Antioxidants Inc.

Argireline is an interesting and unique peptide that, in many tests, seems to reduce the degree and severity of wrinkles on the face, and is sometimes used as a treatment against wrinkle development.  Many people consider Argireline to be a good alternative to Botox.

Facial wrinkling is common as people age.  Causes are physiological pathways, formation of collagen, elastin polypeptide degradation and other problems that develop in the skin.  Sort, synthetic peptides have been found in many studies to decrease the formation of facial wrinkles, and many people believe that this makes them look younger.

Argireline as an ingredient is used in cosmetic products including emulsions, gels, sera and others. The dosage recommended of Argireline is five percent or more, depending on many factors including the speed of wrinkle inhibition a person desires.

Some of the items used in wrinkle inhibition in the past have had long term health risks.  That was one of the reasons for the development of Argireline. Technically speaking Argireline was identified and developed for consumer use through an analysis of skin topography using adult female volunteers.  Argireline is thought by many researchers to inhibit neurotransmitter release with a potency much like other products used previously, but without the negative side effects.What exactly is Argireline?  Argireline is a hexapeptide  which is six naturally occurring amino acids in combination.  It contains an active ingredient of acetyl hexapeptide 3 (AH3), known as a deep penetrating and powerful amino peptide.  This active ingredient assists in relaxation of the intensity and frequency of contractions of facial muscles.  The result of this action is sometimes referred to as a “lifting” feeling.  Argireline also seems to smooth skin through detour of the degeneration of collagen and elastin.  Many people, which using Argireline in cream form, use it around the yes, between the eyebrows, around the mouth and on the forehead, neck and the rest of the face.  Researchers believe the results to be cumulative, and in some clinical studies a reduction in facial lines up t 17%  occurred in a 15 day period, with u to 27% occurring in a 30 day period.  These studies were performed with a five percent concentration of Argireline.

For more information visit: http://www.revitol.com/?aid=180563

Glucosamine and chondroitin sulfate are substances found naturally in the body. Glucosamine is a form of amino sugar that is believed to play a role in cartilage formation and repair. Chondroitin sulfate is part of a large protein molecule (proteoglycan) that gives cartilage elasticity.

Both glucosamine and chondroitin sulfate are sold as dietary or nutritional supplements. They are extracted from animal tissue: glucosamine from crab, lobster or shrimp shells; and chondroitin sulfate from animal cartilage, such as tracheas or shark cartilage.

What do they do?

Past studies show that some people with mild to moderate osteoarthritis (OA) taking either glucosamine or chondroitin sulfate reported pain relief at a level similar to that of nonsteroidal anti-inflammatory drugs (NSAIDs) such as aspirin and ibuprofen. Some research indicates that the supplements might also slow cartilage damage in people with OA. Definitive results about the effects of these supplements are expected from an in-depth clinical study currently being conducted by the National Institutes of Health.

For more information visit: http://www.jointadvance.com/?aid=180563

Red wine and something in red wine called resveratrol might be heart healthy. Find out the facts, and hype, regarding red wine and its impact on your heart.

Red wine, in moderation, has long been thought of as heart healthy. The alcohol and certain substances in red wine called antioxidants may help prevent heart disease by increasing levels of “good” cholesterol and protecting against artery damage.

While the news about red wine might sound great if you enjoy a glass of red wine with your evening meal, doctors are wary of encouraging anyone to start drinking alcohol. That’s because too much alcohol can have many harmful effects on your body.

Still, doctors do agree that something in red wine appears to help your heart, though it’s unclear just exactly what that “something” is. Researchers think antioxidants, such as flavonoids or a substance called resveratrol, have promising heart-healthy benefits.

Antioxidants aren’t the only substances in red wine that look promising. The alcohol in red wine also appears to be heart healthy. Find out what’s known — and not known — about red wine and its possible heart-health benefits.

How is red wine heart healthy?
Research studies on the heart-health benefits of red wine have reported mixed results. Some studies show that red wine seems to have even more heart-health benefits than other types of alcohol, while other studies show that red wine isn’t any better than beer, white wine or liquor for heart health. There’s still no clear evidence yet that red wine is superior to other forms of alcohol when it comes to possible heart-health benefits.

The studies supporting red wine suggest antioxidants in red wine called polyphenols help protect the lining of blood vessels in your heart. These antioxidants come in two main forms: flavonoids and nonflavonoids.

Flavonoids. These antioxidants are found in a variety of foods, including oranges, grape juice, apples, onions, tea and cocoa. Other types of alcohol, such as white wine and beer, contain small amounts, too, but red wine has higher levels.

Nonflavonoids. These antioxidants found in red wine have recently been of particular interest because they appear to help prevent arteries from becoming clogged with fatty blockages. However, these studies mostly involved mice — not humans. Resveratrol is the nonflavonoid that’s received the most attention from researchers.

Resveratrol in red wine
Resveratrol might be a key ingredient in red wine that helps prevent damage to blood vessels, reduces “bad” cholesterol and prevents blood clots.

Most research on resveratrol has been conducted on animals, not people. Research in mice given resveratrol has indicated that the antioxidant might also help protect them from obesity and diabetes, both of which are strong risk factors for heart disease. However, those findings were reported only in mice, not in people. In addition, to get the same dose of resveratrol used in the mice studies, a person would have to consume 100 to 1,000 bottles of red wine a day.

Some research shows that resveratrol could be linked to a reduced risk of inflammation and blood clotting, both of which can lead to heart disease. More research is needed before it’s known whether resveratrol was the cause for the reduced risk.

Some companies sell supplements containing resveratrol. However, not enough is known about resveratrol’s effects to endorse resveratrol supplements. Research into the potential heart-health benefits of resveratrol is continuing.

Resveratrol in grapes and other foods
The resveratrol in red wine comes from the skin of grapes used to make wine. Because red wine is fermented with grape skins longer than is white wine, red wine contains more resveratrol. Simply eating grapes, or drinking grape juice, has been suggested as one way to get resveratrol without drinking alcohol. Some studies have suggested that red and purple grape juices have some of the same heart-healthy benefits of red wine.

Other foods that contain some resveratrol include peanuts, blueberries and cranberries. It’s not yet known how beneficial eating grapes or other foods might be compared with drinking red wine when it comes to promoting heart health. The amount of resveratrol in food and red wine can vary widely.

How does alcohol help the heart?
Various studies have shown that moderate amounts of all types of alcohol benefit your heart, not just alcohol found in red wine. It’s thought that alcohol:

Raises high-density lipoprotein (HDL) cholesterol, the “good” cholesterol
Reduces the formation of blood clots
Helps prevent artery damage caused by high levels of low-density lipoprotein (LDL) cholesterol, the “bad” cholesterol
Drink in moderation — or not at all
Red wine’s potential heart-health benefits look promising. Those who drink moderate amounts of alcohol, including red wine, seem to have a lower risk of heart disease. However, more research is needed before we know whether red wine is better for your heart than are other forms of alcohol, such as beer or spirits.

Neither the American Heart Association nor the National Heart, Lung, and Blood Institute recommend that you start drinking alcohol just to prevent heart disease. Alcohol can be addictive and is associated with other health issues.

Drinking too much increases your risk of high blood pressure, high triglycerides, liver damage, obesity, certain types of cancer, accidents and other problems. In addition, even small amounts of alcohol can cause cardiomyopathy — weakened heart muscle — causing symptoms of heart failure in some people. If you have heart failure or a weak heart, you should avoid alcohol completely. If you take aspirin daily, you should avoid or limit alcohol, depending on your doctor’s advice. You also shouldn’t drink alcohol if you’re pregnant. If you have questions about the benefits and risks of alcohol, talk to your doctor about specific recommendations for you.

If you already drink red wine, do so in moderation. Moderate drinking is defined as an average of two drinks a day for men and one drink a day for women.

A drink is defined as 12 ounces (355 milliliters, or mL) of beer, 5 ounces (148 mL) of wine or 1.5 ounces (44 mL) of 80-proof distilled spirits.

The limit for men is higher because men generally weigh more and have more of an enzyme that metabolizes alcohol than women do.

The acai berry (ah-sigh-ee) grows in the Amazon Rainforest on acai palm trees and looks like a purple marble or purple grape. The Acaí berry (fruit) is 90% seed pit and 10% acaí pulp and must be carefully handled before it can be consumed. During the process the acaí berries with water are put into a machine and are agitated against one another. This process separates the acaí pulp from the seed to produce a thick acaí fruit pulp puree.

Acaí berry has a unique tropical fruit flavor and provides a high level nutritional benefits. The acaí berry contains high levels of antioxidants also known as anthocyanins. It also contains Omega Fatty Acids (healthy fats), Amino Acids, Fiber, Iron, along with many other vitamins and minerals (Nutritional Value of the Acai Berry and Acai Berry Juice). An amazonian traditional recipe mixes acaí fruit pulp and natural guarana seed, which gives energy and heighten mental clarity that has caffeine like effects when combined with guarana.

Natives living in the Amazon river region in Northern Brazil, have had as part of their diet the acai berry for hundreds of years for it’s nutritional value. It’s healing and wellness powers are legendary throughout the area. The popularity of the acai berry is starting to spread from Brazil to the rest of the Americas.

Acai Berry has the following nutritional, health and wellness properties:

* Antioxidant
* Antibacterial
* Anti-inflammatory
* Antimutagenic
* Cardiovascular System

Acai berries contain very high amounts of essential fatty acid & omegas proven to lower LDL & maintain HDL cholesterol levels. They also have a remarkable concentration of antioxidants to help combat free radicals and premature aging. Acai Berry is a source of a particular class of flavonoids called anthocyanins. The ORAC value of Acai Berry is higher than any other edible berry in the world! Acai Berry is also an excellent source of dietary fiber!

Acai is extremely rich in organic vegetable protein which does not generate cholesterol
during its digestion and is easier processed and transported to your muscles than animal protein
(such as in milk or meat). Besides its outstanding content of protein and unsaturated
lipids, acai is also rich in carbohydrates which provide your body with the necessary
energy while working or practicing any kind of sport. That is why acai is served in most gyms,
sport clubs and beaches all over Brazil.

According to medical research studies conducted on the acai berries, and cited
below, their analysis reveals:

An amazingly high concentration levels of antioxidants contributed to combating premature aging.

The proanthocyanidine contents in Acai Berries are 10 to 30 times the anthocyanins (these are the purple colored antioxidants) of red wine per volume. (1)

Although the French have a high fat diet, they have a low incidence of cardio vascular disease compared to the western countries. They contribute this factor to their consumption of red wine. (5)

Acai Berries can help a promote a healthier cardio vascular system and digestive tract, because of its synergy of monounsaturated (these are the healthily) fats, dietary fiber and phytosterols.

An excellent source of fiber! There are approximately 2 grams of dietary fiber in our Açaí Energy Mix. Fiber promotes a healthy digestive system. Research studies suggests soluble fibers may help lower blood cholesterol The insoluble fiber may help to reduce the risk of developing certain types of cancers. (5)

Essential amino acid complex along with trace minerals, which are vital for proper muscle contraction and regeneration.

Aside from the energy and fluid replacement, Acai Berries provide a nutrition profile complete with vitamins, minerals and essential fatty acids (omega 3, 6 and 9).

The fatty acid ratio in Acai resembles that of olive oil. Studies suggest this is a contributing factor to the low incidence of heart disease in Mediterranean populations. (1,5)

Acai Berries contain plant sterols including beta-sitosterol. Today, sterols are being used to treat associated benign prostate dyperplasia. (6) These plant sterols have also been shown to help control cholesterol as well as act as precursors to many important substances produced by the body. (7)

Acai: The Amazon Acai Berry
With 10 times the antioxidants of grapes and twice the antioxidants of blueberries, the Brazilian Acai berry (AH-sci-EE) is considered to have the best nutritional value of any fruit on earth.

Nutritional Chemistry

* Polyphenols: 16 (14 – 212 mg/L)
* Anthocyanidins: Thirty times the amount in red wine.
* Phytosterols
* Monounsaturated (healthy) fats (fatty acid ratio resembling olive oil): including essential omega fatty acids: Oleic (omega 9)
* Polyunsaturated fatty acids: Linoleic (omega 6)
* Alpha-tocopherol: natural Vitamin E
* Trace minerals: copper, iron, calcium, cobalt, chromium and manganese
* Dietary Fiber: 7 grams / 100 grams
* Protein: amino acid profile similar to
* Low glycemic index

Content per 100 grams of Acai:

* Acid: 0.13%
* Brix: 45.90 g
* Protein: 6%
* Fiber: 16.9g
* Niacin: 0.40mg
* Phosphorous: 58mg
* Iran: 11.8mg
* Vitamin B1: 0.36mg
* Vitamin B2: 0.01mg
* Calcium: 9mg
* Vitamin C: 9mg
* ph: 5.21
* Calories: 247

OMEGA FATTY ACIDS;(Omega 9, Omega 6, and Omega 3). These mono-saturated
essential fatty acids help lower LDL (harmful cholesterol) while maintaining HDL (beneficial
cholesterol). This unique ratio resembles the same combination as olive oil. Omega fatty acids combat heart disease by increasing healthy cell development. Omega fatty acids are essential for healthy nervous system development and regeneration. They help rapidly repair and rejuvenate muscles after intense exercise.

AMINO ACIDS; the Acai berry contains an almost perfect essential amino acid complex. This is vital for proper muscle contraction and regeneration, and for endurance, strength, sustained energy and muscle development.

NATURAL VITAMIN E; to protect against aging.

THEOBROMINE; acts as a bronchial dilator to help open air passage ways in the lungs. This increased air capacity helps in oxygen intake, which increases endurance, strength, and athletic performance.

PHOTOSTEROLS; These complex compounds of plant cell membranes are used to treat symptoms associated with BPH, (benign prostate hyperplasia). Photosterols also help promote a healthy cardiovascular system and contributes to a healthy digestive tract.

ANTI-OXIDANTS; Acai is rich in antocyanins, an essential anti-oxidizer that helps combat premature aging. In fact, acai has 10 –30 times more anthocyanins (purple colored anti-oxidants) that a glass of red wine.

To know where you can get Acai Berry,  click here

Swine influenza (also called swine flu, hog flu, and pig flu) refers to influenza caused by those strains of influenza virus that usually infect pigs and are called swine influenza virus (SIV).^[1] Swine influenza is common in pigs in the midwestern United States (and occasionally in other states), Mexico, Canada, South America, Europe (including the United Kingdom, Sweden, and Italy), Kenya, Mainland China, Taiwan, Japan and other parts of eastern Asia.^[1]

Transmission of SIV from pigs to humans is not common. When it results in human influenza, it is called zoonotic swine flu. People who work with pigs, especially people with intense exposures, are at risk of catching swine flu. However, only about fifty such transmissions have been recorded since the mid-20th Century, when identification of influenza subtypes became possible. (Importantly, eating pork does not pose a risk of infection.) Rarely, swine flu can pass from human to human. In humans, the symptoms of swine flu are similar to those of influenza and of influenza-like illness in general, namely chills, fever, sore throat, muscle pains, severe headache, coughing, weakness and general discomfort.

The 2009 flu outbreak in humans that is widely known as “swine flu” is due to a new strain of influenza A virus subtype H1N1 that was produced by reassortment from one strain of human influenza virus, one strain of avian influenza virus, and two separate strains of SIV. The origin of this new strain is unknown, and the World Organization for Animal Health (OIE) reports that this strain has not been isolated in pigs.^[2] It passes with apparent ease from human to human, an ability attributed to an as-yet unidentified mutation.^[3] This 2009 H1N1 strain causes the normal symptoms of influenza, such as fever, coughing and headache.

The situation continues to evolve. As of 23:30 GMT, 1 May 2009, 13 countries have officially reported 367 cases of influenza A(H1N1) infection.

The United States Government has reported 141 laboratory confirmed human cases, including one death. Mexico has reported 156 confirmed human cases of infection, including nine deaths.

The following countries have reported laboratory confirmed cases with no deaths – Austria (1), Canada (34), China, Hong Kong, Special Administrative Region (1), Denmark (1), Germany (4), Israel (2), Netherlands (1), New Zealand (4), Spain (13), Switzerland (1) and the United Kingdom (8).

Further information on the situation will be available on the WHO website on a regular basis.

WHO advises no restriction of regular travel or closure of borders. It is considered prudent for people who are ill to delay international travel and for people developing symptoms following international travel to seek medical attention, in line with guidance from national authorities.

There is also no risk of infection from this virus from consumption of well-cooked pork and pork products. Individuals are advised to wash hands thoroughly with soap and water on a regular basis and should seek medical attention if they develop any symptoms of influenza-like illness.

Response actions are aggressive, but they may vary across states and communities depending on local circumstances. Communities, businesses, places of worship, schools and individuals can all take action to slow the spread of this outbreak. People who are sick are urged to stay home from work or school and to avoid contact with others, except to seek medical care. This action can avoid spreading illness further.

What is AntiOxidant?

An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions by being oxidized themselves. As a result, antioxidants are often reducing agents such as thiols or polyphenols.

Although oxidation reactions are crucial for life, they can also be damaging; hence, plants and animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C, and vitamin E as well asenzymes such as catalase, superoxide dismutase and various peroxidases. Low levels of antioxidants, or inhibition of the antioxidant enzymes, causesoxidative stress and may damage or kill cells.

As oxidative stress might be an important part of many human diseases, the use of antioxidants in pharmacology is intensively studied, particularly as treatments for stroke and neurodegenerative diseases. However, it is unknown whether oxidative stress is the cause or the consequence of disease. Antioxidants are also widely used as ingredients in dietary supplements in the hope of maintaining health and preventing diseases such as cancer and coronary heart disease. Although initial studies suggested that antioxidant supplements might promote health, later large clinical trials did not detect any benefit and suggested instead that excess supplementation may be harmful. In addition to these uses of natural antioxidants in medicine, these compounds have many industrial uses, such as preservatives in food and cosmetics and preventing the degradation of rubber and gasoline.

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