Speciality
- OPC - Weapon against "Free Radicals"
- OPC stands for Oligomere Proantho-Cyanidine. It is contained in high concentration in various parts of plants, e.g. in peanuts, blackberries, rosehip, garlic, and ginseng. The highest concentration however can be found in grape seeds.
- OPC is a stronge antioxidant. An effective protection from free radicals which we are increasingly subjected to due to increasing environmental pollution
OPC / Vital substance
OPC / Vital substance
Discovery: The vital substance of OPC (Oligomere Proantho-Cyanidine) was discovered and isolated in 1947 by Professor Dr. Jaques Masquelier at Bordeaux. As in the discovery of Penicillin, this happened quite incidentally. He discovered this sensational substance while examining the red-brown skins of peanuts to see if they could be used as mast for animal feeding and, as it was the post-war period, as a source of protein for human beings as well. Later, he isolated this specific group of substances, the oligomere proantho-cyanidines, from the sea pine (pinus maritima) and from the seeds of grapes as well. Further occurrence of OPC: in wild blackberries, wild raspberries, propolis, garlic, ginseng, rosehip, tree bark, needles, tea tree oil.
Use
Use
To supplement your food with natural antioxidants, we recommend a daily dosage of 1 capsule of OPC 100. One cellulose capsule contains 100 mg of grape seed extract, 150 mg of calcium ascorbate (buffered vitamin C), 40 mg of vitamin E of natural origin.
The OPC traded by Globalis is produced using the Original processing method developed by Prof. Masquelier.
Production
Production
OPC is a highly water-soluble substance. The seeds or the bark are crushed and then heated in water. As all water-soluble substances are dissolved – not only OPC, a patented extraction method has been developed and improved continuously in the course of 50 years with the cooperation of OPC’s discoverer, Prof. Dr. Jacques Masquelier, delivering a guaranteed OPC content of 85 – 90%.
Interesting facts
Interesting facts
OPC has almost entirely vanished from our food today due to the processing and the long storage times of our foods. A sufficient supply might only be obtained through a daily consumption of 2.25 litres of red wine or 2.5 kg of peanuts which is definitely not recommended.
OPC activates and multiplies by ten the effects of vitamins C and E. The vegetable super-protector OPC against oxidative stress and “free radicals” is about 20 times more efficient than vitamin C and 50 times more efficient than the cell-protecting vitamin E. OPC thus helps the body to protect itself from the attack of aggressive “free radicals” and supports the elasticity of the vessels in the entire body. OPC is absorbed within the body immediately after consumption. It is assimilated within minutes, remains active for as long as
72 hours (in contrast to 2 – 4 hours for vitamin C and E) and even crosses the blood-brain barrier. An improved blood circulation and cell nourishment in the brain can support the brain’s functions enormously and can prevent premature ageing.
