ITLI20060004A1 - FORMULAIZONI AND METHOD FOR FLOURS SUITABLE FOR THE PRODUCTION OF FOOD PRODUCTS WITH THE ADDITION OF ANTIOXIDANTS - Google Patents

Description

DESCRIPTION OF INDUSTRIAL INVENTION

Description of the industrial invention entitled:

"FORMULATIONS AND METHOD FOR FLOURS SUITABLE FOR THE PRODUCTION OF FOOD PRODUCTS WITH THE ADDITION OF ANTIOXIDANTS"

Description text:

FIELD OF TECHNIQUE

This invention relates to the food sector and that of food supplements. In particular, it refers to the addition of one or more antioxidants to the mixture of different types of flour for the production of pizza, bread, pasta, wraps, biscuits, sweets and other food products.

STATE OF THE ART

The approval of an increasing number of food supplements in medicine is causing an evolution in the field of health care. It is interesting to note that this consensus is largely due to the favorable result of numerous scientific researches and the dissemination of their results to public opinion. Science is paving the way for the medicine of the future: a medicine that recognizes the healing power of nature. More and more researchers are discovering the sensational therapeutic properties of numerous natural substances and their advantages over synthetic medicines and surgery for many pathologies. Thanks to these scientific investigations, a favorable orientation towards natural medicine is developing.

In recent years, more and more people have turned to regularly integrating nutritional supplements such as vitamins, minerals, antioxidants and other dietary factors into their diets that can ensure good health and prevent or treat disease.

Pizza is one of the most enjoyable and popular foods in the world. It is known and appreciated everywhere and every culture has elaborated its favorite recipe with different fillings and ingredients, which are placed on a generally round, wide and flat base of leavened dough and shaped by hand, before being put to bake in the oven. . The preparation of the pizza is very reminiscent of the most archaic ways of making bread, which in ancient times had a round and flattened shape, without yeast, suitable for being cooked directly on red-hot stones or in low clay containers, on embers. The pizza, in fact, resembles flat bread, on which various types of toppings are placed, typical of African populations and still in daily use today. It recalls the unleavened bread of the Jews, the Spanish tortillas, the tacos of Central America, the Sardinian carasau bread, the Romagna wraps, the focaccette and panigazzi of Lunigiana and other types of bread, widespread all over the world, made with flour and water , without yeast, whose origin is lost over time. It can therefore be assumed that pizza is perhaps older than bread; but as we know it, soft and leavened (apart from mozzarella, recently introduced), it was born together with bread, when for the first time the acid fermentation process was used that causes a reshuffle of water and flour. This phenomenon, which occurs whenever a mixture of flour and water is left to rest in a warm place, was probably observed and experimented originally in ancient Egypt, probably with Triticum dicoccum wheat flour, (while today Triticum sativum is used). The leavened dough, once cooked, gave rise to a crunchy, soft and digestible food product, which later spread throughout the known world and over time replaced other cereal preparations.

Leavened bread also contributed to the decline of other ancestral types of wheat, with inedible casings adhering to the kernels and therefore difficult to clean (dressed grains), such as small spelled (Triticum dicoccum) or spelled greater (Triticum spelta). It also acted selectively against barley, millet and oats, which, being less rich in gluten, could not rise like wheat. Over the centuries, natural leavening was flanked and replaced by wine and beer extracts, with a faster effect, which gave the dough greater volume, making it even softer. Brewer's yeast (Saccharomyces cerevisiae) is still used today for bread making.

Today bread is synonymous with food everywhere in the world. Pizza has also become a true international meal and its popularity has greatly surpassed that of any other cooked food. Furthermore, it is a very recurring and popular item among fast food products, an ever-expanding sector in the food industry.

Following a growing market demand for ever new items, the food industry has converted what traditionally required several hours of preparation into ready-to-use and quick-prepared products, such as fast food products. Currently the market offer is mainly aimed at the frozen product which, in any case, must offer a food similar to the artisan one, in terms of quality, taste, softness and other organoleptic characteristics typical of pizza. Among the ingredients that make it up, the dough is certainly very important. Ideally, it should offer a structure and taste as close as possible to the characteristics of the fresh dough (even if the pizza is for sale frozen), to ensure the consumer is purchasing a product that is closest to artisanal pizza.

The trend today is to prepare pizzas with increasingly elaborate toppings, rich in ingredients, such as various types of cheeses, meats and vegetables. In this way the pizza becomes a meal replacement, rich in nutritional elements, which can be varied as desired and therefore become of daily use.

More and more frequently, bars also offer snacks based on pizzas, scones and sandwiches filled with a great variety of ingredients, suitable for satisfying the tastes and food needs of an increasingly demanding public and at the same time increasingly in need of snacks to be consumed at the bar , in the cafeterias, in the motorway restaurants, near the workplace or while traveling, in any case outside the home.

Bread has also become a more elaborate product. It is found on the market in very different sizes and contents: from very leavened and soft breads, made of refined flour with the addition of oil, butter or milk (seasoned bread), to breads kneaded with whole wheat flour, in very compact forms. , weighing two kilos or more. Between the two extremes, there is a very wide range of products that use doughs with percentages of cereal flours other than wheat, such as five-grain bread, fried with wheat, barley, oats, corn, rice or rye. There is also bread with the addition of soy flour, sunflower seeds, sesame, pumpkin or cereal flakes.

The reasons for this evolution of bread are to be found in the refinement of taste and in the increased needs of a rich society, such as ours; the current dietary guidelines, however, also denote the desire to reintegrate in the bread all those nutritional elements that the excessive refining of the flour and the exclusive use of wheat for the dough, had eliminated.

The evolution of bread therefore reflects a general revolution in food culture: on the one hand more "greedy" and refined, on the other more healthy and balanced; the latter tends to recover food that has been neglected for years, but precious, indeed necessary for the proper functioning of the body (homeostasis).

Also for biscuits, the trend is to enrich them with wheat fibers, flours, seeds or "flakes" of different cereals, soy and more. Even pasta, fresh or dried, is now on the market, as well as white, wholemeal, egg, spinach, paprika etc. Not to mention the dietary pasta, which, like gluten-free bread, are aimed at the specific public of those who suffer from food intolerances and celiacs. More recently, rice noodles and soy noodles have also been placed on the market. In the direction of the recovery of the lost nutritional elements, the "food supplements or supplements" of great success in Western countries, such as Europe and the USA, are also aligned, whose reason for existing lies precisely in the ascertained lack of nutritional elements of our foods and in our bad eating habits, which often make us neglect fruit and vegetables, to make us feed mainly on meat and white bread. We must also say in our defense that fruits and vegetables often contain traces of pesticides and hormones, that many industrial foods contain preservatives that are harmful to the body and that often the production process of many foods impoverishes them to the point that today we are forced to return nutrients to food through food supplements.

Ultimately, it is our diet, combined with our sedentary and stressful lifestyle, that predispose us to a series of pathologies typical of wellness societies, as we will see in the following pages.

What I think is particularly important and noteworthy is that we can positively intervene in our biological processes, through a better control of our diet and our lifestyle.

To counteract the predisposition to pathologies typical of the most advanced societies and in line with the tendency to use food supplements, in order to adopt a healthier and more balanced diet, I thought about the usefulness of integrating pizza, bread, biscuits and pasta , that is the food products much more used everywhere, with antioxidant substances, which have the function of helping our body to protect itself from the damage caused by aging and the death of its cells. In particular, antioxidants protect the body from damage caused by free radicals, co-responsible for tissue aging, by slowing down or blocking the processes that lead to their formation.

But what are free radicals, and why are they so harmful? Free radicals, after all, are molecules that the body normally produces during cellular metabolism and derive from the oxygen that the mitochondria, organelles inside the cell nucleus, use for the oxidation of various food fuels (carbohydrates, lipids), al order to produce energy. In this process, called redox or "respiratory chain", free radicals are formed necessary for the transport of electrons and the consequent production of specialized molecules, such as ΓΑΤΡ (adenosine triphosphate), which give the body the energy it needs to perform its innumerable functions. In the respiratory chain, together with ATP molecules, water and carbon dioxide are also formed. But not all the oxygen that the body uses for energy formation combines with hydrogen, transforming itself into water: small amounts of oxygen can produce highly reactive and harmful molecules.

Thus, for example, the molecular oxygen that accepts an electron is transformed into a superoxide anion, a truly reactive radical. Combining further, the same radical can give rise to hydrogen peroxide, another very reactive and dangerous radical for the body. Another type of radical, it seems even more deadly, is the hydroxyl radical (-OH).

The reactivity of free radicals is due to the fact that their molecules contain atoms that have lost at least one electron (electrons are negatively charged components of the atom). The loss of electrons creates unstable, highly reactive, positive-valence molecules that join the electrons of other molecules to rebalance and complete each other. This process occurs very quickly and can cause serious damage to the body, since free radicals can react with fatty acids present in the cell membrane, proteins and even with the DNA of cells, causing their transformation and even death.

But if the production of free radicals is natural and to a certain extent necessary for the life of the organism, why can they be so dangerous?

In reality, what must be kept in mind is the level of production of free radicals, to prevent them from being formed in excess and from directly damaging the mitochondria of the cells, inducing an energy crisis in the cell, with consequent aging and / or premature death of the same.

If free radicals manage to overcome the body's defense system, the damage to the cells can no longer be repaired. But the formation of free radicals in our body is not detached from the context in which we live; it is directly linked to a number of factors external to the body. First of all, the type of diet we adopt follows the healthiness of the environment in which we live, our lifestyle and the stress to which we are subjected daily: these are all factors that influence the level of production of free radicals by the our body.

The richest source for the production of free radicals, within our body, is the oxidation of dietary fatty acids; a diet rich in fats and alcohol, therefore, favors the formation of free radicals. The rancid residues are transformed into fats and oils, the result of a series of free radical reactions, where each step is activated by the uptake of an oxygen atom that causes self-oxidation: a potential autoimmune reaction carried out by the immune system towards body fats. Still with regard to the immune system, it must be taken into account that even the increase in immune reactions produced by inflammation and infections can trigger the formation of large quantities of free radicals. Greater amounts of free radicals can be produced by our body following exposure to radiation, including excessive exposure to sunlight or the inhalation of air pollutants, such as films, gases, toxic chemical compounds. In the air, ozone and nitrogen dioxide can give rise to unstable and harmful molecules. Even the oxygen in our atmosphere, without which we could not live, is a highly poisonous gas. In fact, life on earth has had to develop protection systems for this element, otherwise it will be extinguished. Starting from bacteria to human cells, there are certain enzymes within all biological organisms that serve to degrade and neutralize free radicals, consequently, to detoxify the body. Free radicals are normally controlled by the action of these enzymes and other antioxidants, substances that are naturally already present in the body or that we take with food.

The defense mechanisms

The body's defense is ensured by antioxidants, substances capable of neutralizing free radicals. They are divided into two basic groups:

• Specific intracellular enzymes

• Free radical scavengers

Among the main intracellular enzymes there are: superoxide dismutase (SOD), catalase (CAT), glutathioneperoxidase (GSH), methionine reductase. These four enzymes make up the most important group of antioxidants we have available. Our body produces them naturally.

The scavengers or scavengers, are micronutrients present mainly in foods of plant origin.

Among the antioxidants we take with food, we can remember vitamins, including vitamin A, vitamin C and E, enzymes, fatty acids, amino acids, mineral salts and in particular Selenium and Zinc. They are all antioxidants found in food, and which provide us with the daily intake of the substances necessary for life. In particular, the plant kingdom is very rich in phytochemicals, with multiple biochemical properties and many herbs have antioxidant properties, as we will see later. Unfortunately, however, in bread, pasta, vegetables, fruit and food in general, today there is a lack of many of these elements or, worse, the presence of substances that are harmful and dangerous for our body: pesticide residues and hormones in fruit and vegetables, preservatives in packaged and long-term products, toxic substances added in industrial food processing processes.

But how do antioxidants counteract the action of free radicals? The answer is that antioxidants freely give an electron to the free radical, themselves becoming unstable and highly reactive, but soon after they bind to other antioxidants, which we could call complementary or adjuvants, to form new substances, harmless to the organism: in ultimately, at the end of this series of chemical reactions, there are no more molecules harmful to the organism.

For example, vitamin E, by intercepting free radicals, oxidizes and loses an electron, becoming itself a free radical, very reactive and potentially just as dangerous. But at this point it can regenerate itself, that is, practically become "new" again by purchasing the electron previously sold from another vitamin. In this case, the adjuvant vitamin is vitamin C. This physiological process stabilizes the free radicals and prevents them from causing excessive damage. This and other similar relationships underlie the complex metabolic functions of our organism.

We know that our body already naturally produces the antioxidant substances it needs internally. For this it could be argued that we do not need to take any more and that our body is able to maintain its homeostatic balance on its own. There is more than one answer to this argument. • The first answer derives directly from what we have said so far, in particular when we have highlighted how our bad eating habits increase the formation of free radicals and the lack of natural antioxidant elements in food products, nullify the benefits of the same.

The first answer is therefore that we need a greater intake of antioxidants through our diet, in the face of a decrease in these substances naturally contained in food and due to an increased amount of toxic elements contained in our foods and in our environment.

The environment and lifestyle, as we have seen, may also require greater defense against free radicals induced by poisons, contaminants of various kinds and stress.

• The second answer to the above argument concerns old age. We all need more antioxidants to counteract the slow but inexorable aging process of our body. There is a link between the reduced production of antioxidants, the action of free radicals and the aging process. According to the theory introduced by Denham Herman in 1956, aging is the result of the modest but constant action of free radicals, facilitated by the progressive reduction of defense mechanisms.

With old age our body produces fewer antioxidants, while the production of Uberi radicals increases as a result of all the factors described above, which, over time, wear down our "machine" more and more. Recalling what I previously said about the preferred targets of free radicals, that is, the lipoproteins of cell membranes and the connective system, I underline the damaging action that free radicals carry out on the same genome, being able to produce mutations and deletions of entire tracts of the mitochondrial DNA. and cell phone. It is evident that these damages suffered by the fundamental motors of the entire physiological mechanism affect the body's ability to produce energy and also the quality of its metabolic processes.

It is therefore not unfounded the hypothesis, advanced not only by Harman but also by numerous researchers, that the primary cause of senescence and related diseases is to be found in the deterioration, by oxidation, of our cellular motors.

Thus free radicals have been implicated in a long list of problems that accompany Γ aging, including cancer, Γ atherosclerosis, high blood pressure, Alzheimer's disease, osteoarthritis and immunodeficiency.

The deterioration of the mitochondria is the basis of aging.

This was stated by Giuseppe Attardi, physician and professor of molecular biology at the California Institute of Technology. He also managed to experimentally demonstrate that there is a relationship between damage to mitochondrial DNA and aging.

Attardi was able to observe an accumulation of damage to the mitochondrial DNA starting from the fortieth year of age; advancing with age, the content of genetic information in the mitochondrial DNA decreases and there is a decrease in the respiratory activity of the mitochondria.

Therefore, aging and the many stresses we face increase the need for additional antioxidants to detoxify our body and support the numerous functions of cells and their basic motors. So I say: "Let's use antioxidants!" By neutralizing free radicals, these elements serve to safeguard the integrity of the fundamental biological material.

Enzymes, vitamins, amino acids, mineral salts, are part of an integrated system or system of the great defense, as the immune system is called, where each component is connected and dependent on the other.

For example, the superoxide dismutase (SOD) enzyme is one of our four enzymatic systems with strong antioxidant power, which quickly neutralize or as they say in pharmacology "purify" free radicals. This enzyme attacks the superoxide radical, transforming it into hydrogen peroxide, which in turn is converted into water and molecular oxygen by other enzymes, such as methionine reductase, catalase and glutathione peroxide. It was also found that the amount of superoxide dismutase activated in the body's metabolic processes increases proportionally to the increase in life span, in different species. That is, the species that live longer enjoy a higher level of protection against oxygen RLOs.

The enzymes, therefore, prevent our body from becoming completely rancid, which could happen, since all the ingredients for the massive oxidation of free radicals are present in living cells. The cells, in fact, are impregnated with iron, copper and other complex metals, rich in oxygen and highly unsaturated fats and oils.

We would immediately become solid, as happens during rigor mortis, if these became saturated, that is, if our scavengers did not protect us.

Without our purifiers we would be like plasticized. In fact, the technology that uses free radicals is the basis of the plastics and polymers industry.

Today it is possible to intervene in physiological processes through a better control of our diet and our lifestyle, or rather, through a series of integrated strategies, in different areas of application and at different levels: individual, social and collective, from prevention to care, from nutrition to medication.

Starting from different paths, in the light of ever greater knowledge acquired in the various fields of knowledge: from biology to biochemistry, from neuroscience to psychology, we can develop defensive strategies that were previously unthinkable, which aim at the well-being of the entire person, seen as a psychophysical unit and therefore to grasp the problem in its entirety.

This idea of care, even if it seems new and revolutionary, has its roots in time. We must not forget that the history of medicine is thousands of years old and that doctors and healers from all over the world, while using foods and herbs as medicines, have always empirically recognized the holistic principle as a determining factor in the care of people. The holistic principle is that which considers the person as an inseparable psychophysical whole, closely related to his way of life and his environment. Therefore, the disease that affects a part of it affects the whole person, making it sick. Furthermore, the disease can also be determined by the context in which the person lives and the causes can always be multiple, as we have seen. It is only recently, however, that scientific research has determined more precisely how nature works in tandem with the body to fight disease and how the environment and lifestyle can lead to stress, discomfort and cause real and their own diseases. It has allowed us to learn about what happens in our body at the molecular and cellular level and how metabolic processes affect our overall health. Furthermore, as we have already said previously, scientific research today also allows us to know which foods, herbs and dietary supplements are rich in antioxidants and how we can use them to fight disease and aging.

To find out if antioxidants can offer protection against cancer, researchers around the world have done comparative statistical studies, aimed at establishing relationships between the intake of antioxidants and other medicines, with the onset of cancer.

These studies confirm that antioxidants can reduce the damage to the cells and also the triggering cause. Other research, which confirms the connections between cancer, free radicals and antioxidants, continue to proliferate. Recently, Harvard University researchers found that antioxidants can prevent tumors in hamsters previously given small doses of a potent carcinogen. Thus we know that antioxidants offer us partial protection against lung cancer and cancer of the esophagus. They can also help ward off colon, rectum, bladder, prostate, breast, cervical, larynx, and gastrointestinal and skin cancers, among others.

The latest scientific results from all over the world confirm, in fact, the potential of antioxidants also as a form of prevention. They strengthen the immune defenses against cardiovascular diseases, such as atherosclerosis, heart attacks and heart attacks; prevent the formation of cataracts, preserving sight; delay the manifestations of premature aging; the risk of the premature onset of Parkison's disease and many other important and beneficial aspects for our health decrease. The evidence supporting these cases, as well as from laboratory research on the ability of vitamins to prevent tumors in animals used for experimentation, comes from studies done on populations that have diets rich in vitamins C, E and beta-carotene, as we will see. better later.

Recognizing their great importance, many doctors have been taking antioxidants for years, even before scientific authority sanctioned their usefulness. The answer from the scientific support seems clear: a solid daily intake of vitamins, enzymes and other antioxidant elements is necessary to stay healthy, prevent or treat disease.

Surveys conducted by many universities in the US and European countries have revealed that smokers with antioxidant-deficient diets are twice as likely to get lung cancer as smokers who take antioxidants and vitamins. Initially these patients were treated with high doses of conventional anticancer medicines, but had side effects, caused by the therapy, even before any effect of it on their cancer could be documented.

When researchers began experimenting with beta-carotene and retinoic acid derivatives, a noticeable improvement was immediately noticed.

The insufficiency of antioxidants in our body, linked to the aging process, can cause a decrease in the number of T lymphocytes, cells of the immune system capable of suppressing any cancer cell that may occur. Contrary to what one might think, over the years, in our body there is a notable decrease, not of leukocytes in general, that is, of the set of white blood cells with a defensive function, but only of a part of them and in particular of the T helper and suppressor lymphocytes. The helpers, the name says it, are those who help the immune system, cooperating with B lymphocytes (cells that produce antibodies), by emitting signals for their activation and inducing them to produce antibodies. The suppressor T lymphocytes, on the other hand, perform a switch function, capable of turning off, if necessary, the immune reaction already triggered.

With age, the number of B lymphocytes also decreases and the same lymphocytes produce fewer antibodies than those of young people, while the number of NK lymphocytes and autoimmune B lymphocytes increases.All this means that in the elderly the total number of leukocytes remains roughly the same as the young, but evidently its quality changes.

NK (Naturai Killer) lymphocytes carry out a specific aggressive activity against cells infected with viruses or cancer cells, while autoimmune B lymphocytes attack the same organism they are part of.

But why does old age also lead to an increase in autoimmune mechanisms? I remember that these mechanisms are due to an excess of defense by the immune system, so antibodies react against the structures of our body, not recognizing them as such and attacking them as if they were an antigen, thus becoming autoantibodies. In the complex recognition mechanism that presupposes the recognition of the self as a prerequisite for the identification of the non-self, there is a delicate and still little known dynamic equilibrium, within which various factors interact. However, researchers believe that this phenomenon is due to the drastic reduction, in the elderly, of T lymphocytes, predisposed to suppressing the immune reaction, if this becomes excessive and potentially dangerous.

Since the end of the 1980s, a group of Italian universities has been systematically coordinating various researches to understand the phenomenon of the "great old men", that is, healthy centenarians. In particular, in the laboratory of C. Francesco, in Modena, where the immune profile of centenarians is studied, the results were surprising: not only do they have more NK in the blood, but their cytotoxic power, in healthy centenarians, is higher than that of middle-aged people is similar to that of a healthy 20-year-old. Even their T lymphocytes, subjected to a bombardment of free radicals, that is to an oxidative stress, have revealed a degree of resistance similar to that of twenty-year-olds. What I find particularly interesting, reading the results of the research, is the diet followed by these great old men. Their diet consists of typical Mediterranean products, such as bread, pasta, legumes, fruit, vegetables and olive oil: all foods rich in those enzymes and vitamins C, E and Betacarotene, which I mentioned earlier.

A less efficient immune system, also due to a lower intake of antioxidant substances, (endogenous or exogenous), records a lowering of the level of antibody production (antibody responses are necessary for a stronger immunity) and increases the carcinogenic capacity even tobacco. In fact, the benzopyrene molecules and aggregates, not captured by the antioxidant molecules, enter the lung cells very easily, increasing the chances of triggering tumor reactions.

It follows that antioxidants are necessary to block the effect of smoking in the lungs.

A very important topic to consider is the Betacarotene-cancer link. Vitamin A is normally required for the growth and differentiation of all epithelial tissues. The changes that can occur in these tissues when antioxidants are available in limited quantities or are absent, can herald cancer. We recall that epithelial tumors account for more than half of the total of male and female cancers, and occur in a wide range of body areas: skin, larynx, esophagus, cervix, colon, rectum, stomach, bladder, kidney, thyroid, breast, uterus, gallbladder and prostate.

Antioxidants are able to prevent chemical and spontaneous carcinogenesis in epithelial tissues, in humans and animals, both "in vitro" and "in vivo".

Various mechanisms have been hypothesized to explain these anti-carcinogenic effects and epidemiological studies are currently testing the relationship between retinoids / carotenoids and cancer in cancer patients. For several years, both the U.S. National Cancer Institute and the American Cancer Society have recommended the use of beta carotene and vitamins A and C as support for cancer prevention. Recent research suggests that antioxidants inhibit the carcinogenic action of promoting tumors and initiating tumors. Furthermore, in laboratory experiments it has been shown that beta-carotene and vitamins C and E transform cancer cells into cells that resemble normal cells. These effects have been noted in cancers such as lung cancer, prostate cancer, colon cancer and neuroplasm (an embryonic nerve cell tumor). In a German study, published in the journal Nutritional Abstracts and Reviews, 218 cancer patients received a high dose of antioxidants, for approximately three to seven months. Tumor growth generally stopped or regressed, with no side effects. It is thought that antioxidants, by binding to free radicals, can convert carcinogens into non-toxic derivatives, which are then eliminated with urine; consequently their use can mitigate the effects of body exposure to numerous carcinogens, including smoking. Furthermore, people are increasingly inclined to believe that the establishment and maintenance of good levels of antioxidants in the human body produces important health benefits. This has brought great optimism to the research. The determination of the daily amount of antioxidants necessary for humans could be carried out if it were possible to control and relate the known intake of nutrients with monitoring of the specific biological response. Although this is not possible, there are researchers who confirm the need to take greater amounts of antioxidants than the Recommended Daily Allowance (RDA) provides, to build good protection against free radicals.

It is reasonable to expect that in the future we will be able to enjoy better health and live longer, increasing life expectancy by 20 or more years and, if possible, extending the average life span to over 100 years. A healthy, comprehensive diet plan, including antioxidants, could help us achieve the best "chance" to stay healthy.

Antioxidants, amino acids, minerals, herbs, enzymes and vitamins are truly powerful natural healers.

To the U.S.A. National Cancer Institute a test has been prepared to identify the most powerful antioxidant useful for cancer prevention. Hundreds of antioxidants have been tested at the same institute, many of which have been shown to affect the mechanisms that determine cancer risk, and over fifty of the most promising antioxidants have been tested on animals.

Below is a list of some antioxidants that have shown significant disease prevention activity, although the list should be much longer to be considered comprehensive.

First of all, I would like to better define the image and role of these great antioxidants, which are enzymes and coenzymes.

Enzymes and Coenzymes

As I previously said, life on earth could not have evolved without the existence of antioxidants. In particular, without enzymes, molecules of protein origin that preside over all the biochemical reactions of living beings. Our body naturally produces specific intracellular enzymes, the most important of which are: superoxide dismutase (SOD), catalase (CAT), glutathioneperoxidase (GSH), methionine reductase. These four enzymes make up the most important group of antioxidants we have available.

Enzymes accelerate the speed of biochemical reactions by an average of 100 billion times, with temperature and pressure values compatible with life. If, absurdly, enzymes did not exist, the times to metabolize the ingested food would be infinitely long, the temperature necessary for digestion would be over 100 degrees and the pressure should be, at the same time, several atmospheres. Also, as I mentioned earlier, we should all be plasticized.

The enzymes, while presiding over every chemical reaction in our body, do not shift the equilibrium of the reaction, but accelerate its times, lowering the energy barrier necessary to break the chemical bonds of the reacting molecules. This is why they are called catalysts.

Another peculiarity of enzymes is that there are as many enzymes as there are biological chemical reactions: each reaction is controlled by a type of enzyme different from the others, produced by the body itself, which performs a specific action on each type of substance present in the body. or that enters the body. It can be said that there are as many enzymes as there are substances whose biochemical reactions, many of which are still unknown. Our organism carries out 200 million chemical processes every day; if every single process is managed and regulated by a particular enzyme, how many enzymes can exist? So far, about 2000 types of enzymes have been classified, divided into six basic classes: hydrolase, oxidoreductase, transferase, lyase, isomerase, ligase or synthase. 1/3 of these require a metallic activator to enter into action, in particular of mineral salts of Mg, Mn, Mo, Cr, Co, Zn, Rb, Se, Cu, Al etc. Other enzymes have a mineral as one of the constituent elements of their molecule. Although typologically different, all enzymes have certain prerogatives as constants, which define them as such. They are simple or conjugated proteins, with molecular weight ranging from 12,000 to 1,000,000 and dimensions between 20 and 100A (Angstrom). They are contained in all plant foods, which, by virtue of this presence, acquire better digestibility if eaten raw. In this perspective, hydrolytic enzymes play a fundamental function, which trigger hydrolysis reactions, that is, they introduce a water molecule by splitting a specific bond of the substrate. They act on fats (lipases), starch (amylase) and proteins (proteases), enhancing and reinforcing the activity of similar enzymes contained in saliva and gastric, enteric and pancreatic juices, or compensate for their deficiency.

The synergy between phytoenzymes and zooenzymes results in a better use of ingested foods.

The three subclasses of hydrolases: glycosidases, esterases and proteases, are the groups of enzymes to which we will present particular use, using them as a natural therapeutic agent. Maltasi, Bromelina and Papaina belong to this group, which I will talk about later.

Coenzymes are non-protein organic compounds, necessary to trigger the catalytic activity of an enzyme. Unlike enzymes, at the end of a chemical process, the cenzyme can be modified; at this point it is converted back to its initial form by another enzyme and is called a cosubstrate or cofactor. The same coenzyme can participate in different reactions, catalyzed by different enzymatic systems. Many coenzymes of great importance in the economy of the body are known, including coenzyme A, coenzyme F, coenzyme Q (Ubiquinone) and alpha-lipoic acid (thionic acid).

Superoxide dismutase

Superoxide dismutase (SOD) is an enzyme present in aerobic bacteria that neutralizes superoxides, highly reactive forms of oxygen: probably the most dangerous free radicals known. Together with the glutathioneperoxidase enzyme, vitamin E and catalase, it is part of one of the body's four great antioxidant systems. SOD revitalizes cells and reduces the level of cell destruction. It also helps the body's use of some minerals, such as zinc, copper and manganese contained in food. Levels of SOD tend to decrease with age, while the production of free radicals in our body increases. Its potential has been explored as an anti aging treatment. There are two types of SOD: copper / zinc superoxide dismutase (Cu Zn SOD) and manganese superoxide dismutase (Mn SOD). Each of these enzymes works to protect a part of the cell: Cu SOD protects the cytoplasm, where free radicals are produced as a result of different metabolic activities, while Mn SOD is active in protecting the mitochondrion, which contains the genetic information of the cells and acts as a site of cellular energy production. Among the fields of application of superoxide dismutase are inflammatory states such as arthritis and related diseases such as cystitis, epicondylitis, tendovaginitis, bursitis. It is used in cardiology for crural injuries following ischemic episodes associated with myocardial infarction, atherosclerotic cardiovascular syndrome, injuries following ischemia associated with organ transplantation. But it also has application in pulmonary complications, oxygen-related poisoning, immunodeficiency syndrome, dermatological complications and in limiting the side effects of radiotherapy.

Papaya (Carica papaya L.)

Papaya, also called papaya, mamao, or tree melon, is the finite of a tree native to southern Mexico and Central America. It has the shape of a pear, but with the size of a melon: its weight can vary from 1 kg to 20 kg, depending on the variety. It has a green skin, which becomes yellow-orange as it matures. Inside, the pulp has a cavity in which numerous dark seeds are concentrated. The pulp is yellow-orange, smooth and juicy and has a delicate, sweet-sour taste, much appreciated by tropical populations. Its ripe fruits are used fresh or preserved in jellies and jams, with a sedative and expectorant action; its juices are popular drinks and it is undoubtedly the premier source of proteolytic enzymes, which aid in the digestion of food proteins, for a natural digestive aid.

Papaya is also cooked in various ways: the leaves, stems and unripe fruit are cooked as a vegetable. Its popular use, in the places of growth, is multiple and varied, the leaves for example are also used to remove freckles and as a substitute for soap to remove stains from laundry; its bark is used to make the rope, the latex to make the meat more tender. According to Morton, the dried shredded leaves are widely used for drinks, however in the countries of production they are mainly used as a medicine. Mortori mentions a composition known as "Papsady", a combination of sassafras (Sassafras albidum) and papaya.

Papaya juice is used in folk medicine against warts, cancers, tumors, including that of the uterus: in Asia, latex is spread on the mouth of the uterus as eebolieum (it accelerates uterine emptying by inducing contractions of the muscles). The root infusion is used for syphilis in Africa. The seeds are used for hardening of the skin, as wormers and also in thirst-quenching drinks, while mustardisms are prepared with the root. In the Philippines, root decoction is used for hemorrhoids. The mush obtained from the contusion of the leaves is effective in muscle and arthritic pain, nervous disorders and elephantiasis. Latex is used for psoriasis and ringworm. In Cuba it is prescribed to stem the increase in cancer cases, while in Japan it is used for splenomegaly and catarrh in the stomach. The external use of latex is reserved for burns, eczema, freckles, skin spots and warts. Latex is referred to as an abortive substance, amoebicide, analgesic, digestive, diuretic, ecbolic, emmenagogue, expectorant, fungicide, insecticide, laxative, pectoral, pediculicide, adjuvant in the treatment of stomach pain, tonic, energizing and vermifuge.

The leaves are also smoked, against asthma attacks and the flowers have been used to treat jaundice. The Javanese believe that eating papaya prevents the onset of rheumatism. The inner cortex is used for inflamed gums. Experimentally, papaya is hypoglycemic and reduces the acidity of urine.

In 1982, papain was approved for intradiscal injection in patients with documented disc herniation and in patients who had failed to respond to conventional drug therapy. In the experimentation carried out on 1,400 patients, about 1% of anaphylactic reactions were reported.

There are about 45 species of papaya, currently cultivated in tropical and subtropical areas around the world to obtain papain, which contains the active ingredients of the plant. Papain is the proteolytic enzyme found in the latex of the plant, together with malic acid and resinous and pectic substances. For harvesting, they are made from the incisions in the aerial part of the plant and in the immature fruit, from which the latex drains, quickly coagulating into a whitish yellow solid mass. The collected latex is then dried in the sun or dried in the oven and marketed in the form of a whitish powder, completely soluble in water, used in medicine mainly to promote protein digestion, in cases of pancreatic insufficiency, meteorism and diarrhea.

The enzymes found in papaya are called proteolytics because they are part of the aforementioned group of proteases. Proteases hydrolyze peptide bonds and progressively transform proteins into peptones, polypeptides and amino acids. They are ubiquitous in the plant kingdom, but are found mainly in papaya latex, pineapple fruit, fig leaf, spinach leaves and barley and wheat malt. Papain coagulates milk and hydrolyzes proteins: it is able to digest up to 300 times its own weight of egg white!

The experiments carried out so far indicate that it can also be a valuable aid in reducing inflammation and chronic pain, such as neck pain, back pain, shoulder pain and osteoarthritis. Other studies suggest that proteolytic enzymes could be used to treat a painful syndrome known as "St. Anthony's Fire" (Herpes zoster).

Many of those who practice alternative medicine believe that papain can be useful in treating food allergies and immune deficiencies.

Aloe (A. vera and A. barbadensis)

Aloe belong to the Liliaceae family and are plants native to equatorial and subequatorial Africa, where they are widely cultivated especially for gel extraction. There are various species of Aloe, but the richest in active substances are Α. vera and Α. barbadensis. The part of the plant used is the leaf, from which two extractive forms can be obtained and therefore two substances different in composition and pharmacological properties:

• Dry condensed juice, rich in anthraquinone glycosides, obtained mainly from the external tubules, located below the epidermal membrane of the leaf.

• Gel free of anthraquinones and rich instead of water, lecithins, amino acids, enzymes, vitamins, and organic acids. It is extracted from the central parenchyma of the leaves.

In the history of medicine, we find the use of aloe in medical documents among the Egyptians, the Chinese, the Romans and other civilizations. The Ebers Papyrus, written 3500 years ago, describes Aloe and its medicinal virtues, empirically demonstrated many centuries earlier. Its multiple properties, including antibacterial and anti-inflammatory properties, made it useful for skin care, spots, burns, sunburn, in applications and bandages for wounds, hemorrhoids, itching, blisters. It was also used for insomnia, gastric disorders and pains, constipation, headache, hair loss, mouth and gum disease, kidney problems, breathing difficulties etc.

The ancient empirical knowledge has been confirmed by modern chemistry, from which Aloe has been investigated, over several decades, with controlled and confirmed studies. It was thus found that the aloe gel includes polysaccharides that contain glucose, glucose manne, mannose, galactose, xylose, arabinose, tannins, steroids, organic acids, antibiotic principles, glucuronic acid, enzymes (oxidase, catalase and amylase), sugar residues, calcium oxalate, a protein containing 18 amino acids, "wound healing hormones", biogenic stimulators, saponins, vitamins and many mineral salts, such as: iron chloride and sulphate, calcium, copper, sodium, potassium, manganese, etc.

For internal use, Aloe gel has been used in the treatment of esophagitis, gastritis, peptic ulcer and inflammatory colitis. Among the constituent polysaccharides, Acemannan, proved to be immunomodulating, anti-inflammatory and cytoprotective. Interesting experimental works in vitro or on animals, in fact, demonstrate the immunostimulating and antiviral activity of the Aloe gel. The anticancer effect of acemannan has been demonstrated on Norman's murine sarcoma and on fibrosarcoma in dogs and cats. The adjuvant role of Aloe gel extracts can therefore be confirmed also in subjects suffering from neoplasms, as a complement and prevention of side effects induced by chemotherapy.

The extracts (of juice condensed to dryness), contain resins, anthraquinones and anthraglycosides as main constituents, which, in addition to their well-known laxative properties, have the properties of separating the UV rays that bring erythema, and can have useful applications for treating many diseases. Several studies indicate that the extract has a wide spectrum of antimicrobial effects, especially against agents frequently responsible for burning sepsis and also a diversified action, containing, in addition to bactericidal substances, substances that favor an anesthetic and also antithrombotic and antiprostanoid action. .

Aloe, due to its high magnesium content, also has an effect similar to aspirin, and probably thanks to its numerous synergistic substances, it can enhance the effect of anesthetics and some oral antidiabetic drugs.

I Coenzyme Q10

Unlike enzymes, which are specific for a given reaction, coenzymes, including Coenzyme Q10, participate in various metabolic processes, inducing numerous chemical reactions.

It was first isolated in 1957, by Crane, in ox mitochondria. It is in fact found in the mitochondria and cell membranes, in their innermost part, where it provides cellular protection from damage caused by oxidation, while it participates in cellular respiration, playing an essential role in energy production.

Coenzyme Q 10 is an antioxidant similar to vitamin E, is a significant immunological stimulator, has anti-aging effects and is beneficial for the cardiovascular system. The latter property has made it particularly useful in the prevention and treatment of many heart diseases. In medicine, CoQlO has shown therapeutic values in the treatment of cardiovascular diseases, AIDS, high blood cholesterol and hypertension (Quarterly Journal of Natural Medicine, created in 1994).

Q10 is synthesized by our body and, during chemical reactions, small quantities are lost. This loss is normally compensated for by feeding: if this did not happen, problems would be created in the performance of the numerous functions performed by this coenzyme. In light of the above, we all risk reintroducing nutrients that are no longer able to induce the organic synthesis of this very important element. Furthermore, its production decreases with age, consequently, over the years, its reintegration through the diet becomes more and more useful. Unlike other antioxidants, the organic synthesis of large quantities of Q10 in our body is difficult to obtain only through dietary sources and it is also useless to absorb large quantities, because the reactions in which it participates require dozens of other substances to take place properly. So just make sure that there is no lack of coenzyme Q10, to avoid a decline in cellular functions and just integrate a certain amount of it after 40 years of age. Normally the daily requirement is estimated at 5mg. per day, but since its production begins to decline, it may make sense to supplement as much as 50mg. per day.

Alpha Lipoic Acid (Thionic Acid)

Alpha-lipoic acid is a coenzyme that participates in the oxidative decarboxylation of alpha-keto acids, together with thiamine-pyrophosphate and coenzyme A. During the catalytic cycle, it passes from the oxidized to the reduced form: dihydrolipoic acid, which donates electrons to other molecules, recycling and restoring oxidized forms of antioxidants that return to their original states. Alpha-lipoic acid has an adjuvant action in the proper functioning of the key enzymes that convert food into energy and helps neutralize the effects of free radicals, increasing the antioxidant functions of vitamin C, vitamin E and gluten. Alpha-lipoic acid is an antioxidant produced in the body and, unlike other antioxidants that are either water-soluble or fat-soluble, it acts in different solutions: it penetrates cell membranes and works as an antioxidant in both the aqueous and lipid parts of the body, including the brain. It is therefore an antioxidant that offers general protection from all types of oxidative damage. Alpha-lipoic acid can also be useful in protecting the liver from iatrogenic damage during anti-cancer treatment.

Amino acids and their derivatives

Everyone knows that amino acids are necessary for the construction of proteins. In our body there are about 20, produced by the body itself. Of these, eight are said to be essential because the organism does not know how to synthesize them from other substances, so they must be introduced through food. They are called essential because they are essential for the body to build proteins. Among these, methionine and tryptophan are specific subjects of this research. In particular melatonin, which derives from tryptophan. Other non-essential amino acids, however, have proved to be particularly active as antioxidants (cysteine), or precursors of antioxidant potents, such as glutathione.

L-Methionine

L-Methionine is part of the essential amino acids, eight substances that the body is unable to synthesize and therefore can only be integrated with the diet. A table has been prepared for them showing the recommended daily doses for each (EEE). The scientific body has reached a substantial agreement on this, despite the fact that the determination of protein and amino acid needs is a complex problem, as there are many variables related to the absorption and use of food by the body. As for L-Methionine, the minimum dose was established at 1.10 g. and the recommended dose is 2.2 g. L-Methionine is a sulfur amino acid and as such is involved in the hepatic level in detoxification processes. The body requires a daily amount of sulfur equal to 2-3 g. and Methionine is our main sulfur-bearing amino acid resource. This mineral, almost ubiquitous in the body, is mainly present in cellular proteins and is associated with molecules such as insulin, heparin, sulfur amino acids methionine and cystine, vitamins Thiamine (B 1), Biotin (H), Pantothenic acid (B5) and some enzymes. It is essential for the formation of connective tissue, collagen, bones, cartilage, hair, hair and nails. The food sources from which it is synthesized are: all "noble" or complete proteins, that is, those derived from meat, fish, milk, eggs, cheeses and the like; proteins called "incomplete", which are found in cereals, vegetables and fruit, but especially in beans, wheat, barley, peas, broccoli, cabbage, onion, garlic, spinach , potatoes and lettuce.

Methionine supports the liver and digestive system; it also promotes proper fat metabolism. It is known as a lipotropic because it helps reduce liver fat, substances that can cause clogging of vital arteries (including those that supply the brain, heart and kidneys), as occurs in people who consume high levels of alcohol and / or sugars.

L-Methionine is necessary for all those who follow a diet inadequate in calories or nutrition or for people with a poor diet consisting of only a few foods, or in premature babies, pregnant women or vegetarian women who are breastfeeding, and for people with decreased concentration or sudden fatigue, hair discoloration, edema, lethargy, liver damage, loss of muscle strength, skin lesions and asthenia. It is also valid as an energetic and as an antioxidant, assisting vitamins A, C, E, selenium and zinc to protect tissues from oxidation caused by the exchange of oxygen in metabolic processes.

Cysteine

Cysteine is a sulfur amino acid involved in redox processes. It is one of the main protein and muscle building amino acids, it is also an important source of sulfur in the metabolism. It contains animins, organic nitrogenous compounds, often endowed with remarkable pharmacological activities, precursors of hormones, alkaloids, coenzymes and other important active substances in our body.

Cysteine can be particularly interesting from our point of view, as it is a powerful detoxifier of alcohol, tobacco, smoke and environmental pollutants, all immunosuppressants. Preferred food sources of cysteine are meat, milk, cheeses, cereals, legumes. Food supplements containing cysteine are also on the market, with the intake of which the levels of protective enzymes in the body can be improved, thus reducing damage to cells, characteristic of oxidation. Cysteine enters the constitution of glutathione, one of the most powerful antioxidants known, which, when combined with selenium, is converted into glutathione peroxide, a water-soluble antioxidant, one of the body's best intracellular defenses. A form of cysteine called N-acetylcysteine (NAC), is a commonly used dietary supplement. In the body, NAC is converted into glutathione. It can be an adjuvant in the treatment of HTV, for its detoxifying functions and for its action in strengthening the immune system. Furthermore, given that people with HIV are often deficient in glutathione, its intake could help an organic rebalancing. NAC works best when taken with vitamin C, alpha-lipoic acid and L-glutamine, another acid-amine that helps maintain the antioxidant activity of the immune system at good levels.

H Glutathione

Glutathione is a polypeptide consisting of three amino acids: amino-cysteine, Γ glutamic acid and gliein. It is a protein produced in the liver and is found in the body in small quantities, but, despite this, it is characterized by many important roles. Widely diffused in nature both in the free state and in the composition of various proteins, it is found both in the reduced and in the oxidized state. In the reduced state, it occurs as sulfhydryl (GSH) and in the oxidized state, as disulfide (GSSG). Recent research has revealed the protective nature of the glutathione redox cycle, which consists of its reduced form (GSH) together with glutathione disulfide reductase (GSSG-R) and glutathione peroxidase (GPX). This enzyme targets the harmful hydrogen peroxide in the body and converts it into water. In its reduced form (sulfhydryl), also called thiol, glutathione is one of the key links in the chain of antioxidant defenses. The glutathione reductase enzyme (GSSG-R) transforms the oxidized form of glutathione (GSSG) into the reduced form, thus creating the balance of GSH. Its biological function is complex: it intervenes in cellular respiration where it is of fundamental importance as a hydrogen carrier It is essential in the redox processes of animal and plant tissues, as in the case of the reduction of dehydroascorbic acid into ascorbic acid and therefore of the formation of the vitamin C; it also enters the composition of some enzymes, with anti-radical action and protects red blood cells from oxidative damage. It is, in fact, a powerful antioxidant that counteracts the formation of free radicals and prevents oxidation processes affecting subcellular structures and functional groups, neutralizing the oxygen molecules before they can damage the cells It acts as a coenzyme in some enzymatic reactions, such as with glutathione-s-transferase, a broad spectrum antioxidant enzyme. With it, in the liver, it participates in the detoxification mechanisms, thus helping the body to defend itself from damage caused by exposure to radiation, cigarette smoke, anticancer chemotherapy and ingestion of toxins, such as alcohol and drugs, harmful metals. to health etc. Together with selenium, it forms the glutathione peroxide enzyme, which neutralizes hydrogen peroxide (H202). A powerful antioxidant and anticarcinogen, glutathione protects not only individual cells, but also the tissues of the arteries, brain, heart, immune cells, kidneys, lens of the eyes, liver, lungs and skin against damage to oxidation. It plays an important role in the prevention of cancer, especially liver cancer, and may also have an anti-aging effect. Some compounds such as: N-acetyl-cysteine or L-cysteine plus L-methionine, taken together can help the body produce glutathione. Glutathione is necessary for the functioning of white blood cells and therefore for the immune system. In particular, optimal levels of glutathione are necessary for the immune defenses of the lungs: deficiencies can increase the risk of lung infections.

Melatonin

Over the last few years the melatonin case has exploded in Europe: millions of people have flocked to pharmacies to buy the “youth pill”, thinking of obtaining miraculous effects, which of course there never were. This belief was born from the discovery that the presence or absence of melatonin determines the sleep-wake cycle and that this substance presides and controls the functioning mechanisms of the body. But the complexity of the chemical balances and the innumerable biological activities that take place in living organisms, has forced us to resize the system of expectations regarding this, albeit very important, substance.

Melatonin is a neurotransmitter hormone produced by the pineal gland, a conical-imbricated structure of the brain, of nerve origin, which is formed during embryonic development.In all mammals the pineal acts as a photosensitive neuroendocrine transducer, that is, it produces and releases into the circulation its most important hormone: melatonin, as a function of the light-dark alternation. The secretion of melatonin occurs mainly at night and is regulated by information from the photoreceptors of the retina: light inhibits its production, while darkness stimulates it. This production varies with age: in the first years of life it is secreted in abundance, but immediately before puberty the production begins to decrease, continuing to decrease until old age. At 45, the concentration of melatonin blood levels has already halved, leaving only traces of it in old age. In practice, the pineal gland synthesizes melatonin especially when the body is very young; this fact has led researchers to think that it participates in the development and protection processes of the organism. For this reason it has been used and experimented extensively both in the alterations of the sleep-wake rhythm, to regulate the sleep cycle, and to maintain youthful efficiency and slow down the onset of old age. It has also been tested in the treatment of Alzheimer's disease, in the reduction of libido, in immune deficits, in environmental risks, in cancer. A well-known Italian scholar, a pharmacologist forced to take refuge in Switzerland to carry out his research, says that the pineal gland marks the aging program as it has been dictated by natural evolution. This does not mean that aging should be considered as an ineluctable fate, saddened by degenerative diseases and disability. He also says that today we are able to reprogram our aging, counteracting the degeneration of the pineal gland, which is the true conductor of the organism. The eminent Italian pharmacologist has carried out, in the hospital of Zurich, a series of clinical trials on degenerative diseases related to aging, the results of which have been encouraging: some Parkinson's patients have stopped shaking; moreover, if the endocrine system is not yet compromised, the biological clock can resynchronize it until the aging process regresses.

Melatonìna is only one but very important piece of the mosaic relating to aging. It was discovered in 1953 by the dermatologist Aaron Lerner, during his research for the treatment of vitiligo, who named it so for the fact that it lightens the cells that produce the pigment melanin and because it derives from serotonin. Serotonin, synthesized by the pineal, starting from tryptophan, is a tissue hormone, which is found in the central nervous system, in the spleen, in the tongue and in the intestinal mucosa; it works by stimulating intestinal peristalsis, dilating or constricting blood vessels and increasing the muscle tone of the respiratory tract. It is converted into Nacetylserotonin and therefore into melatonin in the presence of calcium ions and in the presence of the hydroxindole-a-methyl transferase enzyme, inside the pineal gland, which is converted, inside the body, into serotonin and therefore into meiatonin.

In nature there is the precursor of meiatonin, tryptophan, one of the eight essential amino acids, necessary for the synthesis of proteins, which also takes part in the synthesis of vitamins Bl, B2, B6, with diurnal activity. The average requirement of our body was calculated between 0.25g. (minimum dose) and 0.5 days. (recommended dose). Since our organism cannot produce it, it has been widely synthesized by the chemical industry, but it is found in any case in natural foods and particularly in milk and its derivatives, in bananas, in the liver of votaters, in soy, in nutritional yeast, as well as in meat, fish and legumes in general. These foods help the production of meiatonin, enriching the body with tryptophan; but also foods rich in calcium and vitamin B6, facilitate the body's production of meiatonin, while the same is inhibited by environmental factors, such as very strong night lights and electromagnetic fields and by some chemicals, such as caffeine, tobacco, alcohol, vitamin B12, anxiolytics, antidepressants and aspirin. These block the synthesis of melatonin.

Melatonin can behave as an antioxidant, by molecularly binding with free radicals, indeed, it can be the most efficient free radical scavenger that has ever been identified. While most antioxidants work specifically and selectively, that is, only in certain limbs of some cells, melatonin can permeate every cell in every part of the body, acting as a chemical mediator rather than a hormone. From this discovery derive other requirements of meiatonin, comparable to those of the antioxidants already known, used to counteract the effects of free radicals. It certainly plays an important role in improving our living conditions, and probably lengthening our lives, through the following mechanisms: • reduction of damage caused by free radicals

• stimulation of lymphocyte production by the immune system • regulation of cellular activity

• protection of the cardiovascular system and cleaning of the arteries from harmful cholesterol

• stabilization of the body's biological rhythms

• reestablishment of the night cycle of rest and recovery

• control over other hormones

• stimulation of growth hormone production (by the pituitary). In animal experiments, it has been found to protect tissues from an astonishing number of assaults. Inside the cells, in fact, the presence of melatonin determines a special protection for the nuclei and the structures that contain the DNA; its lack is inevitably linked to cell damage. Researchers have found that the cause of many age-related problems is due to the decrease in the levels of melatonin in the body. Melatonin also activates the glutathione peroxidase enzyme, which is also a powerful antioxidant.

Thus one of the most powerful antioxidants ever discovered with a greater spectrum of effects than vitamin C, E, or beta-carotene melatonin helps prevent the oxidation reactions that occur.

In this way, melatonin can prevent changes due to hypertension and heart attack, memory loss, arteriosclerosis and Alzheimer's syndrome.

It plays an important role in the production of estrogen, testosterone, and other hormones, with real control over their levels in the body; it can therefore be used in the treatment of PMS (premenstrual syndrome) and also in the prevention of cancers of the reproductive system, as well as to slow down the evolution of existing ones. By stimulating the immune system and acting on the hormonal system, it can reduce the onset of cancers in general. Recent studies suggest that if melatonin is taken in the morning, its effect against tumors has little effect, but if taken in the evening, it has a tumor growth retarding effect:

Research on melatonin continues, and with it, knowledge about its functions in our body increases. Both human studies and evidence indicate that an additional supply of melatonin can be an excellent adjuvant in the treatment of sleep disorders, free from side effects and with various long-term effects on the body. It would be a valuable aid, both for adults suffering from insomnia and for children with autism, epilepsy, Down syndrome, brain problems, and other problems that bring with them sleep disorders.

Vitamins and Vitaminoids

Vitamins are organic molecules, essential for the normal performance of vital functions, for the growth and development of the organism. They are needed in small quantities in the diet of higher animals and humans, who have lost the ability to synthesize them within their bodies. However, being present in nature essentially in all fruits and vegetables for food or medicinal use, a varied and balanced diet guarantees an adequate vitamin intake. However, as long as the food is properly prepared and stored, which is not always the case in the industrial processes of food preparation and storage.

Due to the importance of vitamins in metabolic processes, they have long been the subject of intense pharmacological research. Our body uses them in many different ways, which underlie a complicated biochemical work within it. A first basic classification divides them into two groups: water-soluble and fat-soluble. Other subdivisions were made on different biochemical bases, which however are not relevant to this exposure. Vitaminoids are compounds considered similar to vitamins due to their biological action, because they participate in numerous organic functions. This includes Bioflavonoids, a group of substances that are particularly interesting from the point of view of food supplementation.

Vitamin A and Beta carotene

Vitamin A, fat-soluble, is necessary for humans and higher animals, which Γ accumulate in some tissues and in particular in the liver, in esterified form with fatty acids. Chemically it corresponds to retinol, precursor of the retinal, the group that absorbs light in visual pigments; its presence ensures the complete functionality of the eye; one of its deficiencies leads to night blindness, that is, a lack of visual adaptation to darkness. The retina, a photosensitive molecule of the cones and rods of the retina, represents the first stage of a complex series of biochemical reactions that give rise to photopigments and induce the nerve impulse from the retina. The photoreceptors of the retina involved: the cones, for day vision and the rods, for night vision, collect visual signals and transform them into electrical (nerve) impulses, which are transmitted to the brain. The lack of vit. A causes xerophthalmia, dystrophy of all epithelia, a tendency to keratinization and arrest of growth. This certainly means that vitamin A is also involved in the development, growth and health of many tissues. Young animals need this vitamin for growth.

With the name of vitamin A, we actually indicate a compound of two substances that have similar biological activity: retinol and carotenes. Retinol is vitamin A, as we know it, it is the natural form of the vitamin found in food of animal origin. Particularly in eggs, liver, milk, butter and cheeses. Carotenes are instead protovitamins, substances that the body can use to manufacture vitamin A. Betacarotene, which is part of carotenes, is the orange colored substance characteristic of carrot, apricot, pumpkin, peaches and many vegetables. green leafy, such as spinach, parsley, dog rose (where the orange color is covered by the green of chlorophyll). It is also found in good doses, in peas. In our body it has an antioxidant action and helps against infections. Besides carotenes, there are other precursors of Vit. A, grouped under the name of carotenoid, which are, the cryptoxantina and the carotenal. Inside the body, carotenoids are converted into vitamin A, in a percentage of 50%. The recommended intake values are expressed in retinol equivalents (RE), which also take into account the amount of carotenes introduced with food. At least 30% should come from food of animal origin. We recommend 700 micrograms / day for the adult male, 600 mg for women and higher values in chronic and infectious diseases, in pregnancy and lactation. The best supplements of vit. A are derived from the liver of various fish, such as cod, tuna, halibut.

Vitamin A and its precursors, in particular Betacarotene, are powerful inhibitors of the formation of free radicals. Vitamin A is also necessary for the health of the skin and mucous membranes, constituting the body's first line of defense against attack by toxins and microorganisms. It also stimulates the immune response and destroys carcinogens, protects against heart disease and heart attack and lowers cholesterol levels. In summary, vitamin A (and beta-carotene) is required for the following functions:

• It intervenes in the regulation of body growth

• maintain the health of the skin and mucous membranes in the gastrointestinal and respiratory tracts. This is why it is useful in the treatment of acne, skin wrinkles and respiratory diseases, as well as for some diseases of the gastrointestinal system. • It has an antioxidant function

• Participate in the day and night vision function

• Stabilizes the function of liver lysozomes, increasing the function of the organ

• Monitor the development of the skeletal system

• Protects the skin from sunburn

* It has a protective action against skin and lung cancer.

Vitamin C (ascorbic acid)

The history of vitamin C begins centuries before the discovery of the vitamin itself and is linked to scurvy, a disease characterized by weakness, lethargy and muscle aches. Scurvy was frequent during the past centuries and was already known before Christ. Over a century ago, the presence of an antiscorbutic substance in lemon and orange juice had already been observed, but only a little over 50 years ago it was chemically identified as ascorbic acid and it has been proven that scurvy is caused by its deficiency. in the body. Thus the cure for scurvy was discovered together with vitamin C. In the seventies its study was deepened, starting with the juice of citrus fruits, particularly rich in this vitamin. It has thus been seen that it is composed of two fractions that form the so-called C complex, which arises from the dynamic interaction of the two molecules named respectively: factor CI and factor C2 The first corresponds to L-ascorbic acid or vit.C, while the second corresponds chemically to pentahydroxy-flavanol. The two factors, if they are separated, are not able to carry out their primary biological function, in the correct synthesis of collagen. Complex C, therefore, proves to be a dynamic and unitary biochemical unit. Plants and many animals have the ability to synthesize it within their bodies, while humans and many higher animals have lost this ability and must take it through food. In the human body it is mainly present in the kidney; in particular in the cortical layer of the adrenal capsules, where it is noted a decrease following infectious, nervous and toxic stress. In nature it is found in considerable quantities in citrus fruits, as I have already said, in particular in oranges and lemons, but it is also abundant in other fruits, such as strawberries and kiwis, currants, the fruits of rose hips and acerola ( Malpighia punicifolia); some vegetables are very rich, such as peppers, cabbage, tomatoes, potatoes and some aromatic herbs such as parsley and oregano. It is generally found in fresh fruit and vegetables, albeit in more modest doses than the fruits and vegetables listed above.

Within the body, vitamin C exerts a large amount of complex biochemical functions and is the most powerful reducing agent (antioxidant) present in living tissues. It is often added to foods as a preservative because it interferes with the oxidation process and, associated with a certain type of meat, inhibits the formation of nitrosamines, organic compounds with oncogenic and mutagenic activity.

Vitamin C is so powerful as an antioxidant that it also protects other antioxidants, such as vitamin E. The cells of the brain and spinal cord, which are frequently damaged by free radicals, can be protected by a significant amount of the vitamin. C. Associated with the bioflavonoid hesperidin, it is the most powerful scavenger of free radicals. In addition, vitamin C acts as a detoxifier of many harmful substances and plays a key role in immunity. Increases the synthesis of interferons, natural antiviral substances produced by antigen-activated leukocytes, fibroblasts and T lymphocytes, in the immune system. In summary, its functions can be summarized as follows:

It has the maximum reducing action

Promotes intestinal absorption of iron

It promotes the absorption of Zinc by inhibiting the precipitation of zinc yarns. It inhibits the formation of nitrosamines, deriving from the nitrates and nitrites contained in foods such as: cured meats, sausages, canned meat, etc.

It enters the formation of collagen, resulting in the integrity of the endothelium of the blood vessels.

• Protects red blood cells (red blood cells).

• A clear defense against infections by the immune system is involved.

• General tonic for the body and the immune system.

• Reduces blood cholesterol.

• Interacts with many vitamins (in particular with vitamins E, A, B), with a saving effect on many of them.

• Enter the formation of dentin.

• Enters the formation and regeneration of bone tissue.

• Helps heal wounds and heal burns.

• Protects biological membranes from oxidation, with consequent retarding action in tissue aging.

• According to some studies, it can have a preventive action in the onset of some forms of cancer.

The daily requirement of vitamin G is about 45mg / day for an adult, while higher values are recommended in pregnancy, breastfeeding and in case of hyperthyroidism. Its absorption and use by our body are favored by bioflavonoids, calcium and magnesium, as well as vitamins E, A, B, which work in synergy with it. It must be taken into account that vitamin C is the least stable of all and deteriorates easily due to high temperatures, light and oxygen. For this reason it needs the stabilizing effect of the vitamin. AND.

Vitamin E (tocopherol)

Various types of soluble compounds, all structurally and functionally similar, are grouped under the name of vitamin E. One of them, known as alpha-tocopherol, is the most active, its derivative, alpha-tocopherol acetate, is commonly used as a food supplement. Other constituents of vitamin E are: beta-tocopherol, gamma-tocopherol and delta-tocopherol. In nature there are: alpha and beta tocopherol, especially in wheat germ; gamma tocopherol in maize and delta tocopherol in soybeans. Other sources of tocopherols are: vegetable oils (especially olive oil), milk, butter, eggs (especially yolk), liver, green leafy vegetables, peas, citrus fruits and oil seeds such as walnuts, peanuts and almonds. Their mechanism of action within the body is not known precisely, but they are all endowed with antioxidant and antysteryl activity. The antioxidant activity would take place at the cellular level, protecting various molecules of great biological importance from oxidation, such as polyunsaturated fatty acids, some vitamins, carotenes, etc. Vitamin E is stored in all tissues of the body, but, being soluble in fat, it tends to accumulate particularly in adipose tissues, from where it is not easily expelled. It carries out its activity inside cells and tissues, particularly preventing the oxidation of lipids, that is, causing their reaction to oxygen. Since the protective coatings of the cells are made up of lipids (so-called polyunsaturated fatty acids), it effectively prevents them from turning rancid as a result of the attack of free radicals. Vitamin E also protects other oxygen-sensitive vitamins from oxidation, such as vitamin A and vitamin C. Due to this property it is also used in the food industry as a preservative additive. Added to vegetable oils, it helps to preserve them from oxidation and rancidity. In laboratory animals, vitamin E deficiency has been found to cause dysfunction in the nervous, circulatory and vascular systems, muscles and reproductive organs (symptoms are not the same in all types of animals).

The amount and type of fats released into the body through the diet influence the levels of vitamin E that the body needs. The requirement is related to the quantity of polyunsaturated fatty acids ingested. As a guideline, intakes of 10-15 mg / day are recommended for adults and the elderly:

In 1973, a review of the benefits of vitamin E listed 60 dysfunctional states for which the vitamin had been suggested as a prevention, treatment or cure: Among these were: acne, aging, bee stings, spots on the hands caused by liver problems, bursitis, redness caused by sanitary napkins in babies, frostbite, heart attacks, pain caused by repetitive manual labor: abortion, muscular dystrophy, impotence sexual, infertility and sunburn. Air pollutants, such as ozone and nitrogen dioxide, cause oxidation reactions that affect the cells of the lung. Experiments done on laboratory animals indicate that vitamin E may be useful in reducing lung damage caused by air pollution. The results of the experiments revealed that animals deficient in vitamin E were more susceptible to lung damage than animals that received sufficient vitamin E intake. Vitamin E also improves oxygen utilization, increases the immune response, plays a role in cataract prevention and can reduce the risk of coronary heart disease. In general, its functions can be summarized as follows:

• Enters the construction processes of connective and muscular tissue, respiration and cellular metabolism.

• It is a powerful antioxidant, which protects biological membranes from lipid peroxidation.

• It is a modulator of the pituitary-thyroid axis: involved in; basal metabolism, growth, sexual function, and the functionality of the cardiovascular system. • Contrasts and delays the cellular and whole body aging process.

»Balances the central nervous system.

• Determines the longevity and resistance of red blood cells.

• It is an anti-atherosclerotic factor: it normalizes blood cholesterol.

• It has a sparing effect on Selenium within the glutathione peroxidase enzyme and therefore has an adjuvant role in neutralizing and destroying the peroxides that accumulate in the cells, decreasing the vitality of the tissues.

New studies suggest that the biological action of vitamin E is enhanced by vitamins A, F, C, B1, phosphorus, manganese and inositol. The presence of zinc is necessary to reach the normal level of vitamin E concentration in the blood. Selenium increases its absorption, so much so that these two nutrients should be taken together.

Bioflavonoids

This is the name of a large group of substances of plant origin, which act mainly on the resistance and venous capillary permeability. Heterogeneous among themselves, they belong to the group of vitaminoids, which due to their action to modulate many organic functions, are considered similar to vitamins. Some are flavonone glycosides (such as lesperidin and eriodictin), others belong to the flavone group or to that of coumarins (rutin, aesculin, quricetin). They are also called citrine. Their other name is vitamin P, where P stands for permeability.

They have in common above all the protective action on the walls of the blood vessels. They belong to the chlorosis chemical class of flavonoids and anthocyanins and are called bioflavonoids by the pigments of the plants that contain them. Widespread in the vegetable kingdom, they are found in vegetables, fruit and parts of plants of ivory, white, yellow, red, blue and purple color; but above all in the pulp and peel of citrus fruits, aubergines, hazelnuts, berries of the bilberry, red vine leaves and black currant fruits. In nature they are often associated with vitamin C, whose therapeutic effects they intensify, that is, they work in synergy. The first substance used for vascular therapy was rutin, one of the many flavonoids present in the aerial parts of the rue (Ruta graveolens), known for its antioxidant and capillar-protective properties. Today this flavonoid is mainly extracted from Sophora japoniea, a large tree native to China. Plants rich in bioflavonoids are better known, including milk from wild thistle (Silybum Marianus) and silymarin, a milky component of wild thistle, which is an antioxidant with protective effects. for the liver. Ginkgo Biloba contains bioflavonoids which can improve blood flow to the brain. Another group of bioflavonoids has been found in grape seeds In particular, the gallic acid contained therein, has the power to prevent the oxidation of low-density lipoproteins: (LDL), thus reducing the risk of coronary heart disease . Gallic acid, an aromatic component of tannic acid, used in the past as an astringent, is used for the production of antioxidants. Green tea also contains gallic acid; in particular, epigaltocatechin gallate, the most active antioxidant component of green tea, appears to have powerful anti-cancer properties. Some natural antioxidants, such as Betacarotene, vit C and E have recently also been attributed radioprotective functions (such as Selenium, glutathione and cisterna)

In summary, it can be said that bioflavonoids perform the following activities:

• Antioxidant activity

• Anti inflammatory activity

• Anti-allergic activity

• Antiviral activity

»Anti-carcinogenic activity,

• They decrease the permeability of blood capillaries

• They increase the resistance of the capillary walls, arterioles and venules.

• They protect the retinal microcirculation in hypertension and diabetes

• Improve night vision

• They help fight the processes of vascular senescence and developmental myopia.

»They favor the action of vitamin C

• They have a diuretic function by inhibiting renal phosphatase

• They are spasmolytic

The lack of bioflavonoids in the body causes edema, muscle spasms, capillary fragility, mucosal and retinal hemorrhages, hemorrhoidal and lower limb varices, hemorrhages induced by hypertension and diabetes, decreased vision in low light conditions.

In my formulations I have included derivatives of fruits and parts of plants that I consider particularly useful for the richness of contents in bioflavonoids and complementary active ingredients, with synergistic action, such as blueberry, Gingko biloba, green tea, lycopene etc.

Lycopene

Lycopene is the carotenoid that gives tomatoes their bright red color. carotenoids are yellow-reddish pigments that derive their name from the pigment of carrots. Laboratory tests have shown that lycopene is a more effective antioxidant than beta-carotene; For this reason, the possibility that some carotenoids may be beneficial in the treatment of cancer is being investigated. In particular, lycopene could be a valuable adjuvant in the therapy of prostate cancer.

The prostate is a small gland that is part of the male reproductive system; as big as a walnut, located above the rectum, between the penis and the bladder, it produces sperm, the fluid that contains spermatozoa. Along with skin cancer, prostate cancer is one of the most common cancers that attacks men: In the US, more than 200,000 cases are diagnosed and about 40,000 men die from this disease each year. The majority of new cases of prostate cancer affect men over 55, particularly those in their 70s, being an age-associated disease.As with other types of cancer, diet appears to play an important role in preventing this disease In one study done on 48,000 men, lasted 6 years and conducted by Dr. Edward Gieovannucci of the Harward Medical School; Researchers found that men who consumed tomato, tomato sauce or pizza more than 2 times a week had prostate cancer risk reduced from 21% to 84% compared to those who rarely consumed these foods. that pizza was the food that seemed to offer the highest protection. Tomato, tomato sauce and tomato pizza are foods rich in lycopene, which is also found in red fruit and berries. Lycopene is the most important carotenoid in human blood plasma. Researchers are inclined to believe that it can be better absorbed when cooked together with fats like pizza oil and cheese 1 raw tomatoes are not as good a resource of lycopene.The protective action of lycopene can be extended beyond the prostate, too. to other organs. Researchers at Ben Gurion University and Seroka Medical Center in Israel have shown in their laboratory tests that lycopene inhibits the growth of cancerous cells in the breast, lung and endothelial tissues. It can also block the growth of tumors in animals fed carcinogenic foods; this suggests that lycopene can have the same effect on men.

Blueberry (Vaccinium mirtillus)

The blueberry is a small mountain shrub, which has always been appreciated for its edible fruits and universally considered "the plant of the eyes". In fact, it has a great antioxidant power, which keeps the walls of blood capillaries and the walls of red blood cells strong and flexible, allowing them to pass better through the capillaries. In addition, this herb is antibacterial, it acts as a

In popular tradition, both fruits and leaves have always been used.

The leaves contain tannins, flavonoids, hydroquinone glycosides and chromium. In herbal medicine they were used in the past mainly as a urinary and intestinal disinfectant, but today their use has been abandoned because they can cause intoxication. Therefore, currently only berries, fresh or dried, are used of the blueberry; they are used fresh mainly as a laxative, while dried they are used as a source of active ingredients with multiple pharmacological action.

The berries contain flavonoids, carotenoids, phytosterols, chlorophylls, procyanidins and anthocyanosides. The latter constitute the active ingredient of the blueberry. The extract with a high titer in anthocyanosides (about 25%), is present in the Official Pharmacopoeia and is also registered as a medicine. Numerous pharmacological and clinical studies have confirmed that blueberry berries exert the following biological activities:

• Improve night vision

• They protect the endothelium of blood vessels, making it stronger and more flexible

• They protect blood microcirculation from the damage of diabetes, smoking and hypertension.

• They have antiplatelet activity

• They protect the gastric mucosa from irritants and inflammation

• They reduce lipoperoxidation and protect LDL from oxidative stress.

Ginkgo biloba

Ginkgo biloba is an ornamental tree, originally from China, but now grown in gardens around the world. In recent decades, the leaves of Ginkgo biloba have been studied in particular, as a potential source of active substances on the mechanism that induces atherosclerosis. The leaves in fact contain flavonoidic glycosides and terpenic derivatives, with microvascular and nootropic properties; in particular: flavonoids (kaempferol, quercetin, isoramnetina, coumaric acid, catechins, proanthocyanidins and others), ginkgolides (A, B, C, M, J) and bilobalides.

It is a powerful antioxidant, best known for its ability to improve blood circulation. It has the ability to compress even the tightest blood vessels, increasing blood pressure, which increases the supply of oxygen to the heart, brain and all parts of the body. Ginkgo biloba is indicated in the prevention and treatment of atherosclerosis and its manifestations: obliterating lower limb arteriopathies, ischemic heart disease, cerebro-vascular disease, Raynaud's disease, vasculitis, vertebra-basilar insufficiency, tinnitus and vertiginous syndromes, arterial hypertension and retinopathy. Help in cases of cognitive impairment and also helps relieve pain in the muscles; it inhibits blood clotting and has anti-aging properties. According to the Encyclopedia of Natural Medicine, by Michael Murray, N.D., and Joe Pizzorno, Ginkgo biloba has been shown to be effective in treating the elderly, associated with memory function, in short periods of memory loss and hearing loss. There are already many clinical studies on the effects of Ginkgo biloba extracts on Alzheimer's disease, senile and multi-infarct dementia, which confirm their efficacy and safety of use.

Its mechanism of action is made complex by the presence of numerous active ingredients that interact with each other; however, it can be summarized as follows;

• Has tissue antioxidant effect

• improves the exchange of oxygen and glucose with the tissues

• reduces arteriolar spasms, improving microcirculation (for this reason it relieves muscle pain)

• inhibits the synthesis of nitroxide

• inhibits P A F (platelet aggregation factor)

It has been shown that ginkgolides, in addition to inhibiting PAF, also fight many reactions typical of allergic, inflammatory and immunological diseases, such as edema, hypotension and bronchoconstriction induced by PAF and hypersensitivity in asthmatic patients treated with specific antigens and acetylcholine.

On the market there are standardized and purified extracts, free from ginkgolic acids, responsible for allergic reactions and side effects.

Green Tea (Camellia sinensis L.)

It is a shrub native to North India and China, whose dried leaves are used to obtain the drink known by all as green tea. It differs from black tea, because in the latter, the leaves are subjected to fermentation processes, which alter their chemistry and therefore their eubiotic properties.

The fact that green tea promotes good health comes as no surprise to the Chinese people who have been drinking it for hundreds of years. In fact, from the Himalayan foothills to the Yunnan region, the custom of cultivating this plant developed about 40 centuries ago. In 780 A.D. Lu Yu wrote CHA CHIN the first classic on tea, which recorded ways of cultivation and also the art of drinking it. Another book on the health benefits of green tea, was written in the year 1211, by the monk Eisai, who stated: "Tea is a miraculous medicine for maintaining health, tea has an extraordinary power to prolong life" . It is also mentioned by Shen Nung, the father of the study of medicinal herbs. In the popular Chinese and Japanese tradition, therefore, tea was "Γ elixir of the gods".

Green tea leaves contain 320 chemical components and in particular.

• Polyphenols: epigallocatechin gallate, catechin, flavonoids, tannins, heterogeneous acid ©;

• Methyl-xanthines: caffeine, theobromine, theophylline;

• Saponins, vitamins, minerals.

Polyphenols are the most important chemical constituents, making up 20-30% of the total. Of these, tannin has a different composition than that used for tanning leather and possesses beneficial qualities, if used in small quantities. It has a valid germicidal effect on the bateri of the colon and on staphylococci: it can therefore constitute a valid aid in the treatment of dysentery. But the most important feature of the polyphenols contained in green tea has been shown to be their antioxidant activity, that is, the ability to fight all the oxidative stresses of the cells. Among the numerous components extracted from green tea, Epicatechins have also shown a remarkable antioxidant, astringent, anti-inflammatory and preventive action of cellular neoplastic degeneration. Epicatechins are weak acids usually extracted from rubber, with properties similar to vitamin P, which have the power to increase the elasticity of the heart muscle and arterial cavities. Therefore they are useful in cases of hypertension. In medicine, green tea cytechin is an adjuvant in the treatment of nephritis, chronic hepatitis and leukemia. Significant experiments have shown the ability of green tea to induce apoptosis, i.e. to cause the death of neoplastic cells, so it is also considered useful in the case of leukemia. Green tea leaves also have the property of lowering cholesterol levels and slowing down the blood clotting. Today green tea is also used as an adjuvant in slimming diets, because it helps regulate blood sugar and insulin levels.

The Proanthocyanidin Oligomer (OPC, Pycnogenol)

OPCs are unique flavonoids with powerful antioxidant abilities and excellent bioavailability. Clinical tests confirm that OPCs can be 50 times more potent than vitamin C and 20 times more potent than vitamin E, in terms of antioxidant activity and bioavailability. In addition to their antioxidant activity, OPCs strengthen and repair connective tissue, including that of the cardiovascular system and moderate allergic and inflammatory responses, reducing the production of histamine.

Reactive oxygen species (ROS), such as superoxide anion (O2) of hydrogen peroxide (H202) and hydroxyl radical (OH), have been implicated in the mediation of various diseases such as cancer, arteriosclerosis, diabetes, ischemia, inflammatory diseases and in the aging process. Once ROS are produced, chain reactions occur that multiply their quantity, unless they are destroyed by antioxidants. OPCs is obtained from plants, however the two main sources are pine bark (Pycnogenol) and grape seed, from which an extract rich in Gallates is obtained.

Pycnogenol was the first source of OPCs discovered by man and the process for its extraction was patented in the 1950s. Consequently, although Pycnogenol is the name given to the pine bark extract, the term is often used. without formalities to refer to the other extract, the one coming from grape berries, an even richer source of OPC.

Inositol hexaphosphate (IP6)

IP6 or phytic acid, the hexaphosphorus ester of inositol, is a vitaminoid that is found abundantly in the plant kingdom and in particular in the cortical part of cereals (the very one that is eliminated in the flour refining process). Wheat germ (540mg%), rice bran (400mg%), brewer's yeast (350mg%), barley (350mg%), oats (300mg%), wheat (190mg%) are rich in it. ), wheat bran (190mg%), peanuts (180mg%), beans (170mg%), peas (160mg%), cauliflower (100mg%) and cabbage (90mg%). Chemically it derives from inositol, esterified with six phosphoric acid molecules. Inositol is an alcohol that is part of the B complex vitamins and can be synthesized by the human body from glucose; it is important because it is involved in the synthesis of ribonucleic acid (RNA, the messenger of genetic information) and becomes part, at the molecular level, of some structural phospholipids, which, together with lecithin, contribute to the stabilization of cell membranes. It also promotes the mobilization of fats deposited in the liver, so it is useful in case of hepatic steatosis; it is also indicated in gastrointestinal disorders. Its daily requirement is estimated at around 1 (3 (3-250mg / day. Its deficiency induces, in laboratory diseases, hair loss, eye disorders and growth retardation. In case of deficiency, it can be supplemented with oil of wheat germ and cereal bran, brewer's yeast The double salt of calcium and magnesium, of the phytic acid, constitutes the phytin The phytic acid tends to prevent the absorption, by the intestine, of some important minerals , such as calcium, iron, magnesium and zinc. The acid leavening of bread and the like and the acid boiling (for example with vegetables), cause the phytases to act, enzymes that inactivate it. This compound rich in phosphorus seems to also partially inhibits the absorption of carbohydrates and therefore would be useful in case of a tendency to obesity and hyperglycemia Furthermore, IP6 seems to be effective in decreasing the values of lipids and cholesterol in the blood. antioxidant action (inhibiting the body's production of free radicals) and reducing the oxidation process of lipids; two functions that, as we have seen, damage cells and cause or promote cancer: it has great potential as an anticancer agent.

However, unlike other anticancer forms, PIP6 does not act directly against cancer cells, but limits their development and helps the body to produce and develop healthy cells.

AbuJkala M. Shamsuddin M.D., PhD., Professor of Pathology at the University of Maryland, Baltimore School of Medicine, says, "IP6 is emerging as a truly natural treatment for cancer." The evidence, based on epidemiological studies, shows that populations with diets rich in phytic acid have a lower incidence of colon, breast and prostate cancer. Cancer patients may benefit from taking it alone or as an adjunct to conventional therapy. IP6 is also beneficial in the treatment and prevention of kidney stones, cardiovascular diseases, heart attacks and liver diseases.

The minerals

Living organisms are largely made up of organic substances, such as carbon, hydrogen, nitrogen and oxygen. But at least 40 other elements, despite being present in the organism in infinitesimal quantities, exert a considerable influence on its metabolic processes. These elements are minerals, which, like vitamins and water, do not provide energy, but enter the construction and the regulation of organic functions. Depending on the needs of the body, minerals have been divided into: macrominerals, which are present in the body in quantities, such as calcium, phosphorus, magnesium (requirement: from 100mg to 1g / day ); micro-minerals or trace elements or trace elements, such as iron, copper and zinc (requirement: about 10mg / day); trace elements or ultra-trace minerals, such as fluorine, iodine, selenium, chromium, manganese and others. their deficiency in the diet causes disorders that disappear when they are reintroduced, while their absence prevents growth and the normal development of the life cycle of the organism. or also important because they are essential for the activity of most enzymes. In fact, 1/3 of the known enzymes require a metal activator (Mg, Mn, Zn, Se, etc.), while other enzymes contain a trace element within their molecular structure and are called metal-enzymes.

Minerals are less thermolabile and photolabile than vitamins, but they can be lost with the cooking water of food or with inappropriate preparations.

B Selenium (Se) and brewer's yeast (Saccharomyces cerevisiae)

Discovered in 1817 by the Swede Berzelius, Selenium was considered an extremely toxic mineral for a long time, until, in 1957, Schwartz and Foltz established its essential role in animal and human nutrition. In 1966 Selenium was even attributed a protective role against cancer. Additional aspects of its activity have recently been identified: cellular antioxidant, prevention of myocardial infarction, protection against multiple sclerosis and confirmation of its protective role against some forms of cancer. The key role of Selenium as a cellular antioxidant lies in its dosage, as well as for free radicals: essential for the functioning of the body in certain quantities, but disastrous for the body in excessive quantities. Paraphrasing Paracelsus, one of the most brilliant doctors and researchers of the past: “The notion of poison depends exclusively on the dose”. Selenium is found in nature as a microelement, that is, as a chemical element present in ultra-trace in the organism, but with a fundamental role in the biochemical transformations that ensure life. The daily requirement of an adult is 50-200 micrograms / day.

Its content in food varies in relation to the composition of the soil; many people live in areas where the soil has a low selenium content and in Italy it is generally scarce. Several internationally renowned scientists have claimed that millions of Americans receive less than the recommended optimal amount in their diets. The food sources of supply are mainly: whole grains, brewer's yeast, soy, meat, liver, kidney, tuna and herring.

Acting in synergy with vitamin E, Selenium is also an essential component of the antioxidant enzyme glutathioneperoxidase (each molecule of this enzyme contains 4 selenium atoms), with a protective action against lipid peroxidases affecting cell membranes. ET a particularly important guardian of blood and heart cells, of liver and lung cells; therefore it is indicated in angina pectoris, in platelet hyperaggregation, in infections of the throat, ear, lungs. It is also useful in liver diseases of various origins, thyroid disorders, cataracts, chronic joint inflammation, arthritis. Selenium strengthens the immune system, also inducing an increase in antibodies in the response to infections; it can therefore be a good adjuvant in cases of immune deficiency and in the prevention of cellular degeneration. It helps to combat premature aging and senile involutionary phenomena, reduces the side effects of drugs and radiant therapies, psychophysical stress conditions and, last but not least, reduces the toxicity of several polluting heavy metals, including cadmium, mercury and probably lead. . It can positively affect reproductive processes, fertility, sexuality. In summary, Selenium is particularly suitable for the following physiological conditions and diseases: • Senile involutionary phenomena

»Cardiovascular risk

• Chronic inflammatory processes, arthritis

• Recurrent infections, especially of the otolaryngologist (ENT) sphere

»Preparation for surgery and post-operative period

• Prolonged drug treatment (ongoing or in the subsequent period).

I have reported here, together with the minerals, yeast, which is notoriously an organic compound, I would say particularly "alive." I wanted to associate yeast with Selenium, because yeast is a nutrient rich in selenium and must guarantee part of its beneficial activity for Γ organism, in the presence of this mineral.

Yeast, in general, consists of a colony of microscopic, unicellular fungi, capable of producing fermentations. These microorganisms are found practically everywhere, in plants, fruits and even in the air. In the grapes they are present on the surface of the berries and they enter into action in the winemaking process; among these I remember Sacckaromyces uvarum, rosei. Càndida wines, Kloeklera apiculata, Torulopsìs stellata. From the barley comes the brewer's yeast, Saccharomyces cerevìsiae, with a particular ability to produce fermentations. For this reason it has been used for centuries for the leavening of bread and the like. Already in the famous papyrus deciphered by the Egyptologist Ebers and drawn up 5500 years ago, the "bottom of beer" is recommended to stay healthy and live long. As the name implies, this yeast is obtained from the residues of beer processing or as a by-product of barley distilleries. The result is the classic yeast in cubes for bread making and the dried or freeze-dried food one, sold in powder, flakes or tablets. As a food supplement, yeast grown on malt is generally used, which acts at 5-6 ° C. It is a yeast of high nutritional value, rich in essential amino acids, such as lysine, methionine and tryptophan, almost all in quantities equal to or greater than 2 g / 100g. There are also mineral salts, ologoelements and vitamins of group B; inositol, useful for the synthesis of RNA, for the balance of cell membranes, for the mobilization of fats in the liver; para-aminobenzoic acid (PABA), necessary for the synthesis of skin melanin, glutathione, rich in sulfur, which acts at an enzymatic level as a detoxifier and anti-carcinogen; nucleic acids, which provide compounds essential for the maintenance of the genetic heritage.

What interests me particularly to point out is the high selenium content in it: 10 mcg / 100g. This trace element has an intracellular organic and biological link in the normal expansion process of yeast, which is a "living organism". Yeast assimilates selenium in small quantities, as has always occurred naturally in the leavening process. When live yeast grows in a medium that contains oxidized selenium salts, such as selenate or selenite, it is partially reduced and is incorporated into selenium-amino acids analogous to sulfhydryl amino acids The complex biosynthetic pathway is mediated by enzymes, which is only possible in the interior of a live yeast cell and, although not known in detail, is probably identical to that through which sulfate is used in the synthesis of sulfhydryl amino acids. The resulting selenoamino acids are subsequently incorporated into the proteins in place of the analogous sulfhydryl groups; the result is that most of the selenium in yeast is bound to proteins. When selenium salts are simply mixed with hydrolyzed (or autolysed) yeast and proteophytic enzymes, there is no reason to believe that natural selenoamino acids can be formed; the situation would be comparable to the foreseeable formation of cistern and methionine when the sulphates mix with the inert yeast. The forms of selenium that would result in this case are free selenates (or selenites) and an indefinite quantity of simple forms with nucleophilic centers (especially with free cysteine). Recommended doses of brewer's yeast: about 900-1800mg / day.

Zinc (Zn)

Zinc is a mineral that becomes part of living organisms as a trace element, present in very small doses, but essential for the survival and development of plants, animals and many microorganisms. It is used for protein and antibody synthesis, growth, psychophysical development, the maturation of the sexual organs, prostate function, the healing of wounds and burns and more.

At the molecular level, it has a high affinity for sulfur and nitrogen ligands (ions) and chemically interacts with many different residues, such as proteins (insulin), amino acids, nucleic acids. There are more than 80 enzymes with which zinc works in the liver, pancreas, prostate. About 20 are zinc-metalloenzymes., Such as alcohol dehydrogenase, alkaline phosphatase, carboxypeptidase and carbonic anhydrase. Zn also activates the enzymatic synthesis of tryptophan. The human body contains 1.4 to 2.3 g of zinc, mostly intracellular. The blood contains 7-8 micrograms of Zn / ml, of which 85% is in the erythrocytes, where carbonic anhydrase is required for the effectiveness. 30-35% of the zinc contained in the body is found in the bones and skin, 15% in the pancreas, eyes and male sexual organs (particularly the prostate). Zinc is also a constituent of superoxide dismutase (SOD), one of the body's most powerful antioxidant systems. It is also necessary for the maintenance of an adequate level of vitamin E in the body and for the absorption of vitamin A.

Other important functions of this mineral include safeguarding glandular and reproductive health and the functioning of the immune system.

The National Cancer Institute in the USA has confirmed that antioxidants can be used to prevent the development of cancer, particularly in high-risk individuals such as smokers. Antioxidants are "real promise" for reducing the overall incidence of cancer. The results of many studies have indicated that antioxidants could delay or even reverse the growth of cellular mutations that precede the actual development of cancer. Until now, cancer research has mostly focused on finding treatments. But some researchers have believed for many years that some substances, common in nature, could play a very important role in the prevention of this terrible disease. Antioxidants today are the only known way to counteract the oxidation reactions generated by free radicals, while classic vaccines have not reported the same result.

PURPOSE OF THE INVENTION

This invention has the purpose of promoting the production of doughs for pizza, bread, pasta, wraps, biscuits and the like, in which one or more antioxidants are added to the flour. The present invention is related to the dough procedure to produce such foods and to the product itself. In particular, it refers to the flour mixture, which in its composition may contain in addition to the basic ingredients, one, or rather, several antioxidants, essential to prevent the onset or assist in the treatment of some of the most recent diseases.

Despite the popularity of pizza and other food products such as pasta, bread, etc., no one has ever formulated the hypothesis of the usefulness of adding one or more antioxidants to the shape and ingredients of the dough for food products. It is therefore to this deficiency that the present invention is directed.

This invention can include pizza, bread, pasta, focaccia and wraps, matzo, biscuits and sweets, which are improved thanks to the contribution of a composition of antioxidants, in concentrated doses, inside them. In my report I have sufficiently described how antioxidants can counteract the negative effect of free radicals in the body. Antioxidants can be directly mixed with flour or added at the time of mixing. For bread, for example, the process consists of preparing (with or without yeast) a mixture of water and flour, salt and antioxidants in the baking dough. As soon as it becomes soft, the dough is ready; it must therefore be put in the oven or in the fridge. The most common ingredients for the dough are limited to forine, while the formula containing antioxidants can be a mixture of flour and other ingredients.

In accordance with the main objective of this invention, a new and better food product is created, a mixture containing active substances in the biochemical redox processes, to compensate for the deficiencies of these substances in current foods and to counteract the effects of many harmful agents. for health. The final purpose is to prevent the onset of diseases and to help the body's immune defenses, if some diseases have already occurred.

Another purpose is to promote health, providing new and better formulations of doughs with antioxidants, to obtain flours suitable for guaranteeing (theoretically) satisfactory results in the production of pizza and other flour-based foods, with significant health benefits. .

A further purpose is to provide food supplements, through pizza and other flour-based products, by introducing vitamins, minerals, enzymes, amino acids and parts of herbs into their dough; products that are mostly already used as food supplements.

In addition to what I have said so far, another purpose is to be able to make a pizza (and other foods), stopped by a soft dough base that includes among the variety of ingredients, one or more added antioxidants, not limited to those already known. as indispensable for health.

DETAILED DESCRIPTION OF THE PROCEDURE

The formulations for flours suitable for pizza dough or other food products are not limited to bread, pasta, focaccia, matzo, yellow flour sheets, wraps, sweets and biscuits, where the composition of the food does not include effective doses of one or more antioxidants. In the formulation of the basic mixture of the food, in addition to the common ingredients, various antioxidants can be added, which working in synergy with each other, can be effective in preventing and limiting the damage caused by free radicals, the cause of numerous current diseases.

The present invention is aimed at providing new formulations of food supplements that have the purpose of promoting and maintaining health, restoring lost nutrients (due to poor nutrition, stress, pollution, etc.), sweeping away free radicals. and enhancing our immune defenses to always keep us fit Therefore, the object of the present invention: a composition of antioxidants, can also be presented in a new package, appropriate for oral ingestion. For example, antioxidants can be mixed with ferina, pasta and / or other foods, or they can be offered to the public in micro-granules, effervescent granules, gels, syrups, emulsions or suspensions. The compositions of the present invention can also be packaged in powder containing an effective dose of antioxidants, with two or more active ingredients, ready to be added to the pizza dough.

It has been found that any food that is cooked for a long time loses most of its nutritional qualities. Some antioxidants such as enzymes, vitamins and minerals begin to alter already at 100 ° C, losing over 50% of their nutritional properties and their organic component, while becoming much less assimilable.

In addition to the impoverishment caused by cooking, we must consider the "natural" losses due to the time elapsed between the harvesting of cereals, fruit and vegetables and their consumption, prolonged exposure to air, possible refrigeration and chemically forced cultivation methods , which cause an impoverishment of the vital value of the food and an effective loss of microelements.

But the damage caused by cooking is not limited to the depletion of the vital principles and effective nutrients within the food; unfortunately there is also an "enrichment" of cooked food with harmful substances such as benzopyrene, acrolein (with high liver toxicity), lacrilamide (which causes severe neurotoxic and tumor effects) and heterocyclic amines, made these substances have carcinogenic effects and dangerous mutagens, suits are produced during cooking at normal temperatures obtained in the oven, or during the boiling of water or oils (even worse in frying). But the most serious part in this unfortunate work of impoverishment is the modern techniques of demolition of food in the food industry. We eat white pasta and bread. Well remember that we have eliminated large quantities of antioxidants essential to our health and that the most resistant minerals are reduced in this percentage: 88% less zinc, 95% less chromium, 89% less manganese . At this point it could be assumed that white flour retains entirely, however some other minerals. Well no, calcium goes to 60%, phosphorus to 70%, magnesium to 84%, iron to 86% and selenium to 15% during refining.

The formulations of antioxidants object of the present invention, suitable to be added to different flours for the production of bread, pizza, pasta or other baked or drying food products, take into account the depletion of these foods, to reconstitute their nutrients. removed, making them again effective in removing free radicals. The following formulations of antioxidants also serve to prevent oxidative degradation, caused by the high temperatures of food preparation, which determine a significant reduction in their nutritional value and to protect food products, during their storage, from rancidity, which it modifies its color, taste and nutritional value which is vital for the consumer's good health.

Each antioxidant added to the dough can already be individually a powerful free radical scavenger, with a dosage sufficient for the request, which will depend on the quantity of bread, pasta, pizza or other products of the dough. dough can vary and can depend on the quantity of the basic ingredients of the dough.

The composition will therefore comprise one or preferably two active substances, homogeneously incorporated into the compound, in the solid or liquid state. Furthermore, the effectiveness of this composition, to be added to the dough, can be improved by using one or more formulations, as desired, in the creation of a preparation designed to achieve better digestion control.

The personnel specialized in the art of bread-making, in the preparation of bread, pasta, pizzas and other foods, will be able to use in its formulations, one or rather several of the following antioxidants without starting from the spirit of innovation, but above all to actually improve the effect healthy of the finished product.

TABLE 1

Acetyl-L-Carnitine; Acetyl Glucosamine, Pantothenic Acid; Phenolic acid; Adenosine; Allicin, Aloe; Alpha Lipoic Acid; Anthocyanin; Anthocyanidine; Anthoxanthin; Ascorbic acid; Arginine, Betacarotene; BHA; BHT; Bilirubin; Biotin; Boron; Bromelain; Calcium, Carnitine; Carotenoids; Choline; Chrome; Hesperidina; Grape seed extract (Gallati); Phytoestrogens; Blueberry; Bioflavonoids; Hydrastis, Capsicin; Catalase; Catechin; Cysteine; Coenzyme Q10; Sebacate Copper; Coumarin; Cryptoxanthine; Turmeric; Dimethylglycine; Ferrous fumarate; Folic acid; Garlic; Genistein, Glucosinolates; Ginger; Ginkgo biloba; Gliein, Gluconate; Glutathione or Glutathioneperoxidase; Green tea; Inositol; Isoascorbic acid; Lipoic Acid; Lactic acid, Lecithin; L-Glutamine; Linoleic acid; Lysine; Magnesium L-methyl; Methionine; L-Selenocysteine; L-Selenomethionine or Metionate; Lycopene; Lutcina; Magnesium; Manganese; Melatonin; Methionine w / (Reductase Cu-Zn or Mn); Blueberry; Milk thistle (Silibum marianum); N-Acetylcysteine or L-Cysteine; 1-Cysteine ester N-acyl; 1 -Methionine Esters N-acyl; Omega 3; Ornithine; Organ Sulfides; PABA (para-aminobenzoic acid); Papain; Papaya; Polyphenols; Poplar Bud; Potassium; Poplar buds; Procyanidin; Pycnogenol; Quercetin; Resveratrol; Rosemary; Rutina; Rutinous; Selenium-ferment; Selenocysteine; Selenomethionine or Metionate; Flax seed; Linseed oil: Sage; S-Adenosylmethionine; Sodium Bisulfite; Sodium Metasulfite; Sodium Sulfite; Sodium Thiosulfiite; Spirulina; Sulfurafane; Superoxide dismutase; Taurine; Terpenes; Thioglycerol; Thiol; Thiosorbitol; Thiourea; Turmeric; Vitamin A, Vitamin B1, Vitamin B2; Vitamin B3; Vitamin B5; Vitamin B6; Vitamin B12; C vitamin; Vitamin E, Vitamin K; Zinc Gluconate and Zeaxanthin.

The formulations object of the present invention have been diligently researched and the reported data are the result of thirty years of studies and intense work, to evaluate each single ingredient and to be able to offer people and doctors a natural means of defense to prevent oxidation of cells and slow down the aging process.

Antioxidants work synergistically and none of them are able to protect the whole body, since each antioxidant has specific protective properties for some anatomical parts or physiological functions. Formulations that combine two or more of these vital nutrients, as already mentioned in the present invention, are ideal for having a multiple and balanced composition, very effective in sweeping away free radicals and strengthening the immune system.

Since the value of antioxidants as essential food supplements for life is undisputed, the Ministry of Health has recommended and established the maximum quantity to be administered daily as food supplements, to maintain health and to prevent disease. While conducting my research in numerous scientific publications, I was surprised to discover how many vital nutrients the body takes away from medicines (both prescription and over-the-counter). Even more surprising is the fact that this information is never communicated to patients when they are given medication.

Many of the side effects of therapies are often not due to drugs, but to their depleting action of food supplements, inhibiting their synthesis, metabolism, accumulation and secretion.

Here are some types of medicines that depress the body's antioxidants, while at the same time damaging the patient's health, causing iatrogenic damage.

ANTIOXIDANT MEDICATIONS THAT ARE WITHDRAWN

Folic Acid Antacids, Vitamins A, D, E and B}

Antibacterials Vitamin B6, Folic Acid, Magnesium, Betacarotene Antibiotics Magnesium, Potassium, Vitamins: B1, B2, B3, B6, K, Biotin Anticancer Magnesium, Folic Acid, Vitamin A, Iron

Anti-hypertensive Vitamin B6, Coenzyme Q10, Phosphorus, Zinc

Anti-inflammatory Folic Acid, Vitamin B12, Iron, Potassium Diurietics Magnesium, Potassium, Folic Acid, Vitamins B1, B6, C,

Zinc

Folic Acid Anti-cholesterol, Vitamin B12, Coenzyme Q10 Cardiovascular Zinc, Potassium, Phosphorus, Coenzyme Q10, Magnesium,

Vitamin B1

My scientific research is based on my belief that the administration of appropriate antioxidants can help improve health, both physical and mental, induce increased resistance to stress, a better sex life and a large number of other benefits.

An ideal formulation to stimulate the immune defenses, apart from the type of flour and other ingredients that will be chosen by the product according to the destination of the finished product, it must contain the following antioxidants: beta-carotene, vitamins B1, B2, B3, B6, BI2, fatty acids (Omega-3), Calcium, Folic Acid, Glutathione, Magnesium, Potassium, Selenium Methionine, or Zinc.

As dictated by the instructions and recommendations of the competent Ministries for the filing of this patent, the formulations shown here provide an original solution in the context of specific health needs, in degrading, neutralizing or detoxifying free radicals and preventing numerous diseases, as well as in the be supportive of official care. They are special formulations for a multiple nutritional complement, capable of exerting positive physiological effects aimed at contributing to the body's state of well-being.

Formula n. 1 against stress

Vitamin A 5000 I.U.

Carotene 50001.U.

Thiamine 50 mg.

Riboflavin 50 mg.

Niacin 50 mg.

Pyridoxine 50 mg.

Pantothenic acid 100 mg.

Folate 400 mcg.

Vitamin B12100 mcg.

Biotin 400 mcg.

Choline 250 mg.

Inositol 100 mg.

PABA (para-aminobenzoic arid) 100 mg.

Vitamin C 500 mg.

Bioflavonoids 200 mg.

Vitamin E 400 l.U.

Calcium 500 mg.

Chromium 200 mcg.

Magnesium 50 mg.

Potassium 200 mg.

Selenium 100mcg.

Zinc 50 mg.

Arginine 100mg.

Carnitine 100 mg.

Methionine 100 mg.

Cystine 100mg.

Glutathione 200 mg.

Glycine 100mg.

Glutamic Acid 100 mg.

Cysteine 100 mg.

Taurine 100mg.

Tyrosine 100mg.

Formula n. 2 specific for women Vitamin A 5000 I.U Carotene 5000 I.U.

Thiamine 50 mg.

Riboflavin 100 mg.

Niacin 100 mg.

Pyridoxine 100 mg.

Pantothenic acid 100 mg.

Folate 800 mcg.

B12200 mcg.

Biotin 400 mcg.

Choline 100 mg.

Inositol 100 mg.

Vitamin C 500 mg.

Bioflavonoids 200 mg.

Vitamin E 800 I.U Calcium 500 mg.

Manganese 10 mg.

Iron 20 mg.

Magnesium 100 mg.

Potassium 100 mg.

Selenium 100 mcg.

Zinc 20 mg Glutathione 200 mg.

Methionine 100 mg.

Cysteine 100 mg.

Tryptophan 100 mg.

Formula n. 3 as a basic generic Vitamin A supplement 10,000 l.U.

Carotene 20,000 1.U.

Thiamine 50 mg.

Riboflavin 50 mg.

Niacin 50 mg.

Pyridoxine 50 mg.

Pantothenic acid 100 mg.

Folate 400 mcg.

Vitamin B12100 meg.

Biotin 400 mcg.

Choline 100 mg.

Inositol 100 mg.

PABA (para-aminobenzoic acid) 100 mg.

Vitamin C 100 mg.

Bioflavonoids 200 mg.

Vitamin D 200 l.U.

Vitamin E 200I.U.

Calcium 500 mg.

Chromium 100mcg.

Iodine 100 mcg.

Magnesium 50 mg.

Manganese 10 mg.

Molybdenum 50 mcg.

Potassium 100mg.

Selenium 100mcg.

Silicone 100mg.

Zinc 30 mg.

Formula n. 4 for a maximum result Vitamin A 5000 l.U.

Carotene 5000 I.U.

Thiamine 100 mg.

Riboflavin 100 mg.

Niacin 100 mg;

Pyridoxine 100 mg.

Pantothenic acid 100 mg.

Folate 400 mcg.

Vitamin B12100 meg.

Biotin 400 mcg.

Choline 100 mg.

Inositol 100 mg.

PABA (para-ammobenzoic acid) l 00 mg.

Vitamin C 500 mg.

Bioflavonoids 500 mg.

Vitamin E 400 I.U.

Calcium 500 mg.

Chromium 200 mcg.

Iodine 100 mcg.

Magnesium 100 mg.

Manganese 15 mg.

Potassium 100 mg.

Selenium 200 mcg.

Zinc 30 mg.

Carnitine 100 mg.

Methionine 100 mg.

Glutathione 100 mg.

Isoleucine 100 mg.

Valine 100 mg.

Leucine 100 mg.

Wisteria 100 mg.

Tyrosine 100 mg.

Glutamic Acid 100 mg.

Tryptophan 100 mg.

Lysine 100 mg.

Aspartic Acid 50 mg.

Phenylamine 100 mg.

Arginine 100 mg.

Ornithine 100 mg.

Formula n. 5 to prolong youth Vitamin A 5000 I.U.

Carotene 5000 I.U.

Thiamine 50 mg

Riboflavin 50 mg.

Pyridoxine 50 mg.

Pantothenic acid 100 mg.

Folate 400 mcg.

Vitamin B12100 mcg.

Biotin 400 mcg.

Choline 500 mg.

Glutathione 200 mg.

Inositol 100mg.

Vitamin C 500 mg.

Bioflavonoids 500mg.

Vitamin E 200 I.U.

Calcium 500 mg.

Chromium 100mcg.

Magnesium 250 mg.

Manganese 10 mg.

Selenium 100meg.

Zinc 50 mg.

Formula n. 6 super supplements Vitamin C 1,000mg.

Bioflavonoids 200 mg.

Vitamin D 200 I.U.

Vitamin E 200 I.U.

Glutathione 200 mg.

Calcium 500 mg.

Chromium 100 mcg.

Iodine 100mcg.

Magnesium 250 mg.

Manganese 10mg.

Molybdenum 50 meg Potassium 100 mg.

Selenium 100 mcg.

Silicone 100 mg.

Zinc 30 mg

Formula n. 7 against depression Inositol 75 mg.

Vitamin A (Betacarotene) 800 mcg.

Vitamin D 5 mcg.

Vitamin E 10 mg.

Vitamin C 10 mg.

Glutathione 200 mcg.

Folic acid 200 mcg.

Vitamin B11.4 mg.

Vitamin B21.6 mg.

Niacin 18 mg.

Vitamin B62 mg.

Vitamin B122 mcg.

Biotin 100 mcg.

Pantothenic acid 6mg.

Choline 50 mg.

SAMe 1,200 mg.

Formula n. 8 essential supplements Vitamin A 3500I. U.

(29% Betacarotene)

Vitamin C 60 mg.

Vitamin D 400 I.U.

Vitamin E 30I.U.

Vitamin K 25 mcg.

Vitamin 1Ì (Thiamine) 1.5mg.

Vitamin B2 (Riboflavin) 1.7 mg.

Niacin 20 mg.

Vitamin B62 mg.

Folic acid 400 mcg.

Vitamin B126 mcg.

Biotin 30 mcg.

Pantothenic acid 10 mg.

Calcium 162mg.

Iron 18 mg.

Phosphorus 109 mg.

Iodine 150 mcg.

Magnesium 100 mg.

Zinc 15mg.

Selenium 20 mcg.

Copper 2 mg.

Manganese 2 mg.

Chromium 120 mcg.

Molybdenum 75 mcg.

Chlorine 72 mg.

Potassium 80 mg.

Boron 150 mcg.

Nickel 5 mcg.

Silicone 2 mg.

Tin 10 mcg.

Vanadium 10 mcg.

Lutei na 250 mcg.

Lieopene 30 mg.

Glutathione 100 mg.

Omega-3 30 mg.

Formula n. 9 against aging Pycnogenol 50 mg.

Coenzyme Q1015 mg.

Vitamin A 5,000 m

Vitamin C 50 mg.

Vitamin E 200 TU.

Selenium 50 mcg.

Tank 500

Beta-carotene 5,000 I.U.

Pantothenic Aeido 250 mg.

Vitamin B625 mg.

SOD (superoxide dismutase) 50 mcg.

Lysine 100 mg.

Methionine 100 mg.

Arginine or ornithine 100 mg.

Glutathione 100 mg:

Zinc 15 mg.

Coenzyme 30 mg.

Lieopene 30 mg.

Pycnogenol 30 mg.

Formula n. 10 to improve eyesight Vitamin A (Betacarotene) 20.0001. U.

Vitamin C 500 mg.

Vitamin E (d-alpha-ethocopheryl saccinate-} 200 IU.

Vitamin B2 (riboflavin) 25 mg.

Zinc (monomethionine) 20 mg.

Selenium (amino acid complex) 50 mcg.

Chromium (polynieotinate) 120 mcg.

Bioflavonoids 125 mg.

MSM (methylsulfonylmethane) 100 mg.

Lutein 20 mg.

Zeanthin 5 mg.

Formula n. 11 for the skin Vitamin A (Betacarotene) 000 l.U.

Vitamin C 200 mg.

Vitamin D 1000I.U Vitamin E 200 l.U.

Vitamin: Β1100 mg.

Vitamin B2200 mg, Niacin (niacinamide) 150 mg.

Vitamin B6200 mg.

Folate (folic acid) 100 meg.

Vitamin B12100 mcg.

Biotin 400 mcg.

Zinc 50 mg.

PABA (para-aminobenzoic acid) 150 mg.

Glutathione 200 mg.

Formula n. 12 as an energizer Vitamin A (Betacarotene) 10,000 l.U. Vitamin C 1000mg.

Vitamin B 400 l.U.

Vitamin E 200 l.U.

Vitamin K (Filloquinone) 80 mcg.

Vitamin B125 mg.

Vitamin B225 mg.

Niacin 40 mg.

Vitamin B6 (pyrodine HC1) 25 mg.

Folate (Folic Acid) 400 mcg.

Vitamin B12200 mcg.

Biotin 100 mcg.

Calcium 200 mg.

Iron 18 mg.

Iodine 150 mcg.

Magnesium 100mg.

Zinc 15mg.

Selenium (selenomethionine) 25 mcg.

Copper 0.5 mg.

Manganese 4 mg

Chromium 20 mcg.

Potassium 50 mg.

Bioflavonoids 60 mgt.

PABA (para-aminobenzoic acid) 15 mgt.

Carotenoids 4 mgt.

Lutein 3 mgt.

Formula n. 13 to strengthen nails, bones and hair Vitamin A (Betacarotene) 10,000 I .U.

Vitamin D (erocalciferol) 400 l.U.

Vitamin B2 (riboflavin) 50 mg.

Folate (folic acid) 200 mcg.

Vitamin B12 100 mcg.

Calcium 500 mg.

Iron 5 mg.

Phosphorus 200 mg.

Magnesium 25 mg.

Chromium 30 mcg.

L-Cysteine 100 mcg.

L-Methionine 100 mg.

Sulfur 25 mg.

Zinc pyrithione 15 mg.

Formula n. 14 for the elderly

Vitamin A 10,000 I.U.

Beta-carotene 15,000 I.U.

Vitamin B 1 50 mg.

Vitamin B250 mg.

Vitamin B3 (niacinamide) 100 mg.

Vitamin B5100 mg.

Vitamin B650 mg.

Vitamin B12300 mcg.

Biotin 300 mcg.

Choline 100 mg.

Folic Acid 800 mcg.

Inositol 100 mg.

PABA (para-aminobenzoic acid) 50 mg.

Vitamin C 100 mg.

Bioflavonoids 500 mg.

Rutin 25 mg.

Vitamin D 400 I.U.

Vitamin E 600 I U.

Vitamin K 100 mcg.

Calcium 500 mg.

Chromium 150 mcg.

Copper 3 mg.

Iodine 225 mcg.

Magnesium 100 mg.

Manganese 10 mg.

Molybdenum 30 mcg.

Potassium 99 mg.

Selenium 200 mcg.

Zinc 50 mg.

Coenzyme Q1030 mg.

Garlic 10 mg.

Omega-3 30 mg.

L-Carnitine 500 mg.

L-Cysteine (N-Acetyl-L-Cysteine) 50 mg.

L-Lysine 50 mg.

L-Methionine 50 mg.

L-Tyrosine 100 mg.

Pectin 50 mg.

RNA-DNA 100 mg.

Silicone 3 mg.

L-Glutathione 50 mg.

SOD (superoxide dismutase) 100 mcg.

Formula n. 15 for heart patients Vitamin E 400 IU.

Folic Acid 400 mcg.

Vitamin C 1000 mg.

Coenzyme Q10 100 mg.

Omega-3 100 mg.

Betacarotene 10,000 I.U. Magnesium 200 mg.

Iron 15 mg.

Zinc 15 mg;

Selenium 50 mcg.

Ginko Biloba 120 mg.

Formula n. 16 for hypertension Calcium 1000 mg.

Magnesium 400 mg.

Omega-3 (fatty acids) 3 gr.

Garlic 7 gr-Coenzyme Q10 100 mg.

Ginko Biloba 120 mg.

Formula n. 17 for cancer patients Coenzyme Q10 100 mg.

Vitamin E 800 I.U.

Flavonoids 800 mg.

Melatonin 0 mg.

Calcium 1 gr.

Potassium 100 mg.

Formula n. 18 for prostate cancer Vitamin E 400 I.U.

Lycopene 50 mg.

Quercetin 500 mg.

Selenium 400 mcg.

Coenzyme Q1 100 mg.

SOD 30 Mg.

Formula n. 19 for diabetic adults Alpha Lipoic Acid 500 mg.

Chromium 200 mcg.

Sulfate Vanadium 5 mg.

Omega-3 (fatty acids) 100 mg.

Gamma Linoleic Acid 200 mg.

Chromium 500 mg.

Garlic 100 mg.

Formula n. 20 for Osteoporosis Calcium 1000mg.

Vitamin D 800 I.U.

Magnesium 400 mg.

Boron 5 mg.

Vitamin K 200 mcg.

Vitamin B12500 mcg.

Copper 3 mg.

Zinc 50 mg.

Vitamin C 1 gr-Bioflavonoids 500 mg.

Betacarotene 500 mg.

Zinc 50 mg.

Vitamin C 500 mg.

Formula n. 21 to prevent cholesterol Niacin 800 mg.

Omega-3 50 mg.

Vitamin E 800 I.U.

Freeze-dried green tea 100 mg.

Activated carbon 100 mg.

Bran 100mg.

Ginkgo Biloba 120 mg.

Formula n. 22 for memory Vitamin A 5000 I.U.

Vitamin E 400 I.U.

Ginkgo biloba extract 100mg.

Omega-3 200 mg.

Acetylolin 50 mg.

Vinegars 1 L-Carnitine 100 mg.

L-Glutamine 200 mg.

Boron 100mg.

Manganese 50 mg.

Formula n. 23

NAC (Acetyl-L-Cysteine) 250 mg.

Lipoic acid 200 mg.

GSH (Glutathione) 250 mg.

Glutamine 1500 to 5000 mg.

Glycine 250 to 500 mg.

Vitamins:

Mixed carotenes up to 15,000 IU.

Vitamin D up to 1,000 mg.

Vitamin E 50 to 100 IU Vitamin B Complex:

thiamine (B1) up to 100 mg. riboflavin (B2) up to 50 mg.

Niacin (B3) up to 50 mg.

Pantothenic acid (B3) up to 500 mg.

Pyridoxine (B6) up to 50 mg.

B12 up to 500 mcg.

Folic acid (Vit. M) up to 800 mcg.

Biofina (Vit. H) up to 400 mcg.

Minerals:

Calcium 1000 to 1500 mg.

Magnesium up to 500 mg.

Potassium up to 100 mg.

Selenium up to 250 mcg.

Zinc up to 30 mg.

Formula n. 24 to prevent liver disorders Vitamin C 500 mg.

Vitamin E 400 I.U.

Mixed carotenes 5000 I.U.

GSH 250 mg.

NAC 100 mg.

Lipoic acid 200 mg.

Selenium 100 mcg.

Zinc 15 mg.

Silymarin 200 mg.

Formula 25 to reduce cholesterol Vitamin C 500 mg.

Vitamin E 800 I.U.

Vitamin B3 (niacin) 100 mg.

Vitamin B6 (pyridoxine) 50 mg.

Folic acid 400 mcg.

Mixed carotenes 5000 I.U.

NAC 300 mg.

Lipoic Acid 400 mg.

Carnitine 1000 mg.

Magnesium 400 mg.

Selenium 250 mg.

Potassium 99 mg.

Omega-3 100 mg.

Garlic 500 mg.

Coenzyme Q10 150 mg.

Taurine 200 mg.

Arginine 500 mg.

Ginkgo Biloba 120 mg.

Form it n. 26 recommended after eye surgery Vitamin A 5000 I.U.

Vitamin B2100 mg.

Vitamin B6100 mg.

Vitamin C 500 mg.

Vitamin E 400 I.U.

Mixed carotenes 5000 I.U.

NAC 250 mg.

GHS 250 mg.

Glutamine 500 mg.

Zinc 15 to 25 mg.

Ginkgo Biloba 100 mg

Formula n. 27 adjuvant in case of Hepatitis Vitamin C 1000 mg.

GSH 500 mg.

NAC 500 mg.

Lipoic Acid 500 mg.

Selenium 200 mcg.

Silymarin 600 mg.

Glutathione 200 mg.

Formula n. 28 antenatals

Vitamin A 3000 I U

Vitamin D 600 I.U.

Vitamin E 30 I.U.

Vitamin C 100 mg.

Aeolian Acid 800 mcg.

Vitamin B11.7 mg.

Niacinamide 20 mg

Vitamin B62.6 mg

Vitamin B126: 0 mcg.

Pantothenic acid 10 mg.

Biotin 300 mcg.

Ferra 60 mg.

Zinc 25 mg.

Iodine 200mcg.

Copper (Gluconate) 2 mg.

Manganese 3 mg.

Calcium (Phosphate) 200 mg.

Phosphorus 100 mg.

Magnesium 100 mg.

Selenium 50 mcg.

Chromium 50 mcg.

Formula n. 29 for asthma patients

Vitamin A 5000 mg.

Vitamin C 500 mg.

Vitamin E 40 mg.

Mixed carotenes 5000 I.U.

Selenium 100meg.

Magnesium 800 mg.

NAC 500 mg.

Lipoic Acid 400 mg

Ginkgo Biloba 120 mg

Formula n. 30 for Alzheimer's patients

Vitamin B Complex 100 mg.

Folic Acid 400 mcg.

Vitamin B 12 (colabamine) 500 megs

Vitamin C 500 mg.

Vitamin E 800 IU.

Mixed carotenes 10,000 I.U.

NAC 500 mg.

Lipoic Acid 250 mg.

Glutamine 500 mg.

Selenium 200 mcg.

Zinc 30 mg.

Ginkgo Biloba 150 mg.

Formula n. 31 to strengthen the body against environmental damage NAC 600 mg.

GSH 250 mg.

Lipoic Acid 200 mg.

Selenium 250 mcg. Magnesium 400 mg.

Zinc 30 mg.

Glutathione 200 mg.

Formula n. 32 for diabetics Vitamin E 400I.U.

Vitamin C 500 mg.

Chromium 150 mg.

Quercetin 100 mg.

Zinc 15 mg.

Formula n. 33 CoQ10 atherosclerosis 15 mg.

L-Carnitine 250 mg.

Potassium 100 mg.

Magnesium 300 mg.

Copper 1 mg.

Chromium 100 mcg. Taurine 250 mcg. Bioflavonoids 250 mg.

Inosine 500 mg.

Dimethiglycine (DMG) 100 mg.

Omega-3 100 mg.

Formula n. 34 heart disorders Vitamin E 400 mg.

Vitamin C 500 mg.

Vitamin B6 50 mg.

Selenium 50 mcg.

Magnesium 400mg.

Ecosapentaenoic acid (EPA) 500 mg.

Gamma Linoleic Acid (GLA) 500 mg.

L-Tryptophan 500 mg.

Pycnogenol 50 mg.

Formula n. 35 for hypertension Dimethylglycine 1,000 mg. Silicone 10 mg.

Bromelain 10 mg.

Vitamin E 500 mg.

Potassium 400 mg.

Magnesium 250 mg.

Bioflavonoids 500 mg.

Coenzyme Q1030 mg.

Ginkgo Biloba 120 mg.

Formula n. 36 for rheumatoid arthritis Vitamin C 2,000 mg.

Vitamin E 400 IU

Mixed carotenes 25,000 IU

Pantothenic acid 250 mg.

Niacinamide 500 to 1,000 mg.

Calcium 1, 500 mg.

Selenium 200 mcg.

Zinc 50 mg.

Magnesium 1,000mg.

NAC 600 at 1,200 mg.

Omega-3 (fatty acids) 1 to 3 capsules Superoxide smutase 3 capsules Glucosamine 1,500 mg.

SAMe 1,000 mg.

Formula n. 37 to prevent cataracts Vitamin E 200 IU

Vitamin C 500 mg.

Vitamin B215mg.

Betacarotene 5,000 IU

Folic acid 400 mcg:

Selenium 100 mcg.

Copper 1mg.

Zinc 10mg.

Quercetin 100mg.

Pycnogenol 50 mg.

Lutein 250mcg.

Ginkgo Biloba 100 mg.

Formula n. 38 for smokers Betacarotene 10,000 l.U.

Vitamin C 400 mg.

Vitamin E 200 IU

L-Cysteine 500 mg.

Folic acid 400 mcg.

Vitamin B12 25 mcg.

Zinc 15 mg.

Selenium 100 mcg,

Iron 10 mg.

Glutathione 300mg.

Formula n. 39 to normalize blood pressure Potassium 50 mg.

Calcium 500 mg.

Magnesium 300 mg.

Selenium 50 mcg.

Vitamin A 5,000 IU

Vitamin C 250 mg.

Vitamin E 200 IU

Fish oil 50 mg.

Garlic 200 mg.

Formula n. 40 for cancer prevention Vitamin A 1000 I.0.

"" Acetate 1000 I.U.

"" Betaearotene 1000I.U.

Vitamin E (dl-alpha tocopherol acetate) 30 l.U.

Vitamin C (ascorbic acid, niacinamide) 500 mg.

Folic acid 400 mcg.

VitaminBi (thiamine mononitrate) 1.5 mg

Vitamin B2 (riboflavin) 1.7 mg.

Niacin (niacinamide ascorbate) 20 mg

Vitamin B62 mg.

Vitamin B12 (cyanocobalamin) 6 mcg.

Vitamin D (Vitamin D3) 400 l.U.

Biotin 300 mcg:

Pantothenic acid (calcium pantothenate) 10 mg.

iodine (potassium iodine) 150 mcg.

Calcium (citrate, calcium phosphate, carbonate) 1000 mg.

Magnesium (oxide) 400 mg.

Copper (oxide) 2 mg.

Zinc (oxide) 15 mg.

Phosphorus (calcium phosphate) 50mg.

Vitamin K (phytomenadione) 25 mcg.

Potassium (chlorine, sorbate) 60 mg.

Chromium (chlorine) 25 mcg.

Manganese (gluconate) 2.5 mg.

Molybdenum (sodium molybdate) 25 mcg.

Selenium (sodium slenate) 25 mcg.

Vanadium (sodium metavanadate) 10 mcg.

Boron (calcium boroglucaonate) 1 mg:

Silicone (sodium metasilicate) 10 mcg.

Bioflavonoids 50 mg.

Sodium benzoate 4 mg.

Coenzyma Q10200 mg.

Potassium sorbate 200 mg.

BHT (hydroxitoluene butylate)

Inositol 50mg Propylgallate 50mg

N-Acetylcysteine 10 mg

L-Methionine 10 mg

L-Glutamine 10 mg Taurine 10 mg

L-Glutathione 50 mg

Formula n. 41 for chronic fatigue Vitamin A (Betacarotene) 1.250I. U.

Vitamin C (Ascorbic Acid) 120 mg.

Vitamin E 301U.

Thiamine 15 mg.

Riboflavin 15 mg.

Niacin (Niacinamide) 38 mg Vitamin B6 (hydrodoride) 15 mg.

Folate (Folic Acid) 400 mcg.

Vitamin B12 (Cyanocobalamin) 80 mcg.

Biotin 230 mcg.

Pantothenic acid 30 mg.

Calcium 130 mg.

Phosphorus 100mg:

Iodine 150 mcg.

Magnesium 38 mg.

Zinc 23 mg.

Selenium 10 mcg.

PABA (para-aminobenzoic acid) 150 mg.

Ribonucleic Acid 23 mg.

Sodium phosphate I mg.

DMAE 25 mg.

Soy lecithin 100 mg.

Phosphate 25 mg.

Amino Acid Blend:

Glycine, D-methionine, L-cysteine

Hydrochloride, serine. 100 mg.

Formula n.42 megaminerals Calcium (from calcium carbonate) 1000 mg:

Magnesium 100 mg.

Iron 18 mg.

Zinc 15 mg.

Copper (from copper sulphate) 2 mg Potassium 50 mg.

Manganese 2.5 mg.

Chromium 200 mcg.

Selenium 50meg.

Iodine 150 mcg.

Molybdenum 100mcg.

Silicone 20 mcg.

Tin 20 mcg.

Nickel 5 mcg.

Vanadium 10 mcg.

Boron 100 mcg.

Formula n. 43 anti-aging Gutaminic Acid 125 mg.

L-Phenylamine 125 mg.

Colina Bitartrata

Ginkgo Biloba (extract) 60 mg.

Lecithin 25 mg.

PABA (para-aminobenzoic acid) 25 mg.

RNA 15 mg.

Vitamin C 15 mg.

DL-Methionine 12.5 mg.

Inositol 10 mg.

Papain 10 mg.

Bromelain 10 mg.

Niacinamide 6.25 mg.

Magnesium 6 mg.

Pantothenic acid 5 mg.

Zinc 4 mg.

VitaminE 4 I.U.

Vitamin B1 2.5 mg.

Vitamin B22.5 mg.

Vitamin B62.5 mg.

Benzoic Acid 1.5 mg.

Folic Acid 0.1 mg.

Potassium 35 meg.

Biotin 30 mcg.

Sodium phosphate 0.15 mcg.

Formula 44 for cataract sufferers

Lutein 10 mg

N-acetyl-L-cysteine 250 mg.

Vitamin C 1,000 mg.

Vitamin E 400 I.U.

Beta carotene 600 mg.

Chromium 200 mcg.

Zinc 15 mg.

Rutin 250 mg.

Quercetin 150 mg.

B2 (Riboflavin) 50 mg.

Zeoxantina 6 mg.

Ginkgo Biloba 100 mg.

Formula # 45 to strengthen the immune system Vitamin A 3500 I.U.

Vitamin C 60 mg.

Vitamin D 400I.U.

Vitamin E 30 I.U.

Vitamin K 25 mcg.

Thiamine 1.5 mg.

Riboflavin 20 mg:

Niacin 2 mg.

Vitamin B62 mg.

Folic acid 400 mcg

Vitamin B126 mcg.

Biotin 30 mcg.

Pantothenic acid 10 mg.

Calcium 162 mg:

Iron 18 mg.

Phosphorus 109 mg.

Iodine 150 mcg.

Omega-3 50 mg.

Glutathione 200 mg.

Magnesium 100 mg.

Zinc 15 mg.

Selenium 20 mcg.

Copper 2 mg.

Manganese 2 mg.

Chromium 120 mcg.

Molybdenum 75 mcg.

Chlorine 72 mg.

Potassium 80mg.

Boron 150 mcg.

Nickel 5 mcg.

Silicone 2 mg.

Tin 10 mcg.

Vanadium 10 mcg.

Lutein 250 mcg.

Lycopene 300 mcg.

Zeoxanthin 5 mg.

Formula n.46 against alcohol damage Vitamin A 10000 I.U.

Vitamin C 500 mg.

Vitamin D 400I.U.

Vitamin E 100 I.U.

Vitamin K 500 mcg.

B1 (Thiamine) 75 mg.

B2 (Riboflavin) 5 mg.

B3 (Niacin) 200 mg.

Vitamin B6 (pyroxidine) 5 mg

Vitamin B12 (cobalamin) 3 mcg.

Folacin 400 mcg

Pantothenic acid 50 mg.

Biotin 200mcg.

Zinc 15 mg.

Formula # 47 for alcohol abuse

Vitamin A 10000I.U.

Vitamin C 10 mg.

Vitamin E 600 I.U.

Vitamin K 10 mcg.

B1 (Thiamine) 10 mg

B2 (Riboflavin) 50 mg.

B3 (Niacin) 300mg.

Vitamin B6 (pyroxidine) 50 mg.

Folacin 4 mg

Pantotechnical acid 50mg.

Zinc 15mg.

Formula n.48 generic adjuvant in medical treatment Folic Acid 1mg:

Glutathione 200 mg.

SAMe 200 mg.

Vitamin C 500 mg.

Vitamin E 400 IU.

Vitamin B1 (thiamine) 10 mg.

Vitamin B6 (pyroxidine) 5 mg.

Vitamin B12 (cobalamin) 1 mg.

Betacarotene 10 mg.

Selenomethionine 50 mcg.

Giutamine 10 mg.

NAC (N-Acetylcysteine) 100 mg.

Gaba 500 mg.

Formula 49 for acne

Vitamin A 10000 I.U

Vitamin C 1000 mg.

Vitamin E 800I.U.

Chromium 600 mcg.

Zinc 60 mg.

Formula 50 for impotence

Vitamin C 1000 mg.

Vitamin E 800 I.U.

Ginkgo Biloba 100mg.

Niacin 50 mg.

(Thiamine) 50 mg.

inositol 100 mg.

Bioflavonoids 1000 mg.

Zinc 45 mg.

In this invention, the antioxidant formulations provide, for the most part, doses higher than the recommended daily amount (RDA), by the Health Authorities, for healthy people. The concern of these recommended diets, in fact, is only the prevention of nutritional deficiencies in population groups; they do not define the "optimal" level of intake per individual. The inherent variations in the nutritional needs of each subject are in fact so wide as to make it absurd to claim that the recommended dietary regimes are the same for everyone. As stated by the Food and Nutritional Board: "Individuals with specific nutritional needs were not considered by the RDAs"

But over the last few years, thousands of scientific researches have revealed that as a result of work-related stress, antipollution, food, etc. these RDAs are no longer reliable, not allowing our body to protect itself from the attack of free radicals and to stay healthy. In recent studies it has been found that the damage caused by free radicals, which is not remedied through the administration of a greater quantity of antioxidants, causes the development of DNA mutations every day, causing degenerative diseases and premature aging. Therefore, only by using antioxidants in higher doses than those provided by the RDA, we are able to strengthen the body, increase energy and vitality, counteract stress and do prevention work. Ultimately, through many paths followed by prevention, which include the use of antioxidants in nutrition, we should approach the achievement of health, which the World Health Organization has defined not only as the absence of symptoms, but as a condition of physical and psychological well-being. , emotional, moral, rational, etc.

The amount of each antioxidant formulation to be used, in accordance with the present invention, should be approximately 3 (three) grams and make up 10% (ten percent) of the total antioxidants added to the flour to produce a normal pizza, a normal cut of bread, pasta, or other products mentioned above. The following formulation examples are prepared in accordance with this invention and presented only to illustrate and the daily dose required for disease prevention. This dose may vary only following a medical prescription and confirmation from the Ministry of Health, according to the health conditions to be treated; therefore, a different need must absolutely not limit the scope of this patent.

As a dietary supplement, every single antioxidant included in a normal size pizza or individual portion of it, and yet any other product to increase object of the above listed formulations, cannot exceed the weight of 1 (one) gram.

The above formulations can be modified to have a controlled dissolution, a name foreseen in my U.S.A patent (U.S. Patent No. 4,906,488) which involves a special microencapsulation technique. The above examples of formulations are prepared in accordance with this invention and presented for illustration only; their exact dosage, for the prevention of diseases, may vary according to the health conditions of those who take them, therefore it is absolutely not to be limited in the scope of application of this patent.

The formulations of the present invention consist of antioxidants prepared in powder or liquid form, ready to be mixed with pizza flour and other types of dough; they provide for the percentages of antioxidants described below:

From approximately 0.0001% to approximately 10%; from a minimum weight of about 0.0001 grams to a maximum of about 3 grams of one or more antioxidant substances to be added to a normal size pizza or other individual portion of the aforementioned food products.

As a dietary supplement, antioxidants can be included in a normal size pizza «in an individual portion of another food product, in quantities not exceeding 3 (three) grams in total, with or without additives.

Some of the advantages and / or benefits of the formulations of the present invention include, but are not limited to:

1. Formulations of antioxidants derived from one or more vitamins, minerals, amino acids, enzymes, chemical hormones, plant extracts, proteins, etc. to mix in the flour for the preparation of dough for pizza, bread, pasta, biscuits and various sweets.

2. Benefit 1 antioxidant formulations, with the effect of scavengers of free radicals, to keep our body healthy.

3. Benefit 1 antioxidant formulations, effective in preventing disease and keeping young.

4. The formulations of antioxidants of benefit 1, useful in preventing or alleviating many diseases such as: Parkinson's disease and Alzheimer's, arthritis, cancer, cataracts, diabetes, diseases of the cardiovascular system, intestinal diseases, hepatitis (all forms), weakness of the immune system, inflammatory disorders, macular degeneration; they also serve to postpone the onslaught of premature aging.

5. Benefit 1 antioxidant formulations, which can help achieve health benefits beyond those offered by improved nutrition.

6. The formulations of antioxidant of benefit 1, where the antioxidants are mixed with the flour to produce bread, pasta, pizza, focaccia, confectionery, active in the prevention or adjuvants in the treatment of many diseases; they are also useful in delaying the aging process.

7. The formulations of antioxidants as stated in benefit 1, ideal for adding to flours and / or other doughs for the production of bread, pasta, pizza, and other baked and non-baked products.

8. The formulations of antioxidants in flour for dough for pizza, bread, pasta, and confectionery, as stated in benefit 7, where yeast, salt, water and additives such as preservatives, stabilizers, dyes, flavorings, thickeners, enhancers of flavor, sweeteners, emulsifiers, gelling agents and thinners.

9. The formulation where the antioxidants, to be mixed in flours or doughs to produce bread, pasta, confectionery, and other products, must amount, approximately, between 1% and 3% of the weight of the finished product.

10. The formulation of benefit 1, where the dose of each antioxidant, to be mixed in the flour or in the mixture of food products, must amount from 1 to 3 grams per person.

11. The formulations object of the present invention can include one or more antioxidants in flour or flour doughs, as per benefit 1, with or without additives.

12. The formulations as for benefit 1, where the antioxidants are mixed in the flours to produce bread, pasta, pizza, focaccia, wraps, sweets, etc., selected from one or more of the following antioxidants and their derivatives;

Acetyl-L-Camitina; Acetyl Glucosamine, Arginine, Adenosine; Allicin; Aloe; Pantothenuco acid; Phenolic acid; Alpha Lipoic Acid; Amina; Anthocyanidin; Anthoxanthin; Anthocyanin; Ascorbic acid; Fatty acids; Citric acid; Betacarotene; BHA; BHT; Bilirubin; Bromelain; Blueberry; Bioflavonoids; Biotin; Boron; Soccer; Carotenoids; Camitina; Hydrastis; Capsicin; Catalase; Catechin; Cysteine; Coenzyme Q10; Copper Sebacate, Colina; Coumarin; Cryptoxanthin; Chrome; Turmeric; Dimethylglycine; Hesperidin; Phytoestrogens; Phosphate; Phosphorus; Ferrous fumarate; Folic acid; Garlic; Genistein; Ginger; Ginkgo Biloba; Gallates; Wisteria; Gluconates; Glutathione or Glutathioneperoxidase; Glucosinolates; Green tea; Inositol; Isoascorbic acid; L-Glutamine; Lipoic Acid; Lactic acid; Linoleic acid; Lecithin; Lysine; L-methylè Methionine; L-Seleno Cysteine; L-Seleno Methionine or Metionate; lycopene; Lutein; Manganese; Melatonin; Methionine w / (Cu-Zn of Reductase or Mn); N-Acetylcysteine or L-Cysteine; 1-Cysteine Esters N-acyl; Magnesium; 1-Methionine Esters N-acyl; Omega 3; Organosulfides; Ornithine PABA; Papain; Papaya; Polyphenols; Poplar Bud; Procyanidin; Pycnogenol; Potassium; Quercetin; Resveratrol; Rosemary; Rutina; Rutinous; Selenium yeast; Seleno Cysteine; Seleno Methionine or Metionate; .Silibum marianum; Sodium bisulfate; Sodium Metasulfal, Sodium Sulfate; Sodium thiosulfate; Spirulina; Sulfurafane; Superoxide dismutase; S-Adenosyl Methionine (SAMe); Tartaric acid; Taurine; Terpenes; Thioglycerol; Thiol; Thiosorbitol; Turmeric Thiourea; Vitamin A, Vitamin Vitamin B2; Vitamin B3; Vitamin B5; Vitamin B6; Vitamin B12; C vitamin; Vitamin E; Vitamin K; Zinc gluconate; and Zeaxanthin.

13. The formulations of benefit 1, where the product of the base dough is a mixture of flour, water, with or without yeast, salt and where additives, flavors and antioxidants worked in a thick and soft mass, to produce pasta, pizza , bread, focaccia and various sweets.

14. The benefit composition 1, where the ingredients are present in liquid or pulverized or compact form.

15. The benefit composition 1, where the ingredients are prepared to take one or more organic or inorganic additives.

16. The composition of benefit 1, where the ingredients are prepared to take on one or more flavors.

17- The benefit composition 8, where it is said that one or more additives are selected from the following preservatives, stabilizers, dyes, flavorings, thickeners, flavor enhancers, sweeteners, emulsifiers, gelling agents and diluents.

18. The composition of benefit -8, where it is said -that one or more aromas are with the taste of pizza, or bread or wraps, and various sweets.

19. Benefit composition 8, where the pizza flavor is in a liquid or pulverized form.

20. The composition of benefit 8, where the aroma of bread is in a liquid or powdered form.

21- The composition of benefit 8, where the aroma of wraps is in a liquid or pulverized form.

22. Benefit Composition 8, where candy flavor is in a liquid or powdered form.

23. The benefit composition 10, where the antioxidants are in a liquid or powdered form that contains at least one or more antioxidants.

24- The benefit composition, 10, where antioxidants are offered in a liquid or powdered form to be mixed with all the other benefit ingredients 11, to obtain a soft or dry paste product.

25- Benefit Composition 11, to help a person prevent or reduce free radical damage by adding antioxidants to flour or flour doughs, should be in an amount of approximately 3 grams or less for each serving or serving.

26. The benefit formulation 11, where the ingredients are prepared with or without the addition of organic or inorganic additives and one or more flavorings; where one or more additives are dried by the following: an excipient, a preservative, a stabilizer, a suspending agent, a dispensing agent, a diluent or a wax; where one or more flavors are the taste and aroma of pizza, piadina, bread and sweets.

Any person specializing in the art of baking or pizza chefs or those who produce sweets, who is informed of the invention in question, will understand that this invention is not necessarily limited to the terms or to the specific representations and modifications described here. Thus, a large variety of alternatives can be practiced without starting from the spirit of the invention, and the rights to such alternatives are particularly reserved, especially those which are mentioned in the scope of the claims set forth below.

The present invention has the requisites to be extended to many foreign countries, in which the relative Ministries of Health have established different dietary standards (with more or less antioxidants) as a daily intake. Therefore I suggest that foreign manufacturers use the maximum amount of antioxidants recommended by their leased health authorities in their food products.

Not having the possibility here to describe the invention in question in detail, those skilled in the art will understand that the details of execution can in any case vary, without however departing from the scope of the idea of the solution adopted, and therefore remaining within the limits of the protection granted by the present patent. for industrial invention. Since the invention in question has been described and represented only by way of indicative and known limitative example, it is understood that it may undergo numerous variations, depending on industrial, commercial and other needs.

Therefore it must be understood that any equivalent product made according to any characteristic indicated in the following claims is included in the application for proof.

SUMMARY

In the object of the present invention it is widely described how the results of scientific research show that the diet of rich countries is responsible for subclinical forms of antioxidant deficiency in increasingly larger sections of the population. Therefore it is necessary to take note that we are using food products that use flours that have almost nothing of their original nutritional values and that following their refining and consequent cooking, they have lost much of their effectiveness in protecting our cells and biological systems. dating harmful to free radicals and harmful, chemical and physical agents,

Consequently, it is imperative and the task of each of us expert researchers in the field, to defend the health of consumers, through a replenishment in the diet of antioxidants necessary for the life of cells and for strengthening the immune system. Antioxidants sweep free radicals and are able to prevent some diseases commonly spread today, optimizing health conditions, with the prospect of extending the span of our life

Claims (1)

CLAIMS What is required: Request 1 Numerous formulations of antioxidants and their derivatives, suitable to be mixed with flours to produce pasta, bread, pizza, wraps, biscuits, sweets and various doughs, in the traditional way, with the addition of antioxidants. Formulations of antioxidants - containing vitamins, minerals, amino acids, enzymes, ritohormones, bioflavonoids, phytosterols, sianols, phenols, carotenoids, fatty acids, isothiocyanates, poly alcohols, sulphides, thiols, probiotics, fibers, proteins, and / or combinations of their compounds and derivatives and the aforementioned formulations of antioxidants, when mixed with flour, will offer the consumer one of the most vital food supplements, which can delay the aging process, guarantee good health and prevent disease. Request 2, The formulations of request n.1, to be mixed with different types of flours to produce pasta, bread, pizza, focaccia, wraps and sweets, in the traditional way with the addition of antioxidants, aim to reduce the negative effects caused by oxidation of cells by free radicals, delaying aging and / or lapoptosis. They are also proposed as a valid aid to the immune system in preventing or alleviating numerous diseases. Request 3. The formulations of request 1, in which the flours suitable for the dough of bread, pizza, pasta, focaccia, wraps and sweets, in the traditional way with the addition of antioxidants, are derived from soft wheat, durum wheat, rye, barley, oats, millet, corn, spelled, spelled and buckwheat. Request 4. The formulations of request I, where the said antioxidant formulation is added to the grinding of the flour or later, during the preparation of the dough for the production of food products. Request 5. The formulations of claim 3, in which the said antioxidant formulation is added to either or Request 6, The formulations of request 2, in which one or more ingredients of the pizza are: tomato sauce, mozzarella, ham, vegetables, etc. Request 7. The formulations of claim 1 where one or more of the following is added to the formulation: salt, water, yeast, additive, colorant, preservative, sweetener, flavor enhancer, stabilizer, flavor, thickener, emulsifier, gelling agent, or diluent Request 8. The formulations of claim 7 wherein said one or more additives is selected from the following: a colorant, a preservative, a sweetener, a stabilizer, a thickener, an emulsifier, a flavor enhancer, a diluent and a gelling agent. Request 9. The formulations of request 7, in which one or more of said aromas is the flavor of pizza, bread, sweets with their taste and aroma. Claim 10. The formulations of claim 9, where the flavor of the pizza is in a liquid or powder form. Request 11. The formulations of claim 7, where the flavor of the bread is in a liquid or powder form. Request 12. The formulations of claim 7 where the flavor of the flatbread is in a liquid or powder form. Request 13. The formulations of claim 7 where the flavor of the candy is in a liquid or powder form. Claim 14. Claim I formulations where the antioxidant formulation is in a liquid or powder form. Request 15. The formulations of request 1, in which the said antioxidant formulation is provided in a liquid or powder to be mixed with all the other ingredients, to make the dough a soft or dry product. Claim 16. The formulations of claim 1, wherein the antioxidant formulation is provided in quantities of about one to three grams (or less) for each serving of the food product. Request 17. The formulations of claim 1, wherein the ingredients are prepared using one or more organic or inorganic additives and one or more flavorings; wherein said one or more additives is selected from the following: an excipient, a preservative, a stabilizer, a colorant, a flavoring, a thickener, a flavor enhancer, a sweetener, an emulsifier, a gelling agent; in which one or more flavors is the taste and aroma of pizza, piadina, bread and sweets. Request 18. The formulations of request 1, in which the antioxidant component is supplied in an amount ranging from 1% to 3% of the total weight of the finished product. Request 19. The formulations of request 16, in which the quantity of the specific dose of antioxidants, contained within the said food products, ranges from one to three grams, approximately, per person. Request 20. The formulations of request 1, in which the said antioxidant formulation, is chosen from one or more antioxidants (and their derivatives), of the following: Acetyl-L-Carnitine; Acetyl Glucosamine, Arginine, Adenosine; Allicin; Aloe; Pantothenuco acid; Phenolic acid; Alpha Lipoic Acid; Amina; Anthocyanidin; Anthoxanthin; Anthocyanin; Ascorbic acid; Fatty acids; Citric acid; Betacarotene; BHA; BHT; Bilirubin; Bromelain; Blueberry; Bioflavonoids; Biotin; Boron; Soccer; Carotenoids; Carnitine; Hydrastis; Capsicin; Catalase; Catechin; Cysteine; Coenzyme Q10; Copper Choline; Coumarin; Cryptoxanthin; Chrome; Turmeric; Dimethylglycine; Hesperidin; Phytoestrogens; Phosphate; Phosphorus; Ferrous fumarate; Folic acid; Garlic; Genistein; Ginger; Ginkgo Biloba; Gallates; Wisteria; Gluconates; Glutathione or Glutathioneperoxidase; Glucosinolates; Green tea; Inositol; Isoascorbic acid; L-Glutamine; Lipoic Acid; Lactic acid; Linoleic acid; Lecithin; Lysine; L-methyl Methionine; L-Seleno Cysteine; L-Seleno Methionine or Metionate; Lycopene; Lutea; Manganese; Melatonin; Methionine w / (Cu-Zn of Reductase or Mn); N-Aceltilcystenia n L-Cysteine; 1 -Cysteine Esters N-acyl; Magnesium; 1-Methionine Esters N-acyl; Omega 3; Organosulfùri; Omitina; PABA; Papain; Papaya; Polyphenols; Poplar Bud; Procyanidin; Pycnagenol; Potassium; Quercetin; Resveratrol; Rosemary; Rutina; Rutinous; Selenium yeast; Seleno Cysteine; Seleno Methionine or Metionate; Silibum marianum; Sodium bisulfate; Sodium metasulfate; Sodium sulfate; Sodium thiosulfate; Spirulina; Sulfurafane; Superoxide dismutase; S-Adenosyl Methionine (SAMe); Tartaric acid; Taurine; Terpenes; Thioglycerol; Thiol; Thiosorbitol; Thiourea; Turmeric; Vitamin A, Vitamin B1, Vitamin B2; Vitamin B3; Vitamin B5; Vitamin B6; Vitamin B12; C vitamin; Vitamin E; Vitamin K; Zinc gluconate; and Zeaxanthin. Request 21. The antioxidant formulations of request 1, in which the resulting product of the base dough is a mixture of flour, water, with or without yeast, salt, thinner, additives, flavors, aromas, preservatives, all to obtain the food product desired. Request 22. The formulations of the request Γ, where the said antioxidant formulation is provided in liquid or powder form. Request 23. Formulations with one or more antioxidants to foods with a dough base containing the points: (a) an antioxidant formulation that contains one or more of the following ingredients: vitamins, minerals, amino acids, enzymes, chemicals, phytohormones, plant extracted antioxidants, proteins, etc .; (b) adding the formulations of antioxidants to the edible flours used for the realization of the food product envisaged, which can be bread, pasta, pizza, focaccia, wraps and various sweets. Request 24, The formulations of request 23, in which flour is added to antioxidants and other ingredients, to produce a dough suitable for providing baked and / or drying food products, such as pasta. Request 25. The formulations of claim 23, where the ingredients are prepared using one or more organic or inorganic additives. Claim 26. The formulations of claim 23, where the ingredients are prepared using one or more flavorings. Request 27. The wording of Request 25, wherein one or more additives are selected from the following: a preservative, a colorant, a stabilizer, a flavoring, a thickener, a flavor enhancer, a sweetener, an emulsifier, a gelatinizer and a diluent. Request 23. The method of claim 23, where the antioxidant formulation is prepared in liquid or powder form. Request 29. The formulations of request 23, in which each formulation of antioxidants can be prepared in an amount not to be exceeded, for each dose or portion of the baked and drying product, such as pasta, as recommended by the Ministry of Health. Request 30. The formulations of request 23, in which the ingredients can be prepared and enriched using one or more organic or inorganic additives, selected from the following: preservatives, stabilizers, dyes, emulsifiers, thickeners, flavor enhancers, sweeteners, gelling agents, thinners with a pleasant aroma and flavor of pizza, bread, wraps and various sweets. Request 31. The formulations of Request I, where edible reshuffle contains flour and the antioxidant formulation is supplied in powder form. Request 32. The formulations of request 1, in which the edible reshuffle contains form and the formulation is supplied with the antioxidants already mixed with the flour, or with the antioxidants supplied separately, to be mixed together with the flour at the time of mixing. Request 33. The formulations of request 23, in which the edible reshuffle contains the flour and point (b) contains the antioxidant formulation to be added to said flour at the time of mixing or to the already kneaded pizza. Request 34. The wordings of request 23, where the flour ready for reshuffling contains the formulation previously added to the flour itself.