2017  Aug 21 

OPCs

Fundamental and prevalent in nature, including the oldest known surviving tree species (Acacia);

derived and isolated around 1950 from the red skin of peanut, and then grape seed and tree bark;

and now institutionally produced in Europe in the manner patented in France and U.S.

The case was made for its status as vitamin (P), [aka "citrin" in Stedman's 1972 Medical Dictionary]

but later denied by the FDA, for lack of demonstration

of the affliction reliably arising when lacking in the diet.

The difficult-to-recognize "affliction" is subOptimum health.

 

Jacques (Jack) Masquelier (1921-2009) completed his PhD in Bordeaux in 1950;

impassioned for his remaining life to institutionalize assured OPC production

while learning and reporting the results of clinical trials demonstrating:

no risk of overdose; and multiple positive health benefits, especially as co-factor of vitamin C,

facilitating:  building/maintenance/reBuilding of collagen

(1/3 of our body weight - the stuff of muscle and every structural component of our body. 

Bones and teeth are modified collagen.)

and diverse nutritive roles in optimizing mammalian biology:

Anti-oxidant; Anti-inflammatory; Anti-Cancer; Anti-Caries; Anti- neural degeneration.

Beyond his published scientific papers, a colleague authored with him a 1993 textbook:

OPC in Practice.

Curiously, except for 2013 obscure reference in a Harvard publication;

but well known by USDA; this gift of nature is largely ignored by the mainstream medico/pharma establishment, but now, belatedly, is increasingly the focus of new research confirming its effective and reliable impact on health.

The National Institue of Health and U. Maryland have ongoing trials.

 

More prevalent are increasing reports about common food sources,

beyond that established by Masquelier: 

1. GSE  Grape Seed Extract , a source that is an abundant, low-co$t waste product. 

2. Some species of Pine bark

3. Cacao, apples (Granny Smith and Red Delicious)

4.  etc...

U.S. Department of Agriculture has cataloged OPC content in food for over a decade.

 

The most concentrated natural source of OPCs is (chocolate) cacao beans.

The original story long preceded the modern (1980) _continuing discovery in nature of flavanols,

the mystery complement (co-factor) of Vitamin C, originally referred to as "citrin".

 

The pearl of flavanols is OPCs.

This report is developing, beginning 2010, is now the active focus in 2017

by this writer who continues improving health - proven reliant on this most important vitamin.

Click either link for:  report of the history and science supporting OPCs. ...