How PHYTO-BERRIES Is Made.
The genus of the berries used for this evaluation are Strawberries, Blueberries, Blackberries, Black & Red Raspberries, Mulberries, Red Cherries, Cranberries and Boysenberries. Juice extraction is obtained by crushing the entire fruit (flesh, leaves, seeds, colored skin) under 800 bar of pressure via centrifuge. The sugar content within juice is then completely removed via ion exchange processing method. The resultant sugar free juice is spray dried into crystalline fine powder using inert Nitrogen gas.
A Pilot Intervention Study was conducted on PHYTO-BERRIES and it was confirmed to lowering the risk of atherosclerosis after 48 months of consuming PHYTO-BERRIES. The study also shows 60% reduction in HSC-RP in 6 months, improved Lipids profile,reduced Homocysteine levels, reduced Blood Sugar and even regulates Liver Enzymes.
Click to read full study: Evaluating The Effect Of PHYTO-BERRIES On Early Stage, Asymptomatic, Non-Stenosing Atherosclerosis Progression
PHYTO-BERRIES Certificates & Documents:
- PHYTO-BERRIES Lab Report June 25, 2015
- PHYTO-BERRIES – Certificate of Ingredients March 2013
- PHYTO-BERRIES Formulation Upgrade Letter
1. Major Study on Berries Consumption for Cardio Protection.
A study published by the “American Heart Association” shows that fresh Blueberries and Strawberries significantly lower the risk for heart attack. Up to 93,600 women 25 to 42 years of age from the Nurses’ Health Study (NHS) II who consume 3 servings or more of Anthocyanins rich Blueberries and Strawberries per week over period of 18 years results in Reduction of 32% in Myocardial Infarction.
Comparing extreme deciles of berries intake, those who consume Blueberries and Strawberries everyday results in a Reduction of 47% in Myocardial Infarction and Reduce 12% Incident in Hypertension.
2. Major Study on Berries Consumption for Neuro Protection.
A study done by “Brigham and Women’s Hospital & Harvard Medical School” shows that fresh Blueberries and Strawberries significantly lower the risk for Parkinson’s Disease.
Up to 49, 281 men and 80,336 women over a period of 20-22 years based on their consumption of Flavonoid rich food particularly Blueberries and Strawberries experience reduction of 25% in Parkinson’s Disease.
Another study done by “Brigham and Women’s Hospital & Harvard Medical School” shows greater intakes of Blueberries and Strawberries were associated with slower rates of Cognitive Decline.
Up to 16,010 participants, aged 70 years and above; follow-up assessments were conducted twice, at 2-year intervals indicating that berries intake appears to Delay Cognitive Aging by up to 2.5 years.
3. Major Study on Berries Consumption for Diabetes Prevention.
A study published by “British Medical Journal” shows greater consumption of Specific Whole Fruits, Particularly Blueberries is significantly associated with a lower risk of type 2 diabetes.
During 3,464,641 person years of follow-up, 12,198 participants developed type 2 diabetes. After adjustment for personal, lifestyle, and dietary risk factors of diabetes, the pooled hazard ratio of type 2 diabetes for every three servings/week of total whole fruit consumption was 33% lower for Blueberries.
4. Major Study on Berries Consumption for Cancer Prevention.
A study done by “Simmons College, Harvard Medical School & University of Massachusetts” shows Higher Intake of Berries was associated with Lower Risk of ER− Breast Cancer among post-menopausal women.
Among 75,929 women aged 38 to 63 years at baseline and followed up for to 24 years showed Relative Risk (RR) for women who consumed at least one serving of Blueberries a week was 0.69 (95% CI=0.50–0.95, p=0.02) compared with non-consumers.
NOTE: High RR is >1, Low RR is <1. Women who consumed at least one serving of Blueberries a week was 0.69. The RR 0.69 is lesser than 1 (0.69<1).
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