In order to survive, man has always made use of extracts. In the field of nutrition, the extraction method is used to obtain a longer-lasting, more digestible or tastier product. The removal of water from a food already means we are making an extract. Dried food can be more easily stored and transported. In earlier times, this was of essential importance in order to survive.
However, as we have seen in the case of OPC, we can also go in reverse and use water as a means of extraction. Plants that contain vital elements but whose natural form we cannot or do not want to use, can be “brewed” (extracted) in water and this is how we get tea, beer or coffee.
Wine we obtain by squeezing the juice out of grapes and letting the juice mature. We have already noted that the bioflavanols in all these cases have a preserving and product-improving effect.
We only have to go one step further and we begin to deal with plant extracts in the scope of medicine. Ginkgo biloba leaves, the ginseng root, lime blossom, grapes-seeds and the barks of pine and willow are just a few examples of plants or plants or parts of plants that provide a rich, multifaceted spectrum of extracts that have for centuries been used for therapeutic or preventive purposes. We have empirically known for a long time that the effects of these phytotherapeutic products on health are. There have been many sizable books written about this subject. Through modern methods of isolation and analysis, we are in a better position to know which active substances give so many extracts and foodstuffs their health value. With these active substances “in hand” we are able to dose and target them in a truly orthomolecular fashion. The right molecules, in the right dosages, in the right places of our body.