Whole fruits and vegetables contain unique phytochemicals, such as carotenoids. These fat-soluble pigments are what protect plants from the potentially damaging effects of sunlight and the environment. Although they are nonnutritive, the brightly colored phytonutrients (red, orange, and yellow), have biological activity in the body.

Phytonutrients are becoming more known for their beneficial antioxidant properties. Studies show a consistent realtionship between the consumption of fruits and veggies and the lower ocurrence of certain health concerns. Research is also now confirming the role that these newly isolated compounds can play in maintaining good health.

Astaxanthin. - A natural carotenoid derived from marine algae that has strong antioxidant properties to help protect against the damaging afects of excessive free radicals.

beta-Carotene. -Predominately found in green leafy vegetables and orange colored fruits and vegetables such as carrots and squash. beta-Caretone is a precursor to vitamin A, which is essential for normal vision.

Bioflavonoids. -A group of phytonutrients found in vegetables, fruits, flowers and grains. They have shown to help stabilize Vitamin C in the body

Isoflavones. -Also know as plant estrogens. Isoflavones are a group of plant compounds that are similar to estrogen and many exhibit mild estrogenic activity. They are naturally present in soy, black cohosh and a variety of other plants.

Lutein. -The phytonutrient commonly found in certain flowers and leafy vegetables like spinach. The important carotenoid is present in the macula or central area of the retina and provides dietary support for eye health.

Lycopene. -Gives food their deep red color. Prominent in tomatoes, pink grapefruits and watermelon, lycopene is an antioxidant that protects the body against free radical damage.

Pycnogenol. -Derived from the finest bark of the French Maritime Pine, Pycnogenol is a member of the bioflavonoid family and contains active compounds called proanthocyanidins. These special compounds act as antioxidants that offer protection from harmful free radicals.