Anti-Oxidant Supreme by Gaia Herbs harnesses the power of plants to aid your body in fighting the free radicals you are exposed to each day.

Anti-Oxidant Supreme by Gaia Herbs

Anti-Oxidant Supreme by Gaia Herbs
60 vegetable capsules

Since our air, water and food all contain significant sources of free radicals, the body is forced to fight them or face cellular damage and disease. Fortunately, plants contain numerous types of antioxidants that can bolster the body’s defenses against free radicals. Anti-Oxidant Supreme harnesses the power of these plants in easy-to-swallow 100% vegetarian capsules.

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Features

Features
Free radicals, which are atoms that have an unpaired electron, are both essential to life and harmful. The body produces oxygen free radicals as a natural part of making energy (in the form of ATP) in most cells. Because making energy and thus free radicals cannot be avoided, the body has evolved a variety of defenses against free radicals known as antioxidants. These quench or neutralize the free radicals after they are produced, allowing cells to make ATP energy without building up toxic levels of free radicals.

Natural antioxidants include such familiar substances as vitamin C, vitamin E and coenzyme Q10. Some less familiar natural antioxidants include superoxide dismutase and catalase. The problem with free radicals arises when the body comes under assault above and beyond the normal metabolic process. Since the air, water, and food all contain significant sources of free radicals, the body now has to quench these or face cellular damage and disease. Additionally, chronic inflammation causes a great increase in free radicals because immune cells use free radicals to try to control the inflammation. White blood cells are very active; requiring and producing a lot of energy and free radicals. Fortunately, plants contain numerous types of antioxidants that can bolster the body’s defenses against free radicals.

DOSAGE
1 capsule 2 times daily

DURATION OF USE
3-4 months or longer

BEST TAKEN
Between meals, with water

Bilberry contains proanthocyanidin molecules that are established as strong antioxidants. Bilberry has shown the strongest affinity for the eyes, blood vessels, heart, and connective tissue (collagen). It also protects the digestive tract and the skin. Bilberry can strengthen the blood-brain barrier and other blood vessels. Bilberry and its close cousin blueberry are used traditionally as both food and to support digestive health.*

Hawthorn berry has a long history of use for supporting normal heart function and structure. The usefulness of Hawthorn for supporting heart health concerns is supported by research. Modern research has also indicated that Hawthorn has potent antioxidant activity, in particular protecting collagen and the cardiovascular system. Hawthorn is widely recommended by clinicians with extensive experience in its use for long term intake to obtain optimal benefits for heart health.*

Ginkgo leaf is a modern antioxidant phenomenon. The nuts were used traditionally but the leaves only rarely. A great wealth of studies in the past 50 years have documented the antioxidant activity of this versatile herb. Ginkgo's antioxidant effects appear to be most pronounced in the brain, nerves, and cardiovascular system. In addition to quenching the common oxygen free radicals, Ginkgo is also shown to eliminate excessive nitric oxide, another type of free radical.*

Green Tea contains polyphenols and flavonoids that give it strong antioxidant activity. Green tea is considered to be partly responsible for the low incidence of free radical-related conditions in Japan, China, and other places where it is widely consumed as a beverage.*

Rosemary leaf has been demonstrated in studies to be a powerful antioxidant. Traditional reports of the benefits of rosemary include supporting cognitive abilities and poor memory (“weakness of the brain”), immune function, digestive health and circulation.*

Prickly Ash bark is considered a circulatory stimulant and nerve tonic in traditional cultures. It may accomplish some of its actions by being antioxidant, and it theoretically helps distribute other antioxidants throughout the body by increasing circulation.*

Astaxanthin is the pink carotenoid that gives salmon, crabs, shrimp, and flamingos their color. This is because these animals eat microorganisms that contain large quantities of it. Like other carotenoids, astaxanthin shows promise as a remarkably effective fat-soluble antioxidant. This may be particularly important in protecting cell membranes, which are primarily made up of fats.*

*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.