Author Topic: Proanthocyanidins  (Read 1232 times)

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jamesrayenz

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Proanthocyanidins
« on: March 09, 2011, 01:54:16 AM »
Proanthocyanidins (PAC) is a flavonoid polymer chains. They also Origomapuroantoshianijin body (OPC), leukocyanidins, known as condensed tannins and. These compounds are apple, grape seed, found in plants such as cinnamon. They also Professor Jack Masquelier isolated in 1936 by parent plants.The substantially lower level than the proanthocyanidins, as well as a first, a red and white wine, is found in black and green tea Vitamin P is the given name, this name is no longer officially recognized never used. And Masquelier, proanthocyanidins, was responsible for creating the technology that can be extracted from plants. These extracts are used as a supplement for the treatment and nutrition for over 25 years, the U.S. has been used in Europe, the most popular applications on their most recent proanthocyanidins increased use.One They slow it means that as an antioxidant has begun to please see to suppress the oxidation of other molecules or. Oxidation of the molecule, which may generate free radicals. Free radicals are atoms, molecules, or ions are carrying an unpaired electron. It is, they are chemically very reactive, and they are easily combined with the growth of cells essential to maintain many of the compounds. When this occurs, free radicals damage cells and thus may initiate a chain reaction. Proanthocyanidins, they readily bind with free radicals are thought to be means to limit free radical interaction with healthy cells thereby.

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