Monthly Archives: June 2012

PEANUTS

PEANUTS   A few years before he met Szent-Gyorgyi, Masquelier had become interested in these matters. At the time, Jack Masquelier was still a young student. “I must have been 25,”   he says, “when I became interested in these things. … Continue reading

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The First OPC Guinea Pig, Masqueliers Partner’s Pregnant Wife

Masquelier isolated the first OPC in 1947. He called it ‘leucoanthocyanidin.’ He later changed the name to OPC because he thought it would be easier to understand. He isolated the first OPC from the skin of the peanut. His Ph … Continue reading

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FREEDOM AGANIST CONSENSUS

FREEDOM AGAINST CONSENSUS   While Szent- Gyorgyi had not been able to achieve a clear-cut breakthrough in understanding the biochemistry of his citrin, the younger Masquelier succeeded in finding his way in the biochemical jungle of vitamin C’s co-factors. The … Continue reading

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BIOFLAVONOIDS

The word bioflavonoids or flavonoids was used for the first time in 1952 by the German researchers Geissmann and Hinreiner to denote a chemical class of compounds found in most plants. Together with vitamin C, bioflavonoids are the main constituents … Continue reading

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ALTERED IMPORTANCES

Within the framework of structural biochemistry it is perfectly all right to speak of bioflavonoids as a group of substances. Within the framework of medicine, nutrition and human health, other criteria than Ivory Tower structural chemistry apply. Here, we want … Continue reading

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CHEMISTRY IN COLORS

With the perspective gained by men who have attained the wisdom of age, Masquelier clarifies the difference between OPC and bioflavonoids in the most obvious and simplest of terms. He used the language that is used by the plant kingdom … Continue reading

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ANTHOCYANINS: Does OPC retain its biological activity when it turns into red pigment?

Masquelier writes: “November, a time of the year when, at least in France, many tree leaves that were originally green due to their high chlorophyll content turn bright red, sometimes overnight. This is simply a biological, enzymatic transformation.   The OPC … Continue reading

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Condensed Tannins and OPC (oligomeric proanthocyandins)

Condensed flavanols are known as tannins. Tannins are present in many foods such as tea, cocoa, coffee, fruit, fruit juice, red wine, beer, vinegar, vegetables. Tannins are found in leaf, bud, seed, root, and stem tissues. They render foods their … Continue reading

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1944: Masquelier’s colleague J. Lavollay Demonstrates Vitamin P effect in Red Wine

In 1944 the Frenchman J. Lavollay demonstrated that red wine has a vitamin P effect. He experimented with red wine on animals and found that their capillary resistance increased. A lack of sufficient possibilities and knowledge about isolating these vitamin P … Continue reading

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What Are Catechins and How Do They Influence Health?

Catechins are a type of antioxidant found in the leaves of tea, red wine, chocolate, berries and apples. They are currently scientifically associated with long life and health.  Catechin polyphenols are part of the molecular family called flavonoids which means that … Continue reading

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