The secret antioxidant of maqui berries

Also called “blueberries of Patagonia”, the maqui berries, with a sweet taste and a dark blue color, grow spontaneously in Chile and Argentina. They mature in prohibitive weather conditions: cold, strong winds and at an altitude that even reaches 2,500 meters.
For this reason the shrub with the botanical name Aristotelia Chilensis defends itself by producing a greater quantity of delphinidine, a water-soluble polyphenol, a sub-group of calcidinins that seems to have the highest antioxidant power found in nature.
It is estimated that delphinidin is present in maqui berries in an amount equal to 70% of the polyphenols present.
This gives this particular antioxidant greater ability to repair oxidative DNA damage caused by the attack of free radicals.
Furthermore, delphinidins go to “free” the Nrf2 protein that is found in the cytoplasm of each cell and is a transcription factor of the information contained in the DNA, normally inactive because it is linked to an inhibitor.
Once free, the protein is able to perform at its best its protective and antioxidant function on the cell and on the whole organism


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