Resources

All of the ingredients in our nutraceutical products contains natural properties that contains numerous benefits for our health. You can read more about them in the research papers below.

Turmeric (Curcumin)

• Zheng, M, Ekmekcioglu, S, Walch, E T, Tang, C H, Grimm, E A. Curcumin inhibits the growth of melanomaInhibition of nuclear factor-kappaB and nitric oxide by curcumin induces G2/M cell cycle arrest and apoptosis in human melanoma cells. Melanoma Res (2004)
• Annapurna, A, Suhasin, G, Raju, B A, Jaya, P G, Siva, R C. Anti-cancer activity of Curcuma longa linn.(Turmeric). Journal of Pharmacy Research (2011)
• Wickenberg, J, Ingemansson, S L, Hlebowicz, J. Effects of Curcuma longa (turmeric) on postprandial plasma glucose and insulin in healthy subjects. Nutrition Journal (2010)

Honey

• Bertoncelj, J, Doberšek, U, Jamnik, M, Golob T. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry (2007)
• Kumar, K. P. S. Bhowmik, D, Chiranjib, Biswajit, Chandira, M. R. Medicinal uses and health benefits of honey: an overview. Journal of Chemical and Pharmaceutical Research (2010)
• Lee, S C, Rahaman, N L A, Adnan, N A, Tan, T T E. Antioxidant Activity of Three Honey Samples in relation with Their Biochemical Components. Journal of Analytical Methods in Chemistry (2013)

Garlic

• Bongiorno, P B, Fratellone, P M, LoGiudice, P. Potential Health Benefits of Garlic (Allium Sativum): A Narrative Review. Journal of Complementary and Integrative Medicine (2008).
• www.medicalnewstoday.com/articles/265853.php
• S-ALLYL-CYSTEINE: Fermenting garlic converts allicin into a stable and potent antioxidant, S-Allyl-Cysteine (SAC). SAC has twice the antioxidant capacity and is proven to be absorbed better than allicin. The benefits of SAC are as follows: Strengthens the immune system, improves cardiovascular health, helps in regulating blood pressure, natural antioxidant, decreases oxidative stress related to aging, 30 times less toxic than allicin, and twice the amount of antioxidant capacity than allicin.

Ginger

• Grzanna, R, Lindmark, L, Frondoza, C G. Ginger--an herbal medicinal product with broad anti-inflammatory actions. J Med Food (2005)
• Mashhadi, N S, Ghiasvand, R, Askari, G, Hariri, M, Darvishi, L, Mofid, M R. Anti-Oxidative and Anti-Inflammatory Effects of Ginger in Health and Physical Activity: Review of Current Evidence. International Journal of Preventive Medicine (2013)