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Dunaliella Salina is a marine microalgae that is the richest known source of dietary carotenoids. It also contains alpha and beta carotene, lutein, zeaxanthin and cryptoxanthin.

The combination of carotenoids and green chlorophyll give Dunaliella salina its orange-red colour.

Carotenoids have antioxidant, anticarcinogenic and immune enhancing properties. They may help to protect against premature ageing, cataracts, cardiovascular disease and other chronic diseases.

It is grown in clean ocean waters of Karratha in Western Australia. It is harvested and dried mechanically without chemicals or solvents.

References:
“DNA damage and susceptibility to oxidative damage in lymphocytes: effects of carotenoids in vitro and in vivo.” Br J Nutr, 1991
“Serum antioxidant vitamins and risk of cataract.” BMJ, 1996
“Epidemiological evidence for betacarotene inprevention of cancer and cardiovascular disease.” Eur J Clin Nutr
“In vivo antioxidant activity of carotenoids from Dunaliella salina–a green microalga.” Life Sci. 2005
“Experimental study on extract of Dunaliella salina in preventing NSAR-induced cancer of proventriculus in mice” 1993
“Antioxidant micronutrients and risk of rheumatoid arthritis in a cohort of older women.” Am J Epidemiol. 2003
“Carotenoids in cancer chemoprevention.” Cancer Metastasis Rev. 2002
“Vitamin and carotenoid intake and risk of squamous cell carcinoma of the skin.” Int J Cancer. 2003
“Dietary carotenoids, serum beta-carotene, and retinol and risk of lung cancer in the alpha-tocopherol, beta-carotene cohort study.” Am J Epidemiol. 2002
“Plasma antioxidant vitamins and carotenoids and age-related cataract.” Ophthalmology. 2001
“Inverse associations between plasma lycopene and other carotenoids and prostate cancer.” Cancer Epidemiol Biomarkers Prev. 2001
“Serum carotenoids and breast cancer.” Am J Epidemiol. 2001
“Cancer prevention by natural carotenoids.” Biofactors. 2000
“Decrease of serum carotenoids in Crohn’s disease. “J Physiol Paris. 2000

Berry Radical anti-oxidant superfood

Anti-oxidants, Berry Radical alpha-carotene, beta-carotene, carotenoids, chlorophyll, cryptoxanthin, lutein, zeaxanthin

Olive juice contains hydroxytyrosol, a polyphenol. Hydroxytyrosol has the highest level of antioxidants ever reported for any natural compound!

Polyphenols are considered responsible for extra virgin olive oil’s health benefits. The olive is 15-20% oil and more than 50% juice. Olive juice contains up to 300 times more polyphenols than olive oil.

References:
“Free radical-scavenging properties of olive oil polyphenols,” Biochemical and Biophysical Research Communications 1998
“Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis.” Eur J Cancer Prev 2002
“Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress.” Circulation 2000
“Biological effects of hydroxytyrosol, a polyphenol from olive oil endowed with antioxidant activity.” Advances in Nutrition and Cancer 2. 1999
“Antioxidant and anti-atherogenic activities of olive oil phenolics.” Int J Vitam Nutr Res. 2005
“Hydroxytyrosol, a natural antioxidant from olive oil, prevents protein damage induced by long-wave ultraviolet radiation in melanomacells.” Free Radic Biol Med. 2005
“Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages.” J Nutr Biochem. 1999

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Pomegranates contain punicalagins and ellagic acid.

Research suggests that pomegranate may be beneficial for artherosclerosis, heart disease, osteoarthritis and prostate cancer.

Resources:
“Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer.” J Ethnopharmacol. 2007
“Cholesterol-lowering effect of concentrated pomegranate juice consumption in type II diabetic patients with hyperlipidemia.” Int J Vitam Nutr Res. 2006
“Polyphenols from green tea and pomegranate for prevention of prostate cancer.” Free Radic Res. 2006
“Prostate cancer prevention through pomegranate fruit.” Cell Cycle. 2006
“Effects of pomegranate juice consumption on myocardial perfusion in patients with coronary heart disease.” Am J Cardiol. 2005
“Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation.” Clin Nutr. 2004
“Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure.” Atherosclerosis 2001
“Punica granatum L. extract inhibits IL-1beta-induced expression of matrix metalloproteinases by inhibiting the activation of MAP kinases and NF-kappaB in human chondrocytes in vitro.” J Nutr. 2005

Anti-oxidants, Berry Radical ellagic acid, Pomegranate, punicalagins

Strawberries are a rich source of quercetin, ellagic acid and anthocyanins.

Quercetin has been shown to protect colon, breast, ovarian and gastrointestinal cells against cancer growth.

Quercetin has also been shown to protect strokes, cataracts, virus’ and allergies.

1 box of Berry Radical has the same anti-oxidant capacity as 14kg of Strawberries

References:
“Antioxidant and antiproliferative activities of strawberries.” J Agric Food Chem. 2003
“Quercetin Prevents Oxidative Stress in Cirrhotic Rats.” Dig Dis Sci. 2007
“Protection by quercetin and quercetin-rich fruit juice against induction of oxidative DNA damage and formation of BPDE-DNA adducts in
human lymphocytes.” Mutat Res. 2005
“The role of polyphenolic compounds in the diet as inhibitors of platelet function.” Proc Nutr Soc. 2003

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Anti-oxidants, Berry Radical anthocyanins, ellagic acid, quercetin, Strawberry

Raspberries contain ellagic acid.

Ellagic acid has been shown to reduce heart disease, birth defects, liver problems, and promote wound healing.

Ellagic acid may help inhibit different types of cancer causing agents, including aflatoxin and nitrosamines.

Ellagic acid seems to have some anti-cancer properties and has been found to cause death in cancer cells in the lab.

References:
“Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels.” J Agric Food Chem. 2004
“Experimental evidence for cancer preventive elements in foods.” Cancer Lett. 1997
“Effect of ellagic acid, a natural polyphenol, on alcohol-induced prooxidant and antioxidant imbalance: a drug dose dependent study.” Singapore Med J. 2007
“Antioxidant and apoptosis inducing activities of ellagic acid.” Anticancer Res. 2006

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Blueberries contain anthocyanins. Anthocyanins, which are flavonoids, were found in one study to have the strongest antioxidant power of 150 flavonoids tested.

Anthocyanins have been shown to exhibit anti-inflammatory properties and protect both large and small blood vessels (including those in the eyes) from oxidative damage.

One box of Berry Radical has the same anti-oxidant capacity as 9kg of blueberries.

References:
“Direct vasoactive and vasoprotective properties of anthocyanin-rich extracts.” J Appl Physiol. 2006
“Antioxidant properties of prepared blueberry (Vaccinium myrtillus) extracts.” J Agric Food Chem. 2005
“Reversals of age-related declines in neuronal signal transduction, cognitive, and motor behavioral deficits with blueberry, spinach, or strawberry dietary
supplementation.” Journal of Neuroscience
“Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in
vitro.” J Agric Food Chem. 2006

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Anti-oxidants, Berry Radical anthocyanins, blueberries

The Goji Berry is the ‘red diamond’ of Traditional Chinese Medicine for over 2000 years.

Goji berries contains carotenoid antioxidants, zeaxanthin, beta-carotene, lutein, lycopene, cryptoxanthin and xanthophyll.
Carotenoids are thought to protect against cardiovascular and inflammatory diseases, vision-related diseases (such as age related macular degeneration and glaucoma), and are anticancer agents.

References:
“Effect of the Lycium barbarum polysaccharides on age-related oxidative stress in aged mice.” J Ethnopharmacol. 2006
“Effect of Lycium barbarum polysaccharide on the improvement of antioxidant ability and DNA damage in NIDDM rats.” Yakugaku Zasshi. 2006
“Effect of lycium barbarum polysaccharide on human hepatoma QGY7703 cells: inhibition of proliferation and induction of apoptosis.” Life Sci. 2005
“Neuroprotective effects of Lycium barbarum Lynn on protecting retinal ganglion cells in an ocular hypertension model of glaucoma.” Exp Neurol. 2007
“Fasting plasma zeaxanthin response to Fructus barbarum L. (wolfberry; Kei Tze) in a food-based human supplementation trial.” Br J Nutr. 2005

BerryRadical

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Our Acai Berries are wild harvested sustainably and fairly from the Amazon forest.

Açaí (ah-sigh-ee) berries contain anthocyanins. Anthocyanins are found in red wine. They are thought to contribute to the “French paradox”, i.e. France has one of the lowest incidences of heart disease of any western society despite the prevalence of smoking and a diet high in saturated fat and cholesterol. Açaí contains anthocyanins at 10-30 times the concentration of red wine.

Anthocyanins are also radiation-protective, chemoprotective, vaso-protective and anti-inflammatory agents.

References:
“Oxygan Radical Absorbance Capacity of Anthocyanins.” J. Agric. Food Chem. 1997
“Analysis and biological activities of anthocyanins.” Phytochemistry. 2003
“Phytochemical and nutrient composition of the freeze-dried amazonian palm berry, Euterpe oleraceae mart. (acai).” J Agric Food Chem. 2006

Berry Radial - The highest ORAC anti-oxidant food available

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Coffee distributes its powerful nutrition throughout the whole fruit, not just in the seed. Whole coffee fruit contains antioxidant polyphenols, chlorogenic, caffeic and ferulic acid.

Coffee fruit is rich in antioxidants because it grows in high altitude, low-latitude regions where the sun’s rays are strongest.
They develop powerful antioxidants to protect them from damage caused by high doses of the sun’s radiation.
One gram of our coffee berry provides the same free radical protection as over two kilograms of grapes.
The whole coffee fruit also contains many healthy poly-,oligo- and five of the eight essential mono-saccharides. Polysaccharides make up nearly 50% of the coffee berry. Roasting destroys them so they are not found in traditional coffee.

Until recently, it was thought energy creation (body fuel) was the only role that carbohydrates played in our body. Emerging science has suggested that eight carbohydrates, Mannose, Galactose, Fucose, Xylose, Glucose, Sialic acid, NAcetylglucosamine, and N-Acetylgalactosamine, are essential to life because they are the basic building blocks of all biological communication. Scientists believe they are essential for our immune systems to function properly. Coffee berry releases unusually high levels of mannose, galactose, fucose, xylose, arabinose and glucose during digestion.

References:

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Our raw cacao is grown and harvested ethically and sustainably in Ecuador.

It contains the antioxidants: catechin, epicatechin and gallic acid.

Epicatechin provides cacao’s vasodilation benefits, which help protect against thrombosis formation and hypertension.
It provides significant protection to cardiovascular health and has more than 21 times the free radical protection of green tea.

Cacao is the richest source of magnesium of any common food. Magnesium is vital for over 300 enzyme systems in the body – more than iron and zinc combined. Nearly 70% of the population is deficient in magnesium!

Magnesium is beneficial for:
λ Cardiovascular system (low levels in patients who died from heart attacks)
λ Asthma (it promotes relaxation of the bronchial smooth muscle)
λ Muscle pain and cramps (promotes muscle relaxation)
λ Kidney stones (may help prevent calcium crystallising in the kidneys)
λ Tension headaches (low levels in chronic migraine sufferers)
λ PMS

Symptoms like abdominal bloating, breast pain, headaches, fatigue, fluid retention, mood swings, insomnia and anxiety are all symptoms of magnesium deficiency and PMS!

References:

Berry Radical

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