The Chinese Bayberry is unusually rich in oligomeric proanthocyanidins (OPCs), the most powerful class of free-radical-scavenging antioxidants. OPCs are believed to support every metabolic system in the body by protecting it against internal and environmental stresses.

Twenty times more powerful than Vitamin C and 50 times more potent than Vitamin E, OPCs are said to defend against cardiovascular diseases, degenerative diseases, and premature ageing.

OPCs have also been shown to boost the immune system, lower blood pressure and help lower LDL cholesterol levels. OPCs also increase the strength and elasticity of blood vessels while slowing down the collapse of collagen, keeping skin firm, and inhibit the growth of cancer cells.

Chinese Bayberries have a good sugar-acid balance and are a source of thiamine, riboflavin, carotene, minerals, dietary fibre, and very high levels of vitamin C. They are also a good source of the same antioxidants (e.g. anthocyanin) that give red wine its health benefits.

In addition to anthocyanins, the bayberry contains flavonols, ellagitannins, and phenolic compounds like gallic acid, quercetin hexoside, quercetin deoxyhexoside, and quercetin. Monosaccharides like rhamnose, arabinose, mannose, glucose, and galactose are found in this berry as well as metal ions like calcium, magnesium, potassium, iron, and copper. (source)

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