date:Aug 17, 2012
ment.
Vidal revealed that the Nestl technology increases the bioavailability of water soluble antioxidants, whilst also being able to have lipid soluble compounds in the one preparation.
If you just extract wolfberry in water you will not have all the goodies of the fruit.
We came up with the lacto-technology and have shown that we have a three-fold increase in the antioxidant bioavailability.
Study details
The research team randomised 150 Chinese people aged between 65 and 70 to receive e