability to protect heart tissue when exposed to these insults. Protection against Retinal Damage. Damaged, leaking or injured delicate retinal cells is a common cause of blind ness in people with diabetes and other macular problems. Numerous studies have sh own that Ginkgo biloba extract reduces the susceptibility of these cells to injur y. ·Powder Extracts available:Ginkgo biloba P.E.Series

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⊙『2.Gotu Kola(Centella asiatica)』:Antioxidant function of Asiaticoside.* Gotu kola has been widely used for a number of conditions, particularly in tr aditional Eastern health care. In Ayurveda Gotu kola is one of the chief herbs fo r revitalizing the nerves and brain cells. It is said to fortify the immune syste m, both cleansing and feeding it, and to strengthen the adrenals. studies have indicated an antioxidant effect of asiaticoside. When applied to pically (0.2% solution) twice daily for 7 days to skin wounds in rats, results sh ow an increase in both enzymatic and non-enzymatic antioxidants, namely superoxid e dismutase (35%), catalase (67%), glutathione peroxidase (49%), vitamin E (77%) and ascorbic acid (36%) in newly formed tissues. It also results in a several fol d decrease in lipid peroxide levels (69%) as measured in terms of thiobarbituric acid reactive substance (TBARS). This enhancement of antioxidant levels at an ini tial stage of healing may be an important contributory factor in the healing prop erties of Gotu kola. ·Powder Extracts available:Gotu Kola(Centella asiatica) Powder Extracts.

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⊙『3.Rosemary and rosemary extracts function as super antioxidant.』* Rosemary is an evergreen shrub indigenous to Southern Europe, particularly on the dry rocky hills of the Mediterranean region. The numerous branches have an a sh-coloured scaly bark and bear opposite, narrow, revolute, leathery, thick leave s which are lustrous and dark green above and downy white underneath. They have a prominent vein in the middle and margins which are rolled down. The pale blue, s ometimes white, labiate flowers grow in short axillary racemes and appear between April and June, slightly later in cooler climates. Rosemary grows to a height an d spread of 3 feet. Pale blue flowers bloom in spring to early summer. The needle -shaped evergreen leaves are highly aromatic. There are many lovely varieties ava ilable. Whether grown in the desert, mountains or by the coast, the “dew of the sea” is simply an essential in any kitchen herb garden. Rosemary Extracts showed super antioxidant function as following: <1>Highly Effective： Rosemary Antioxidant effect 2 to 4 times as BHT or BHA as Antioxidant in different base oil, more effective than VC, and could be 1 to 2 times. <2>Good Stability: stable in high temperature and environment, even could be in good condition at 240 ℃. <3>Easy Carry:Powder state and easy for packing and shipment. <4>Safe and no harm:no any harm and safe for final application. <5>Food Preservation:rosemary slows the growth of a number of bacteria such a s E. coli and S. aureus that are involved in food spoilage, and may actually perf orm better than some commercially used food preservatives. <6>Alopecia:As stated above, one traditional use of rosemary has been to try to stimulate hair growth. <7>Anti-Cancer:Both laboratory and animal studies suggest that rosemary's ant ioxidant properties may have activity against colon, breast, stomach, lung, and s kin cancer cells. <8>Reduce serum total cholesterol and fatty tissue : not only effectively dec reases serum cholesterol levels, but also reduces the cholesterol content in diff erent tissues such as liver, heart and fatty tissue

Comparative Analysis shows that: <1>.Rosemary Antioxidant is more functional both in tallow and plant oil(pean ut oil or soy bean oil) than other chemical antioxidant such as BHA,BHT,and also more funct-ional than famous antioxidant natural Tea polyhenols. <2>.And Rosemary Antioxidant could effective 2 to 4 times as same amount of B HA in peanut oil or other plant oil such as soy bean oil, and the ability of Rose mary Antioxidant in Tallow(such as lard) could be 1 to 2 times as Tea polyphenols and 2 to 4 times as BHA. <3>.Rosemary Antioxidant could be more effective when Temperature higher than 100℃,of course also best solubility and stability.

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⊙『4.Wolfberry Extracts as best antioxidant and good kidney remedy.』 Wolfberry first registered in Shen Nong Ben Cao Jing,and listed as top grade. Shen Nong Ben Cao Jing Registered:“Wolfberry taste bitter and cold,cure inside evil disease, warm heart and kidney,decrease thirsty，long taste stick bone, good for body and keep young.” Ben Cao Gang Mu Registered:“remedy for kidney,nutrit ional for lung,good for vision and eyes.”.Wolfberry rich of many type of amino a cid,vitamines,K、Na、Ca、Mg、Fe、Cu、Mn、Zn、Se and more other nutritional compon ents and minerals, supply body fluid and increase internal secretion，increase im munity，decrease acidic content in blood,long taste benefit for liver and anti-ca ncer,increase sperm and increase Qi, nutrient blood and wise eyes,cure weak and c alm spirit, prolong life,all these good characters make wolfberry the best natura l health care products.Widely used in health food,health drink,and teas. Wolfberry origin from NingXia Province big grain,fruit thick,seed less,taste positive,quality best, content of polysaccharides higher than other origin,best f or increase immunity. 　 Wolfberry contain many useful nutritions and natural antioxidant,including Wo lfberry polysaccharides,zeaxanthine,physalein,Ascorbic acid,Carotene,Riboflavin,V itamine C,etc, all these substances are good natural antioxidant,and best functio n as anti-inflammation,anti-infection,and so many good natural antioxidant make w olfberry the best body energy remedy, taste fitful amount of wolfberry or wolfber ry extracts could be good for: increase blood flow, increase blood vessel elastic ity,decrease thrombus and blood aggregation,this could be good for heart,liver,ki dney and other organs of human body,also increase sexual ability.

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Please note that green tea contains mainly catechins, which are relatively si mple phenolic compounds. "Simple" doesn't mean that they are less beneficial. Bla ck tea and many fruits and vegetables contain mainly complex polyphenols, also ca lled polymeric polyphenols, or condensed tannins. Both simple and complex polyphe nols, often present side by side, have been found to have a wide range of health benefits. Ellagic acid, for instance, a powerful anti-carcinogen, is also present in many kinds of berries, including blueberries and raspberries, as well as in c herries and pomegranates. Catechins are found not only in green tea, but also in red wine and dark chocolate (cocoa powder and bittersweet chocolate are good sour ces; "white chocolate" does not contain polyphenols). Likewise, coffee contains n ot only caffeine (an alkaloid; by the way, caffeine is also a strong antioxidant) , but also catechins, as well as simple phenolic acids, such as chlorogenic acid, caffeic acid, and tannic acid. Hence, for instance, the well-established effecti veness of coffee in decreasing iron levels, or helping fight certain bacterial an d viral infections. Tannins are very common in the plant world. Apart from the sources already me ntioned, they are also found in the bark of various trees-the best-known bark ext ract, Pycnogenol, comes from the bark of the French Maritime Pine, Pinus maritima . The wide distribution of tannins in the plant kingdom is probably related both to their antioxidant and antimicrobial properties. The presence of tannins in woo d, for instance, is likely to be a key reason for the durability of wood. The fac t that chocolate doesn't spoil in spite of its high fat content is also due to th ese fascinating polyphenols. Also, in spite of containing sugar, chocolate, like tea and other flavonoid-rich foods, appears to help prevent cavities. There is em erging evidence that thanks to their antimicrobial action, flavonoids can help pr event dental decay and oral diseases. Bioflavonoids in general are amazingly bioactive with a wide range of benefit s. Like many other powerful antioxidants, they show a biphasic action, depending on the dose. Lower doses, available from diet and supplements (even if you take s everal capsules per day of various flavonoid extracts, it is still a fairly low d ose) act as antioxidants and raise the levels of reduced glutathione (GSH) and vi tamin C. Negative effects such as pro-oxidant action and glutathione depletion be come an issue only if huge megadoses are taken over a longer period of time. Agai n: neither blueberry eaters nor supplement takers need worry, since it would be v ery difficult and extremely expensive to reach the kind of tissue concentrations at which damage from flavonoids might occur. As Dr. Shukitt-Hale says, "You can't overdose on blueberries." At the same, we badly need more research to investigate some unanswered quest ions about the dose range that produces optimum results. And of course, as usual, there are questions about in-vivo effects and complex interactions. Taking a sin gle very potent flavonoid such as quercetin in megadoses (several grams a day, fo r instance) for an extended period of time should not be done without the supervi sion of an experienced clinician. We must remember that flavonoid research is sti ll in infancy, and our knowledge is partial at best. A lot of the benefits of phenolic compounds stem from their antioxidant prope rties. Flavonoids are powerful scavengers of free radicals. They also enter the b ody's antioxidant network, boosting the levels of vitamin C and of our chief endo genous antioxidant, glutathione. Higher levels of ascorbate and glutathione mean better protection of DNA and cell proteins against free radical damage. Higher le vels of glutathione also mean better recycling of other antioxidant compounds, in cluding, very importantly, estrogens, to their reduced (antioxidant) form so that these substances do not produce damage. Estrogens are excellent at protecting ne ural membranes from peroxidation and preventing neural death-but only if there is sufficient glutathione to keep recycling these powerful hormones to their antiox idant form. Thus, the ability of phenolic compounds such as anthocyanins to raise glutathione levels is extremely important. This, together with the inhibition of the enzymes needed for cell proliferation, such as tyrosine kinase and ornithine decarboxylase, leads to a longer cell cycle and a lower cellular turnover, since fewer damaged cells need to be replaced. The implications for anti-aging and can cer prevention are profound.

⊙『5.Lutein from Marigold Flower Pettals as super natureal antioxidant(Lutei n as antioxidant)? .』 What is lutein?Where does Lutein origin from? The names of both of these yellow colored phytonutrients reflect their natura l hue with lutein being derived from the Latin word luteus meaning golden yellow while zea refers to the corn genus and xantho- is derived from a Greek word that means yellow. While these carotenoids both have yellow pigments, they are found c oncentrated in foods of others colors, notably leafy green vegetables, since thes e foods also feature a host of other phytonutrients pigments in addition to lutei n and zeaxanthin. Antioxidant Activity of lutein: In recent years, carotenoids have received a tremendous amount of attention a s potential anti-cancer and anti-aging compounds. Carotenoids are powerful antiox idants, protecting the cells of the body from damage caused by free radicals. Car otenoids, and specifically beta-carotene, are also believed to enhance the functi on of the immune system. As an overall antioxidant, Lutein is a key with other antioxidants in the mec hanism of preventing the deleterious effects of oxidation processes and fighting against free radicals in the body. ·:Powder Extracts available:lutein

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⊙『6.Transresveratrol as super natural antioxidant:.』 Resveratrol is an active component extracted from Huzhang(Polygonum cuspidatu m) As early as the 1920's Dr. Johanna Brandt wrote a book proclaiming that grape s cured her of cancer. Since then it has been known that there are several benefi cial substances in grapes (wine also of course) that assist in lowering cholester ol, reduce the risk of heart disease and have antioxidant abilities. Resveratrol (chemical formula 3,5,4'-trihydroxy-trans-stilbene) is mainly fou nd in the Polygonurn cuspidaturn, known as Hu-Chang and Ko-jo-kon，the roots of P olygonurn cuspidaturn Sieb. et Zucc.；Polygonurn multiflorurn Thumb.in China. It is an antioxidant phenol and a potent vasodilator that inhibits serum triglycerid e synthesis, lipid peroxidation, and platelet aggregation. Antioxidant benefits of teansresveratrol in brief. Key points: *Protects against free radical injury in vivo *Inhibits hydroxyl and peroxyl radicals *Increases plasma and LDL polyphenols *Inhibits brain monoamine oxidase in vivo Resveratrol reduced oxidative stress in cultured brain cells (PC12 cells) ind uced by the addition of Fe2+ and t-butyl hydroperoxide, and increased the antioxi dant protective effects of vitamins C and E under these same conditions. Transresveratrol also protected against free radical injury in cerebral ische mia. Ischemia refers to the obstruction of blood and oxygen flow through an organ , while restoration of blood and oxygen flow is termed reperfusion. Reperfusion i nduces more oxidative stress and damage to an organ than ischemia does. Concentration of 10 milligrams per kilogram body weight had the greatest effe ct. Resveratrol increased plasma and LDL polyphenols and enhanced antioxidant act ivity as judged by decreased plasma peroxides. It also increased lag time and dec reased LDL lipid peroxides and lipid peroxidation in the copper-catalyzed peroxid ation of LDL conjugated dienes. ·:Powder Extracts available:Polygonum cuspidatum P.E.standardized to Transre sveratrol

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⊙『7.Garlic(Allium sativum L.) function as good Antioxidant:』 Potent antioxidants are found in garlic that protects cell membranes and DNA from damage. A study done on 22 vegetables and tea found garlic to be in the top quintile of ORACroo, or oxygen radical absorption capacity. Garlic also had the highest antioxidant activity against peroxyl radicals based on fresh weight (Cao et al. 1996). It also stimulates the production of the liver's detoxifying enzyme s that neutralize carcinogens (Holladay 1995). Nitrosomes are carcinogens absorbe d from food and water and can be blocked in a test tube by garlic. This is eviden ce that higher intake of garlic may reduce some cancer type risks (Mayo 1999). Di etary intake of garlic is inversely related to the incidence of gastric cancer as shown in a study in Shandong Province, China. Chemical studies have shown dially l sulfide to be the major active compound of garlic (Han 1993).

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Scintific References: Herbal antioxidant.,Via Michael Derrida

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