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Organic Products - Certified Organic Superfoods - Berry Radical

Michigan Miessence Organic Personal Care Products
Supercharge your health by using the best superfoods on the planet. What makes Miessence Superfoods different? Our range of organic superfood supplements are formulated for high potency and maximum health benefits. They are all 100% certified organic and contain no sugar or fillers. Note: One teaspoon serving contains over 4000 ORAC units.  We use a freeze dried process which keeps the integrity and potency of all of  9 ingredients.

Certified Organic Ingredients

Raw Cacao (Chocolate!)

Grown and harvested ethically and sustainably in Ecuador, raw cacao contains antioxidant polyphenols, catechin, epicatechin and gallic acid. Epicatechin and its metabolites have been singled out as providing cacao’s vasodilation benefits, which help protect against thrombosis formation and hypertension. Cacao provides significant protection to cardiovascular health, and has been found to provide more than 21 times the free radical protection of green tea

Coffee Berry

Like many plants, coffee distributes its powerful nutrition throughout the whole fruit, not just in the seed. Whole coffee fruit is loaded with high concentrations of beneficial antioxidants and other extraordinary nutrients including polyphenols, chlorogenic, caffeic and ferulic acid.

Açaí Berry

Wild harvested sustainably and fairly from the Amazon forest, the powerful purple berry, Açaí (ah- sigh-ee) contains a potent antioxidant, anthocyanins. Anthocyanins are a group of phytochemicals found in red wine that are thought to contribute to the “French paradox”, i.e. France has one of the lowest incidences of heart disease of any western society despite the prevalence of smoking and a diet high in saturated fat and cholesterol. Açaí contains the potent antioxidant, anthocyanins, at 10-30 times the concentration found in red wine. Other potential physiological effects of anthocyanins include radiation-protective, chemoprotective, vasoprotective and anti-inflammatory agents.

Goji Berry

The ‘red diamond’ of Traditional Chinese Medicine for over 2000 years, contains the powerful carotenoid antioxidants, zeaxanthin, beta-carotene, lutein, lycopene, cryptoxanthin and xanthophyll. Carotenoids are thought to protect against cardiovascular and inflammatory diseases, vision-related diseases(such as age-related macular degeneration and glaucoma), and are anticancer agents

Blueberry

Contains the polyphenolic antioxidant anthocyanins. Anthocyanins, which are flavonoids, were found in one study to have the strongest antioxidant power of 150 flavonoids tested. Anthocyanins have been shown to exhibit anti-inflammatory properties and protect both large and small blood vessels (including those in the eyes) from oxidative damage.

Raspberry

Contains the polyphenol antioxidant, ellagic acid, which has been shown to reduce heart disease, birth defects, liver problems, and promote wound healing. Ellagic acid may help inhibit different types of cancer causing agents, including aflatoxin and nitrosamines. Ellagic acid seems to have some anti-cancer properties and has been found to cause death in cancer cells in the lab.

Strawberry

A rich source of the polyphenol antioxidants, quercetin, ellagic acid and anthocyanin. Quercetin has been shown to protect colon, breast, ovarian and gastrointestinal cells against cancer growth. Quercetin has also been shown to protect strokes, cataracts, virus’ and allergies.

Pomegranate

Contains the polyphenol antioxidants, punicalagins and ellagic acid. Research suggests that pomegranate may be beneficial for artherosclerosis, heart disease, osteoarthritis and prostate cancer.

Olive

Contains antioxidant polyphenols extracted from the pulp of fresh, organically grown olives. Hydroxytyrosol is the natural olive polyphenol with the highest level of free radical protection activity ever reported for any natural antioxidant compound! While the olive has received most attention for its oil, until now the olive water, or juice, has been a mere byproduct of olive production. In fact, disposal of the juice has been costly for the industry. After all, the olive is only 15-20% oil and more than 50% juice.
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