SILA FOODS. A delicious dip, sauce or spread - LOGO Dobri Kiprov M.D., founder of Lifestyle in Motion
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  SILA Antioxidant (Anti-Aging)


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Product #: SILA-FOODS-Antioxidant

Price: $5.99

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SILA Antioxidant Recipes
- SILA Beans Side Dish or Lunch
- SILA Omelet
- Pasta SILAndese

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SILA Antioxidant

Oxidation is a normal biologic reaction resulting in the formation of free radicals.  An excess of free radicals causes cell damage which results in a variety of disease states.  Antioxidants are vitamins, minerals and other phytochemicals which help the body remove free radicals and control their production.  Vegetables and fruits are the richest source of antioxidants.  The color of the vegetable corresponds to a particular phytonutrient (or antioxidant).  Extraction of individual vitamins  such as C and E and consuming them in a pill form has been shown to have little, if any, health benefit.  It is the consumption of whole plant foods with their thousands of nutrients and their interaction that provides the health benefits.  Eating plant food with different colors ensures the consumption of a variety of phytonutrients.  SILA Antioxidant contains multicolor vegetables to provide a wide range of phytonutrients.  Long term observational studies demonstrated that vegetable consumption is the most important factor in the prevention of chronic disease and premature death.
 

 

Watch the SILA Antioxidant video below:


What’s in it?  Vegetables of all colors – red, green, yellow, white, purple. 


Health Benefits: The color of the vegetable or fruit corresponds to a specific phytonutrient.  These potent antioxidants prevent inflammation (thus chronic diseases) and provide nutrients and building blocks for skin health.
Antioxidant Sauce Benefits per ½ cup serving:
- good source of vitamin C
- good source of antioxidants
- no trans fat
- no cholesterol
- no added sugars
- gluten-free

 



SILA Antioxidant Recipes – Check out these great recipes for SILA Antioxidant!
- SILA Beans Side Dish or Lunch
- SILA Omelet
- Pasta SILAndese

 

 

 

Citations:

 

 

1.      JW Gen Med Nov 15 2012, p 175,

 

2.      JAMA 2012; 308:1871.

 

3.      Boggs DA, Palmer JR, Wise LA, et al.  Fruit and vegetable intake in relation to risk of breast cancer in the Black Women’s Health Study.  Am J Epidemiol 2010; DOI:10.1093/aje/kwq293. 

 

4.      Gullett NP, Ruhul Amin AR, Bayraktar S, et al.  Cancer prevention with natural compounds.  Semin Oncol 2010; 37(3): 258-81.

 

5.      Li C, Ford ES, Zhao G, et al. Serum alpha-carotene concentrations and risk of death among U.S. adults.  Third national Health and Nutrition Examination Survey follow-up study.  Arch Intern Med 2010, Nov 22; DOI:10.1001/archinternmed.2010.440.

 

6.      Liu RH.  Potential synergy of phytochemicals in cancer prevention: mechanism of action.  J Nutr 2004; 134(12 Suppl): 3479S-3485S.

 

7.      Steinmetz KA, Potter JD.  Vegetables, fruit, and cancer prevention: a review.  J Am Diet Assoc 1996, Oct; 96(10): 1027-39.

 

8.      Taylor CE, Higgs ES.  Micronutrients and infectious diseases:  thoughts on integration of mechanistic approaches into micronutrient research.  J Infect Dis 2000, Sep; 182(1 Suppl): S1-S4. 

 





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