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The 19 Fruits of the Acai Blend

FRUITS, THE AMAZON RAIN FOREST AND MOTHER NATURE

One of the keys to peak health in this age of lifestyle diseases can be found within richly colored FRUITS from the Amazon Rainforest and other fertile soils of the world. Fruits contain a large number of naturally occurring vitamins, minerals and plant phyto-chemicals that help can greatly benefit health. The darker the fruits, the greater their antioxidant protection. The most intense colors typically come from fruits grown near the equator--all part of Mother Nature's shielding the fruit against the mighty rays of the sun. The Amazon Rain Forest is considered by many to be "Nature's Pharmacy," so abundant is it with healing botanicals. Health scientists now know that the thousands of families of free radicals that damage our health are best countered by our consuming a broad VARIETY of colorful fruits. No SINGLE antioxidant could accomplish what a diverse range of antioxidants can do. The polyphenol compounds in fruits and other botanicals are MAJOR antioxidants that have been associated with prevention of cancer and heart disease and other degenera-tive conditions. The synergy of properly COMBINED fruits can create extraordinary health results.

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FRUITS, THE AMAZON RAIN FOREST AND MOTHER NATURE ...continued

Aspirin (and other NSAID's or non-steroidal anti-inflammatory drugs, such as Tylenol and Ibuprofen) can cause ulcers and bleeding in the intestinal tract so severe that each year around 100,000 people are hospitalized; between 10,000 and 20,000 die from NSAID-related complications. The potential risks associated with anti-inflammatory drugs, such as Vioxx, Cele-brex and Bextra, have millions of people worldwide desperately searching for SAFE, natural alternatives. A January 2005 article reports that FDA scientist David Graham vows to publish research suggesting up to 139,000 Americans have died or been seriously injured as a result of taking Vioxx. (His original estimate had been 28,000.) Health scientists around the world are now concurring that chronic inflammation in the body is a precursor to a frightening list of deadly conditions; among them heart disease, diabetes, breast disease, thrombosis, liver and pancreas dis-ease ... even Alzheimer's and cancers. There has never been a time when the quest for SAFE, NATURAL remedies has been more important. In an 18-year study published in the June 2004 issue of the Archives of Opthamol-ogy, researchers found that eating 3 or more servings of fruit per day may lower the risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily. Surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were found NOT as effective as fruits.

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With 10 times the antioxidants of grapes and twice the antioxi-dants of blueberries, the Brazilian Acai berry (AH-sci-EE) is con-sidered to have the best nutritional value of any fruit on earth. The health benefits are simply amazing. With the symmetry of a grape and the size of a giant blueberry, the Acai fruit tastes a bit like wild raspberry with a hint of grape. Most people have trou-ble putting their finger on the taste because it's so different. The Acai Berry is truly a wonderful plant. Acai Berries grow on an Amazon Palm Tree and have been prized for hundreds of years by Brazilian natives for their ability to provide a sense of

strength, energy, and a high nutritional content. Acai Berries are high in essential fatty ac-ids & omegas -- 60% Oleic (omega 9) - a monounsaturated essential fatty acid which helps to lower LDL (harmful cholesterol), while maintaining HDL ( beneficial cholesterol). 12% Linoleic (omega 6) - a polyunsaturated essential fatty acid which has also been found to lower LDL, while maintaining HDL. Acai also contains many valuable Phytosterols. Sterols are compounds of plant cell membranes providing numerous benefits to the Human body, namely the reduction of blood plasma cholesterol. The Acai Berry is a dense source of a particular class of flavonoids called anthocyanins. Acai Berry's ORAC value (a measure of its antioxidant properties), is higher than any other edible berry on the planet. The remarkable concentration of antioxidants also helps combat premature aging and the Acai Berry is also an excellent source of dietary fiber! The Acai Palm is a tall slender South American (concentrated in Brazil, Guyana, Suriname) palm grown for its fruit as well as for the "cabbage" (the cluster of new leaves more com-monly called the "heart of palm"). It prefers swampy areas, and grows quickly. The fronds were (and still are) used for thatching and weaving. Each Acai palm tree produces small deep purple, almost black, fruit (berries) in groups of 3-8 per bunch. The fruit is edible, and its pulp is used in wines, liqueurs, as flavoring, as colorant, and on its own as a juice. Current (Western) Use - Acai is currently being tested not only for its health properties, but as a dyeing or contrasting agent in the human body in preparation for MRI scans of the gastrointestinal tract. On the Oprah show in late 2004, the Acai Berry was named by world famous health and beauty doctor Dr. Nicholas Perricone, MD, as one of the Top 10 Superfoods in the world. In his newest bestseller book The Perricone Promise, he calls the Acai the most perfect

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food on the planet. In a segment aired on NBC's Today Show, the Acai Berry was called The Viagra of the Amazon. The Wall Street Journal, Men's Journal, Health Sciences Insti-tute and The Washington Post have also lauded the Acia Berry. Among the reported benefits/features of this deep purple berry are: ~ Greater energy/stamina ~ Improved mental focus ~ Prevention and treatment of Alzheimer's ~ Better sleep ~ Improved digestion. ~ Improved sexual function ~ Immune system support ~ High levels of antioxidants ~ Anti-aging support ~ Promotes better circulation ~ Prevents arteriosclerosis ~ Provides anti-allergenic support ~ Helps prevent blot clots ~ High levels of dietary fiber ~ High levels of essential amino acids and trace minerals ~ High levels of plant sterols, which have been shown to help control cholesterol ~ Essential fatty acids ratio that resembles olive oil, which has been shown to help combat heart disease ~ Protein profile similar to eggs ~ Very low sugar content

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Acerola (Malphighia punicifolia L.) is a small tree or shrub that grows up to 5 m high in the dry, deciduous forest. It produces an abundance of bright red fruit 1-2 cm in diame-ter, with several small seeds that look similar to the European cherry. For this reason, acerola is also known as the Antilles, Barbados, Puerto Rican, or West Indian cherry tree. The mature fruits are juicy and soft with a pleasant, tart flavor. Acerola can be found growing wild and under cultivation on the sandy soils through-out northeastern Brazil. It is native to northern South America, Central Amer-ica, and Jamaica. Its cousin, M. punicifolia, is present as far north as Florida and Texas.

TRIBAL AND HERBAL MEDICINE USES Acerola juice is as common and popular in Brazil as orange juice is in North America. As a natural rem-edy in Brazil, a handful of fresh fruit is eaten for fever and dysentery. It is also used there as an anti-inflammatory, astringent, stimulant for the liver and renal systems, diuretic, and to support heart func-tion as well as to heal wounds. It is employed as a nutritive aid for anemia, diabetes, high cholesterol levels, liver problems, rheumatism, tuberculosis, and during convalescence. In North America, the use of acerola is mostly based on its high content of vitamin C, which has long been thought in conventional and alternative health practices as a powerful antioxidant. PLANT CHEMICALS Until the plant camu-camu appeared on the scene, acerola was considered the richest known source of natural vitamin C. Oranges provide 500 to 4,000 parts per million (ppm) of vitamin C, or ascorbic acid, whereas acerola has been found in tests to provide ascorbic acid in a range of 16,000 to 172,000 ppm1,2 Acerola can contain up to 4.5% vitamin C, compared to 0.05% in a peeled orange. The vitamin C content of acerola varies depending on ripeness, season, climate, and locality.3 As the fruit begins to ripen, it loses a great deal of its vitamin content; for this reason, most commercially -produced acerola is harvested while still green. Acerola also provides twice as much magnesium, pantothenic acid, and potassium as oranges. It also contains vitamin A (4,300 to 12,500 IU/100 g, compared to approximately 11,000 IU for raw carrots) and thiamine, riboflavin, and niacin in concentrations comparable to those in other fruits. Thus far, 150 other constituents have been identified in acerola.4 In addition to ascorbic acid and the other vitamins mentioned above, acerola contains 3-methyl-3-butenol, dehydroascorbic acid, calcium, dextrose, diketogulonic acid, fructose, furfural, hexadecanoic acid, iron, limonene, l-malic acid, phos-phorus, protein, and sucrose.

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BIOLOGICAL ACTIVITIES AND CLINICAL RESEARCH Acerola has not been the subject of much clinical research since it is mainly consumed as a food, rather than used as an herbal remedy. In one in vitro study, the leaves, bark, and fruit of acerola were reported to have antifun-gal properties. New findings show that acerola may potentiate the benefits and actions of other supplements (the cholesterol-lowering actions of soy and alfalfa, in one study). Recent research in cosmetology indicates that vitamin C is a powerful antioxidant and free radical scaven-ger for the skin, and acerola extracts are now appearing in skin care products that fight cellular aging. In addition to its vitamin content, acerola contains mineral salts that have shown to aid in the remineraliza-tion of tired and stressed skin, and its mucilage and proteins have skin-hydrating properties and promote capillary conditioning. CURRENT PRACTICAL USES In North America, acerola is used for its high content of vitamin C. Dried acerola fruit extracts can now be found in tablet form and as an ingredient in many over-the-counter multivitamin products in the United States as a natural form of vitamin C. Traditional Remedy: In South America, acerola juice is freely consumed like most other fruit juices. Con-sumers in the United States should take acerola supplements based on the vitamin C content provided in the products available in the marketplace. The adult recommended dietary allowance (RDA) for vitamin C is 60-75 mg daily. Therapeutic dosages of vitamin C for colds and flu, general illnesses, and debility are 1-5 g daily. Drug Interactions: None

Acerola thrives in the sandy soils of tropical lands. It is a powerful antioxidant, rich in vitamins and miner-als. More than 150 nutritive constituents have been identified in Acerola.

It has been reported to have strong anti-fungal and cholesterol-lowering capabilities. It has also been shown to fight cellular aging, to help with hydration of skin and to promote healthy capillary function. Na-tive people have long used Acerola for/as: ~ Treating fever, dysentery ~ Healing wounds ~ Inflammation ~ Astringent ~ Liver problems ~ Liver, renal system stimulant ~ Diuretic ~ Healthy heart function ~ Nutritive aid for anemia ~ Diabetes ~ Rheumatism ~ Tuberculosis

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Don't be fooled. Although small in size and delicate in nature, apricots pack a powerful nu-tritional punch. An excellent source of beta-carotene (Vitamin A), apricots also provide Vita-min C, iron, potassium, and fiber among other nutrients. Plus, apricots are versatile and mildly sweet, making them a smart choice for adding important vitamins and extra flavor to a healthy diet.

Apricots: A Fruit with Fighting Power Beta-Carotene Beta-carotene, a member of the anti-oxidant family, is believed to play a critical role in fighting disease. Apricots are a premium source of beta-carotene with just three fresh apricots contain-ing about 30 percent of the recommended daily amount. Vitamin A The beta-carotene in apricots is converted to Vitamin A in the body. This nutrient helps protect the eyes and keep the skin, hair, gums and various glands healthy. It also helps build bones and teeth. Plus, research shows that Vitamin A helps to fight infection by maintaining strong im-munity. For this reason, researchers are looking to apricots as a valuable source of beta-carotene's healing power. Note: beta-carotene is often called Vitamin A on food labels. A Strong Anti-Oxidant Team The unique mix of compounds found in apricots also makes this fruit a good choice for helping to fight heart disease. Along with beta-carotene, apricots contain the other powerful anti-oxidants, Vitamin C and lycopene. Combined, these compounds help protect against cancer, heart disease and stroke They also include a natural salicylate, the major ingredient in aspirin. The nutrients in Apricots are linked to a lower risk of heart disease, stroke, cataracts and some forms of cancer. Soluble fiber is known to steady blood sugar levels and promote regularity. Apricots have been traditionally used for: ~ Macular degeneration ~ Cataracts ~ Fighting cancer ~ Heart/vascular health ~ Blood pressure stability ~ Prostate health ~ Preventing strokes.

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Aronia also known as the chokeberry Aronia juice contains very high levels of anthocyanins (source of red color) and flavonoids. Levels of antho-cyanins and flavonoids are over five times greater than

those found in cranberries. Aronia also has been reported to contain anti-oxidants, polyphenols, minerals and vitamins. It has been alleged that some of these chemicals specifically reduce the potential for cancer, stimu-lating circulation, protecting the urinary tract, and strengthening the heart. Aronia (Photinia melanocarpa) , is a native American bush that has been successfully exported to Eastern Europe and is commercially grown in Denmark, Poland, Russia and elsewhere. It produces white to pinkish-white flowers in April through June (depends on location) and fruits in September through November. It has glossy, pea-sized, violet-black berries harvested in late summer. They have a strong, stable, staining natural color. Aronia juice contains very high levels of anthocyanins (source of red color) and flavonoids. Levels of anthocyanins and flavonoids are over five times greater than those found in cranberries. Aronia also has been reported to contain antioxidants, polyphenols, minerals and vitamins. It has been al-leged that some of these chemicals specifically reduce the potential for cancer, stimulating circulation, protecting the urinary tract, and strength-ening the heart.

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The banana is a nutritious fruit. The best source potas-sium you can find, but there are many other benefits to eating this fruit. The banana, the comedian's friend. For as long as there has been comedy, the old banana peel gag has been around. The average person consumes up to 27 pounds of bananas per year. Their benefits are long reaching

and help to restore balance to your system. As we all know, the banana is one of nature's best sources of potassium. Potassium is known to significantly lower the risk of high blood pressure and related diseases like heart attack and strokes. Bananas are believed to prevent dangerous low-density lipoprotein from oxidizing, which causes it to stick to the walls of the arter-ies. This accumulation can contribute to atherosclerosis, or hardening of the arter-ies, a major contributor to heart attack, stroke and high blood pressure. Even one serving of a potassium rich food, such as bananas, can lower your risk of stroke by up to 40%. New research is indicating that bananas are helpful in ulcer treatment. They seem to act as a natural antacid. First, they stimulate the stomach's production of protec-tive mucus which helps to prevent harsh acids from touching the tender stomach lining, causing an ulcer. Second, the protease inhibitor found in bananas appears to kill the harmful bacteria that help to cause ulcers. Bananas also contain electrolytes, which are essential for maintaining fluid levels and preventing dehydration. 30% of your DV of vitamin B6 is provided by one ba-nana. B6 keeps your nervous system in top working condition and boosting immu-nity. Folate is also in bananas, which is needed for proper tissue growth, and can protect against birth defects, heart disease, and cancer.

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Bananas are the ONLY fruit that comes not from trees or bushes but from large plants that are giant herbs and are related to the lily and orchid family. Bananas are rich in fiber, magnesium and Vitamin B6 and are particularly famous for potassium, an es-sential electrolyte that helps regulate blood chemistry, especially pH balance. It is believed the serotonin and norepinephrine in bananas helps those who suffer from depression. Bananas have been linked to: ~ Antioxidant protection ~ Controlling blood pressure ~ Better carbohydrate metabolism ~ Better muscle contraction ~ Keeping blood from over-acidity ~ Better protein metabolism ~ Helping concentration and memory ~ Providing instant energy ~ Satisfying sugar cravings ~ Promoting better moods ~ Protecting against heart disease ~ Protecting against cancer ~ Promoting better sleep ~ Relieving both diarrhea and constipation ~ Helping produce collagen ~ Steadying nerves ~ Calming peptic ulcers

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The benefits of bilberry Information on bilberries has in-crease as they have grown in popu-larity. The benefits of bilberries have been researched extensively for their possible role in treating inflammation, urinary tract is-sues and vision problems, among others. What is bilberry? Bilberry is a shrubby perennial that grows mostly in the forests of Europe, where it is a medically respected and frequently rec-

ommended herbal remedy for a wide variety of eye disorders. The active constitu-ents that comprise this herbal extract are called anthocyanosides, which are flavonoids that harbor powerful antioxidant properties. Benefits and Information on Bilberries: Bilberry's strong antioxidant composition makes it an excellent free radical scavenger, which helps counteract cell damage that leads to premature aging and disease. It's most noted benefit, however, is its ability to treat a myriad of problems related to eye health. For example, it supports and protects collagen structures in the blood vessels of the eyes, promoting healthy capillaries that carry vital nutrients -- such as oxygen-rich blood -- to eye muscles and nerves. Studies have shown it to be useful for pro-tecting against macular degeneration, cataracts, glaucoma, night blindness, and just generally poor or fading vision. Clinical studies have even confirmed that if given orally it improves visual accuracy in healthy people. Treating Vascular & Blood Disorders - Bilberry has been used to treat varicose veins and angina. The flavonoids found in bilberries thin the blood and prevent fragility of the capillaries. Alleviating Digestive Problems - Information on bilberries shows that it has long been used as a digestion aid as well as for treatment of diarrhea, nausea, dysentery and indigestion. Bilberries have been used in the treatment of menstrual cramps and alleviating ulcers.

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Bilberries have also been utilized as an anti-inflammatory for the mucous membranes of the mouth and throat. Lastly, bilberry contains a substance called glucoquinine, which has the ability to lower blood sugar levels and its antioxidant, anthocyanin, can reduce high blood pressure. The Bilberry is a close relative of blueberries and is noted for strengthening of the capillaries of the eye. Bilberry is already widely noted for slowing of age-related macular degeneration, night blindness, and diabetes-related eye disorders. Bilberries have historically been shown to have a broad range of healing and restora-tive effects for: ~ Amenorrhea ~ Angina ~ Bladder stones ~ Blood disorders ~ Bruising ~ Capillary strength ~ Chronic fatigue ~ Collagen formation ~ Coughs ~ Diabetes ~ Diarrhea ~ Digestive discomfort ~ Fighting inflammation ~ Glaucoma ~ Gout ~ Hemorrhoids ~ High blood pressure ~ Restoring/promoting collagen ~ Preventing heart attacks and strokes ~ Preventing/treating rheumatoid arthritis ~ Treating ulcers

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Benefits of blueberries, from medici-nal effects and nutritional to use as a dye. Learn more about blueberries. Blueberries are not only a powerful antioxidant but also have been proved to preserve vision. Blue-berry extract, high in compounds called anthocyanosides, has been found in clinical studies to slow down visual loss. A recent study was done in a Boston laboratory by putting one group of young rats on a blueberry-rich diet and another on regu-lar chow. Then the scientist exposed both groups to 48 hours of

concentrated oxygen, stirring up in two days the amount of free radical damage that nor-mally takes 20 rat months, or 75 humans to accumulate. Brain cells in the chow group be-came less responsive to neurotransmitters associated with short-term memory. The brains of the blueberry stuffed rats did not change. He also found that the fruit prevented the kind of short-term memory loss that comes with aging. Blueberries actually stave off de-clines in brain cell's ability to send messages to one another. There are types of blueberries and the most potent ones are Bilberries, as they have the virtuous pigment in their flesh as well as in their skin, thus they pack a greater anthocya-nin wallop. Wild blueberries are also high on the list because they contain less water. All blueberries are very rich with antioxidants. If you don't have them available in your area fresh then purchase the frozen blueberries in the bag in your grocery. Medicinal folklore tells us Blueberries have a long history of use for: ~ Anti-aging ~ Appetite enhancement ~ Blood vessel support ~ Fighting cancer, especially cervical/breast ~ Treating coughs ~ Cardiovascular protection ~ Lowering bad cholesterol ~ Diabetes ~ Eyestrain ~ Indigestion ~ Macular degeneration ~ Memory enhancement ~ Urinary tract infections

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Camu-camu is a low-growing shrub found throughout the Amazon rainforest, mainly in swampy or flooded areas. It grows to a height of about 2-3 m and has large, feathery leaves. It produces round, light orange-colored fruits about the size of lemons, which contain a significant amount of vitamin C. Its high vitamin C content has cre-ated a demand for camu-camu fruit in the natural prod-ucts market. Some groups are now beginning to study cul-tivation methods for this important new rainforest re-source, which is still harvested wild throughout the Ama-zon region. Ethnobotanist Mark Plotkin notes in his book, Tales of a Shaman's Apprentice, that "a forest stand of

camu-camu is worth twice the amount to be gained from cutting down the forest and replacing it with cattle," and he believes that camu-camu cultivation holds real eco-nomic promise for local economies. Usually, camu-camu fruit is wild-harvested in the rainforest in canoes because the fruits mature at high water or flooding seasons in the Amazon. TRIBAL AND HERBAL MEDICINE USES Camu-camu has never been documented as a traditional herbal remedy for any condi-tion in the Amazon region. In fact, it was not widely eaten as a fruit by the indigenous people, due to its sour, acidic taste. In recent years, the fruits have become popular in Iquitos, Peru, where they are made into drinks and ice creams. PLANT CHEMICALS Camu-camu fruit has the highest recorded amount of natural vitamin C known on the planet. Oranges provide 500-4,000 ppm vitamin C, or ascorbic acid; acerola has tested in the range of 16,000 to 172,000 ppm. Camu-camu provides up to 500,000 ppm, or about 2 grams of vitamin C per 100 grams of fruit. In comparison to oranges, camu-camu provides 30 times more vitamin C, 10 times more iron, 3 times more niacin, twice as much riboflavin, and 50% more phosphorus. Camu-camu is also a significant source of potassium, providing 711 mg per kg of fruit. It also has a full complement of minerals and amino acids that can aid in the absorption of vitamin C. Alpha-pinene and d-limonene (compounds known as terpenes) predominate as the volatile compounds in

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this fruit. As with any vitamin C-rich fruit, how-ever, the time between harvesting and consumption is crucial; the fruit may lose up to a quarter of its vitamin C content in less than a month (even if frozen).4 Even with this loss, camu-camu still has a dramatic edge over its next challenger, acerola, for vitamin C content. In addition to the chemicals mentioned above, camu-camu contains

beta-carotene, calcium, leucine, protein, serine, thiamin, and valine. BIOLOGICAL ACTIVITIES AND CLINICAL RESEARCH There has been no research conducted or published on any medicinal or therapeutic properties of camu-camu. However, there are a few herbal supplement companies in the United States marketing camu-camu extracts in powders and pills and allud-ing to claims of its benefits-from curing viral infections and colds/flu and cold sores and autoimmune disorders to even weight loss. The fact is there just isn't any re-search to back up these claims. There is some research suggesting high dosages of vitamin C offer a benefit for various illnesses and conditions, yet even some of those studies are controversial. And, remember, this research is on vitamin C, not on camu-camu specifically. Make no mistake - camu-camu is a great source of natural vitamin C. In addition, it comes with many other naturally occurring vitamins, minerals, and amino acids that may well help with the absorption and efficient uptake of vitamin C. This is thought to be superior to just taking an ascorbic acid tablet alone. Don't believe some of the more far-reaching and far-fetched marketing claims that are in the marketplace to-day, however. The only studied and verified health benefit today regarding camu-camu is based upon its vitamin C content-and not other "mysterious" chemicals that surround it. CURRENT PRACTICAL USES In the North American nutritional market, suggested daily servings are based upon the vitamin C content in the product sold, which can vary. Adjust the serving size or dosage based upon the amount of vitamin C the product contains. Drug Interactions: None reported.

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I bet you didn't know this about Cranberries. Cranberry is a relatively small, red berry, which grows on low-hanging vines in temperate zones in many regions of the United States and other parts of the world. Cranberry can be taken as a juice or the whole berry or from an extract of these. For maximum health benefit cranberry juice should be of the unsweetened variety. HEALTH BENEFITS—URINARY TRACT Indigenous peoples have used cranberry preparations to treat urinary tract infections (UTI) and other illness for centuries. Modern medical research has revealed the chemical and physiological effects cranberries have on the urinary tract and

just how drinking cranberry juice may help prevent urinary tract infections. Cranberries contain proanthocyanidins (PACs), which inhibit the fimbrial adhesion of bac-teria, including Escherichia coli, to the urinary tract epithelium and hence the subsequent reproduction required for infection. It is these unique compounds that are pivotal in the prevention of UTI rather than the acidification of the urine as was previously hypothe-sized. ANTI-ADHESION Dr. Amy Howell et al. first reported on cranberry PACs antiadhesion properties in 1998. In 2002, at the Experimental Biology conference, it was reported that an eight-ounce serving of cranberry juice cocktail prevented E. coli from adhering to the bladder cells in the urine of six volunteers. Findings published as a research letter in the June 19, 2002 edition of the Journal of the American Medical Association reported that not only are cranberry PACs able to inhibit the adhesion of antibiotic susceptible bacteria, but resistant strains as well. The authors also report that the antiadhesion effect can last up to 10 hours after consumption, suggesting that two servings of cranberry juice cocktail a day, consumed at appropriate intervals, may be more beneficial than one. While cranberry is perhaps best known for its effect on urinary tract health, newer re-search indicates that it may act elsewhere in the body against other bacteria as well. The adhesion of the different types of bacteria that cause both stomach ulcers, and periodon-tal gum disease, have been shown to be inhibited in the presence of cranberry, and it is

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likely that others susceptible bacteria will be found as well. It is likely that the anti adhesion effect may have far reaching implications. Not only may regular consumption of cranberry prod-ucts help maintain health, but in the proc-ess will reduce the number of infections in a given population, and thereby the doses of antibiotics which are needed. It is becoming increasingly clear that a reduction in general antibiotic use also reduces

the likelihood of the bacteria becoming resistant to those very same antibiotics, which is a public health problem of global proportions. ANTIOXIDANTS The medical and health community is fast recognizing antioxidants as premier disease fighters. Cranberries have been shown to contain more antioxidant phenols than 19 com-monly eaten fruits according to a study published in the November 19, 2001 edition of the Journal of Agriculture and Food Chemistry." These antioxidants may play a role in helping to prevent heart disease and certain cancers" according to the study's author Dr. Joe Vin-son at the University of Scranton, Pennsylvania. But just what are antioxidants? Antioxidants are compounds that are naturally manufac-tured by the body and/or are ingested, primarily as components of fruits and vegetables, which have the ability to stabilize free radicals by donating an electron, and at the same time, do not become free radicals themselves. Under conditions of stress the human body's ability to produce antioxidants can become severely impaired. Cranberries can serve as a good source of supplemental antioxidants. Simply put, antioxidants protect our bodies from harmful molecules we are exposed to every day of our lives. DENTAL A study published in the Journal of the American Dental Association reported that a unique cranberry juice component, a high-molecular-weight nondialysable material (NDM), has the ability to reverse and inhibit the coaggregation of certain oral bacteria responsible for den-tal plaque and periodontal disease in vitro. In addition to cranberry, NDM was isolated from blueberries, mangos, peaches, plums and raspberries. Only weak activity was found in blueberry and the other fruits tested showed no inhibition activity. Critical Reviews in Food Science and Nutrition reported on a preliminary clinical trial using a mouthwash containing cranberry NDM. Saliva samples of the experimental group showed a two order of magnitude reduction in Streptococcus mutans colony forming units compared with the placebo group (unpublished data). A large percentage of dental caries (cavities) can be attributed to S. mutans.

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Dental plaque is composed primarily of oral bacteria that have attached themselves to the tooth and gum surfaces, and to each other (coaggregation). This biofilm may be com-prised of hundreds of species and can be re-sistant to saliva and mechanical brushing which would otherwise remove these bacteria. Plaque is a major cause of periodontal dis-ease.

ULCER Peptic ulcers are increasingly being attributed to infection by Helicobacter pylori bacteria, as opposed to stress and/or stomach acidity. A high-molecular-weight nondialysable constitu-ent of cranberry juice has been shown to inhibit the adhesion of H. pylori to human gastric mucus in vitro.10 These preliminary results suggest that cranberry may be beneficial in the prevention of peptic ulcers through the inhibition of H. pylori adhesion to gastric mucus and stomach epithelium. H. pylori is capable of surviving in the mucosal lining of the stomach and duodenum by neu-tralizing stomach acid, in its local environment, through urea hydrolysis. In Western coun-tries approximately 50% of persons above the age of 60 are affected. 25 million Americans will suffer from peptic ulcers at some point in their life and there are approximately 1 million ulcer related hospitalizations in the US each year. Prevalence of infection in developing countries increases dramatically. The majority of adults (80-90%) and 10% of children are affected. In addition to ulcers, H. pylori infection has been linked to gastric adenocarcino-mas (stomach cancer), non-ulcer dyspepsia (acid reflux disease), and gastritis (inflammation of the stomach). HEART Flavonoids have been shown to function as potent antioxidants both in vitro and in vivo and may reduce the risk of atherosclerosis. Cranberries contain significant amounts of flavonoids and polyphenolic compounds that have been demonstrated to inhibit low density lipoprotein oxidation. Ongoing research continues to suggest that cranberries may offer a natural de-fense against atherosclerosis. Atherosclerosis, in the simplest terms, is the accumulation of low density lipoprotein (LDL), or "bad cholesterol", in arteries resulting in restricted blood flow. In the advance stages of the disease blood flow may be decrease severely or cease completely resulting in angina (chest pain), a thrombosis (blood clot) and/or myocardial infarction (heart attack). Athero-sclerosis is a primary cause of cardiovascular disease. According to the American Heart As-

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sociation (2001), on average one person in the US dies every 33 seconds from a car-diovascular illness. ANTI AGING USDA scientists at the Human Nutrition Research Center on Aging at Tufts University have been finding promising re-sults associated with diets high in antioxidants and other phytonutrients. Preliminary studies suggest that diets con-taining fruit and vegetables with high-ORAC^ values may provide protection against chronic age-related afflictions like loss of coordination and memory. Cranberries score high on the antioxidant scale at 1750 ORAC units per 100 g (about 3.5 oz.) of fresh fruit.28 Using an animal model James Joseph, Ph.D. and Barbara

Shukitt-Hale Ph.D. have been experimenting with cranberries and their ability to pro-tect brain cells from free radical damage and subsequent motor and cognitive function losses. Rats fed diets supplemented with cranberries are put through a series of tests to evaluate their neural function compared to a control group. Preliminary results indi-cate that there will be compelling evidence that cranberry can help protect the brain from neurological damage (unpublished results). ^ Note: ORAC, or oxygen radical absorbance capacity, measures the ability of a sub-stance to subdue oxygen free radicals in vitro. Historically, cranberries have been used for: ~ Anorexia ~ Antibiotic (E Coli, H Pylori) ~ Blood disorders ~ Gall bladder and liver disorders ~ Indigestion ~ Promoting regularity ~ Prostatitis ~ Protecting against prostate and urinary tract cancers ~ Reducing risk of gum disease, ulcers, heart disease ~ Supporting gum health ~ Urinary tract health

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Kiwi, is it from down under? The kiwifruit is a fruit with a very inter-esting history and whose recent rise in popularity reflects a combination of an appreciation for its taste, nutritional value, unique appearance and, surpris-ingly, its changing name. Native to China, kiwifruits were originally known as Yang Tao. They were brought to New Zealand from China by missionaries in the early 20th century with the first commercial plantings occurring several decades later. In 1960, they were renamed Chinese Goose-berries. In 1961, Chinese Gooseberries made their first appearance at a res-

taurant in the United States and were subsequently "discovered" by an American produce distributor who felt that the U.S. market would be very receptive to this uniquely exotic fruit. She initiated the import of these fruits into the United States in 1962, but to meet what was felt to be burgeoning demand, changed its name from Chinese Gooseberry to kiwifruit, in honor of the native bird of New Zealand, the kiwi, whose brown fuzzy coat re-sembled the skin of this unique fruit. Currently, Italy, New Zealand, Chile, France, Japan and the United States are among the leading commercial producers of kiwifruit. Health Benefits Kiwifruit can offer a great deal more than an exotic tropical flair in your fruit salad. These emerald delights contain numerous phytonutrients as well as well known vitamins and minerals that promote your health. Kiwi's Phytonutrients Protect DNA In the world of phytonutrient research, kiwifruit has fascinated researchers for its ability to protect DNA in the nucleus of human cells from oxygen-related damage. Researchers are not yet certain which compounds in kiwi give it this protective antioxidant capacity, but they are sure that this healing property is not limited to those nutrients most commonly associated with kiwi fruit, including its vitamin C or beta-carotene content. Since kiwi con-tains a variety of flavonoids and carotenoids that have demonstrated antioxidant activity, these phytonutrients in kiwi may be responsible for this DNA protection. The protective properties of kiwi have been demonstrated in a study with 6- and 7-year-old children in northern and central Italy. The more kiwi or citrus fruit these children con-

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sumed, the less likely they were to have res-piratory-related health problems including wheezing, shortness of breath, or night coughing. These same antioxidant protec-tive properties may have been involved in providing protection for these children. Premier Antioxidant Protection Kiwifruit emerged from our food ranking system as an excellent source of vitamin C. This nutrient is the primary water-soluble antioxidant in the body, neutralizing free radicals that can cause damage to cells and lead

to problems such as inflammation and cancer. In fact, adequate intake of vitamin C has been shown to be helpful in reducing the severity of conditions like osteoarthritis, rheuma-toid arthritis, and asthma, and for preventing conditions such as colon cancer, atheroscle-rosis, and diabetic heart disease. And since vitamin C is necessary for the healthy function of the immune system, it may be useful for preventing recurrent ear infections in people who suffer from them. Owing to the multitude of vitamin C's health benefits, it is not sur-prising that research has shown that consumption of vegetables and fruits high in this nu-trient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer. Kiwifruit is also a good source of two of the most important fat-soluble antioxidants, vita-min E and vitamin A. Vitamin A is provided in the form of beta-carotene. This combination of both fat- and water-soluble antioxidants makes kiwi able to provide free radical protec-tion on all fronts. Fiber for Blood Sugar Control Plus Cardiovascular and Colon Health Our food ranking system also qualified kiwifruit as a very good source of dietary fiber. The fiber in kiwifruit has also been shown to be useful for a number of conditions. Researchers have found that diets that contain plenty of fiber can reduce high cholesterol levels, which may reduce the risk of heart disease and heart attack. Fiber is also good for binding and removing toxins from the colon, which is helpful for preventing colon cancer. In addition, fiber-rich foods, like kiwifruit, are good for keeping the blood sugar levels of diabetic pa-tients under control. Kiwifruit also passed our food ranking test as a good source of the minerals potassium, magnesium, copper and phosphorous. Protection against Asthma Eating vitamin C-rich fruit such as kiwi may confer a significant protective effect against respiratory symptoms associated with asthma such as wheezing.

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A study published in the April 2004 issue of Thorax that followed 18,737 children aged 6-7 years living in Central and Northern Italy found that those eating the most citrus and kiwi fruit (5-7 servings per week) had 44% less incidence of wheezing compared to chil-dren eating the least (less than once a week). Shortness of breath was reduced by 32%, se-vere wheeze by 41%, night time cough by 27%, chronic cough by 25%, and runny nose by 28%. Children who had asthma when the study began appeared to benefit the most, and protective effects were evident even

among children who ate fruit only once or twice a week. (May 6, 2004) Protection against Macular Degeneration Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the June 2004 issue of the Archives of Opthamology indicates that eat-ing 3 or more servings of fruit per day may lower your risk of age-related macular degen-eration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily. In this study, which involved 77,562 women and 40,866 men, researchers evaluated the effect of study participants' consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARM, a more severe form of the illness associated with vision loss. Food intake information was col-lected periodically for up to 18 years for women and 12 years for men. While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARM, fruit intake was definitely protective against the severe form of this vision-destroying disease. Three servings of fruit may sound like a lot to eat each day, but kiwi fruit can help you reach this goal. Slice kiwi over your morning cereal, lunch time yogurt or green salads. For a more elegant meal, decorate any fish dish or fruit salad with kiwi slices.(July 10, 2004) A Blood Thinning Alternative to Aspirin Enjoying just a couple of kiwi fruit each day can significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, making kiwi a delicious blood-thinning alternative to aspirin for protecting cardiovascular health. Aspirin (and other NSAIDs or non-steroidal anti-inflammatory drugs, such as Tylenol and Ibuprofen) can cause inflammation, ulcers and bleeding in the intestinal tract so severe that each year around 100,000 people are hospitalized and between 10,000 and 20,000

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die from NSAID-related complications. Unlike NSAIDs, the effects of regular kiwi con-sumption are all beneficial. Kiwi fruit is an ex-cellent source of vitamin C, and polyphenols, and a good source of vitamin E, magnesium, potassium, and copper, all of which may func-tion individually or in concert to protect the blood vessels and heart. In this study, human volunteers who ate 2 to 3 kiwi fruit per day for 28 days reduced their platelet aggregation response (potential for blood clot formation) by 18% compared to controls eating

no kiwi. In addition, kiwi eaters' triglycerides (blood fats) dropped by 15% compared to controls. (October 21, 2004) Description The kiwifruit is a little fruit holding great surprises. Inside of this small, oval-shaped fruit featuring brown fuzzy skin resides a brilliant, semi-translucent emerald green flesh speck-led with a few concentrically arranged white veins and small black seeds. Its flesh is al-most creamy in consistency with an invigorating taste reminiscent of a mixture of straw-berries and bananas, yet with its own unique sweet flavor. It has gained fame as a delicious blood-thinning alternative to aspirin for protecting car-diovascular health. Children eating Kiwi have been found to be less susceptible to respiratory-related health problems including wheezing, shortness of breath and night coughing. Native to China, Kiwi is also commonly used for: ~ Controlling cholesterol ~ Reducing triclycerides in the blood ~ Treating and preventing Age Related Macular Degeneration ~ Binding/removing colon toxins ~ Preventing colon/prostate cancer ~ Blood sugar control ~ Protecting DNA from free radicals ~ Inhibiting skin cancer

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A lychee is a rare sub tropical fruit originating in South China where the lychee is very im-portant in their culture and is famed as "the King of Fruits". It has been cultivated in China for well over a thou-sand years, and would no doubt have been a keenly sought after forest fruit in subtropical Sino-Vietnamese Asia.

At 72mg of vitamin C per 100 grams of flesh, lychees are a very good source for this essential vitamin, as well as potassium and other nutrients. Many studies have shown that consuming Lychee each day may help re-duce the chances of cancer and many other diseases. The lychee fruit is about 1 to 1½ inches in size, oval to rounded heart shaped and the bumpy skin is red in color. Once you peel the skin off, the crisp juicy flesh of a lychee fruit is white or pinkish, translucent and glossy like the consistency of a grape, but the taste is sweeter. Lychees have a sub acid sweet taste and have a wonderful freshness to them that is hard to describe. Lychee fruit is high in the antioxidant Vitamin C and the es-sential mineral Potassium. Lychee trees are beautiful hardwoods that grow 20 to 40 feet tall in a pri-marily dome shaped habit of growth with dense, evergreen leaves. Lychee trees are popular landscape trees in South Florida and other areas of the southern U.S. and container, atrium or greenhouse growing of lychee trees is becoming popular throughout the rest of he country. Lychee trees are grown commercially in the US for the highly sought after fruit in primarily South and Coastal Central Florida where it is warm and there is some win-ter chilling, but little or no risk of hard freezes.

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So what does Nashi mean? Nashi pears (Pyrus pyrifolia and P. ussuriensis) are juicy round pears, shaped like apples. Because of the re-semblance, some people call them "apple pears." They originated in East Asia where they are a popular fruit, eaten as a thirst quencher. Nash, is a generic word for pears and European pears are called Yo-nashi. The fruit are harvested in fall and nashi may be used as an au-tumn kigo (or season word) in writing haiku. Once reserved as a food to be served only to the wealthy and to Chi-nese nobles, Nashi pears have been grown, cultivated, and eaten for

centuries. Little is known about their origin... it's estimated that they began appearing at least 3,000 years ago in China. Some varieties spread westward, and those ended up looking and tasting more like the pears with which most people are familiar. The varieties that spread eastward, however, took on more of an apple- like shape and a crisper quality, and those became the Nashi pears we know today. They were first introduced to Americans on the West Coast by Chinese migrant workers during the 1850s. Even today, this region - California and Oregon, in particular - remains the largest Nashi pear producing region of our country. At first, trees were grown from seeds found in the fruit, and their quality was widely varied. It wasn't until the early 1900s, when pomologists be-gan mastering crossing techniques, that reliable, high-quality Asian pears were grown in the U.S. In the 1980s, there was a sudden increase in demand for Asian pears brought on by the in-creasing population of immigrant Americans in the U.S. and Canada. Health Benefits Nashi pears are a great source of dietary fiber, and they're also very high in potassium and other essential minerals. They contain nearly 10% of the USRDA for Vitamin C, and a high concen-tration of folates, which make up the Vitamin B complex group. These vitamins are essential for metabolic activity and red blood cell production.

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Pears have been revered throughout time. Their cultiva-tion has been traced back 3000 years in western Asia, and some speculate pears might have been dis-covered by people in the Stone Age. They were an ex-otic food item in the court of Louis XIV and were called the "gift of the gods" by Homer in his epic, The Odyssey. Pears are packed with flavor, fiber, potassium, polyphenols, Vitamin C and copper. Levulose, the sweetest of all known natural sugars is more prevalent in pears than any other fruit. They are nutrient dense, having more nutrients per calorie than calories per nutrient. Pears have been linked to: ~ Antioxidant protection ~ Anti-inflammatory functions ~ Maintaining heart health ~ Supporting nerve transmission ~ Fighting infections ~ Aiding metabolism ~ Increasing capillary strength ~ Tissue repair ~ Healing wounds and bruises ~ Protecting cell membranes ~ Bowel regularity ~ Lowering cholesterol ~ Cleansing the colon of harmful chemicals ~ Protecting vision ~ Healthy blood sugar levels

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It is said that the Passion Fruit was named by the 16th cen-tury Spanish Catholic Mission-aries in the Amazon region of Brazil. They called it "flor pas-sionis" (passion flower) or "flor de las cinco llagas" (flower of the five wounds) after its pur-ple flower which they believed resembled the five wounds of Christ. An egg-shaped tropical fruit that is also called a purple granadilla, the passion fruit has a brittle, wrinkled purple-brown rind enclosing flesh-covered seeds, something like a pomegranate (granadilla means "little pomegranate" in Spanish). The seeds are edible so you can eat the orange pulp straight from the shell. Passion fruit is more com-monly sieved and its highly aromatic pulp and juice are used as a flavoring for beverages and sauces.

Native to Brazil, passion fruits are grown in Hawaii, Florida, and California. These crops, along with imports from New Zealand, keep passion fruit on the market all year. Choose large, heavy fruits. If the skin is not deeply wrinkled, keep the fruit at room temperature until it is; the leathery rind, however, will not soften much. Ripe passion fruit can be refrigerated for a few days. Nutritional Information Passion fruit is a good source of vitamins A and C, as well as potassium and iron. One passion fruit has only 16 calories. When eaten with the seeds, a serving is an excel-lent source of fiber. Passion fruit is rich in vitamins, minerals and fiber, including: calcium, magnesium, phosphorus, potassium, sodium and sulphur and B Vitamins. The legend of passion fruit dates back to Biblical time, and its modern day uses in-clude promoting sleep, calming anxiety and addressing hyperactivity in children. Rainforest natives have for generations used Passion fruit juice for: ~ Asthma, respiratory health ~ Urinary tract infections ~ Mild diuretic ~ Promoting heart health

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Passion fruit is rich in vitamins, minerals and fiber, includ-ing: calcium, magnesium, phosphorus, potassium, sodium and sulphur and B Vitamins. The legend of passion fruit dates back to Biblical time, and its modern day uses include promoting sleep, calming anxi-ety and addressing hyperactivity in children. Rainforest natives have for generations used Passion fruit juice for:

~ Asthma, respiratory health ~ Urinary tract infections ~ Mild diuretic ~ Promoting heart health

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Nature Grenade Pomegranate fruit is native from Iran to the Himalayas in northern India and was cultivated and natu-ralized over the whole Mediterra-nean region since ancient times. It is widely cultivated throughout In-dia and the drier parts of southeast Asia, Malaya, the East Indies and tropical Africa. The tree was introduced into California by Spanish settlers in 1769. In this country it is grown for its fruits mainly in the drier parts of California and Arizona. The pomegranate is one of the oldest fruits as well as richest in history and

folklore. Once you get past the multitude of seeds, its juice is tangy, sweet, rich and flavorful. This juice becomes the base for sauces and flavorings for drinks, savory dishes, and sweets, while the whole seeds are a simple delight eaten fresh or used as a colorful accent as a garnish. The fruit is about the size of an orange. The rind color can range from yellow-orange to deep reddish-purple. Health Benefits The health benefits of pomegranate juice are becoming more widely known. Because of this, in turn, there is currently a great deal of research being conducted on it. The current info on pomegranate juice is that it is very beneficial for us becauseof the antioxi-dants it contains. As you may know, antioxidants can neutralize free radical damage. Free radicals are highly reac-tive chemical substances that can damage our body's cellular materials, which, in turn, may be linked to major degenerative illnesses, such as cardiovascular disease, cancer, or even aging itself. What else can account for the health benefits of pomegranate juice? Well, it contains a broad range of healthy substances. For example, pomegranates contain polyphenols, tannins and anthocyanins. These compounds are believed to fight disease. We may soon seen pomegranate supplement extracts manufactured and sold because the extract is being studied for posssible anti-cancer properties. Extra Information Every pomegranate is composed of exactly 840 seeds, each surrounded by a sac of sweet-tart juice contained by a thin skin. The seeds are compacted in a layer resembling honeycomb around the core. The layers of seeds are separated by paper-thin white membranes which are bitter to the tongue. The inner membranes and rind are not generally eaten due to high tannic acid con-tent, but they are useful as a skin wash.

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Pomegranate juice contains more antioxidants than even red wine, green tea, blueberry juice, cranberry juice or or-ange juice. It has been shown to be highly effective in clearing plaque

from inner arterial walls. Used medicinally for millennia, Pomegranate juice is now being shown by science to be useful for: ~ Preventing heart attacks, strokes ~ Preventing and treating cancer ~ Combating diabetes ~ Blood pressure disorders ~ Preventing blood clotting ~ Intestinal problems of all types ~ Eliminating parasites ~ Fighting bacterial and fungal infections ~ Cholesterol problems

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Not just for grandma any-more! By definition, a prune is a dried plum. All prunes are plums, but not all plums are prunes. Prune plum varieties can be dried without fermenting while still containing the pits. This is not true of all varieties of plums. The Califor-nia prune is an offshoot of La Petite d'Agen, a prune plum native of Southwest France. Traditionally the fruit was har-vested and sun dried. Today, most of the prunes out on

the market are dried through natural gas heated dehydrators. The typical modern process is to harvest the fruit, wash and dehydrate. The fruit is then graded for size and sorted. The fruit is then stored in wooden bins until further processed. Fruit at this stage is referred to in the prune industry as "Natural Condition Fruit". How did they come to be? It is believed that the ancient peoples of the Middle East were the first to dry plums to make prunes. Prunes have been prepared for centuries in France, and the prunes from the region around Agen are still considered by many to be the best in the world. The original prune graft stock was brought to California in 1856 by Louis Pellier a French nurseryman who came to California in 1848 in search of gold. By 1900 prune orchards covered approximately 90,000 acres. Today, there are more than 75,000 "high production" acres concentrated in the Sacramento, Santa Clara, Sonoma, Napa and San Joaquin Valleys. These acres produce ap-proximately 99% of the United States production and an average of 70% of the world supply. Today the D'Agen prune coming from California is known as the California French Prune. .

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Nutrition Facts Concentrated goodness! Did you know that just 3 medium prunes make up a single serving* of healthy goodness. How good? Prunes are a great source of fiber, which has been documents to possibly reduce the risk of certain cancers. Prunes are also good sources of Vitamin A - important for healthy skin and hair and proper bone development; Potassium - a necessary electrolyte; Iron - for health red blood cells; Vitamin C - impor-tant for development of bones, muscles, blood vessels, teeth and helps in the adsorption of iron. Foods that contribute small amounts of Vitamin C, like prunes, can add up when eaten often; Folic Acid - necessary for metabolism regulation, helps protect against heart disease and stroke. Especially important for seniors

who usually have reduced blood folic acid levels; Phytochemicals - Scientists are now just discovering the amazing healing powers naturally occurring in many different plant foods. Prunes are especially high in antioxidant activity - chemicals that protect against cellular damage and are believed to protect the body by quenching up free radicals and thus pro-tecting against heart disease, cancer, eye disorders like cataracts and macular degenera-tion, and other chronic health problems Prunes are dried plums, rich in minerals and phenols, plus have an extremely high ORAC value. The drying process actually increases antioxidant powers by more than six times! USDA researchers believe that people of all ages can prevent and treat diseases of aging by simply adding Prunes to their diets. Prunes are especially appropriate for: ~ Boosting bone density ~ Bowel cleansing, regularity ~ Cardiovascular disease ~ Liver cleansing ~ Preventing memory loss and Alzheimer’s ~ Fighting infections ~ Diabetes ~ Diverticular disease ~ Reducing cholesterol ~ Reducing risk of estrogen-dependent cancers

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Health Benefits Grapes contain beneficial com-pounds called flavonoids, which are phytochemicals that give the vibrant purple color to grapes, grape juice and red wine; the stronger the color, the higher the concentration of flavonoids. These flavonoid compounds include quercitin, as well as a second flavonoid-type compound (falling into the chemical category of stilbenes)called resveratrol. Both compounds appear to decrease the risk of heart disease by: ? Reducing platelet clumping and harmful blood clots ? Protecting LDL cholesterol from the free radical damage that initiates LDL's artery-damaging actions

Grapes and products made from grapes, such as wine and grape juice, may protect the French from their high-fat diets. Diets high in saturated fats like butter and lard, and lifestyle habits like smoking are risk factors for heart disease. Yet, French people with these habits have a lower risk of heart attack than Americans do. One clue that may help explain this "French paradox" is their frequent consumption of grapes and red wines.

Protection Against Heart Disease In a study in which blood samples were drawn from 20 healthy volunteers both before and after they drank grape juice, researchers found several beneficial effects from their juice consumption. First, an increase occured in levels of nitric oxide, a compound produced in the body that helps reduce the formation of clots in blood vessels. Second, a decrease occured in platelet aggregation, or blood clotting, by red blood cells. Lastly, researchers saw an increase in levels of alpha-tocopherol, an antioxidant compound that is a member of the same family to which vitamin E belongs, and this increase was accompanied by a 50% increase in plasma antioxidant activity. These findings confirmed the benefits found in an earlier study, where researchers

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found not only an increase in blood antioxidant activity, but also discovered that grape juice protected LDL cholesterol from oxidation, which turns LDL into an artery-damaging molecule. (Although LDL is often called the "bad" form of cholesterol, it is actually benign and only becomes harmful

after it is damaged by free radicals or "oxidized.") Additionally, investigators have found that phenolic compounds in grape skins inhibit protein tyrosine kinases, a group of enzymes that play a key role in cell regulation. Compounds that inhibit these enzymes also suppress the production of a protein that causes blood vessels to constrict, thus reducing the flow of oxygen to the heart. This protein, called en-dothelin-1, is thought to be a key contributing agent in the development of heart disease. A study published in the December 2003 issue of Hypertension sheds new insight on the mechanisms of action through which resveratrol inhibits endothelin-1 (ET-1). Resveratrol appears to work at the genetic level, preventing the strain-induced expression of a gene that directs the production of the potent blood vessel con-strictor ET-1. Normally, ET-1 is synthesized by endothelial cells (the cells compris-ing the lining of blood vessel walls) in response to free radicals formed as a result of strain or stress. Resveratrol prevents the expression of ET-1, at least in part, by significantly lessening free radical formation, thus preventing the production of the agents that, in turn, activate the signaling pathways that control the creation of ET-1. (January 2, 2004) Resveratrol helps keep the heart muscle flexible and healthy In addition to resveratrol and saponins, grapes contain yet another compound called pterostilbene (pronounced TARE-oh-STILL-bean), a powerful antioxidant which is already known to fight cancer and may also help lower cholesterol.

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A little more on grapes In addition to being a tasty nutri-tional food, grapes can provide wonderful therapeutic benefits. Grapes are rich in phosphorus, po-tassium, vitamin A and C. They contain polyphenol, a heart pro-tective chemical. Grapes provide a source of carbohydrate with added benefit of being sodium free. Grapes are fat-, sodium-, and cholesterol-free, and are a good source of vitamin C. Grapes also contain phytonutrients that are thought to prevent heart disease, inhibit tumor growth, and prevent cell damage from everyday wear and tear. About 85 calories are in 1 1/2 cups. Eating five daily servings of fruits and vegetables lowers the chances of cancer.

The varying colors of Grapes bring a spectrum of antioxidant protective power to this ver-satile fruit. The components in Grape juice are reported to reduce the risk of cancer, stroke, heart disease and memory loss. Grape juice has also been shown to provide benefits in areas of: ~ Anti-aging ~ Anti-bacterial / viral ~ Anti-inflammatory ~ Antioxidant ~ Arterial flexibility ~ Brain, skin, eye health ~ Cardiovascular health ~ Gastric health ~ Inhibiting prostate cancer

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Wolfberry’s value to human health was explored in China thousands of years ago. It has been cited by several ancient Chinese Medica since the Tang Dynasty (1000-1400 A. D) for its multiple health benefits, such as: nourishing the Yin (Yin-Yang theory is the funda-mental theory of Chinese Tra-ditional Medicine. Yin repre-sents the material part of the body and Yang represents the energy and function of the body), strengthening the eyes, liver and kidney and nourishing the blood. Wolfberry fruits are used in many herbal formulas to maintain overall health when suf-fering from chronic conditions, such as weariness of the loins and legs, dizziness and ringing in the ear, visual degeneration, headaches, insomnia, chronic liver diseases, diabetes, tubercu-losis, and hypertension. Ancient people used wolfberry fruit to make tea, soup, stew and wine or chewed them like raisins.

Scientists in modern China have extensively studied wolfberry fruits, their nutrients and their medical benefits. They have further substantiated the ancient medical applications such as: maintain healthy immune system (including specific and non-specific immune response), improving eye conditions, support healthy liver function, maintain healthy blood pressure and blood sugar. Wolfberry is also an excellent herb for anti-oxidant and anti-aging. Natural Multi-Nutrients: Wolfberry (a member of Solanacea family) is a wild bush found in the north west of China. Because of its nutrient value and pleasant taste, Chinese people have been growing this magic herb for hundreds of years. Wolfberry can tolerate temperatures from -27°C to 39°C. It blooms between April and October and harvest is from June to October depending on the weather and growing areas. When ready for harvest, the fruit turns red, is nearly oblong in shape and juicy. Fullness, redness and sweat taste demonstrates the best quality of the fruit. The main active component of the fruit is the Lycium Barbarum Polysaccharide (LBP)1. The amount of LBP may vary depending upon the type of wolfberry; the better the wolfberry, the higher percentage of LBP2. Wolf-berry contains 19 types of amino acids and 21 trace minerals. It has more beta-carotene than carrots and nearly as much Vitamin C as oranges and protein as bee pol-len. In 1983, the Ministry of the Public Health of China approved Wolfberry to be mar-keted as a natural food or botanical medicine3

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For thousands of years in China, the Wolfberry has been known as “the herb of longevity.” It provides a powerful combination of antioxidants and poly-saccharides, shown to enhance the activity of the immune sys-tem. Among the many health conditions that history and science

have found Wolfberries to help are: ~ Chronic fatigue ~ Headaches ~ High blood pressure ~ Damaged DNA ~ Arthritis ~ Cancer ~ Diabetes ~ Vision problems ~ Circulatory problems ~ Insomnia ~ Arthritis ~ Sexual dysfunction ~ Skin/complexion issues ~ Dehydration