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  • The carotenoid Astaxanthin reduces cellular inflammation and improves immune system function in this group of young-healthy women

    Apr 28, 2010
         Carotenoids are a widely distributed group of naturally occurring pigments, usually red, orange or yellow in color. They are associated with reduced risk of several chronic health disorders including some forms of cancer, heart disease and eye degeneration.      Astaxanthin is a powerful carotenoid antioxidant.
  • Resveratrol may limit the amount of damage occurring in the brain during a stroke

    Apr 27, 2010
        Johns Hopkins University researchers report that Resveratrol may have a protective effect limiting the damage that occurs in the brain during a stroke. Resveratrol is a polyphenol found in wine, red grapes, and Japanese knotweed that along with Quercetin and Grape Seed Extract is responsible for many of the benefits associated with wine drinking. “Epidemiological and experimental reports have linked mild-to-moderate wine and/or grape consumption to a lowered incidence of cardiovascular, cerebrovascular, and peripheral vascular risk,” the authors note in their introductory remarks.
  • Green Tea improves heart function in patients with amyloidosis

    Apr 26, 2010
         Amyloidosis is a disease that occurs when amyloid proteins build up in your organs. Amyloid is an abnormal protein produced by cells in your bone marrow; amyloid can be deposited in any tissue or organ. Amyloidosis can affect different organs in different people, and there are many types of amyloid.
  • Nutrient Blend decreases inflammation and improves metabolism in overweight men

    Apr 15, 2010
        Low-grade chronic (persistent) inflammation in overweight people is thought to play an important role in disease development. The nutrients Resveratrol, Green Tea Extract, Vitamin E, vitamin C, Fish Oils, and tomato extract were selected for their evidence-based anti-inflammatory properties and they were combined and given as supplements to 36 healthy overweight men with mildly elevated plasma C-reactive protein concentrations in a double-blind, placebo-controlled, crossover study with treatment periods of 5 weeks. Inflammatory markers were quantified in plasma and urine.
  • Low vitamin B6 may increase Parkinson’s disease risk

    Apr 14, 2010
        Insufficient levels of vitamin B6 may increase the risk of Parkinson’s disease by about 50 per cent, says a new study from Japan. Additional research should focus on whether increased levels of vitamin B6 may reduce the risk of developing the disease. Parkinson's disease occurs when a part of the brain that controls muscle function called the substantia nigra is damaged.

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