Benefits of Australia's Best Kept Secret
ANTIOXIDANTS – 300% stronger than blueberries alone.
ORAC (Oxygen Radical Absorption Capacity) Value in 30mls equals 80,000 This is its Anti-aging potency.
PHYTONUTRIENTS - supports immune system.
ANTHOCYANINS - assists neurological disease prevention.
TROLOX - support anti-aging and rejuvenation.
POLYPHENOLS - reduces heart disease.
RESVERATROL - 100 times more potent than Resveratrol content in red wine.
Supports the Immune, Circulatory, Endocrine, Digestive and Respiratory Systems
FOLIC ACID - Helps reduce birth defects in unborn babies.
Why use this Indigenously Delicious Juice?
Consider using this product to provide those nutrients missing in our diets. It is a thick liquid which means it includes all the fibre and soluble carbohydrates, as it has been blended from whole fruit, using the areas that contain the goodness. The 'intact' cellular state preserves the micro nutrients like vitamin C until digestion where absorption occurs within the gut.
It is truly an innovation in a nutritional supplement.
Today in developed countries, there is a wide choice of food but our instincts are heavily exposed to sugar and fat. Diseases associated with developed countries (and growing in number) include obesity, diabetes, clinical depression, immune diseases, cardio-vascular and gastro-intestinal diseases.
HEALTH BENEFITS
Nutritious, Slow-Release energy, Helps sleep, Detoxification of the body, Anti-aging properties, Weight Loss, Boosts Immune System.
Assists the body rejuvenate and regenerate itself
Kakadu Plum
Kakadu Plum (Terminalia ferdnandiana) is a fruit commonly used by traditional Aboriginal people of Australia for thousands of years, usually eaten raw. The fruit has been tested and shown to have the highest Vitamin C recorded.
Compare an orange which contains about 50 mg of vitamin C per 100 gms of fruit to 3000mg of vitamin C in 100 gms of Kakadu plum. It also contains significant absorptive enhancers which make the vitamin C be more readily absorbed. Iron and folate appear in their natural state to assist that absorption.
Currently it is ranked as the world's richest fruit source for essential vitamins.
This is a favourite traditional healthy food of the Aboriginal people. Research has found that the fruit is full of antioxidants, folic acid and iron. Most of the plums are picked from wild harvest, making it truly a native food.
Illawarra Plum
Illawarra Plum (Podacarpus elatus) is a traditional Aboriginal food source from the temparate to sub tropical regions of Australia. Currently this plant is mostly wild harvested from dedicated wild harvest sites. Common names used by the Aborginal people s 'Gidneywallum' or 'Daalgaal'
llawarra Plum comes from the northern New South Wales and Southern Queensland areas. It is a fruit with a high nutrition value in strong antioxidants.
Culinary Potential : It has an unusual flavour, not unlike a mixture of pine and plums, with a fleshy purple appearance. It is not a large plum, about 2-3 cm in length. Can be used as a sweet or savoury substance. The only problem is obtaining enough to make conserves or jams. Additionally, the rich sources of antioxidants and vitamin C means that you don't need alot for your daily intake.
Contains quantities of mucopolysaccharides (sticky sugars) which benefit gastrointestinal system to function correctly.
Wild Rosella
Wild rosella is a relative in the Hibiscus family (Hibiscus sabdariffa) and is common in the northern parts of Australia. Mainly northern Queensland and Northern Territory.
It has the characteristic hibiscus petals which are in a deep red colour. The petals can be used to make a herbal tea beverage, jelly, jam, sauce or just used as a garnish. The flavour can be described as tart, a mix between raspberry, rhubarb and plum.
Research has found this food to have an incredibly high level of 2 of most active anthocyanins. Making it a very rich antioxidant and worth consuming.
Nutrients fond here have propertes used to restore and relax muscles especially vascular. It is suggested that it has the ability to assist in normalising blood pressure and have anti-hypertensive activity.
Quandong
Located mostly in central Australia (South Australia/Northern territory areas) and lower Western Australia. It is a small native tree that produces a fruit descibed as tart. Quandong (Santalum acuminatum) can be eaten raw or is more commonly dried and used to make a range of sweet and savoury products. Most commonly used in preserves, sauces, chutneys, cordials, liqueurs, the range is quite large.
The fruit contains a kernal which can also be eaten, but at this stage is not used for commercial uses.
Quandongs are harvested from both wild harvest and from commercial plantings. The quandong plant requires a host plant, although it can live without one but tends to parasite a wide range of plants inluding the vegetation adjacent to it like grasses and weeds.
They contain similar amounts of vitamin C as oranges but is a rich source of other minerals such as calcium and potassium in a natural cellular state.
The fruit has a sweet peach flavour and contains a range of vitamins & minerals and unique oils such as Santalbic Acid which is currently being studied at the Deakin University for its health properties.
Mountain Pepperberry
This is a small native tree, known to grown in cool, moist areas at higher altitudes than close to the sea. The Mountain Pepper (Tasmannia lanceolata) gets its origins from the Tasmanian highlands of Australia.
The leaves and fruit of the plant are used for culinary purposes. The fruit is a small purple to black pea sized berry and the leaves have an aromatic spicy flavour, not unlike hot peppers or chilli. The spices are used mostly for savoury dishes or in sauces and other forms of condaments.
The berries are producd by the female plants and are dried and ground to make the pepper. Leaves from both the male and female plants are dried and milled to be added as a flavour to sauces, meats, pasta dishes etc.
It is believed that the plant contains anti-microbial and anti fungal properties and holds the worlds strongest antioxidants. It is descibed as a polygodial-rich food traditionally used by the Aboriginal people of Australia as a bush medicine.
Currently most supplies come from wild harvest but cultivation is inceasing.
Research is showing that the nutrients in Mountain Pepperberry, have polygodial properties which act as protection for the stomach wall, inhibit some lesions from chemicals, have anti-asthmatic, anti-allergic, anti-inflammatory and reduce sensitivity to pain activities.ome of the anti-oxidants in Mountain Pepperberry (chlorogenic acid) appear to slow the adsorption o glucose in digestion which is a protective mechanism for Type 2 Diabetes (non insulin dependent)
Anthocyanins show potent anti-obesity potential: study
By Stephen Daniells
11-Feb-2008 - Anthocyanins, antioxidant pigments from fruit and vegetables, have a "significant potency" against fat cells and could be used for the prevention of weight gain, suggests a new study from Japan.
Both in vitro and in vivo experiments showed that the antioxidants influenced the function of fat cells, and thereby could play in anti-obesity and prevention against metabolic syndrome (MetS), states the paper in the Journal of Agricultural and Food Chemistry.
"This study shows that anthocyanins have a significant potency of antiobesity and ameliorate adipocyte function in in vitro and in vivo systems and also that they have important implications for preventing metabolic syndrome," wrote Takanori Tsuda from Chubu University (Aichi, Japan).
Metabolic syndrome (MetS) is a condition characterised by central obesity, hypertension, and disturbed glucose and insulin metabolism. The syndrome has been linked to increased risks of both type 2 diabetes and CVD.
Fifteen per cent of adult Europeans are estimated to be affected by MetS, while the US statistic is estimated to be a whopping 32 per cent. Obesity is established to be the main risk factor for MetS.
The new study looked at the effects of the anthocyanin cyanidin 3-O-beta-D-glucoside (C3G) in both mice fed a high-fat diet, and on human fat cells incubated with the compound.
Tsuda reports that mice fed a high-fat diet supplemented with C3G-rich purple corn color (PCC, 0.2 per cent) for 12 weeks had significantly lower body weights than animals fed only the high-fat diet (30 per cent lard).,
Furthermore, "the dietary PCC clearly suppressed the HF-diet-induced increase in the tissue weight deposits. The data indicate that the dietary PCC has a significant potency for antiobesity," wrote Tsuda.
The in vitro study used human preadipocytes (cells that can be stimulated to develop into fully-fledged fat cells, adipocytes) and incubated them with anthocyanins for 24 hours. A down-regulation of plasminogen activator inhibitor-1 (PAI-1), said to be associated with both obesity and type 2 diabetes, was observed after incubation, "suggesting that regulation of PAI-1 expression is one of the important therapeutic targets for the metabolic syndrome," states the research.
"These studies indicate anthocyanins have a unique therapeutic advantage responsible for the regulation of the adipocyte function," wrote Tsuda.
"These findings provide a biochemical basis for the use of anthocyanins, which can also have important implications for preventing metabolic syndrome," concluded the researcher.
The retail market for weight management products was estimated by Euromonitor International to be worth US$0.93bn (€0.73) in Europe in 2005 and $3.93bn in the US, indicating that call to slim down or face the health consequences is being heeded by a slice of the overweight population at least.
Source: Journal of Agricultural and Food Chemistry
Voume 56, Number 3, Pages 642-646, doi: 10.1021/jf073113b
"Regulation of Adipocyte Function by Anthocyanins; Possibility of Preventing the Metabolic Syndrome"
Author: Takanori Tsuda
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