Why does eating "fresh mulberries" result in less resveratrol? So why do you have to choose? "Low temperature & low relative humidity dry extraction"?
Why does eating "fresh mulberries" result in less resveratrol? So why do you have to choose? "Low temperature & low relative humidity dry extraction"?
Fresh mulberries contain approximately 90% water, which makes important substances like resveratrol insoluble in water. There is a very low concentration in fresh fruit. That means Even if you eat large quantities of fresh fruit Still get low levels of resveratrol. and may not be sufficient for biological efficiency such as antioxidants. or reduce inflammation in the body
Resveratrol is also sensitive to heat. Eating fresh fruit or processing it with high heat (such as sun-drying, hot drying) therefore risks losing the effect of this substance easily.
Low Temperature & Low Relative Humidity Drying technology (drying at low temperature & low relative humidity) is drying in a cool condition and controlling humidity appropriately. Helps maintain the structure of resveratrol well. Prevents decay and the concentration was many times higher than in fresh fruit Makes the body receive adequate amounts of resveratrol. and can be absorbed and used more efficiently
What about synthetic resveratrol?
Even though in the market there is Synthetic Resveratrol But there are disadvantages to be aware of:
Research indicates that the synthetic May have side effects on the liver and kidneys if taken long term.
low absorption rate The body is less able to use natural substances that are extracted using correct techniques.
Therefore, choosing resveratrol from mulberries that have gone through a low temperature drying process is a safe choice. Get complete nutrition And has higher efficiency!
Brief summary:
fresh mulberry
Gets little resveratrol
Mulberry Extract Dried at Low Temperature & Low Relative Humidity
Contains concentrated resveratrol and is well absorbed.
synthetic resveratrol
Long-term health risks