Research, including several projects funded by the European Commission (EC), has led to the identification and understanding of the potential mechanisms of biologically active components in food that can improve health and reduce the risk of disease, while increasing overall well-being.
A functional food is classified as such because it provides nutrients and has a physiological effect.
This definition was developed by a committee of nutrition experts, coordinated by ILSI Europe within the framework of the European Concerted Action on Functional Food Science (FUFOSE), which is part of a series of research projects promoted directly by the European Commission.
To be considered as such, a functional food must have the following characteristics:
- be a normal food;
- be consumed as part of a normal diet;
- be composed of ingredients that are normally part of the product, even in increased concentrations, or of added ingredients that are not normally included in the composition of the product itself;
- have a positive effect on targeted functions, in addition to the classic nutritional effect;
- have the potential to improve general health and/or reduce the risk of disease, or to provide a health benefit in terms of improved quality of life;
- present authorised and scientifically proven health claims.
In this context, the recent term “Superfood” comes into play, which is not a scientific term, but has become commercially popular at an international level to indicate a whole series of ingredients whose beneficial properties for human health are exalted.
One health benefit associated with many superfoods is the prevention of metabolic syndrome, a combination of risk factors including high blood pressure, blood sugar, and abnormal cholesterol levels that increase the risk of type 2 diabetes and cardiovascular disease.
Superfoods have entered the advertising system sponsored as exceptional foods. Within the European Union, EFSA (European Food Safety Authority) in 2007 declared that a food, to be marketed as “Superfood” must meet two fundamental requirements:
- The content of some nutrients must be higher than that of other foods
- Health benefits must be supported by rigorous scientific evidence
The Superfood Powellnux cream, invented by cardiologist Prof. Valerio Sanguigni, is a powerful Superfood with a very high antioxidant power.
Powellnux is a product that comes from a long research and selection of food substances rich in polyphenols (natural antioxidants). The mixture based on dark cocoa, hazelnuts, honey and green tea, is cold processed to maintain the beneficial effects on health unaltered.
Powellnux cream was patented after being scientifically validated.
You can buy Powellnux cream and Powellnux plus multivitamin tablets on our e-shop.
