Biotivia Bio Quench 60 Capsules

With a verified ORAC rating of 13,580 units per two capsules, Bio Quench sets a new standard for super antioxidants. Biotivia has eclipsed every other advanced antioxidant with a blend of super fruits and patented Apple Skin Extract combined with Grape Seed Extract, ALA, and high bio-active resveratrol. One daily dose of Bio Quench is equivalent to over 500 liters of pure, organic Pomegranate juice.

No other extreme antioxidant contains both bio-enhanced Resveratrol and the highest concentration super fruit extracts found in Bio Quench. The formulation was designed based upon 18 months of extensive testing and evaluation in our lab. Bio Quench is the perfect accompaniment to both Bioforte Resveratrol and Transmax Trans-Resveratrol as Resveratrol's efficacy is greatly increased when taken with an antioxidant. This prevents intracellular oxidation.

Scientific Studies Related to Bio Quench Super Antioxidant

Below are numerous independent studies into various extracts used in the Biotivia Bio Quench Trans-Resveratrol Super Antioxidant product. Each study contains the relevant information from the author, allowing you to authenticate the studies if desired. If you have any further questions relating to any of the Biotivia products, please view the Frequent Questions related to each product, or contact Biotivia through this website.

1. Activity and concentration of polyphenolic antioxidants in apple juice & Effect of novel production methods
   There is a great interest in food components that possess possible health-protecting properties, as is the case with flavonoids. Previous research showed that conventional apple juice processing resulted in juices poor in flavonoids and with a low antioxidant activity.
2. Activity and concentration of polyphenolic antioxidants in apple juice & stability during storage
   Kinetic data are reported describing the stability of various classes of polyphenolic antioxidants in an apple juice enriched in these compounds as a function of storage temperature and oxygen concentration.
3. Antioxidant effectiveness of phenolic apple juice extracts and their gut fermentation products in the human colon carcinoma cell line caco-2
   Apples represent a major dietary source of antioxidative polyphenols. Their metabolic conversion by the gut microflora might generate products that protect the intestine against oxidative damage.
4. Antioxidant, mutagenic, and antimutagenic activity of frozen fruits
   Many studies have focused on the effect of fresh fruits on the risk of developing cancer and other diseases involved with reactive species and free radicals.
5. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States
   A number of different beverage products claim to have antioxidant potency due to their perceived high content of polyphenols.
6. Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth
   Apples (Malus domestica Borkh.) of two table and two cider cultivars were collected during fruit growth and maturation from the end of cell proliferation. Concentrations of flavonoids (flavan-3-ols, dihydrochalcones and flavonols) in the fruit flesh decreased sharply between circa 35 and circa 100 days after flowering.
7. Effect of reddening-ripening on the antioxidant activity of polyphenol extracts from cv. 'Annurca' apple fruits
   Apple is among the most consumed fruits worldwide, and several studies suggest that apple polyphenols could play a role in the prevention of degenerative diseases.
8. Free-radical-scavenging and antioxidant activities of secondary metabolites from reddened cv. Annurca apple fruits
   Forty-three secondary metabolites were isolated and characterized from cv. Annurca apple fruit, an apple variety cultivated in the south of Italy.
9. Major phytochemicals in apple cultivars: contribution to peroxyl radical trapping efficiency
   Forty-one samples of apples (peel plus pulp), obtained from eight cultivars, were examined for concentration of some important phytochemicals and for antioxidant activity expressed as peroxyl radical trapping efficiency.
10. Polyphenol composition and antioxidant activity of Kei-apple (Dovyalis caffra) juice
    The polyphenolic and ascorbate (ASC) components as well as the antioxidant capacity of Kei-apple (Dovyalis caffra) juice were analyzed and compared to three other fruit juices.
11. Polyphenolic compounds and antioxidant activity of new and old apple varieties
    There is considerable evidence to show that a greater intake of apple contributes to improved health by reducing the risk of diseases, such as cardiovascular disease and some forms of cancer.
12. Which polyphenolic compounds contribute to the total antioxidant activities of apple?
    The antioxidant activities of eight apple cultivars were studied by using the ferric reducing/antioxidant power (FRAP), the beta-carotene-linoleic acid model system (beta-CLAMS), and the photochemiluminescent (PCL) assays.
13. Radical scavenging activities of peels and pulps from cv. Golden Delicious apples as related to their phenolic composition
    The relationship between phenolic composition and radical scavenging activity of apple peel and pulp was investigated in fruit produced according to both organic and integrated agricultural methods.