Many studies have been carried out on Food State nutrients over the years. The main outcome of all of these studies has been to demonstrate that Food State is more bioavailable and better utilised than isolated chemical nutrients.
This is because they are in a food form, and are absorbed as easily as food in the body. Ease of absorption in a food form is at the heart of good nutrition.
Why have we done so many studies? Why do we do ongoing research? We have spent more money on research and studies with our products than anyother similar companies. But we have not done it for marketing purposes. Our primary aim is to produce nutritional supplements which give real benefit to health. The only way we can have confidence in and knowledge about the true effectiveness of our products is to do studies with people, in sickness and in health, and to collate, assess and evaluate the results. We are doing this on an ongoing basis.
| Review Studies | |
ACE STUDY |
Effect of Vitamins A, E and a Citrus Extract on In Vitro and In Vivo Lipid Peroxidation |
| SELENIUM | Selenium Yeast is an effective In Vitro and In Vivo Antioxidant and Hypolipemic Agent |
| SUPPLEMENTS BIOAVAILABLILITY | Relative Bioavailability of Trace Elements and Vitamins Found in Commercial Supplements |
| VITAMIN C 1 | Inhibition of Protein Glycation and Advanced Glycation end products by ascorbic acid and other vitamins and nutrients |
| VITAMIN C 2 | Comparative Bioavailability to Humans of Ascorbic Acid Alone or in Citrus Extract |
| VITAMIN C 3 | In Vitro and In Vivo Reduction of Erythrocyte Sorbitol by Ascorbic Acid |
| VITAMIN C 4 | Synthetic VS citrus extract |
| VITAMIN C 5 | Comparison of two forms of Vitamin C on Galactose Cataracts |
| VITAMIN C 6 | Comparative bioavailability of synthetic and natural Vitamin C |
