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Antioxidation

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CyanthOx is the strongest water-soluble antioxidant

According to Oxygen Radical Absorbance Capacity (ORAC) analysis*, CyanthOx™ has an ORAC value of 895,281 μmol TE/100g (Puredia Corporation Limited, 2019).

In comparison, CyanthOx™ is 8 times stronger than grape seed extract (Superfoodly.com, 2019) and 1.7 times more potent than french pine bark extract (Legault et al., 2013).

*a method of measuring antioxidant capacities in biological samples

ORAC (μmol TE/100g)

 
CyanthOx™ is a unique sea buckthorn extract with a rich combination of  polyphenols ,  proanthocyanidins ,  bioflavonoids , which offer extensive natural health benefits.

CyanthOx™ is a unique sea buckthorn extract with a rich combination of polyphenols, proanthocyanidins, bioflavonoids, which offer extensive natural health benefits.


 
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CyanthOx increases SOD, GSH and lowers MDA

Design: Randomized, placebo-controlled trial was conducted in 106 participants aged from 45 - 65 years old.

Dosage: Oral intake of 4 x 0.65g of sea buckthorn capsules (6.5% sea buckthorn proanthocyanidins and 16% Omega 3 (ALA)) or placebo per day for 90 days.

Result:

  • Significant increase in SOD by 11% and GSH by 4%

  • Significant reduction in MDA by 15%

SOD

GSH

MDA

Conclusion: 169mg sea buckthorn proanthocyanidins per day increases SOD, GSH and lowers MDA.

(Zou et al., 2010)


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CyanthOx is 2.7 times stronger than grape seed extract

Design: Randomized, placebo-controlled trial was conducted in 120 participants aged from 45 - 65 years old.

Dosage: Oral intake of 2 x 0.5g of grape seed extract capsule (10% proanthocyanidins) or placebo per day for 90 days.

Result:

  • Increase in SOD by 2.3% and GSH by 2.4%

  • Decrease in MDA by 4.8%

Comparison between sea buckthorn and grape seed proanthocyanidins

 

 

Conclusion: Sea buckthorn proanthocyanidins is 2.7 times more effective in increasing SOD and 1.8 times more effective in reducing MDA than grape seed proanthocyanidins.

 

(Gao et al., 2010)


 
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CyanthOx inhibits oxidation better than grape seed extract

Design: The antioxidant activities of 92% sea buckthorn proanthocyanidins (SBOPC) and 95% grape seed proanthocyanidins (GSOPC) were analyzed by four assays:

  • Superoxide anion radical (O₂⁻) assay

  • Hydroxyl radical (HO) assay

  • Inhibition of lipid peroxidation assay

  • 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay

Result:

O₂⁻ assay:

  • EC₅₀ for SBOPC is 23.95μg/mL

  • EC₅₀ for GSOPC is 107.63μg/mL

HO assay:

  • The rate constant of reaction for SBOPC is 1.355×10⁹L/g.s

  • The rate constant of reaction for GSOPC is 1.687×10⁸L/g.s

Inhibition of lipid peroxidation assay:

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Conclusion: Sea buckthorn proanthocyanidins is 4.5 times more effective at quenching superoxide anion radical (O₂⁻) and 8 times more effective at quenching hydroxyl radical (HO), and inhibition of lipid peroxidation than grape seed proanthocyanidins.

 

(Fan et al., 2007)

Reference

  1. Puredia Corporation Limited. (2019). CyanthOx™80 ORAC Analytical Report. Available at: Here.

  2. Superfoodly.com. (2019). Antioxidant ORAC Value: Grape Seed Extract. [online] Available at: https://www.superfoodly.com/orac-value/grape-seed-extract/.

  3. Legault, J., Girard-Lalancette, K., Dufour, D. and Pichette, A. (2013). Antioxidant Potential of Bark Extracts from Boreal Forest Conifers. Antioxidants, [online] 2(3), pp.77-89. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665433/.

  4. Zou, Y., Xu, R., Liu, L. and Yang, X. (2010). "Seabuckthorn anthocyanin soft capsule" antioxidant testing for human. The Global Seabuckthorn Research and Development, [online] 8(3), pp.7-10. Available at: http://xueshu.baidu.com/usercenter/paper/show?paperid=474b979300b984490a3869e90e8aa8d7&site=xueshu_se&hitarticle=1.

  5. Gao, F., Zhang, K., Song, X., Wu, X. and Zhang, J. (2010). Study on Anti-Oxidation Function of Extraction from Grape Seed to Human. Chinese Journal of Public Health Engineering, [online] 9(2), pp.99-100. Available at: http://a.xueshu.baidu.com/paper/show?paperid=55cf4500e291e1d5ec78aed2bac87a2e.

  6. Fan, J., Luo, L., Wu, T. and Tao, G. (2007). Comparison of antioxidant activity of proanthocyanidins from seed of sea buckthorn and grape. FOOD & MACHINERY, [online] 23(2), pp.26-30. Available at: http://xueshu.baidu.com/usercenter/paper/show?paperid=57ffc99dae773794caeb19cc7974855a&site=xueshu_se&hitarticle=1.