Pomi-T® – The supplement which provides natural defence for your cells

Pomi-T® is a unique, scientifically tested blend of super foods squeezed into a capsule for a convenient way to boost your daily intake of polyphenols. It is the only polyphenol rich food supplement tested in a national scientific trial. Pomi-T® is rich in plant polyphenols and phytochemicals found naturally within four whole foods.

 

What are polyphenols?

Polyphenols are natural plant-based chemicals found in healthy foods. They come under the broader category of phytochemicals which basically refers to any plant-based chemical, and are generally used to describe any phytochemical which has potential health benefits.

Diets rich in polyphenols have been linked with lower risks of chronic illnesses such as dementia, high cholesterol, arthritis, heart disease, skin aging and macular degeneration1,2,3,4,5. Well-conducted population studies have also linked their regular intake with lower risks of many cancers including breast6, pancreatic7, oesophageal8, ovarian9,10, prostate11,12,13, and skin cancer14.

The anti-cancer effects of polyphenols, however, do not stop after a diagnosis of cancer. Breast cancer survivors eating polyphenol-rich fruit, vegetables, soy and green tea were found to have lower relapse rates15,16,17,18. Individuals with skin cancer, who had a high intake of leafy green vegetables and broccoli, had lower rates of new cancer formation19. A healthy lifestyle including a polyphenol rich diet has been linked to a slower rate of PSA progression among men with indolent prostate cancer20.
The Rationale

Pomi-T® was designed by a team of health experts after an extensive review of the international laboratory and clinical scientific literature. They combined foods from different categories (fruit, vegetable, spice and leaf) in order to provide a range of polyphenols, each with their unique properties in the right proportions, to avoid over-consumption of one particular type.

Pomi-T® is manufactured in the UK from natural ingredients, to nationally approved assurance standards and EU compliance regulations.

There are no preservatives, colours, flavours, chelating or bulking agents; only pure active ingredients. It is made from standard gelatine; vegans can use Pomi-T® by opening the capsule and pouring the ingredients onto food.

 

Pomi-T® as part of a balanced diet

Pomi-T® can be consumed by all individuals aged 16 and above, and is designed to be taken as part of a balanced diet. It can also be used by healthy individuals as a dietary supplement, and people with health problems who want to take advantage of the benefits of polyphenols. An average of 2 tablets a day is recommended.

 

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References

  1. Denny A, Buttriss J. Plant foods and health: focus on plant bioactives. 2007. EU Information Resource (EuroFIR) Consortium. Contract FOOD-CT- 2005-513944
  2. Elmets CA, Singh D, Tubesing K, et al. Cutaneous photoprotection from ultraviolet injury by green tea polyphenols. Journal of the American Academy of Dermatology 2001; 44(3):425–432.
  3. Karppi J,Laukkanen JA, Sivenius J, Ronkainen K, Kurl S. Serum lycopene decreases the risk of stroke in men (2012) Neurology, 79(15) 134-47 (doi:10.1212/WNL.0b013e31826e26a6)
  4. Rezai-Zadeh K, et al Green tea modulates amyloid precursor protein cleavage and reduces cerebral amyloid in Alzheimer transgenic mice (2005). J Neurosci 25 (38): 8807-14.
  5. Porrini M and Riso P. Factors influencing the bioavailability of antioxidants in foods: a critical appraisal. Nutr Metab Cardiovas. 2008:80(4):353-61.
  6. Hu F, et al (2012). Carotenoids and breast Cancer risk: a meta-analysis and meta-regression. Breat Cancer Res Treat 131(1): 239-53, doi 10.1007/s10549-011-1723-8.epub2011
  7. Banim PJ, et al. Dietary antioxidants and the aetiology of pancreatic cancer (2012). Gut doi:10.1136/gutjnl-2011-301908.
  8. Sun CL, Yuan JM, Koh WP, Lee HP, Yu MC, Green tea and cancer risk: The Singapore Chinese Health Study (2007). Carcinogenesis; 28(10):2143-48 (doi: 10.1093/carcin/bgm171).
  9. Wu AH and Yu MCl. Tea, hormone-related cancers and endogenous hormone levels (2006). Molecular Nutrition & Food Res; 50(2):160-169 (DOI: 10.1002/mnfr.200500142).
  10. Tung K, et al. Association of dietary vitamin A, carotenoids and other antioxidants with the risk of ovarian cancer (2005) Cancer Epidemiol Biomarkers Prev; 14;669
  11. Giovannucci E, Rimm EB, Liu Y, Stampfer MJ, Willett WC. (2002) A prospective study of tomato products, lycopene, and prostate cancer risk. Journal of the National Cancer Institute, 94: 391-398.
  12. Chaoyang L et al Serum alpha-carotene concentrations and the risk of death amoung US adults  (2011) Arch Intern Med 171(6); 507-15 doi:10.1001/archinternmed.2010.440.
  13. Joseph MA, et al  Cruciferous vegetables, genetic polymorphisms and prostate cancer risk. Nutr Cancer. 2004;50(2):206-213.
  14. Heinen MM, Hughes MC, Ibiebele TI, Marks GC, Green CM, van der Pols. Intake of antioxidant nutrients and the risk of skin cancer (2007) EJC 43; (18) pp 2707-16.
  15. Pierce et al. (2007). Influence of a Diet Very High in Vegetables, Fruit, and Fibre and Low in Fat on Prognosis Following Treatment for Breast Cancer: The “WHEL” RCT.” JAMA 298(3): 289-298.
  16. Buck K, et al   Serum enterolactone and prognosisi of postmenopausal breast cancer.  JCO 2011 vol. 29 no. 28 pp.3730-3738 (doi 10.1200/JCO.2011.34.6478)
  17. Boyapati SM, Shu XO, Ruan ZX, Dai Q, Cai Q, Gao YT, Zheng W. Soyfood intake and breast cancer survival: a follow up of the Shanghai Breast Cancer Study. Breast Cancer Res Treat. 2005;92:11–7.
  18. Ogunleye AA, Xue F, Michels KB. Green tea and breast cancer risk of recurrence: A meta-analysis.(2010) Breast Cancer Res & Treat; 119(2):477.
  19. Heinen MM, Hughes MC, Ibiebele TI, Marks GC, Green CM, van der Pols. Intake of antioxidant nutrients and the risk of skin cancer (2007) EJC 43; (18) pp 2707-16.
  20. Ornish D, Magbanua MJM, Weidner G, Weinberg V, Kemp C, Green C et al. Intensive lifestyle changes may affect the progression of prostate cancer. J Urol 2005; 174: 1065–1070