(Heart and Circulation, High Cholesterol, High blood Pressure)
Food state vitamin C complex may beneficially affect haemostasis and fibrin network structure in hyperlipidaemic patients. Loots, D; Oosthuizen, W; Pieters, M; Spies, C; Vorster, H H. Blood Coagulation & Fibrinolysis, 15 (8), 677-685, 2004
An indication that the FoodState Vitamin C complex decreased the initiation of haemostasis, which in turn led to a compensatory reduction in fibrinolysis. FoodState Vitamin C complex may therefore be protective of cardiovascular disease by causing a new reduced steady state of haemostatic balance and less rigid clots (increased compaction).
In vitro and in vivo lipoprotein antioxidant effect of a citrus extract and ascorbic acid on normal and hypercholesterolemic human subjects. J.A. Vinson and J. Jang. Journal of Medicinal Food, 4 (3), 187-192, 2001
Re-natured [Food State] Vitamin C significantly lowered triglycerides levels, where as neither isolated vitamin C nor vitamin E did. The synergism between vitamin C and its associated food components in citrus is highlighted. Increased triglyceride levels are implicated with increased risk of heart disease.
Comparison of different forms of calcium on blood pressure of normotensive young males. J.A. Vinson, T. Mazur and P. Bose , Nutrition Reports International, 36 (3), 497-505, 1987
Re-natured [Food State] Calcium brought about an 8.2% decrease in diastolic blood pressure after 7 weeks supplementation, whereas calcium gluconate brought about no significant change. Additionally, all subjects in the calcium gluconate group complained of gastrointestinal distress, which did not happen in the Re-natured [Food State] Calcium group.
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