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The all-natural ingredients have been purified, concentrated and skillfully mixed by a long-standing British manufacturer, containing absolutely no color, preservative, flavoring, bulking agent or chelator. Diets rich in polyphenols, the natural plant-based phytochemicals found in healthy foods, have been linked to lower risks of chronic diseases such as dementia, high cholesterol, arthritis, heart disease, aging skin, and macular degeneration.

There are hundreds of different polyphenols known to mankind and attempts have been made to separate them into categories, although their properties overlap and they are present in a wide variety of foods in higher or lower concentrations. Here are some examples of the most commonly recognized categories:

Carotenoids:

Beta carotene (carrots, peaches, apricots, spinach, and melon)

Alpha carotene (carrots and pumpkins)

Cryptoxanthin (oranges, papayas, peaches and tangerines)

Lycopene (tomatoes, chilli, watermelon, and pink grapefruit)

Lutein (spinach, kale, red pepper, okra

Zeaxanthin (corn, broccoli, spinach, red pepper, peas, kale, celery)

Natural monopherols:

Celery (parsley)

Carnosol (Rosemary)

Dillapiole (dill)

Organosulfides:

Isothiocyanate and its metabolite sulforaphane (broccoli)

Diallyl disulfide (garlic)

Flavonoids:

Isolavone phioestrogens, eg daidzein, genistein, glycitein (soy, peanuts, legumes)

Flavanols, for example, Kaempferol (broccoli and other cruciferous vegetables)

Flavonol polymers, for example catechin (cocoa and chocolate)

Flavan-3-ols (epigallocatechin gallate (EGCG) – green tea)

Stilbenoids, for example, resveratol (grapes and red wine)

Phenolic acids:

Chlorogenic acid (coffee)

Ellagic acid (pomegranate, raspberries, and strawberries)

Benzoic acids (hydroxybenzoic acid, gallic acid)

Cinnamic acid (apples, wheat, articoke)

Salicylic acid (the bark of willow trees is most fruits and vegetables)

Non-flavonoid phenolics

Curcumin – a root herb

Capsaisina – Chile

Piperine – pepper

From this list it is clear that the foods with the highest polyphenol content include herbs, spices, teas, fruits, vegetables, berries, prunes, flaxseed, flax seeds, nuts, dark green vegetables, cruciferous, colored vegetables bright, berries, fruits and grains and nuts. . The combination of pomegranate, green tea, turmeric, and broccoli could help beat several cancer killers. Professor Robert Thomas, a consultant at Addenbrooke’s Hospital in Cambridge and Bedford Hospital, said: “These four ingredients are most likely to have an anticancer effect. There is no question that the findings were statistically significant.”

Available now, it was designed by Professor Thomas of the National Cancer Research Institute. He said: “There are 800,000 men in the UK with prostate cancer. We hope this helps millions.”

Antioxidants end these chain reactions by scavenging intermediate free radicals and inhibiting other oxidation reactions. They do this by oxidizing themselves, which is why antioxidants are often reducing agents like thiols, ascorbic acid, or polyphenols.

The most commonly cited anticancer effect of phytochemicals is through their antioxidant properties, which protect DNA from oxidative damage resulting from ingested or environmental carcinogens. [Porrini, Parada, McLarty, Sonn]. They work by eliminating free radicals directly or by supplying nutrients or the main antioxidant enzymes; superoxide dismutase, glutathione, or catalase. The FDA used to produce a classification table that measures the ability of foods to absorb harmful oxygen species; this is called ORAC of oxygen radical absorbance capacity, but it has now been removed because it has now been recognized that antioxidant properties are only part of the story.

What is the evidence that polyphenol-rich diets are beneficial for health?

With Pomi-T diets rich in polyphenols, natural plant-based phytochemicals found in healthy foods, have been linked to lower risks of chronic diseases such as dementia, high cholesterol, arthritis, heart disease, skin aging and degeneration macular. [Denny, Elments, Karppi, Rezai-Zadeh, Porrini]. Well-conducted population studies have also linked its regular intake with lower risks of many cancers, including breast. [Hu], pancreatic [Banim]esophageal [Sun]ovary [Wu, Tung], prostate [Giovannucci, Chaoyang, Joseph]and skin cancer [Heinen].

However, the anticancer effects of polyphenols do not stop after a cancer diagnosis. Breast cancer survivors who ate polyphenol-rich fruits, vegetables, soybeans, and green tea were found to have lower relapse rates [Pierce, Buck, Boyapati, Ogunleye]. People with skin cancer, who ate a lot of green leafy vegetables and broccoli, had lower rates of new cancer formation. [Heinen]. A healthy lifestyle that includes a diet rich in polyphenols has been linked to a slower rate of PSA progression among men with indolent prostate cancer