Fermented Berries in Kiseki

Combating free radicals with antioxidants in Kiseki

Free radicals are produced naturally in our body through normal essential metabolic processes (e.g. energy production, respiration, strenuous exercise, inflammation, emotional stress, etc.). On top of that, external sources such as exposure to X-rays, physical injury, cigarette smoke, air pollutants, pesticides and industrial chemicals, accelerate the production of free radicals and reactive oxygen species (ROS). When these unstable atoms are present in the body, they scavenge the body to seek out a replacement for their missing electron to regain stability resulting in damage to our cells, proteins and DNA

Consuming enough antioxidant foods and having the right amount of physical activity enable us to combat the oxidation process. As our body ages or when it is overwhelmed with free radicals and ROS, it loses its ability to keep up with the effects of free radicals. That is when the damage starts to occur, leading to degenerative diseases and DNA mutation. Aging is inevitable but to slow down the aging process, we need to supply our body with antioxidants.

Finding the best antioxidant source has led to considerable interest in assessing the antioxidant capacity of foods, botanicals and other nutritional antioxidant supplements. Berries are known for their high antioxidant content and have been rated the highest antioxidant food among other functional foods that were tested at the Human Nutrition Research Centre on Aging at Tufts University. The many phytochemicals that berries contain include phenolic acids, flavonoids, flavanols, anthocyanins and tannins. The main function of these phytochemicals is their potent antioxidant capability.

Through bioavailability (the rate and extent to which a nutrient is available) studies, we know that antioxidants cannot be fully absorbed in our gastrointestinal system. Studies have shown that the complex chemical structures of berries result in poor bioavailability, regardless of the digestive condition and overall health of an individual. There are several factors that affect bioavailability and one of the most important and less well-known factors is the microbiota composition.

The consortium of probiotics and yeasts in our body work together to break down antioxidants into smaller metabolites in the gut. The smaller metabolites are then absorbed by the linings of the colon cells. The bioavailability of anthocyanins (a type of antioxidant in berries) depends on gut microflora and their biotransformation mechanisms. In general, it is assumed that if we want to maximise the antioxidant benefits from berries, we need to have an optimal and diverse gut microbiota.

The bioavailability of antioxidants from berries is affected by the interactions of broken-down metabolites formed by the different bacteria existing in the microbiota. Our proprietary consortium of probiotics coupled with the fermentation method and mixture of organic berries used in producing KISEKI mimic polyphenols metabolites formation in the gut. We selected a group of bacterium and yeasts that are able to increase bioavailability of total phenols, flavonoids and anthocyanins up to 5-10 times of normal berries.

Fermented organic berries are a great booster to the potency of KISEKI as the amplified amount of antioxidant metabolites protect against oxidative stresses due to our everyday bodily functions, tumour development, degenerative diseases, aging and DNA damage.

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