Greens First Berry Contains Astaxanthin

Astaxanthin, a naturally occurring carotenoid pigment, is a powerful biological antioxidant. Astaxanthin exhibits strong free radical scavenging activity and helps protect against lipid peroxidation and oxidative damage of LDL-cholesterol, cell membranes, cells, and tissues. Astaxanthin has been the focus of a large and growing number of peer-reviewed scientific publications.

The information on the website above is dedicated to reviewing and summarizing published scientific information about astaxanthin. Astaxanthin’s biological properties, safety for humans, and possible applications for human health are included. Research on the mode of action of antioxidants and astaxanthin, as well as their possible role(s) in oxidative stress, cancer, cardiovascular diseases, eye health, neurodegenerative diseases, aging, immune response, exercise, and animal health, are summarized on that website for your information.

Stevia Research 

Pub Med
Metabolism. 2003 Mar: 52(3):372-8

Antihyperglycemic and blood pressure-reducing effects of stevioside in the diabetic Goto-Kakizaki rat.

Jeppesen PB, Gregersen S, Rolfsen SE, Jepsen M, Colombo M, Agger A, Xiao J, Kruhoffer M, Orntoft T, Hermansen K.

Department of Endocrinology and Metabolism, Molecular Diagnostic Laboratory, Aarhus Amtssygehus, Aarhus University Hospital, Aarhus, Denmark.

Stevioside, a glycoside present in the leaves of the plant, Stevia rebaudiana Bertoni (SrB), has acute insulinotropic effects in vitro. Its potential antihyperglycemic and blood pressure-lowering effects were examined in a long-term study in the type 2 diabetic Goto-Kakizaki (GK) rat.
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History of Use

“Will sugar always be more advantageous than Kaa-he-e? We cannot suppose this. The superiority of sugar as an energetic food will not be contested, but this does not stop our plant from being stronger as a sweetener.”

Kaa-he-e, Its Nature and Its Properties, by Dr. Moises N. Bertoni, Paraguayan Scientific Analysis, December 1905
A Powerfully Sweet Native Tradition

The Guarani Indians had known for centuries about the unique advantages of kaa he-he (a native term which translates as “sweet herb”) — long before the invaders from the Old World were lured by the treasures of the New. These native people knew the leaves of the wild stevia shrub (a perennial indigenous to the Amambay Mountain region) to have a sweetening power unlike anything else; they commonly used the leaves to enhance the taste of bitter mate (a tea-like beverage) and medicinal potions, or simply chewed them for their sweet taste. The widespread native use of stevia was chronicled by the Spaniards in historical documents preserved in the Paraguayan National Archives in Asuncion. Historians noted that indigenous peoples had been sweetening herbal teas with stevia leaves “since ancient times.” In due course, it was introduced to settlers. By the 1800s, daily stevia consumption had become well entrenched throughout the region — not just in Paraguay, but also in neighboring Brazil and Argentina.
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