Media Release: 30 April, 2009
 
COMVITA BROCCOLI EXTRACT – NATURAL PROTECTION
Evidence is steadily mounting that Glucoraphanin, a naturally occurring compound found in certain vegetables, can help recharge your defences against many diseases.

Broccoli in particular has been the subject of intensive study following the 1992 discovery of Sulforaphane Glucosinolate (SGS™) and its precursor, Glucoraphanin, in the vegetable by Dr. Paul Talalay, Director of the Laboratory for Molecular Pharmacology at Johns Hopkins University School of Medicine (Baltimore, USA).

“Glucoraphanin is a compound that recharges your protective antioxidant defence enzymes, giving them the power to keep working. This is especially important, as a reduced defence enzyme level can lead to many chronic diseases,” says Dr Talalay.

“’Protection’ implies an empowering function that an individual can use,” he says.  “From this idea has come a principle that one can use the body’s own protective mechanisms and boost them.  That’s the principle that animates me.”

The kick start effect of Glucoraphanin can last up to 72 hours. This antioxidant booster effect lasts considerably longer than “normal” antioxidants, for example, vitamins C and E, which only work over a period of a few hours after ingestion.

Comvita’s Chief Technical Officer, Dr. Ralf Schlothauer says the Glucoraphanin content of broccoli is affected by whether the broccoli is fresh or frozen, how old it is, and how it has been stored. What’s more, many consumers have no way of telling a good broccoli head from a bad one.
“We strongly encourage people to eat their 5-plus a day, ideally including broccoli.”

“However, if they can’t, or if they simply want to know that they’re taking a guaranteed level of Glucoraphanin, then Comvita’s Broccoli Extract is a practical and effective way to get the associated health benefits,” says Dr. Schlothauer.

While broccoli is an excellent source of Glucoraphanin, the Johns Hopkins research team has also discovered that the seeds of broccoli contain up to 100 times the levels of Glucoraphanin, when compared to the corresponding amount of broccoli.

Comvita Broccoli Extract contains a standardised extract of New Zealand grown broccoli seeds, with a guaranteed level of Glucoraphanin (equivalent up to an average half-head of fresh broccoli).

References:
*Terry, P. et al. 2001. Brassica vegetables and breast cancer risk. JAMA. 286:2975 – 2977.
Kolonel, L. et al. 2000. Vegetables, fruits, legumes and prostate cancer: a multicentre case-control study. Cancer Epidemiol, Biomark. Prev. 9:795-804.

Zhang, S. et al. 2000. Intake of fruits, vegetables and related nutrients and the risk of non-Hodgkin’s lymphoma among women. Cancer Epidemiol. Biomark. Prev.9:477-485.

Always read the label and use only as directed. If symptoms persist, see your healthcare professional.

TAPS: PP6806

- Ends-

About Disease and Diet:
Despite our increased pharmaceutical health expenditure and our modern imaging techniques, statistics show that in developed societies, we are not winning the war against many chronic diseases.  Our diets are now rich in processed and ‘fast’ foods, all high in fats and sugars and low in natural vitamins, minerals and phytochemicals.

For the last 25,000 years we were hunter/gatherers and the human body lived on unrefined food sources. Our diet has changed so quickly that our genes have not had time to adapt. The great mismatch between the foods we have evolved to eat and what we actually eat today could be contributing to our escalating disease rates.

People are living longer but the time spent in poor health is increasing. Over the last century we have made rapid scientific advances but in developed societies the incidence of major diseases has increased.** In the Western world, our current pharmaceutical model is one of treatment rather than prevention. Comvita believes that rather than waiting for diseases to occur, it makes sense to look for ways to prevent it in the first place.

**www.seer.cancer.gov/statistics Masso Gonsalez, E. et al. 2009. Trends in the prevalence and incidence of diabetes in the UK: 2006 – 2005. J. Epidemiol. Community Health.

Drinking to marinating….

Top ten culinary hints for using Comvita Vinegars

Media Release: 5 March, 2009

Comvita Apple Cider Vinegar is made from New Zealand sweet sun-ripened apples, naturally fermented to produce a pleasant-tasting vinegar and suitable as a health tonic or culinary ingredient. Comvita Honeygar combines our Apple Cider Vinegar with New Zealand UMF 5+ Manuka honey and bush honey, for added health benefits and sweetness.
  
Our vinegars are carefully filtered to achieve maximum clarity while still allowing the naturally-rich sediment – often referred to as the ‘Mother of Vinegar’ – to develop.  They are also free from artificial additives and colourings.
Apple Cider Vinegar contains acetic acid which gives it its characteristic sour taste and pungent, biting aroma. The word ‘Vinegar’ comes from the French ‘vin aigre’ literally meaning ‘sour wine’.  It also contains an array of vitamins, minerals, amino acids, polyphenolic compounds and non-volatile organic acids including tartaric acid, citric acid, malic acid and lactic acid.

In addition to the most necessary of culinary uses – mix with cold pressed olive oil, lemon juice, garlic and fresh herbs to create a wonderful salad dressing – below are the top ten culinary hints for using Comvita Apple Cider Vinegar or Comvita Honeygar:  

•    Drink it: Mix with water to create a refreshing drink – in summer add ice and a sprig of mint – in winter add to warm water with a further teaspoonful of Comvita honey.

•    Fresh fruit: add some apple cider vinegar to a bowl of water holding cut fruit as it will stop the fruit from discolouring and going brown.

•    Escaping eggs: add a small amount of apple cider vinegar to the water when boiling eggs, to prevent shells cracking. This also ensures easier and faster removal of shells.

•    Clean cauli: add a teaspoon of apple cider vinegar to your cooking water, to ensure your cauliflower will be white and clean.

•    Fluffy rice: to make fluffier rice, add one teaspoon of apple cider vinegar to the cooking water.

•    Fresh cheese: stored cheese will keep longer by wrapping it in a cloth that has been soaked with apple cider vinegar and keeping it in a sealed container.

•    Flavourful fruit: when cooking fruit, try adding a spoonful of apple cider vinegar to improve and enhance the flavour.

•    Healthy ham: to prevent mould, rub apple cider vinegar on the cut end of uncooked ham. Apple cider vinegar can also be added to boiling ham, as it’s reputed to cut the salty taste and improve the flavour.

•    Perfect poaching: to prevent separation of yolks and whites, add a teaspoon of apple cider vinegar to the water when poaching eggs.

•    Marinate meat: marinating meat overnight in apple cider vinegar will tenderise it (try adding herbs for even more flavour).

Always read the label and use only as directed. If symptoms persist, see your healthcare professional.

TAPS: CH2238

Natural health company Comvita is the first organisation to renew its City Partner agreement.

Comvita, manufacturer of Manuka honey and natural health products, has been a City Partner since 2004 and has just signed a second five-year agreement with the city.

The agreement will see the Paengaroa-based company continue to support tree planting in Kopurererua Valley as part of a massive revegetation project through the valley. Comvita will also continue to lead the Birds, Bees, Kids and Trees (BBKT) programme which educates school children on the life cycle of plants and animals.

“The City Partner programme gives Comvita the opportunity to make a lasting positive benefit to the community and to share our passion for the environment and all things natural with the leaders of the future,” said Chief Executive Brett Hewlett.

The Comvita BBKT kiosk at Kopurererua Valley can be accessed from Faulkner St.