Organic grape seed flour

Grape seeds are a known source of OPC (procyanidin), a powerful antioxidant from the polyphenol family; It was in 1996 that grape seed flour was analyzed for the first time by the Weihenstephan research center (Germany) and its nutritional value was demonstrated, under the leadership of a renowned oenologist, Mr. Winfrid Heinen . This flour, produced from seed cakes from which the oil has been extracted (first cold pressing), benefits from a remarkable nutritional value particularly suited to meeting our recommended daily needs for antioxidants. In addition to procyanidin, it also contains flavonols, such as catechin and epicatechin, whose effects are particularly favorable to cardiovascular health, in particular by reducing cholesterol and triglyceride levels and preventing certain cancers. Its antioxidant action is equivalent to 50 times that of vitamin E and 18.4 times that of vitamin C. Its ORAC* value is 1748 units, that of orange being by comparison 7.45. 4 grams of grape seed flour, as an ingredient in bread or pizza dough (or simply mixed with muesli, yogurt, compote, etc.), already allows you to cover the daily needs in ORAC value (5000 - 7000). Its other advantages, and not the least, are that it does not contain gluten and its exceptional richness in fiber (58%). A perfect product, in a way! Consuming a small quantity every day is a good habit to provide our body with essential elements, in a natural form (no extraction, transformation, etc.).