Protect Your Body from A.G.E(ing).
Have you wondered why some people tend to age faster than others? The answer lies in the formation of Advanced Glycation End (A.G.E.) products in your body. They are known as your cells’ waste product and they accumulate as you age. A.G.E. can also form in food that have been exposed to high temperatures such as frying and toasting. Reduce the formation of A.G.E. to protect your health.
A.G.E Causes These
Compromise longevity of cells
The journey of a healthy body starts with healthy cells. Protect your health.
Polyphenols for Happy, Healthy Cells
1. INHIBITS A.G.E FORMATION
Quercetin is a type of polyphenol found in berries, proven effective to inhibit A.G.E formation up to 60%!1 Start your day healthy by consuming polyphenols.
2. SLOWS DOWN A.G.E FORMATION
Laboratory studies also showed that a unique blend of polyphenols of muscadine grape and Rejuvetrol™ patent-pending blend of Purple Carrot Extract, European Elderberry and Japanese Knotweed Extract helps to slow down the formation of A.G.E up to 90% compared to only resveratrol alone, with a reduction of only 30%.2,3 Cells with lower A.G.E protein promotes heart health and a healthier blood glucose level.
The Perfect Blend of Polyphenols
These botanicals provide a unique spectrum of polyphenols that boost cell health and promote longevity.
Purple Carrot Extract
European Elderberry Extract
Japanese Knotweed Extract
Rejuvetrol™ patent-pending blend
1. Ewa Grzebyk1 and Agnieszka Piwowar2, Inhibitory actions of selected natural substances on formation of advanced glycation endproducts and advanced oxidation protein products, BMC Complement Altern Med. 2016; 16: 381.
2. Mizutani K. Ikeda K, Yamori Y: Resveratrol inhibits AGEs-induced proliferation and collage synthesis activity in vascular smooth muscle cells from strokeprone spontaneously hypersensitive rates. Biochem Biophys ResCommun 2000 Jul, 21; 274 (1): 61-6.
3. Farrar JL, Hartle DK, Hargrove JL, Greenspan P: Inhibition of protein glycation by skins and seeds of the muscadine grape. Biofactors 2007, 30(3): 193 200.