Why choose it?
  • All the ingredients of Viusid ©porciculture farming undergo a biocatalytic process of MOLECULAR ACTIVATION.

  • The biocatalytic process of MOLECULAR ACTIVATION considerably improves the biological activity and the biochemical reactivity of all antioxidant molecules.

  • This method of ACTIVATION is much more effective when applied to a far wider range of hydrosoluble and liposoluble molecules.

  • We know the answer to this ACTIVATION in numerous antioxidants of all kinds and also the mechanism by which the accumulated electrons are able to reduce the free radicals of oxidant molecules.

  • In this mechanism we have observed greater synergy between some antioxidants used , that are sometimes capable of considerably increasing their overall antioxidant capacity.

  • Many factors can influence the ACTIVATION of the antioxidants.

  • Amongst the most important chemical are the molecular structure, the active functional groups, specific antioxidant catalysts, the molecular weight, the pH, double carbon bonds, their solubility coefficient, etc., as well as the antioxidant capacity of each molecule.

  • The duration and intensity of MOLECULAR ACTIVATION are amongst the most influential and important physical factors.

  • Not all the antioxidants require the same ACTIVATION time to reach their maximum antioxidant capacity. The most important parameter for the control of better performance is their optimization. Once their highest antioxidant capacity is at its most favourable peak, ACTIVATION must be suspended because, after that maximum peak, their antioxidant capacity normally starts to diminish gradually or quickly.

  • When there is a mixture of two or more antioxidants, the optimal ACTIVATION is previously calculated for each preparation separately, and this fixed parameter is always respected.

  • These results demonstrate that MOLECULAR ACTIVATION is essential and necessary to increase the biological activity and obtain this way the greatest effectiveness in the treatment of diseases which directly or indirectly produce free radicals.

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