Phenol research
What are PHENOLS (or polyphenols)? What are anti-oxidants?
PHENOLS are next-generation anti-oxidant found throughout nature in some of the healthiest foods. PHENOLS are the common health-giving link that ties together foods such as Red Wine, Green Tea, Dark Chocolate, and Super-Berries. In a scientific breakthrough, led by Dr. Michael Tempesta, our Chief Scientist, we have isolated these PHENOLS at 150x their naturally occurring level. This is the core ingredient in your PHENOLMENAL! BALANCE™ product!
We've all been hearing in the press of late about the health benefits of anti-oxidants, because increasingly science is pointing to the benefits of consuming them. When you consume products rich in anti-oxidants you may be helping your body to fight premature aging and disease*. At the cellular level, anti-oxidants fight Oxidative Stress. They do so by absorbing the free-radicals your cells emit because of the stresses of modern living -- from poor diet, lack of exercise, environmental toxins, stress, etc. If you don't cleanse these free-radicals from your body, the result may be premature aging and disease* ... And PHENOLS are the next-generation antioxidant found in the PHENOLMENAL! BALANCE™ product.
PHENOLMENAL! BALANCE™ -- #1 in PHENOLS & Anti-Oxidants According to Brunswick Labs!
The Balance Company recently commissioned Brunswick Laboratory, in Norton MA, a leading anti-oxidant testing facility, to conduct impartial testing of all of the top "anti-oxidant" products on the market, to assess their anti-oxidant capacity. This is each product's ability to neutralize free radicals at the cellular level, which may lead to premature aging and disease. PHENOLMENAL! BALANCE™ trumped the field because of our patented PHENOL blend which is 150x more concentrated than the PHENOLS in raw fruits!
PHENOLMENAL! BALANCE™ is #1 -- See the Results
How does PHENOLMENAL! BALANCE™ isolate PHENOLS at a 150x Concentration?
After years of science, led by Dr. Michael Tempesta, our Chief Science Advisor, we have isolated these PHENOLS at 150x their naturally occurring level! How is that possible? Through a patented and proprietary process which took years and millions of dollars to develop.
Read an Interview with Dr. Michael Tempesta -- Dr. PHENOL!
phenol science
PHENOLS and their benefits are all over the news. PHENOLS are quite literally the "next big thing" to hit the wellness market, and The Balance Company and PHENOLMENAL! BALANCE™ are ahead of the curve with a patented process for isolating these PHENOLS at 150x their naturally occurring level. Dr. Michael Tempesta, our Chief Science Advisor, has compiled these research abstracts with regard to the scientifically known benefits of PHENOLS (or polyphenols). This is "serious science", but we've tried to present this information in simple terms for you to read and share! Do you have questions? Email us at support@thebalancecompany.com.
- PHENOLS Demonstrate Health-Giving Effects*
- PHENOLS May Reduce Oxidative Stress*
- PHENOLS May Protect Against Inflammation*
- PHENOLS Demonstrate Anti-Aging Effects*
- PHENOLS May Reduce Negative Effects of Aging*
- PHENOLS May Fight Diabetes*
- PHENOLS May Reduce Cardiovascular Disease & Cancer
- PHENOLS Relevant to Prevention of Cancer*
- PHENOLS Promote Healthy Blood Pressure*
PHENOLS Demonstrate Health-Giving Effects*
The intake of polyphenols has been demonstrated to have health-promoting and disease-preventive effects. The pomegranate (PHENOLMENAL! BALANCE™ contains pomegranate), which is rich in several polyphenols, has been used for centuries in ancient cultures for its medicinal purposes. The potential health benefits of pomegranate polyphenols have been demonstrated in numerous in vitro studies and in vivo experiments. This study investigated the absorption and antioxidant effects of a standardized extract from pomegranate in healthy human volunteers. Results indicate that polyphenols from the extract are bioavailable. The antioxidant capacity measured with the oxygen radical absorbance capacity (ORAC) assay was increased after consumption. Overall, this study demonstrated the oral absorbability of polyphenols from a pomegranate extract and its ex vivo antioxidant effects
Copyright © 2006 American Chemical Society ("Absorption, Metabolism, and Antioxidant Effects of Pomegranate (Punica granatum L.) Polyphenols after Ingestion of a Standardized Extract in Healthy Human Volunteers")
PHENOLS May Reduce Oxidative Stress*
Background: Dietary supplementation with nutrients rich in antioxidants is associated with inhibition of atherogenic modifications to LDL, macrophage foam cell formation, and atherosclerosis. Pomegranates are a source of polyphenols and other antioxidants (PHENOLMENAL! BALANCE™ contains Pomegranate). Objective: We analyzed, in healthy male volunteers and in atherosclerotic apolipoprotein E–deficient (E0) mice, the effect of pomegranate juice consumption on lipoprotein oxidation, aggregation, and retention; macrophage atherogenicity; platelet aggregation; and atherosclerosis.
Read the Science AbstractPHENOLS May Protect Against Inflammation*
Increased intake of anthocyanins (or polyphenols) - compounds behind the red and blue color of berries and other fruit - from dietary or supplemental sources, may protect against inflammation, says a new study from Norway. Writing in the Journal of Nutrition, the researchers from the University of Oslo and Ullevaal University Hospital report that a mixture of anthocyanins from bilberries (PHENOLMENAL! BALANCE™ contains Bilberry) and blackcurrants reduced levels of transcription factor NF-kB - responsible for orchestrating a wide range of inflammatory responses. "Dampening NF-kB activation and limiting inflammatory responses by anthocyanin supplements should therefore be tested further as a strategy for prevention and treatment of chronic inflammatory diseases," wrote lead author Anette Karlsen. Chronic inflammation, brought about by an over-expression or lack of control of the normal protective mechanism, has been linked to range of conditions linked to heart disease, osteoporosis, cognitive decline and Alzheimer's, and type-2 diabetes. Corresponding author of the study Rune Blomhoff told NutraIngredients.com: "This study is part of a large program where we first identify antioxidant and phytochemical rich foods or food components, and then study whether these foods, extracts or components can dampen oxidative stress or inflammation in cell cultures, transgenic mice, clinical trials and epidemiological studies."
Source: Journal of Nutrition; August 2007; "Anthocyanins Inhibit Nuclear Factor-B Activation in Monocytes and Reduce Plasma Concentrations of Pro-Inflammatory Mediators in Healthy Adults."
PHENOLS Demonstrate Anti-Aging Effects*
According to Dr. James Joseph, research suggests that the polyphenolic compounds found in fruits, such as blueberries (PHENOLMENAL! BALANCE™ contains PHENOLS from blueberries), may exert their beneficial effects by altering stress signaling and neuronal communication, suggesting that interventions may exert protection against age-related deficits in cognitive and motor function. The purpose of this article is to discuss the benefits of these interventions in rodent models and to describe the putative molecular mechanisms involved in their benefits.
PHENOLS May Reduce Negative Effects of Aging*
It is well known that many age-related behavioral changes in motor and cognitive performance occur even in the absence of specific, age-related, neurodegenerative diseases such as Alzheimer disease or Parkinson disease. Research discussed in this review suggests that the aged brain may provide a sensitive environment for the development of these diseases, leading to even more severe deficits in memory and/or motor function. This could result in increases in the number of elderly patients in need of hospitalization and/or custodial care. Therefore, unless some means is found to reduce these age-related decrements in neuronal function, health care costs will continue to increase exponentially. In both financial and human terms, it is extremely important to explore methods to retard or reverse age-related neuronal deficits and their subsequent behavioral manifestations. In this review, we describe the motor and cognitive deficits in behavior, show how these deficits are related to increased vulnerability to oxidative stress and inflammation, and describe the possible role of nutritional supplementation with fruits containing large amounts of polyphenols, such as anthocyanins, in reversing or forestalling these deficits.
PHENOLS May Fight Diabetes*
A new study appearing in the current issue of the peer-reviewed Journal of Nutrition shows that consuming grapes protected against the destruction of insulin-producing cells (known as beta cells) in the pancreas, significantly reducing the incidence of diabetes in lab rodents. Naturally occurring antioxidants in grapes known as polyphenols are believed to be responsible for this beneficial impact. The results of this study showed that grapes reduced the infiltration of immune cells into the islets of Langerhans, the specific area of the pancreas where the insulin-producing beta cells reside, thus preventing their damaging effects on the beta cells. Grapes also reduced the levels of an inflammatory protein in spleen cells, known as TNF-alpha. Additionally, the researchers observed that the grape diet resulted in a significantly higher antioxidant capacity of the blood. Higher blood antioxidant capacity may potentially contribute to a reduction in oxidative stress in the islets of Langerhans and form yet another layer of protection; however, this was not directly tested. The powerful antioxidant activity of grape polyphenols is thought to be part of the mechanism of protection attributed to grapes. "The protective effect of grapes was quite significant and very exciting," said principal investigator Susan J. Zunino, Ph.D. of the USDA Agricultural Research Service's Western Human Nutrition Research Center in Davis, California where the study was conducted. This study was supported by the United States Department of Agriculture and the National Institutes of Health.
PHENOLS May Reduce Cardiovascular Disease & Cancer
Grapes have been reported to contain relatively large amounts of total polyphenols, depending on variety, and have been the focus of much research and development. The polyphenols have been used therapeutically in Europe for treatment of microcirculatory disorders, and are the active principles for a drug in France. They are well know to be powerful lipid peroxidation inhibitors, free radical scavengers, and excellent anti-oxidants. They have also been shown to be excellent anti-inflammatory agents in animals, reducing the formation of proinflammatory cytokines, interleukin 1-beta, and tumor necrosis factor-alpha. More recent efforts have focused on the cardiovascular protection via reduced risk of CVD (cardiovascular disease) from drinking French wine, aka the "French Paradox’. It has been shown that the combination of ethanol and wine polyphenols has the ability to lower plasma peroxide levels, reduce lipid peroxidation, including LDL oxidation, as well as lowering thrombosis, fibrinogen levels and collagen-induced platelet aggregation. The red wine PHENOLS have been shown to be responsible for the reduction of lipid peroxidation after treatment.
PHENOLS Relevant to Prevention of Cancer*
Green tea (Camillia sinensis) is one of the most widely consumed beverages in the world. Green tea extracts contain a unique combination of catechin polyphenols, that have been shown to have antioxidative, antiangiogenisis and antiproliferative properties which are relevant to the prevention of various forms of cancer. In vivo studies have been supportive of the use of green tea extracts in the prevention of production of various biomarkers for cancer, cardiovascular disease and other degenerative diseases. Numerous epidemiological studies also support the use of great tea extracts as potentially protective against various cancers, although these effects remain to be validated in controlled clinical trials.
PHENOLS Promote Healthy Blood Pressure*
According to an article in the Calgary Herald, citing research published in the Journal of the American Medical Association, a 30-calorie bite of dark chocolate -- equivalent to 6.8 grams or a quarter ounce -- can lower blood pressure without weight gain or other negative side effects. According to the article, researchers studied 44 adults aged 56 to 73 with hypertension but no other health problems between January 2005 and December 2006, providing them with a single, 30-calorie square of dark chocolate containing 30 milligrams of polyphenols or a 30-calorie square of white chocolate that had no polyphenols and finding that after 18 weeks, the dark chocolate group experienced a three-point drop in systolic blood pressure and a two-point drop in diastolic blood pressure without changes in body weight, cholesterol or blood sugar.
