Polyphenolics MegaNatural

MegaNatural® BP is made in California from a special seed blend from unfermented varietal wine and juice grapes. The seeds are extracted with hot water, the extract is purified, concentrated and spray dried, loading natural grape phenolics into the extract, and that extract powder is used as an ingredient for dietary supplements, functional foods, and healthy beverages.

MegaNatural® Gold is a high-quality Grape Seed Extract that guarantees a minimum 90% polyphenols and a standardized composition of monomers, oligomers and polymers.

MegaNatural® Gold Kosher is a high-quality Grape Seed Extract that guarantees a minimum 90% polyphenols and a standardized composition of monomers, oligomers and polymers.

MegaNatural® Red Grape SD Kosher is An extract of whole red grape juice, providing a constituent profile similar to bilberry extract, with greater than 20% anthocyanins and 45% total polyphenols. Since it is made predominantly from rubired grape juice, it has the same active compounds as red grape juice and could be used to create a product designed to be an alternative to red grape juice.

MegaNatural® GSKE Grape Pomace Extract is an extract made from grape skins and grape seeds that boasts a high total polyphenol content (80%) and an ORAC value greater than 11,000/gram.,/p> GSKE is made from grape skins, grape seeds and grape stems and is classified as a grape pomace extract. The extraction process is the same as described under our “Gold Standard Process.” GSKE has a minimum of 80% phenol and a minimum of 0.75% anthocyanins. This product has a higher total phenols content and anti-oxidant capacity than most grape seed extracts. Also, GSKE has an ORAC value greater than 11,000/gram, which is as good as our MegaNatural®-Gold Grape Seed Extract in this respect.

MegaNatural® Red Wine Grape Extract is produced from 100% California red wine grapes. It is standardized at > 25% polyphenols and >8% anthocyanins and produced as a powder. This is not just a spray dried wine but a special wine high in anthocyanins that is controlled to minimize malolactic formation. The red wine is fermented, lactic acid controlled and alcohol is removed. A limited extraction is performed removing some sugars and proteins.