DESCRIPTION

FORTIFIED WINE WATER

Rich in flavanols (natural antioxidants) It is added to our original wine water. The formula registered by the CSIC for enrichment in natural antioxidants from grape bunches, Godello variety. Water with the sensation and aroma of red wine and grape clusters. Aromas of red fruits (cherries, blackberries) can be appreciated. Visually pink, intense strawberry. In the mouth it is sweeter and more persistent than the original red version.

Vida Gallaecia Waters contain the ESSENTIAL MINERALS for the proper functioning of our organism, so by having all those nutrients it helps to reach the recommended daily amounts more easily.

It is also a water recommended for low sodium diets as it contains less than 20 mg/l. which helps control high blood pressure. Other minerals it contains (calcium, magnesium or silica) are recommended for cardiovascular prevention by acting on the metabolism of lipoproteins, reducing the risk of blood clotting and heart disease.

CSIC® FLAVANOL ENRICHMENT FORMULATION

The enriched versions of our VIDA GALLAECIA wine waters are the result of the collaboration of B. Liquido Gallaecia with the Spanish National Research Council (CSIC), which, by transferring its knowledge, provides the scientific endorsement that certifies the high concentration of flavanols in these exclusive waters of Vida.

Flavanols are a class of flavonoids (polyphenols), present in some foods and also exist in the vine (Vitis vinifera L.). The concentration of these in the vine depends largely on the climatic conditions of each year, the soil, the grape variety, the phenological stage, and part of the plant (Jordäo et al., 1998; De la Cerda Carrasco, 2015; Marjan Nassiri-Asl et al., 2016; Galanakis, 2018).

Different works (Chang et al., 2000; Katiyar, 2005; Shan et al., 2005; El Gharras, 2009; Katiyar et al., 2008, 2013; Cheng et al., 2014; Álvarez-Casas et al., 2016; Panche et al., 2016) indicate that flavanols have a high antioxidant potential of great interest, both in the food industry and in the field of health, cosmetics and pharmacology. They are also known to possess anti-inflammatory, anti-cancer, cardiovascular, cerebrovascular, anti-tumor, neurodegenerative and other biological properties (Craig, 1999).

With regard to their antioxidant capacity, several studies have shown that flavanols can significantly inhibit reactive oxygen species (ROS) involved in the peroxidation of polyunsaturated fatty acids and other lipids. It seems that they even cause a more effective protection against ROS than other antioxidants (Vitamin C, Vitamin E, Succinate, β-carotene…) can do on capillaries, heart tissues, brain and liver tissue. Specifically, they are believed to have 50 times more antioxidant capacity than vitamin E and 20 times more antioxidant activity than vitamin C.

Flavanols also have vasodilatory effects, being able to improve the lipid profile and attenuate the oxidation of low density lipoproteins (LDL). In relation to aging, flavanols have the ability to prevent and eliminate the formation of lipofuscin (age-related pigment) in the heart and brain. They bind to collagen fibers increasing their elasticity and flexibility in muscles, tendons and ligaments.

In summary, flavanols are natural, hypoallergenic, and highly antioxidant substances. In addition, their high bioavailability means that they can be completely absorbed throughout the body in just a few minutes.

Our results (Biological Mission of Galicia (CSIC) show that enriched waters have a concentration at least twenty times higher (61,177.79 ng/ml) than those of white wine (2,450 ng/ml). Among the flavanols with the highest concentration, the catechin, epicatechin, and the dimers of the catechin PB1 and PB2 stand out.

SOURCE: CSIC BIOLOGICAL MISSION OF GALICIA