Salvestrol Platinum is a Salvestrol supplement by Salvacare Biotechnologies Limited.
Plants only produce Salvestrols when they are threatened by pathogens. Due to agricultural spraying practices, our Salvestrol intake from food is likely to be just 10 - 20% of what it was 100 years ago.
Professors Dan Burke and Gerry Potter have discovered that Salvestrols have an important role to play in our diet, and have developed this supplement to help us restore our Salvesterol consumption levels.
What are Salvestrols?
Salvestrols are plant derived compounds called PHYTONUTRIENTS essential for wellbeing that cannot be made in the body and must therefore be supplied through our diet. They have been identified in many fruits, vegetables and herbs.
They are converted inside diseased cells by a specific enzyme (CYP1B1) into compounds that can destroy the diseased cell. Because the enzyme is not present in healthy cells the Salvestrols exert no ill effects on them. They are a natural rescue mechanism and may be essential to good health.
Acting as the cell’s own police force Salvestrols help to ensure the cell functions correctly. Antioxidants strive to protect our cells from DNA damage but are ineffective once the damage is done. Salvestrols work beyond antioxidants by eliminating the damaged cells. Since we all have damaged cells in our bodies taking Salvestrol helps us heal ourselves before sufficient accumulation can make us sick.
The body finds Salvestrols so important they escape the first attempts of the liver to remove them from the body – a process known as first pass metabolism. The need for the body to hold on to these compounds for as long as possible caused the Scientists who discovered them to call them Salvestrols from the Latin word SALVE (to save).
Salvestrols in the modern diet
It is estimated that we consume today 10 - 20% of the Salvestrols, which would have occurred in our diet 100 years ago. So even though we are being urged to eat more fresh fruit and vegetables, unless you eat organic you are unlikely to get sufficient Salvestrols from your diet.
The Effect of Modern Farming Methods
When the scientific team looked at modern farming practices they finally discovered a key reason for the depletion of Salvestrols from our diets. Over 100 years ago mechanized farming was introduced to harvest large areas of single crops but this method came at a cost. The entire crop could be lost to insect infestation, fungal infection or weed infestation. To combat these infestations herbicides, pesticides and fungicides were introduced.
The products produced looked appealing but were severely depleted in Salvestrols because Salvestrols were the plants natural defence against pathogens. Agricultural chemicals were keeping the pathogens at bay so the plants didn’t produce any Salvestrol and consequently they didn’t end up in our food.
Organic food does avoid this problem as research has indicated the level of Salvestrols is 30 times higher in organic foods than those farmed under modern methods.
The Effect of Food Processing
Another reason for the disappearance of Salvestrols in the diet is that they all have a bitter taste. As a result of modern preferences for sweeter tasting products plant sources that would normally be rich in Salvestrols are shunned in favour of sweeter tasting varieties.
The Need for a Salvestrol Supplement
It appears that a simple shift in diet may not be sufficient for those already at risk or fighting an active disease and this led Professor Potter and herbalist Anthony Daniels to develop a food supplement.
Through worldwide contacts Anthony sourced large volumes of organic fruit and he pioneered a unique method of extracting and isolating Salvestrols from the thousands of compounds found in fruit. Professor Burkes and Anthony Daniels company “Natures Defence” was then in a position to bring these discoveries to those that needed aid to fight their disease under the proprietary brand name “Salvestrol”.
Can Diet Alone Provide all our Salvestrol Needs?
Unfortunately it seems, for a number of reasons, it is very unlikely you could get sufficient Salvestrol intake from modern foods. Even if you are eating organic foods solely there is no guarantee of adequate levels as many varieties are low in Salvestrol.
Now that our food supply is on a global basis the level can be affected by the location and country where the food was grown and at what stage the food was harvested i.e. if it was fully ripe at the time. Another critical reason is that Salvestrol is often found mainly in the skin, peel or rind of the fruit or vegetable and in today’s world this is not often eaten.
Are Salvestrols safe?
As Salvestrols were prevalent in our diet historically they are very safe. Salvestrols are made from organically grown fruit. In general they are extracted in high concentrations from tangerine or orange peel and blueberries and mixed with concentrated blackberry and strawberry powder.
Because the ingredients are 100% natural and encased in vegetable capsules there is no known toxicity, even for diabetics. However Salvestrols should not be used by pregnant women and breast-feeding mothers.
Salvestrol Platinum 2000
A blend of bitter orange, grape, blueberry, and blackberry fruit extracts in a vegetarian hard gelatin-free capsule.
The team who discovered SalvestrolProfessor Dan Burke
Dan Burke, Emeritus Professor of Pharmaceutical Metabolism, is Head of Research for Salvestrol Natural Products Ltd in Syston, Leicester, England. He gained a First in Biochemistry form London University and a PhD in Drug Metabolism from the University of Surrey.
Professor Burke has authored over 200 published research articles and is an expert on the metabolism, toxicity and interaction of drugs, environmental chemicals and natural compounds. His specialism is the Cytochrome P450, or CYP, enzyme system, which he has researched in everything form humans to citrus fruits.Professor Gerry Potter
Gerry Potter is Emeritus Professor of Medicinal Chemistry at DeMontford University School of Pharmacy in Leicester, England. In this department he was the Director of the Cancer Drugs Discovery Group.
Gerry has been fascinated by chemistry since he was a small boy. He completed his first degree in Organic Chemistry at the University of Manchester Institute of Science and Technology. He went on to do this PhD at the Chester Bettie laboratories within the Institute of Cancer Research, which at the time was at the Royal Marsden hospital in London before relocating to Sutton.