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THE FOOD WE EAT IS NOT AS IT USED TO BE. THE WORLD HEALTH ORGANIZATION HAS EXPRESSED ITS CONCERN.

According to an article in the medical journal Lancet,

over 95%

of the world’s population suffer from health problems.

According to an extensive study by Imperial College London, a top university, all of us should eat

800 g

of fresh vegetables and fruits daily in order to acquire a sufficient amount of the nutrients required for well-being.

The era of processed food

The purposes of food processing include extending shelf life and intensifying flavour. Because of this, oils, starch, fats, salt, and sugar are added to processed foods. Such foods are rich in additives and preservatives, but poor in nutrients.

In addition, the nutrient contents of fruits and vegetables have gone down.

"Because of soil depletion, fruits and vegetables contain significantly less essential nutrients than decades ago.

This degradation has been so substantial that in order to get as much vitamin C as our grandparents used to get from a single orange, we should eat not one but eight oranges."

Dirt Poor: Have Fruits and Vegetables Become Less Nutritious? News on the Scientific American website. Referenced on 4 Feb 2018.

A study conducted by the University of Texas concentrated on the decline in nutrient contents of 43 different vegetables and fruits between 1950 and 1999. The contents have gone down by 6-38 %, depending on nutrient. The researchers linked the changes to factors emanating from intensified cultivation.

J Am Coll Nutr. 2004 Dec;23(6):669-82. Changes in USDA food composition data for 43 garden crops, 1950 to 1999. Davis DR1, Epp MD, Riordan HD.

Another analysis focusing on the period between 1975 and 1997 indicated that among 12 different vegetables, the calcium content decreased by 27 %, the iron content by 37 %, vitamin A by 21 %, and vitamin C by 30 %.

Dirt Poor: Have Fruits and Vegetables Become Less Nutritious? News on the Scientific American website. Referenced on 4 Feb 2018.

In the United Kingdom, statistics from 1930-1980 were analysed. On average, the calcium content of 20 vegetable species had dropped by 19 %, the iron content by 20 %, and the potassium content by 14 %.

Historical changes in the mineral content of fruits and vegetables Anne-Marie Mayer British Food Journal 99(6):207-211

The WHO Bulletin states quite plainly:

There are about 422 million diabetes patients in the world. There is an equal number of people suffering from diabetes symptoms in whose case the disease has not yet been diagnosed. More than a billion people suffer from high cholesterol. The main reasons for this are the low nutrient content of food and excessive use of sugar and fat.

All of the processes in our body are the result of the co-operation between nutrients. Because of this, we need a wide range of nutrients. Even a small amount of a vital nutrient can have a major impact on our well-being.

For example, vitamin D needs other substances in order to function. The most important of these are magnesium, vitamin K, zinc, boron, and vitamin A. Without a sufficient amount of these substances, vitamin D is useless, regardless of the intake.

Synergy of antioxidants

There are more than 8,000 different antioxidants. They operate in different cell parts and participate in various chemical reactions in our organism.

Some act as the "first line of defence", suppressing the formation of free radicals. Other lead the radicals away before any harm is done. Some antioxidants are involved in repairing the damages caused by free radicals.

Berries, plants and fruits contain large amounts of various antioxidants. This reinforces the understanding that nature has designed nutrients to work together. Studies also support this hypothesis by demonstrating that antioxidants work stronger together. In science, the co-operation between antioxidants is known as the synergy of antioxidants.

Source: Thorsteinn Loftssonm. 2014. Drug Stability for Pharmaceutical Scientists. Elsevier Inc.

The cells in our body are constantly renewing. The adult human body regenerates 10 to 50 billion cells every day.

LIVER
Liver cells are renewed in about eight months.

SKELETON
Skeleton cells are regenerated in about ten years.

BRAIN
The brain is made up mostly of fats. More than 60% of our brains should consist of Omega-3 fatty acids. By eating good fats, you can positively influence the functioning of your brain in just a few months.

INTESTINES
Intestinal surface tissue renews in about four weeks.

SKIN
Skin tissue is regenerated in about four weeks.

BLOOD
Red blood cells are regenerated in about three and a half months.

You can positively affect the quality of the regenerated cells by consuming enough quality nutrients on a daily basis. Here is part of the extensive nutrient spectrum available from our products.

alfatokoferoli
betatokoferoli
gamma-tokoferoli
betakaroteeni
kalsium
rauta
kalsium
natrium
suola
D3-vitamiini
niasiini
B6-vitamiini
B2-vitamiini
B1-vitamiini
25-dihydroksibentsoehappo
gallihappo
p-hydroksibentsoehappo
3,4-dihydroksikanelihappo
protokatekiinihappo
salisyylihappo
vanilliinihappo
kahvihappo
m-kumariini
o-kumariini
p-kumariinihappo
ferulahappo
hydroksikahvihappo
kvinikhappo
kanelihappo
omenahappo
oksaalihappo
sitruunahappo
meripihkahappo
orgaaniset hapot
Flavanolit
kemferoli
kversetiini
rutiini
ellagitanniinit
proantosyanidiinit
Omega-3 rasvahappoja
EPA-rasvahappoja
DHA-rasvahappoja
ALA-rasvahappoja
SDA-rasvahappoja
Omega-6 rasvahappoja
Linolihappo LA
Gammalinoleenihappo GLA
Omega-7 rasvahappoja
Palmitoleiinihappo PA
Vakseenihappo
Omega-9 rasvahappoja
Öljyhappo OA
Ruusujuuri
Rosmariini
fruktoosi
glukoosi
polysakkaridi, vesiliukoinen
kuitu veteen liukenematon
Proteiini ja typpiyhdisteet
proteiini
tryptofaani
histamiini
serotoniini
histidiini
isoleusiini
leusiini
lysiini
metioniini
fenyylialaniini
treoniini
tryptofaani
valiini
alaniini
arginiini
asparagiinihappo
kysteiini
glutamaatti
glysiini
proliini
seriini
tyrosiini
A-vitamiini
B1-vitamiini (tiamiini)
B2-vitamiini (ribofl aviini)
niasiini
B6-vitamiini
B12-vitamiini (kobalamiini)
E-vitamiini (alfatokoferoli)
inositoli
biotiini
foolihappo
pantoteenihappo
C-vitamiini
karotenoidit
niasiiniekvivalentti NE
kalium
magnesium
fosfori
seleeni
sinkki
kupari
mineraalit
molybdeeni
mangaani
kasviravinteet
betakaroteeni
klorofylli eli lehtivihreä
fykosyaniini
Omega-6 rasvahappoja
Gammalinoleenihappo GLA
Linolihappo LA
dihomo-gamma-linoleenihappo
Omega-3 rasvahappoja
ALA-rasvahappoja
DHA-rasvahappoja
Palmitoleiinihappo PA
Öljyhappo OA
erukahappo
palmitiinihappo
myristiinihappo
streariinihappo
arakidonihappo
beheenihappo
lignoseriinihappo
Luontaiset hapot
ml. fenolihapot
kahvihappo
ferulahappo
gallihappo
p-kumariinihappo
protokatekiinihappo
sinappihappo
syringiinihappo
vanilliinihappo
bentsoehappo
sitruunahappo
omenahappo
klorogeenihappo
kvinikhappo
etikkahappo
sikimihappo
orgaaniset hapot
Flavonoidit
Antosyaanit
delfi nidiini
syanidiini
petunidiini
peonidiini
malvidiini
Flavanolit
katekiinit
epikatekiinit
Flavonolit
kversetiini
myrisetiinit
Fenoliset polymeerit
proantosyanidiinit
Stilbeenit
resveratroli
tärkkelys
sokerit
fruktoosi
glukoosi
sakkaroosi
polysakkaridi,
tärkkelys
sokerit
fruktoosi
glukoosi
sakkaroosi
polysakkaridi,
ligniini
kuitu
proteiini
aspartiinihappo
glutamiinihappo
asparagiinihappo
seriini
glutamiinihappo
histidiini
glyseriini
treoniini
sitruliini
arginiini
alaniini
gamma-aminobyturaattihappo,
GABA
tyrosiini
valiini
metioniini
tryptofaani
fenyylialaniini
isoleusiini
leusiini
lysiini
hydroksiproliini
proliini
jodi
kalium
magnesium
natrium
suola
fosfori
sinkki
nikkeli
folaatti,
molybdeeni
niasiiniekvivalentti NE
niasiini
B2-vitamiini (ribofl aviini)
B1-vitamiini (tiamiini)
karotenoidit
E-vitamiini (alfatokoferoli)
K-vitamiini
p-kumariinihappo
kahvihappo
kanelihappo
ferulahappo
gallihappo
protokatekiinihappo
sinappihappo
vanilliinihappo
sitruunahappo
omenahappo
bentsoehappo
p-hydroksibentsoehappoursolihappo
arbutiini
Flavonoidit
Antosyaanit
syanidiini
peonidiini
kversetiini
Flavanolit
katekiinit
epikatekiinit
trans-resveratroli
proteiini
tryptofaani
histamiini
kalsium
seleeni
B6-vitamiini
B12-vitamiini
C-vitamiini
A-vitamiini
karotenoidit
molybdeeni
ligniini
kupari
mangaani
kloridi
kahvihappo
ferulahappo
gallihappo
p-kumariinihappo
protokatekiinihappo
sinappihappo
syringiinihappo
vanilliinihappo
bentsoehappo
sitruunahappo
omenahappo
klorogeenihappo
kvinikhappo
etikkahappo
sikimihappo
orgaaniset hapot
aminohapot
alaniini
arginiini
fosfoseriini
tauriini
fosfoetanoliamiini
asparagiinihappo
treoniini
seriini
glutamiinihappo
glutamiini
proliini
glysiini
sitruliini
valiini
kystiini
metioniini
isoleusiini
leusiini
tyrosiini
fenyylialaniini
ornitiini
lysiini
histidiini
asparagiinihappo
alfa-aminobutyraatti
kreatiini
l-karnitiini
tauriini
koliini
askorbiinihappo
a-laktalbumiini
B-vitamiini
niasiini
pantoteenihappo
Flavonoidit
Antosyaanit
delfi nidiini
syanidiini
petunidiini
peonidiini
malvidiini
Flavanolit
katekiinit
epikatekiinit
Flavonolit
kversetiini
myrisetiinit
Fenoliset polymeerit
proantosyanidiinit
Stilbeenit
resveratroli
Immunoglobuliinit
IgG1
IgG2
IgM
IgA
Antimikrobiset tekijät
laktoferriini
laktoperoksidaasi
lysotsyymi
Kasvutekijät
IGF-1

In order for valuable natural raw materials to retain their vitality, we process them properly. We invest in quality and functionality to ensure our clients get everything they need and get their value for money. We have recognized the importance of vital nutrients and of manufacturing methods honouring them for as long as we have existed: Ever since 1997.

BEST QUALITY

We manufacture our products in accordance with international GMP and ISO quality standards.

DIRECT FROM NATURE

We use all-natural ingredients, such as berries, herbs, and fruits.

STATE-OF-THE-ART TECHNOLOGY

We protect sensitive raw materials in the manufacture so as to retain their vitality.

ONLY WHAT'S ESSENTIAL

The products contain only the most nutritious components of the raw materials.

Arctic Nutrition Finland Kauppalehti Menestyjät Susijengi Premium Quality Made in Finland