Obtaining health and longevity has never been easier!
- Unique powerful anti-ageing formula
- Improves your heart and brain health
- Developed by Swedish doctors and scientists
- One capsule gives you all the important healthy ingredients equal to 3 Liters of good quality red wine and 200 g of dark chocolate
Although the French smoke and eat a lot of saturated fats and cholesterol, cardiovascular disease is relatively uncommon in France. And the French life expectancy is longer than for Americans. This phenomenon is called the “French paradox”. Several hypotheses have been presented as to why the French are so healthy and long lived despite their seemingly unhealthy lifestyle.
The perhaps strongest hypothesis is based upon the assumption that a high consumption of red wine is healthy. Red wine, as opposed to white wine, contains a lot of a substance called resveratrol. This substance is found in several types of fruit, but above all in the skin of red grapes. In a bottle of
good quality red wine there is about 10 micrograms resveratrol per liter. It is now possible to produce resveratrol in powder form and in the last years more and more research on the subject has been published. Very recently, the scientific journal Biofactors devoted a whole issue on resveratrol.
Data from Harvard, published for instance in the influential scientific magazine Nature, show that resveratrol in animals prolongs life by 59%, while simultaneously improving physical and cognitive (learning) performance (1). The same laboratory has recently shown that mice which are fed a high calorie intake have better health and a longer life if they receive a resveratrol supplement (2). Furthermore, it has been shown in mice that resveratrol reduces body fat and increases fat burning.
Responsible for the study, Dr. Aurwerx stated that “Resveratrol makes you look like a trained athlete without the training”(3).
Resveratrol can also increase the production of nitric oxide in the blood vessels (4), which also lowers the risk for cardiac vascular diseases and brain damage (4) and even increases the blood flow to the penis. When a lot of cholesterol is eaten, the amount of nitric oxide produced diminishes, but resveratrol can completely eliminate this negative effect. Thus, an increasing amount of data suggest that the French paradox can be explained by resveratrol from red wine consumption.
As a "bonus", there are indications that resveratrol might even lower cancer risk (5). However, the high French consumption of wine increases prevalence of liver diseases and other alcohol related conditions.
Chocolate and cocoa have a high content of flavanols, and have in recently published research studies shown a remarkable effect on health. For instance, the brain’s function is influenced positively, even in younger individuals (6). This can probably explain why so many people say that they feel happier after eating chocolate. Researchers think that flavanols, especially epicatechins, from cocoa can even hamper diseases such as atherosclerosis, high blood pressure, dementia and kidney failure (7). When people who live in Panama are compared with people who live on an island off the coast of Panama, where a lot of cocoa is eaten, very interesting differences are seen. The risk cardivascular disease is 1280% higher on the mainland, and the risk for cancer is 630% higher (8). The head of the research report, Dr. Norman Hollberg said:
“If these observations predict the future, then we can say without blushing that they are among the most important observations in the history of medicine. We all agree that penicillin and anaesthesia are enormously important. But epicatechin could potentially get rid of 4 of the 5 most common diseases in the western world, how important does that make epicatechin? I would say very important”.
A recent meta-analysis including 13 human studies concluded that chocolate-cocoa effectively lowers blood pressure, without causing hypotension (9). The disadvantage of eating chocolate is that it contains a lot of calories from sugars and fats. Still more important is perhaps that chocolate contains very little flavanols/ epicatechins. Food processing is actually trying to lower the concentration of these healthy substances because they give a bitter taste, which is not wanted in chocolate products.
NutriVision has therefore developed a product that contains an extract of trans-resveratrol (the most active form of resveratrol) and flavanols from cocoa. By taking one or two capsules a day you get the most important healthy ingredients from red wine and chocolate, without risking your health because of alcohol or excess calories from sugars and fats. Obtaining health and longevity has never been easier!
1. Valenzano DR, Terzibasi E, Genade T, Cattaneo A, Domenici L, Cellerino A ”Resveratrol Prolongs Lifespan and Retards the Onset of Age-Related Markers in a Short-Lived Vertebrate.” Current Biology 2006 Feb 7;16 (3):296-300
2. Baur JA, Pearson KJ, Price NL, Jamieson HA, Lerin C, Kalra A, Prabhu VV, Allard JS, Lopez-Lluch G, Lewis K, Pistell PJ, Poosala S, Becker KG, Boss O, Gwinn D, Wang M, Ramaswamy S, Fishbein KW, Spencer RG, Lakatta EG, Le Couteur D, Shaw RJ, Navas P, Puigserver P, Ingram DK, de Cabo R, Sinclair DA. ”Resveratrol improves health and survival of mice on a high-calorie diet” Nature 2006 advanced publication
3. Wade, Nicholas (Nov 16 2006). ”Red Wine Ingredient Increases Endurance, Study Shows”. New York Times
4. Lu KT, Chiou RY, Chen LG, Chen MH, Tseng WT, Hsieh HT, Yang YL. “Neuroprotective effects of resveratrol on cerebral ischemia-induced neuron loss mediated by free radical scavenging and cerebral blood flow elevation”. J Agric Food Chem. 2006 Apr 19;54(8):3126-31.
5. Fulda S, Debatin KM. “Resveratrol modulation of signal transduction in apoptosis and cell survival: a minireview”. Cancer Detect Prev. 2006;30(3):217-23. Epub 2006 Jul 26.
6. Francis ST, Head K, Morris PG, Macdonald IA. “The effect of flavanol-rich cocoa on the fMRI response to a cognitive task in healthy young people” J Cardiovasc Pharmacol. 2006;47 Suppl 2:S215-20
7. K Hollenberg N. “Vascular action of cocoa flavanols in humans: the roots of the story”. J Cardiovasc Pharmacol. 2006;47 Suppl 2:S99-102; discussion S119-21.
8. Bayard V, Chamorro F, Motta J, Hollenberg NK. Does flavanol intake influence mortality from nitric oxidedependent processes? Ischemic heart disease, stroke, diabetes mellitus, and cancer Panama Int J Med Sci. 2007 Jan 27;4(1):53-8.
9. Ried K et al Does chocolate reduce blood pressure? A meta-analysis. BMC Med. 2010 Jun 28;8:39.