Diana Launches Superfruit Antioxidant Natural Solution
18 Nov 2013 --- Diana, Food Division, global supplier of wellbeing solutions from sustainable natural ingredients, is launching a unique antioxidant blend, combining the benefits of the “French Paradox” and the best “Superfruits” from Asia and South America:
- Acai and acerola: superfruits native to Amazonia, these small berries were already consumed in the pre- Columbian period for their high level in polyphenols and natural vitamin C;
- Goji, a small berry native to the Himalayas and used for more than 2 000 years in Traditional Chinese Medicine;
- Grape, a powerful source of polyphenols and anthocyanins, and is the origin of the Mediterranean nutritional phenomenon, known as the “French Paradox”.
Carefully selected by the Diana, Food Division’s agronomists from Asia, Europe and South America, the combined actives from acerola, acai, goji and grape extract can be used for natural vitamin C and polyphenol supplementation of food, beverage and dietary supplements. Synergies between polyphenols -especially grape skin anthocyanins- and acerola allow an optimized stability of its natural vitamin C.
Additionally, berry phenolics and anthocyanins are able to reinforce tissue cellular cohesion, thus limiting inflammatory processes resulted from oxidative stress. With an active dosage of 450mg, this powder blend is 100% water soluble and contains naturally 150mg of polyphenols and 36mg of vitamin C:
- The Vitamin C quantity allows the nutritional claim « high in natural vitamin C » and the antioxidant claim “contributes to the protection of cell constituents from oxidative damage”*
- The quantity of polyphenols is a significant amount regarding the actual daily consumption and allows the nutritional claim “contains polyphenols,” based on European Regulation (EC) 1924/2006 and (EU) 432/2012 referring to nutritional and health claims.
Diana, Food Division, focus on high quality standards and on consistency of its ingredients, adapting production processes to minimize heat and oxidative decay, and thus, preserving their nutritional qualities.
