Scientific Phytonutrition for Life-Long Wellness

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with which our bodies convert toxic, mutagenic,
cancer causing substances into less harmful, even beneficialsubstances. -Medical
Committee for Aging Research and Education, Year 2001, Issue 2,Abstracts, p.5.
The 2000 January 5th issue of the Journal of the National CancerInstitute
proclaims that the cruciferous vegetables, such as broccoli,cauliflower, cabbage
and Brussels Sprouts, substantially lower the risk of prostatecancer in men.
Numerous tudies also suggest a protective role in uterine, cervicaland breast cancer
in women as well (Cancer Chemotherapy and Pharmacology, 1991, No28, pp.255-8.
The Japanese have developed a fermented cabbage extract.Fermentation
predigests foods making nutrients easier to assimilate. As noheat is used,
fermentation retains enzymes, vitamins, and other nutrients thatare usually
destroyed by food processing. As a matter of fact, the activecultures that pre-digest the food as part of the
fermentation process actually generate nutrients! So there are morevitamins, especially B-vitamins.
Furthermore minerals are released from the chemical bonds thatotherwise prevent them from being assimilated.
Compounds in fermented cabbage have been shown in test tube andanimal studies to prevent the growth of
cancer cells, especially of the breast, colon, lung and liver,according to a Finnish study reported in the Journal of
Agricultural and Food Chemistry. Raw cabbage is rich inglucosinolate, which fermentation breaks down into the
active form, the isothiocyanates and other cancer-fightingcompounds.
Of great interest in Japan is the increase of the major antioxidantenzyme Super Oxide Dismutase (S.O.D.)
in fermented cabbage. Here in the West, William G. Helferich of theUniversity of Illinois believes that
fermenting cabbage may create new anticancer agents! In theUniversitys studies low-concentration extracts
of the samples--typically 5 to 25 parts per billion--not onlyslowed the growth of estrogen-fed cells but also
blocked estrogens ability to turn on a particular cancer causinggene. Scientists had thought that any anticancer
benefits from brassicas must be traced to sulforaphane (SN:9/20/97, p. 183) and indole-3 carbinol (SN: 3/6/99, p. 157).
The findings by Helferichs team suggest that fermented cabbagemight offer even more potentially important
agents.
The thiosulfonates are predominant in the allium family wheregarlic, onion, leek, asparagus, shallots, chive
and scallion are most representative. They are known for theirability to promote a more favorable HDL- LDL
ratio, lowering blood pressure, and stimulating non-specificimmunity.
Like their cruciferous cousins, when thiosulfonates are cut orsmashed the sulfur compounds release
bio-transformation products including: allicin, ajoene, allylicsulfides, vinyl dithin, and D-allyl mercaptocysteine.
Some of these are considered anti-atherosclerotic, someantioxidant, some anti-cancer agents, while others are
antibacterial, antiviral and antifungal. The Commission E Monographin Europe declares garlic antibacterial,
anti-mycotic, lipid-lowering, an inhibitor of platelet aggregation(thus prolonging bleeding and clotting time)
with concomitant enhancement of fibrinolytic activity.
Factoid:
Super rich in the
anthocyanin bioflavonoid
group of phytonutrients,
these elements are found
abundantly in beets and
berries, and some of the
richest sources are grape
seed and pine bark extracts.
These are powerful
antioxidants that are
significantly more active
than Vitamins C and E.
Grape skin extracts
inhibit the initiation
and promotion of tumors,
and cause pre-cancerous
cells to return to normal,
according to the
Journal of Clinical
Oncology.
Fruit: Berry, Berry Good For You!
As a recent Newsweek article said The day when doctors say
Take 10 cherries and call me in the morningmay not be far off.
Most known phytonutrients are strongly related to pigment. Just as
phytonutrient antioxidant carotenoids tend to dominate in the darkgreen
greens and bright red and orange fruits and vegetables, the richlyred/
blue pigmented flavonoids, with names like isoflavones,anthocyanins,
flavinols, catechins and phenols, tend to be dominant in the fruitsand
herbs, but we must mention beets as well.
The richest source of pigment and antioxidants in the fruit group
are generally found in blueberries, raspberries, tart darkcherries,
cranberries, and deep purple plums/prunes. Indeed, these fruits are
the most potent source of antiaging antioxidants of any commonlyeaten
foods!
Antioxidants have been shown to increase immune function and
decrease the risk of infection and cancer. Antioxidants help bypreventing
or repairing damage done to the bodys cells by free radicals.Simply put,
a free radical is a molecule with a free electron. Electrons liketo be in
pairs.
An antioxidant, such as vitamin C, vitamin E or betacarotene,
may donate one of its electrons to the free
radical. If no antioxidants are present, a free radical
takes an electron from vital cell structures, damaging
the cell and eventually leading to disease.
Just like so many Pac-Men, the flavonoid
antioxidants in berries, cherries and plums eat up
free radicals in the bloodstream helping prevent
the development of cancer. These flavonoids have
even been called, Mother Natures all-natural
chemotherapy agents.
Factoid:
Studies conducted at the Hollings Cancer
Institute found that cranberries, raspberries
and tart cherries are the richest fruit
source of ellagic acid, a naturally
occurring plant phenolic flavonoid
phytonutrient. This chemical is a potent
anti-carcinogenic and may be the most
potent way to prevent cancer!
Fruit phytonutrient flavonoids also play a role in preventing thedevelopment of heart disease by
discouraging fatty deposits in the arteries. Flavonoids even slowwrinkling, protect the eyes from cataracts and
macular degeneration, and protect the aging brain. Indeed, they area main reason why fruits and vegetables
have been called Natures Anti-Aging Wonders!
Is it any wonder then that most scientists believe it is far betterto get a daily healthy dose of dozens of
different phytonutrients from micro-nutrient dense super foodsthan it is to take a mega dose of a few
synthetic antioxidant vitamins and minerals?
For example, the 17 identified compounds in tart cherries that haveantioxidant properties are considered, in
total, to be superior to the activity of vitamins E and C. Inaddition, they contain compounds that help relieve
the pain of arthritis, gout and even headaches with dailyconsumption!
Blueberries are by far the greatest common whole food source ofeye/vision and brain/mind protecting
antioxidant flavonoids, being full of blue anthocyanins.Cranberries, raspberries and tart cherries are the richest
fruit source of ellagic acid, a naturally occurring plant phenolicflavonoid phytonutrient that is known as a
potent anti-carcinogenic compound. Clinical tests conducted at theHollings Cancer Institute at the Medical
University of South Carolina (MUSC) show that ellagic acid may bethe most potent way to prevent cancer! In
addition, you should know that all the berries, not justcranberries, help prevent recurrent urinary tract-bladder
infections (UTIs).
Factoid:
The benefits of green tea flavonoid catechins for the heart
are greater than that of red wine, without the alcohol!
There is a 10% increase in breast cancer for every
alcoholic beverage consumed on a daily basis,
according to an article in JAMA.
Acerola cherries
are best known for their
high vitamin C and
bioflavonoid content.
Four Famous Phenols: OPCs, Quercitin, Catechin, and Resveratrol
Oligomeric proanthocyanidins (OPCs) are super rich in theanthocyanin bioflavonoid group of
phytonutrients. Found abundantly in berries, the very richestsources are grape seed and pine bark extracts.
These have been shown to be powerful antioxidants that aresignificantly more active than vitamins C and E,
and are thought to protect against carcinogenic changes (Journal ofClinical Oncology 2000, No 18, pp. 668-
83).
Quercetin is the major representative of the antioxidant flavinolgroup, which group is particularly known
for preventing the oxidation of low density lipoproteins (badcholesterol). Quercitin is found in fruits and
vegetables, most notably onions and green apple skins. That is themajor reason why onions and green apples
help prevent hardening of the arteries and the heart attacks andstrokes that arteriosclerosis causes (Biomedical
Pharmacotherapy 1997, No 51, pp 305-310). Quercetin has alsoconsistently demonstrated a potent anti-tumor
effect. (Cancer Chemotherapy and Pharmacology,1991, No 8, pp.255-8). Like all polyphenols, quercetin is
hard to absorb. Fortunately, food scientists (Hollman et al, BJN2004, 91-841-847) have substantiated that the
isoquercetin form, quercetin 3-glucoside, is much morebioavailable.
Green tea is rich in antioxidant polyphenols that are thought to bethe most active ingredient as pertains to
green teas much purported benefits of preventing cancer, heartdisease, osteoarthritis, gum disease and even
tooth decay. The benefits of these green tea flavonoid catechinspolyphenols for the heart are greater than that of
red wine, without the alcohol! (There is a 10% increase in breastcancer for every alcoholic beverage consumed
on a daily basis according to authors Smith, Warner SA, et al inAlcohol and Breast Cancer in Women: A Pooled
Analysis of Cohort Studies, JAMA, 1998, Vol 7, pp. 535-40. Ofinterest white tea has twice the polyphenols of
green tea!
Red wines are more protective of heart disease than white winesbecause
of the phytonutrient, resveratrol, which gives dark grapes theirdeep red/
blue color. Resveratrol (a stilbene polyphenol found in grape skinextracts
and the herb polygonum cuspidatum) is able to inhibit theinitiation and
promotion of tumors, and cause pre-cancerous cells to return tonormal.
(Science, 1997, Vol 275, No5297, pp. 218-220). By extracting theresveratrol
as a phytonutrient supplement, one can get the antioxidant immuneenhancing
and heart protecting benefits of red wine, dark grapes and grapejuice without
all the alcohol and sugar.
In August of 2003 researchers at Harvard Medical School shocked the
scientific community when they announced the results of their workon
polyphenols. Mice, rats, worms, flies, and yeast all live longer ona lowcalorie
diet. For the first time scientists have found a way to duplicatethe
benefits of restricted calories in yeast with a group of compoundsfound in red
wine and vegetables. These polyphenol compounds extended yeast lifespan
by up to 80 percent! The most potent molecule in the study wasresveratrol.
Factoid:
Fruit and vegetable
extracts, especially from
dense varieties, are
highly concentrated
phytonutrient super food
supplements. Findings
reported in the 38th
annual meeting of the
American Society of
Cell Biology indicate
that these supplements
enhance multiple
immune functions...
especially for people
whose immune functions
have been diminished.
Fruit and Vegetable Extract Facts
In order to approximate the phytonutrition of eating 7 to 13serving of dark
green, red, orange, blue and purple fruit and vegetables daily,food scientists
have created fruit and vegetable extracts from the most nutrientdense organic
varieties. These extracts become highly concentrated phytonutrientsuper food
supplements. Findings reported in the 38th annual meeting of theAmerican
Society of Cell Biology show us that these supplements enhancedmultiple
immune functions&especially for people whose immune functions havebeen
diminished. Dr ONeill , Ph.D., of BYUs Dept. of Microbiology wasquoted as
saying, Fruit and vegetable extracts may be protective againstcancer.
Numerous peer reviewed reports by J. Wise, et al., demonstratefruit and
vegetable juice powder extracts can enhance plasma antioxidantlevels, lower
total peroxides, enhance immune function, decrease DNA damage, andeven
enhance body composition during weight loss.
Probiotics: Friendly Microorganisms?
Evidence for probiotics, friendly microorganisms (like L.acidophilus,) is impressive according to Dan
Lukaczer, N.D., writing in the Sept. 2001, Vol.6, No, 9 edition ofthe Nutritional Science News. Inflammatory
bowel disease, urinary tract infections, diarrhea and even heartdisease and colon cancer risk are favorably
affected by these symbiotic bacteria we host in our alimentarytract. No wonder we call them friendly!
Probiotics are so effective in inhibiting virally inducedgastrointestinal infections in children that hospitals,
infamous as vectors for drug resistant pathogens, are studyingtheir prophylactic use when admitting children.
Of note, one of the ways we get inoculated with probiotics isthrough soil organisms on plants. But our
highly washed, even irradiated, vegetables may not contain near asmany as we might get eating from the
garden. And our frequent ingestion of chlorinated water,antibiotics, and other medications, along with low
fiber, high sugar diets do not favor the growth of symbioticmicroorganisms in our intestines. Fermented plants
foods like sauerkraut or tempeh, natto, and milk products likeyogurt, are important probiotic sources as well.
As diary sensitivity is so common, especially in those with chronicbowel problems, when supplementing dairyfree
probiotics are to be generally preferred. Friendly bacteria can&prevent cancerous tumors; inactivate
viruses; produce natural antibodies and vitamins; reducecholesterol& and even more wonders.  Dr David
Williams, editor of Alternatives For The Health ConsciousIndividual.
Organic Food More Nutritious!
The Journal of Alternative and Complementary Medicine 2001, Vol 7,No 2, pp. 161, reported the results
of part of the doctoral dissertation of Virginia Worthington,Ph.D., of John Hopkins University, Baltimore. Dr.
Worthington found that the composition of conventionally grownAmerican food has declined dramatically in
the past 60 years. For example, iron is lower by 32 percent,calcium by 29 percent, magnesium by 21 percent.
Factoid:
Inflammatory bowel
disease, urinary tract
infections, diarrhea
and even heart disease
and colon cancer risk
are favorably effected
by these symbiotic
bacteria we host in
our alimentary tract,
according to
Dr. Lukaczar as
reported in the
Nutritional Science
News.
She also found that organically grown produce was higher in mostvitamins and minerals and lower in
potentially harmful nitrates. Organic foods were 29 percent higherin magnesium, 27 percent higher in vitamin
C, and 21 percent higher in iron. Using the USDA minimumrecommendation of at least five servings of fruits
and vegetables a day, Dr Worthington concluded that consumingorganic produce could make the difference
between a deficient and adequate diet!
Plant Enzymes: Digestive Dynamos!
Natural plant enzymes, like amylase, lipase, cellulase, lactase,protease, bromelain and papain (from
pineapple and papaya) help us to digest starches, fats, cellulose,milk sugar and proteins, respectively. Raw
foods, or foods processed below 108 degrees Fahrenheit, maintaintheir enzyme activity. Of course, only man
cooks his food. In contrast, animals eat a raw and therefore arelatively more or less enzyme rich diet. The
proposed advantages of a diet rich in raw and low temperatureprocessed plant foods, or supplementing these
natural plant enzymes, are well stated in the following quote by I.V. Jimenez-Velasquez, Vice-Chair of the
Department Of Medicine, University of Puerto Rico School ofMedicine, As we age, our natural digestive
enzymes are depleted, allowing food to ferment (rot) in thedigestive tract. Many experts believe that this
undigested matter becomes quite toxic, causing many of the healthproblems associated with aging, such as
joint distress, ulcers, bloating and constipation.
Factoid:
We recommend trying
lecithin for reducing
risk of coronary heart
disease, fatty liver,
and to improve mild
memor impairment.
D.W. Johnson, Ph.D.,
D.J. Mokler, Ph.D.,
Dept. of Physiology
and Pharmacology,
College of
Osteopathic Medicine,
University of England.
Lecithin: A Nutrient to Remember
Lecithin is found in almost every tissue of the human body. Butlecithin
is present in greater concentrations in the brain as a component ofthe myelin
sheets that cover nerve cells and other nerve cell membranes. Orallecithin, a
major source of phosphatidylcholine, is being studied in relationto dementia and
Alzheimers disease and other disorders of the nervous system inwhich memory
is affected. It has been shown to mildly decrease total cholesterolwhile raising
HDL, the good  cholesterol, and lower homocysteine, thus perhapslowering
the risk for heart attack, stroke, and hardening of the arteries.Further more,
lecithin promotes healthy liver function, including bile flow, fatbreakdown and
medication detoxification. It may help prevent gall stones.
Lecithin is a major source of the B vitamin choline. Though rarelydeficient
with a good diet, current lecithin and choline consumption ratesmay be lower
than optimal, especially in certain at risk populations, becausefoods with the highest lecithin concentrations,
like egg yolks and beef liver, are still considered by many to betoo high in fat and cholesterol. Granulated
lecithin is extracted from soy beans, its highest natural plantsource. (Soy lecithin does not contain significant
soy protein or protein isolates.) We recommend trying lecithin forreducing risk of coronary heart disease, fatty
liver, and to improve mild memory impairment.- D. W. Johnson,Ph.D., D.J. Mokler, Ph.D., Department. of
Physiology and Pharmacology, College of Osteopathic Medicine,University of England.
Natural Plant Polysaccharides
Polysaccharides are long chain molecules made of simple sugars.Four of the
healthiest polysaccharide fiber combinations are found in thebran of grains,
the husks of seeds, the pectin of fruits, and the hydrocolloidgums, of which
guar gum is perhaps the most familiar. These natural plant foodscontain high
amounts of beneficial soluble and/or insoluble polysaccharidesfibers and a wide
variety of vitamins, minerals, and phytonutrients. For examplepectin rich lemon
peel also contains bioflavonoids and limonoids.
Insoluble fibers are responsible for increased bulk that reducesthe risk of
cancer, promotes healthy digestion, reduces the absorption ofsugars in diabetic
patients, and the risks of recurrent urinary stone disease inpeople with kidney
disease.
Soluble polysaccharides, known popularly as soluble fibers, areknown as
prebiotics because the act as food for probiotic organisms,thereby promoting
their growth and maintenance. Soluble fibers are the mainpolysaccharide
responsible for lowering cholesterol and lipids thus reducingincidence of heart
disease. They do this by binding to toxins and excess bile andcholesterol in the gut. Soluble fibers also slows
the absorption of sugars in diabetic patients.
Guar gum is a polysaccharide made of the sugars galactose andmannose. Guar gum, a soluble fiber, comes
from the endosperm of the seed of the legume plant Cyamopsistetragonolobus. Cyamopsis tetragonolobus
is an annual plant, grown in arid regions of India as a food cropfor animals. Rice bran is a significant source
of vitamins, minerals, protein, fiber, and antioxidants. Enzymaticstabilization technologies have eliminated
one of the historic difficulties with using rice bran, namelyrancidity due to the presence of nascent lipase and
lipoxygenase. Stabilized flax seed is a patent-pending flax flourthat, like rice bran, needs to be stabilized to
prevent rapid rancidification. Flax seed is rich in soluble andinsoluble fiber and protein. Stabilized flax seed is
an excellent source of omega-3 fatty acids, lignans, vitamins, andminerals, while low in carbohydrates.
Factoid:
Curcuma longa (turmeric) extract was
given to patients with previously elevated
levels of fibrinogen, a bio-marker important
to cardiovascular risk. After only 15 days,
fibrinogen dropped like a rock in all
subjects, according to the research of Ward
Dean, M.D., Fibrinogen: Biomarker of
Aging and Important Cardiovascular Risk.
Medicinal Plants, Herbs and Spices
Medicinal plants have a long tradition in every
culture. Many are safe to be eaten regularly in small
amounts with few contraindications, even with
concomitant prescription medicines.
Milk thistle is the popular name of a plant of the
daisy family native to the Mediterranean region, and
later introduced to most areas of Europe, North and
Factoid:
Insoluble fibers are the
most responsible for
lowering cholesterol,
and the most effective
cholesterol lowering
soluble fiber is oat
beta-glucan. The
FDA has recently
approved claims for
oat betaglucan stating
that this is the primary
component responsible
for the total and LDL
blood cholesterol
lowering effects.
South America. Its scientific name is Silybum marianum. The stalkand leaves of this herb have been eaten as
an every day salad vegetable and used medicinally for more than2000 years! The main uses for milk thistle
are stimulating, regeneration, and promoting proper function of theliver and gallbladder. A phytonutrient
extract of the seed has been prepared and investigated in both thelaboratory and the clinic as a liver protectant
and antioxidant. This extract is known to contain silymarin, richin a mixture of phytochemicals known as
flavolignans. Milk thistle has been used by medical doctors totreat hepatitis, to protect against the toxic effects
of poisons and to detoxify the body after the exposure to chemicalpollutants such as solvents, paints and glues.
Milk thistle regenerates healthy liver cells and has an excellentsafety profile at therapeutic dosages. American
Journal of Health System Pharmacist,1999, Vol 56,pp 1195-97. Italso supports proper liver functioning
through a number of mechanisms. Hepatology, Year 2001 Vol 34, No3, pp. 595-603.
Artichoke. The Natural Pharmacist website reports a double-blind,placebo-controlled study of 143
people with high cholesterol wherein artichoke leaf extractsignificantly improved cholesterol readings. In
Jan., 1999, the Nutrition Science News states, Artichoke (Cynarascolymus) leaves are another liver remedy.
Recent animal tests show supplementation with artichoke prevented aliver toxin from causing oxidation, thus
preventing glutathione destruction. The active compound, cynarin,is found in highest concentrations in the
leaves. Chlorogenic acid and other antioxidants are also present
Cinnamon bark powder is a plant originally from Sri Lanka andSoutheast India still used extensively as
a condiment and to treat gastrointestinal disorders. Its scientificnames are Cinnamomum zeylanicum, verum
and cassia. Cinnamon alcohol and aldehydes, present in the volatileoil that gives cinnamon its characteristic
odor, kill many unfriendly bacteria and fungi that would like toinhabit our intestines. Cinnamon extracts also
enhance the effects of the hormone insulin. (Dr. Richard Anderson,Vitamin and Nutrition Laboratory, Beltsville
MD, Human Nutrition Research Center USDA). This is good news fordiabetes since it lowers blood sugar in
a moderate way. According to Dr. Doss: It is a spice that helpsequalize (high) blood sugar levels without
making them dip too low.  Larry Doss MD, peer reviewed medicalauthor and lecturer. Just recently, the
active insulin mimetic ingredient, called Type-A Polymers, hasbeen identified registered as Cinnulin PF.
Aloe leaf powder was called the Plant of Immortality by theancient Egyptians. A plant originally from
Africa, aloe is either identified as Aloe vera or Aloe barbadensisby botanists. Aloe gel and latex have found
multiple applications in cosmetics and as medicine. Aloe gel isbetter known for its wound healing properties,
as well as a general tonic or even as a cure-all. Aloe gel hasbeen variously described as a cleanser,
antiseptic, nutrient, and moisturizer. Aloe has been hailed asbenefiting the immune system (by fighting viruses),
supporting tissue healing, ameliorating certain inflammatorydisorders, improving digestion and gastric ulcers,
and even reported as useful in asthma relief. Pennies NS.Inhibition of arachidonic acid oxidation in vitro by
vehicle components. Acta Derm Venerol Stockh 1981; 62:59-61.
A controlled clinical trial has been published on the traditionaluse of the aloe gel in treating diabetes. In this
study carried out in India a significant reduction in blood sugarand triglycerides was observed in the treatment
group. S Yongchaiyudha and co-workers published in the Journal,Phytomedicine Vol 3, No 3, pp. 241-243,
1997. Modern food technology allows the preparation of 100:1extracts!
Bioavailability of Phytonutrients
Maximizing bioavailability of phytonutrients is of vital importancetoday. To quote Jean Mayer of the
USDA Human Nutrition Research Center on Aging, Tufts University,Boston, MA &the effort to understand
the health benefits of plant foods& is the characterization oftheir physiologically active constituents, the
phytochemicals...As our knowledge grows&we will learn how best tocreate new products through altering
their concentrations, combinations and/or their bioavailability.(italics Dr. John Maher) (12
The importance of delivery systems when formulating nutraceuticalsis further underlined in the Journal
of Drug Targeting, &antioxidants, which are found in manyphytochemicals,& are biologically unstable,
poorly soluble in water, and poorly distributed to target sites...we strongly advocate serious consideration of
the bioavailability of dietary supplements& to improve theirbioavailability using delivery systems such as
liposomal formulations.
Today patented nanotechnologies have optimized the engineering of anew generation of liposomes.
Compared to previous liposomal technologies, new materials allowspontaneous liposomal encapsulation,
minimizing nutrient degradation, while optimizing stability andeffectiveness. Liposome encapsulation mimics
the strategy utilized in our small intestines to encapsulate poorlyabsorbed nutrients and nutraceuticals for
uptake by enterocytes in the small intestine, maximizingbioavailability!
Summary
The Standard American Diet (S.A.D.) has given rise to an epidemicof obesity, cardio-vascular disease,
premature aging and cancer. The message of 5-A-Day has largelygone unheeded. This is not to say that the
5-A-Day for Better Health program has not made some progress, butchanging the eating habits of a nation
comes very slowly. Now in 2005 the American public is being urgedby the USDA to eat 7 to 13 a day!
Gourmet juices, wheat grass and salad bars, and the smoothiecraze are steps in the right direction.
Nonetheless, new forms of highly convenient, highly palatable, yetscientifically formulated phytonutrient dense
foods, now referred to as functional foods, need to become readilyavailable mainstays in the majority of our
convenience food diets.
Factoid:
&antioxidants, which are found in many phytochemicals,& arebiologically unstable,
poorly soluble in water, and poorly distributed to target sites...we strongly advocate
serious consideration of the bioavailability of dietarysupplements& to improve their
bioavailability using delivery systems such as liposomalformulations.
-Journal of Drug Targeting
The ADA on the Value of a Varied Functional Food Rich Diet
In its 1995 report on functional foods the American DieteticAssociation conclusion included the following:
The weight of scientific evidence indicates that the optimalapproach for achieving a health benefit from
the intake of nutrients and other physiologically activeconstituents is through the consumption of a varied diet
that is rich in plant foods... Nutrients and other bioactive foodcomponents that occur naturally in foods act
synergistically with other dietary elements...Inaddition...functional food products can be developed that further
enhance the health benefits of food... a combined functional foodand food supplement approach may afford the
greatest protection (italics mine)....
The Super Food Solution?
Parallel with the scientific evidence for and professional interestin functional foods, consumer interest
in and awareness of functional foods and the associated healthbenefits is steadily increasing. Unfortunately
such interest does not necessarily readily translate intocompliance. Therefore perhaps the greatest current
potential for enhanced compliance is in dietary supplementationvia good tasting meal replacement shakes,
bars, snack and drink mixes requiring no or minimal preparation,formulated from whole functional foods. The
designer functional food ingredients would consist of a base ofvery nutrient dense whole foods, fortified with
micronutrients and phytonutrients, offered in bioavailable formats.For the public, such nutrient dense functional
food snacks, meals and drinks might be rightly crowned SuperFoods.
BioPharma Scientific is dedicated to the development of functionalfoods of proven purity, potency,
bioavailability, and efficacy that can be readily included in thedietary fabric of the busy, modern world. Most
people with liberal food choices will only eat on a daily basiswhat they enjoy. Our mission at BioPharma
Scientific is to create great tasting, highly convenient, allnatural, nutrient dense, bioavailable functional
foods that can quickly help bridge the gap between a S.A.D. and anoptimal whole food, plant based diet now
recommended by the USDA.
These statements have no been evaluated by the Food and DrugAdministration. This document is not intended to diagnose, treat,cure, or prevent any disease.
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